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Pea and Ham Soup

A super fast filling magic pot recipe, which also has the same yummy results on the stove top.
Prep Time 20 mins
Cook Time 1 hr

Equipment

  • 1 Pressure Cooker or a pot with a 5 litre capacity

Ingredients
  

Ham and vegetable broth

  • 1 Left over ham (or pork hocks) A way to use up any left over Christmas ham, or use pork hocks.
  • 1 onion roughly chopped
  • 1 carrot roughly chopped
  • Any veggie peelings or discarded/soft/ugly veggies from the vegetable drawer or garden. to make a good broth
  • Water to fill to the pots capacity
  • black pepper a few grinds from the pepper mill
  • 1 bay leaf optional

Pea and Ham Soup

  • 1 Broth with veggies discarded
  • Chopped ham
  • 2 cups dreid split peas
  • 1 cup red lentils
  • 2 grated carrots
  • vegetable stock enough to make up to the 5 litre capacity

Instructions
 

Ham and vegetable broth

  • Place your ham in a large pot (5 litre capacity).
  • Along with your selection of vegetables and veggie peelings.
  • Add a few grinds of black pepper and a bay leaf.
  • Pressure cook for 30 minutes.
    Or if you are using the stove top - simmer for 2 hours until the meat begins to full from the bone, or gets so soft it falls apart.

Pea and Ham Soup

  • Strain the broth and discard the vegetables.
  • Remove all the good meat and chop it up into small pieces.
  • Place the broth back into your pot and add your split peas, red lentils and grated carrot.
  • Fill with vegetable stock until the 5 litre capacity.
    You could simply use water and add some dried vegetable stock.
  • Pressure cook for 15 minutes.
    Or an additional 30 minutes on the stove top.
  • Serve with chunky bread to mop up all the goodness.
  • This will keep in the fridge for a few days or in the freezer for a few months.
    When you go to reheat the soup it will be gluggy.  Simply some boiling water to loosen the soup and get the consistency you are after.