Lucky Recipes

Nan's Pea & Ham Soup.

Cooking Time: 2.5 hours

Difficulty: Easy

Serves: 6 - 8

Comfort

Ingredients

• 1 x smoked ham hock or 2KG smoked bacon bones

• 2 cups yellow split peas (must be soaked overnight before use)

• 2.5 litres chicken or veg stock

• 1 x stick of celery (roughly chopped)

• 4 large cloves garlic (roughly chopped)

• 1 x medium potato (peeled & cubed)

• 1 x carrot (roughly chopped)

• 1 x onion (roughly chopped)

• 1 x thumb-sized knob ginger (roughly chopped)

• 1 TSPN Lucky Taco habanero hot sauce

• 1 TBSPN turmeric

• 1 TSPN honey

• 1 TSPN ground cumin

• 1 TSPN ground coriander

• Juice of half a lemon

• Salt & ground white pepper to taste

• 1 x bay leaf

Method

• Rinse the split yellow peas under cold water a few times. Set aside in a large pot.

• Roughly chop all your veges. Add a splash of olive or canola oil to the pot & saute the veges over a medium heat for a few mins. Take care not to brown them. Once the aromas start to groove, nestle the ham hock in the middle & pour in the split peas.

• Add stock, lemon juice, hot sauce, honey, ground dried herbs & bay leaf.

• Bring to the boil. Then reduce to a simmer with the lid on for 1 hour.

• After 1 hour, take the lid off and continue to cook for 45 mins on a very low heat. Stir and make sure nothing has caught on the bottom of the pot.

• Remove the hock or bones from the soup. Set aside to cool. Remove bay leaf.

• Blitz the soup mixture with a stick blitzer. Taste and season with salt & pepper. If it’s too thick, add a bit more water to loosen or put back on a low heat to thicken. Adjust seasoning to suit your taste buds.

• Pick the meat off the bone(s) - into very small shreds. Add back to the soup and stir.

• Do a final taste check.

• Serve with crusty white bread.

• As my Gramps used to say; ‘It’ll stick to your ribs’.

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