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Pea and Ham Soup with a Twist - A Cheap and Easy Meal for Cold Nights
Perfect for Cold Nights
A Tasty Soup that is Cheap and Easy to Make
This is a traditional and very popular soup with a couple of tweaks - adding chunky vegetables and a garnish of fried sausage. The vegetables add texture and the sausage gives the soup a great salty and garlickey finish as well as adding a touch of colour and visual appeal. Served with crusty bread it's a very filling meal. It's a great for cold weather, however is also versatile enough to have anytime. In our household it's the top favourite for taking to work (where there are facilities to heat it). This soup tastes even better the day after it's made and while the smell of the soup when it's cold is a bit overpowering, when it's simmering on the stove it's truly mouthwatering.
- 500 grams (2 1/4 cups) dried split green peas
- 2-3 smoked ham bones or a ham hock
- 4 sticks celery, chopped
- 2 carrots, peeled and chopped
- 1 onion, chopped
- 2 sausages (chorizo, kransky, kabana or similar), chopped
- 1 tablespoon olive or vegetable oil
- Collect all the food ingredients plus a large soup saucepan, a large bowl, a vegetable peeler, a cutting knife and board.
- Soak peas in a bowl with enough water to fully cover them plus a bit extra. If you can soak them for a couple of hours or overnight this will cut down the cooking time, however if you prefer you can simply rinse them well.
- Put ham bones in a saucepan with enough water to cover and simmer on a low heat for 30 minutes. If using a ham hock, cook until tender.
- Peel and chop onion and carrot, chop celery. Set vegetables aside for the moment.
- Remove ham bones from saucepan when cooked. Allow them to cool a little then when they are at a comfortable temperature to handle, slice off the meat from the bones, put the meat in a bowl and discard the bones.
- If you have soaked the peas, drain them in a colander and rinse them several times with cold water.
- Add vegetables, ham meat and peas to the saucepan with the ham stock in it. Add sufficient water to cover the ingredients plus an extra two cups. Simmer the soup until the peas are dissolved. Cooking time depends on your preference in relation to the peas - if you like them liquified then cook until they are totally disintegrated. If you prefer them chunky then cook the soup for a shorter time. Keep an eye on the soup when cooking as it will tend to stick as it thickens.
- When the soup is nearly ready to be served, prepare the sausage. Put a tablespoon of oil into a frypan and fry the chopped sausage until lightly browned. Serve the soup in bowls,add a little of the chopped sausage for garnish and some crusty bread on the side.
First soak the peas
Chop the vegetables
Once ham bones are cooked, cool a little then slice off the meat
For the Finishing Touch...
A Look at the Costs
You Can Vary the Ingredients
It's easy to add more ingredients to this soup according to your preferences (or in case some unexpected visitors turn up and you need to extend the servings). Vegetables such as potato and pumpkin, cut into pieces and boiled or microwaved til tender before adding to the soup in the later stages of cooking can provide extra taste and bulk. A can of corn kernels added near the end of cooking to heat up is also an addition that works well with the flavourings. For the garnish you can add chopped and fried bacon instead of sausage.
Nutrition Information for the Soup (without the sausage garnish )
|Serving size: 8oz/1cup/@236ml|
|Calories from Fat||27|
|% Daily Value *|
|Fat 3 g||5%|
|Saturated fat 1 g||5%|
|Carbohydrates 27 g||9%|
|Fiber 5 g||20%|
|Protein 9 g||18%|
|Cholesterol 0 mg|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|
This soup keeps well for a few days in the refrigerator and is suitable for freezing. Don't add the garnish to the soup if you are storing it, it's better to keep a sausage or two aside and fry them at the time you wish to serve the soup again. If freezing the soup, freeze it and a couple of sausages separately for when you next want to enjoy your soup.