Split pea and smoked ham soup

    2 hours 20 min

    When it is freezing outside, this delicious and filling pea soup will warm you through to your bones! Serve with rye bread. Any leftovers will taste even better the next day!

    5 people made this

    Serves: 6 

    • 750g pork ribs, separated
    • 2L cold water
    • 1 onion, roughly sliced
    • 2 bay leaves
    • salt and pepper, to taste
    • 2 carrots, cubed
    • 1/2 celeriac, peeled and diced
    • 1 potato, peeled and cubed
    • 500g split peas
    • 1 leek, washed and sliced into rings
    • 60g thickly sliced smoked ham or smoked sausage

    Prep:20min  ›  Cook:2hr  ›  Ready in:2hr20min 

    1. Place ribs in large stock pot; cover with water and add salt, onion and bay leaves. Bring to the boil and simmer for 1 hour; transfer ribs to a large dish and set aside until cool enough to handle.
    2. Add carrots, celeriac and potato to the stock; bring to the boil. Stir in green peas and simmer for 30 minutes, or until soup has thickened.
    3. Remove meat from the ribs and discard the bones; add meat to the soup. Stir in sliced leeks; simmer for 10 to 15 minutes.
    4. Add sliced ham or sausage and season to taste with plenty of freshly ground black pepper and salt.

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