This flavourful, chunky yet smooth soup simmers away when you're relaxing around the house. If you cook a bone-in ham, save the bone for this soup instead of the smoked hock.
- Portion size 8 servings
- Credits : Canadian Living Magazine: February 2007
- 1 smoked ham hock (about 1 lb/500 g)
- 1 tablespoon vegetable oil
- 1 large onion , finely chopped
- 2 each carrots and stalks celery, finely chopped
- 2 cloves garlic , minced
- 2 bay leaves
- 1/2 teaspoon each salt and pepper
- 4 cups sodium-reduced chicken stock
- 2 cups dry green or yellow split peas
- 3 green onions , thinly sliced
MethodUsing paring knife, peel off and discard skin from ham hock. Trim off and discard fat. Set aside.
In Dutch oven, heat oil over medium-low heat; fry onion, carrots, celery, garlic, bay leaves, salt, pepper and ham hock, stirring occasionally, until vegetables are softened, about 5 minutes.
Add stock, peas and 2 cups (500 mL) water; bring to boil over medium-high heat, skimming off any foam. Cover and simmer over medium-low heat until peas break down and meat is tender enough to fall off hock, about 1-3/4 hours.
Remove ham hock; pull off and shred meat. Set meat aside. Discard ham bone and bay leaves. In blender, puree half of the soup; return to pot along with meat. (Make-ahead: Let cool for 30 minutes. Transfer to container and refrigerate, uncovered, until cold. Cover and refrigerate for up to 2 days. Reheat to serve.) Ladle into bowls; garnish with green onions.
Nutritional facts Per serving: about
- Sodium 594 mg
- Protein 16 g
- Calories 232.0
- Total fat 3 g
- Cholesterol 6 mg
- Total carbohydrate 36 g
- Iron 17.0
- Folate 49.0
- Calcium 4.0
- Vitamin A 46.0
- Vitamin C 8.0