Author Jean Morrison
Pea and Ham Soup
This is my sister's recipe. It's one of those comfort foods. It is lovely for tea on Sunday night with some toasted Lemon and Herb Garlic Bread.
Preparation time: 15 minutes
Cooking time: 1 hour 45 minutes
Quantity: Serves 8
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500 gm packet of green split peas
2 onions, finely chopped
2 teaspoons chopped garlic
3 carrots, chopped small
1 kg ham hocks
1 and 1/2 litres stock
Few sprigs fresh thyme
2 bay leaves
Pepper to taste
Wash and drain the split peas. Place the split peas and all the other ingredients in a large pan. Bring to the boil and cook gently for 1 and 1/2 hours until the soup is thick. Occasionally skim the surface to remove any foamy residues that form.
Remove hock and the bay leaves from the pan. Discard the bay leaves. When the hock is cool remove its fat and bones. Chop the hock meat and return it to the pan.
Re heat the soup and check to see if it requires any salt. Most usually the salt in the hock is sufficient.
Peas are a good source of protein and fibre. They also contain vitamin C, iron, thiamine, folate, phosphorus and potassium.
Onions are high in energy and have good amounts of B6, B1, and Folic acid in them. They contain chemicals which fight free radicals in our bodies. Free radicals cause disease and destruction in our cells. Onions have anti-viral, anti-fungal and anti-bacterial properties in them. These properties are most potent when the onion is eaten raw. Onions raise the levels of beneficial HDL cholesterol and they lower the levels of the bad LDL cholesterol.
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