Spiced pea and ham soup
This recipe builds on the original to make something a little more special than your regular pea and ham soup.
Ingredients
- 1 large ham hock (about 1kg, cut into 3 or 4 pieces)
- 3 brown onions (diced)
- 6 cloves garlic (finely diced)
- 1 tablespoon olive oil
- 2 carrots (roughly chopped)
- 2 celery stalks (roughly chopped)
- 3 bay leaves
- 2 teaspoon all spice
- 1 heaped tablespoon brown sugar
- 4 sprigs fresh thyme
- 1 large red chili (split down the centre)
- salt and pepper to taste
- 2 tablespoons red wine vinegar
- 1 410g tin of crushed tomatoes
- 200g Pearle Bailey
- 100g split peas (green or yellow)
- 2 ½ litres hot water
Method
Place hock into large pot, cover with cold water and Bring to the simmer. Once water is simmering, remove pot from heat, drain water and place hock pieces in a bowl to the side.
Return pot to stove, using a medium heat, add onion, garlic and olive oil and cook for 2-3min.
Add the carrot and celery to the pot and cook for 10min.
Add bay leaves, all spice, thyme, brown sugar, salt and pepper and red wine vinegar to the pot. Stir everything together, making sure you scrape all the caramelised bits from the bottom.
Add crushed tomatoes, pearle barley, split peas and 2 1/2 litres of hot water. Bring to the simmer then reduce to a low heat. Cook for 90min, stirring every so often, or until ham falls off the bone.
