Get your

inspiration 

from 

EsmeSalon Recipes

Get access to 1000+ homemade tried and tested recipes by home chefs

By subscribing, I agree to receive a newsletter, exclusive content and free gifts, and declare that I have read the privacy policy and terms and conditions.

Split Pea and Pork Ham Hock Soup

Split Pea and Pork Ham Hock Soup
by

Please Spread the love, Sharing is Caring!

As an Amazon Associate, I earn from qualifying purchases.
Please note that EsmeSalon may have a financial relationship with some of the vendors we mention in this post which means we may get compensated financially or in kind, at no extra cost to you if you make a purchase through any link in this post. Please refer to our Affiliate Disclosure and Privacy Policy should you require any additional information.


Split Pea and Pork Ham Hock Soup this For later use

Split Pea and Pork Ham Hock Soup

This reminds me of my dear belated Mother.  She just ♥ pea soup.  
Ingredients:
900g (1 packet) split peas
± 1.25 liters boiling water (enough to cover the split peas to soak)
1 medium to large Pork Ham Hock (the bigger the better, depending on the amount of meat you prefer)
1 large chopped onion
Hot Water
Spices (this is totally up to you what you like to use in your soup).
We tend not to overdo it with spices, as we just ♥ the plain pea and ham flavor for this soup.

Method:

Add the boiling water to the peas and let it soak for ± 1 hour.
If the peas drink up all the water, feel free to add more, but DO NOT toss and drain whatever water you have left.  Keep it ***
Braise the onion in a little oil and set aside.
Cook the pork ham hock in a large pot with some water and spices until about 3/4 cooked through.
Add ½ to 3/4 of the peas to the mix, plus extra water,  and cook till peas totally mushy and meat falling off the bone.
You can now cut the meat it into bite-size pieces but leave the bone up until the end for extra flavor.
Add the rest of the peas and onions (as well the water  *** you had leftover from soaking the peas) to the pot.
Cook till soft, but NOT mushy. We prefer to have some texture, but if you prefer a smooth soup, feel free to puree all except the meat.
Serve hot with croutons (I use toasted GF bread cut into small cubes) and if you like add a drizzle of cream.
This is in my books = moreish.
As this is a huge pot of soup, we usually leave the rest overnight, or till cold, and dish into small containers and freeze for later use.
When you take it out, defrost at room temperature and add some boiling water to the mix, and heat in the microwave and you have a wonderful ready in no time meal.

Prepared, tried, and tested by Esme Slabs

  • Make tomorrow more amazing than today!
  • Just believe in yourself and dream big.
  • Do not give up on your hopes. Take care always.

COPYRIGHT STATEMENT

I, Esme Slabbert, am the author and creator of this site, EsmeSalon. It is unlawful to re-use any content from this blog, without my written permission. Please es**@es*******.com">contact me should you wish to discuss it further.

MISSION STATEMENT

My goal is to provide the best homemade recipes that are healthy for all families to enjoy. I also endeavor to showcase and share other bloggers and promote them on my Blog. You will also find Resources and Courses and Services for Bloggers which I promote from time to time.

21 thoughts on “Split Pea and Pork Ham Hock Soup”

  3. Pingback: Es’s Split Pea and Pork Ham Hock Soup | homethoughtsfromabroad626

  5. Oh, what childhood memories I have this soup. Thank you for the reminder, Esme! I don’t think I ever appreciated the comfort of this soup as a child, but have grown to love it so.

    Reply
  10. Pingback: Es’s Split Pea and Pork Ham Hock Soup – The Militant Negro™

Leave a Comment