Whenever hubby buys smoked eisbein (especially now in winter) it means Pea and Ham soup.
As much as it’s my favourite Winter, Spring, summer or Fall 😊
I had other plans with the Smoked Eisbein on Saturday, which was to make soup but not with peas. I made smoky bean and vegetable soup which was ultra delicious.
1 smoked eisbein 1kg or so (doesn’t matter if it’s cooked or grilled already)
1 packet speckled beans
½ tsp bicarbonate of soda
¼ tsp aesoefatida (hing) powder
1 packet of mixed vegetables (not frozen)
2 crushed garlic cloves
1 small can tomato paste
4 potatoes cubed
1 tblsp salt
½ tsp Aromamix
½ tsp ground black pepper
1 tsp chili flakes
1 tblsp crunched dried oregano
2 tsp shisayanama spice
½ tsp smoked paprika
4-5 sprigs of thyme
2 bay leaves
4 cups chicken stock
Add the beans to pressure cooker.
Add bicarbonate of soda and hing and cover with water.
Cook on high for ½ and hour.
Add half the vegetables, garlic, tomato paste and spices and 2 thyme sprigs.
Add Eisbein, bay leaves and 2 cups stock and cook on high for 1 hour.
Stir up beans from bottom and break off Eisbein from bone and add another cup of stock and cook another 15 minutes.
This soup will be thick so will need that last cup of stock – even if it’s after you’ve had your first helping
Garnish with fresh Italian parsley.
Serve with fresh crusty bread slathered with lotsa butter 😊
Prepared, tried and tested by: Melanie Kramar
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