Old fashioned pea soup with ham
Prep Time
Price Per Serving
Cooking Mode
450 g (1 lb.) lb. yellow peas
75 g (2 oz.) oz salted pork fat
4 yellow onions
4 carrots and celery stalks
4 L (16 cups) cup chicken broth
6 bay leaves
10 mL (2 tsp.) tsp ground dried savory
To taste pepper
625 mL (2½ cups) cup cooked ham
450 g (1 lb.) lb. yellow peas
75 g (2 oz.) oz salted pork fat
4 yellow onions
4 carrots and celery stalks
4 L (16 cups) cup chicken broth
6 bay leaves
10 mL (2 tsp.) tsp ground dried savory
To taste pepper
625 mL (2½ cups) cup cooked ham
Directions
1Soak dry yellow peas in a large bowl of water for at least 6 hours, preferably overnight. Drain and set aside.
2In a large pot, sauté pork fat and onions over medium-high heat, without browning.
3Add carrots and celery and sauté for 2 to 3 more minutes.
4Add reserved peas, broth and herbs; then season with pepper.
5Bring to a boil. Cover and simmer over low heat for 1 hour 30 minutes.
6Add ham and simmer for another 30 minutes.
7Remove bay leaves and pork fat, if desired, and serve.
8For even more authentic taste, keep ham’s cooking water and replace half the chicken broth with this water. Careful! The ham’s cooking water will be salty, so watch the salt you add to the soup.
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