Ingredients Jump to Instructions ↓

  1. 2 lb. dried pea s

  2. 1 smoked hamshank

  3. 2 carrot s, chopped

  4. 1 large onion , chopped

  5. 3 stalks celery , chopped

  6. 1 bay leaf

  7. 1 T bouquet garni herb blend

  8. 8 cups water salt and pepper to taste

  9. 2 carrot s, sliced

Instructions Jump to Ingredients ↑

  1. Rinse and pick through dried peas. Add peas, hamshank, 2 carrots, onion, celery, bay leaf, bouquet garni, water, salt and pepper to a large pot. Bring to a boil and simmer, uncovered, adding more water if the mixture gets too dry. Cook until peas fall apart and turn to mush. Remove pot from heat. Take hamshank out of pot and let cool. Slice meat from the bone removing fat, gristle and skin. There are several options for finishing the soup. Throw the meat back in the pot the soup is pleasantly chunky. Puree with an immersion blender before adding the meat for a smoother texture with a few lumps in it. Put the soup through a hand crank food mill before adding ham for a smooth texture. When using this technique, add sliced carrots along with the chopped ham.


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