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Add peas and ham hock and cover with stock by a couple inches. Season, to taste, with salt and pepper. Red pea and ham hock soup melds sweet potato, Scotch bonnet pepper, coconut milk, and kidney beans for a uniquely flavorful Jamaican dish.

Alright, don’t linger, let’s practice this pea ham hock soup menu with 9 substances which are surely easy to acquire, and we have to process them at the very least through 6 actions. You should shell out a while on this, so the resulting food could be perfect.

Composition of Pea Ham Hock Soup:

1. Get 1 for ham hock fat trimmed rindless skin off
2. Provide 2 cups of frozen peas
3. Provide 2 - medium potatoes,peeled cut in cube
4. Need 2 - big carrots peeled and chopped
5. You need 3 - celery stalks chopped
6. Need 1 of onion chopped
7. Prepare 2 tbs olive oil
8. Get 2 tbsp seasoning powder
9. Need 2 L of water

To freeze pea soup, let the soup cool then transfer to freezer safe containers in portions and label the soup with the date and time. I love putting ham hocks in my soups for flavor, but have recently been afraid and wondering if just by sitting in there to flavor the soup any of the fat goes into the soup? For the ham hocks, put the ham into a deep saucepan, add all the other ingredients for the ham hock and cover with water. Split pea soup bits of smoky ham adds flavor to this hearty winter pantry meal, and optional garlic croutons add crunch.

Pea Ham Hock Soup instructions:

1. Heat oil in a large saucepan. Add onion and celery, cook for 2 minutes. Add carrots, potatoes, frozen peas, ham hock and seasoning powder mixed with 2 litres of water.
2. Bring to the boil. Reduce heat and simmer for 50-60 minutes until vegetables are cooked and ham hock is very tender. Remove pan from heat. Remove ham hock and allow it to cool
3. Cut meat from the bone and shred finely.
4. Blend the soup until smooth with a hand blender.
5. Bring soup slowly back to the boil. Reduce heat and simmer. Add ham meat.
6. ~Enjoy~

While the split pea soup is simmering, and as soon as the ham hocks have cooled enough to work with, use your hands to remove the meat from the bones, shredding it as you. This ham hock and split pea soup stovetop recipe takes minutes to prepare and can simmer all afternoon. Do you brown bag it to work? Make a big batch on Sunday and bring it to work throughout the week. Look for them near the ham area of your meat department.

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