It’s always hard to know what to make for work lunches, and I get fed up with having the same things over and over again. Making something dairy and gluten free is even more of a challenge. I love Campbell’s Country Ladle pea and ham soup, but I wanted to have a go at making my own because at least that way you know exactly what goes in. This recipe turned out to be delicious.
290g split green peas – give them a few good washes but no need to soak overnight
Half a zucchini diced
1 carrot diced (optional – I am not allowed carrots so I left this out)
1 medium potato peeled and diced
1 onion peeled and diced
2 large cloves of garlic peeled and crushed
2 sticks of celery washed and chopped
approx 500g bacon/ham meat – if you use hocks allow about 700g because the bone will be discarded – I used Bertocchi smoked ham leg which comes in a big chunk – cut the meat into 5 chunks of about 100g each, or if you are using hocks just leave them on the bone
1.5 litres water
1. Put 2 tablespoons of olive oil in a large saucepan and fry off the onions, garlic, celery, zucchini and carrot for about 5 minutes.
2. Add the diced potato and stir it around for a minute or so.
3. Add the peas, ham and water, bring to the boil and simmer gently with the lid on for approx 2 hours.
4. Take the meat out and if using hocks, take the meat off the bone. Cut the meat into small pieces and flake it apart, it should fall apart nicely.
5. Place the rest of the soup in a blender or use a blending attachment (like a baby food blender) to puree the soup.
6. Add the meat back to the soup and mix well. Re heat and season (you may not need salt if your ham is smoked). If you like a thicker soup, simmer with the lid off to reduce it.