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Pea and Ham Soup

2008-05-26 Update:

I made this again tonight as the weather is getting cold, but made a few adjustments to the recipe (even tastier now).

Pea and Ham Soup

Christmas is almost a month gone and you still have a bit of ham left on the bone in the fridge, what to do with it is something that always comes up at this time of year.

Well the obvious answer is to make soup of it, and luckily in Queensland it’s the wet season, so soup is an excellent dish to have at the end of a rainy day.

h2. Ingredients.

* 1 ham bone (with some meat still on it) (see Update)
* 1 onion
* 2 cloves of garlic
* 1 cup of dried green peas
* 1/2 cup of dried yellow peas
* 1/2 cup of peal barley
* 1 teaspoon of chicken stock powder (see Update)
* salt and pepper (to taste)
* 1 1/2 litres of boiling water
* some Maggi seasoning (a splash)
* some Worsterchire sauce (slightly larger splash)

h3. Updated ingredients:

* 1/2 cup of black-eyed beans
* swap the chicken stock cube for a bacon stock cube
* swap the ham bone for three bacon bones
* add about 1/2 litre of the sauce from Turkish Chicken in Milk Sauce (basically, milk that has had chicken, carrots, celery, salt, pepper and garlic simmered in it and formed into a sauce)

h2. Method.

Dice the onion as small as you can, likewise the garlic.
In a large pot, put all the ingredients except the Maggi and Worstershire sauces.
Bring to the boil and then reduce the heat to simmer and cover.
Stir occasionally during the 2 to 3 hour cooking time.
About 1/2 hr before it’s done, add the Maggi and Worstershire sauces and remove the ham bone. Flake off the meat from the bone and place the meat back in the pot.

h2. Notes.

Serve with bread (preferably a nice fresh loaf not long out of the oven).

posted to Australian,Recipes @ 11:22 pm

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