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Dutch Pea Soup Recipe With Ham Bone

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OldFashioned Split Pea Soup with Ham Bone Recipe How to Make It Taste of Home
OldFashioned Split Pea Soup with Ham Bone Recipe How to Make It Taste of Home from www.tasteofhome.com

Description

Dutch pea soup, also known as Erwtensoep, is a hearty and flavorful soup that is perfect for cold winter nights. Made with split peas, vegetables, and ham bone, this soup is thick, rich, and satisfying.

Prep Time

The prep time for this soup is around 20 minutes.

Cook Time

The cook time for this soup is around 2 hours.

Ingredients

  • 1 ham bone
  • 1 pound dried split peas, rinsed and drained
  • 1 onion, chopped
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 2 cloves garlic, minced
  • 6 cups chicken stock
  • 2 bay leaves
  • 1 teaspoon dried thyme
  • 1 teaspoon smoked paprika
  • Salt and pepper to taste

Equipment

  • A large pot
  • A wooden spoon
  • A ladle
  • A sharp knife
  • Cutting board

Method

  1. Place the ham bone in a large pot and add enough water to cover it. Bring to a boil over high heat, then reduce the heat to low and let simmer for 1 hour.
  2. Remove the ham bone from the pot and set aside to cool. Discard any fat or skin from the ham bone.
  3. Add the split peas to the pot and stir to combine. Add the onion, carrots, celery, and garlic, then pour in the chicken stock.
  4. Add the bay leaves, dried thyme, and smoked paprika. Stir well to combine.
  5. Bring the soup to a boil over high heat, then reduce the heat to low and let simmer for 1 hour, stirring occasionally.
  6. Remove the ham meat from the bone and chop into small pieces. Add the meat back to the pot and stir to combine. Discard the bone.
  7. Continue to simmer the soup for another 30 minutes, or until the peas are tender and the soup is thick and creamy.
  8. Taste and adjust the seasoning with salt and pepper as needed.
  9. Serve hot with crusty bread on the side.

Notes

  • This soup can be made in advance and stored in the refrigerator for up to 3 days.
  • To reheat, simply warm the soup over low heat on the stove, stirring occasionally.
  • You can also freeze this soup for up to 3 months. To reheat, thaw in the refrigerator overnight, then warm over low heat on the stove.

Nutrition Info

  • Serving Size: 1 cup
  • Calories: 300
  • Total Fat: 5g
  • Saturated Fat: 1g
  • Cholesterol: 10mg
  • Sodium: 500mg
  • Total Carbohydrates: 45g
  • Dietary Fiber: 15g
  • Sugar: 5g
  • Protein: 20g

Recipe FAQ

Can I use a different type of meat?

Yes, you can use any type of meat you prefer. However, the ham bone adds a lot of flavor to the soup, so you may need to adjust the seasoning if you use a different type of meat.

Can I use canned peas?

No, it is important to use dried split peas for this recipe. Canned peas will not give you the same texture or flavor.

Can I make this soup vegetarian?

Yes, you can omit the ham bone and use vegetable broth instead of chicken broth. You can also add some smoked paprika or liquid smoke to give the soup a smoky flavor.

Recipe Tips

  • Make sure to rinse and drain the split peas before adding them to the pot.
  • If the soup is too thick, you can add more chicken broth or water to thin it out.
  • You can add other vegetables to the soup, such as potatoes, parsnips, or leeks.
  • This soup is even better the next day, as the flavors will have a chance to meld together.

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