Split Pea Soup with Ham & Ale
Adapted from a recipe card in "Cooking with Beer".
For Christmas 2019 my Mom gave me a cookbook, specifically 'Cooking With Beer' recipe card set and that is where this recipe comes from. This sounds very good, on my to make and taste list.
Prep Time 20 minutes mins
Cook Time 1 hour hr 30 minutes mins
Course Main Dish, Soup
Cuisine American
- 1 tablespoon olive oil
- 1 cup onion, diced
- ½ cup carrot, diced
- ½ cup celery, diced
- 3 cloves garlic, smashed and minced
- 1 bay leaf
- 1/4 teaspoon dried thyme
- 1 bottle Belgian white ale, (12 oz / 330 ml)
- 4 cups chicken broth, fresh or from powder, Shortcut
- 1 bag dry green split peas, debris removed, rinsed, (1lb / 500 g)
- 500 grams smoked ham hocks, 1 lb, Shortcut
- 2 cups water
Heat the oil in a large heavy pot on medium heat, when hot, add the onion, carrot, celery, garlic, bay leaf, and thyme. Cook and stir often for 5-6 minutes or until the vegetables are soft.
Stir in the ale and bring to a boil, cook for about 5-6 minutes or until the ale is reduced by half.
Stir in the broth, peas, hocks, and water. Bring to a boil then reduce heat to medium low. Cover and simmer 1 hour or until the peas are tender, stir occasionally.
Remove hocks to a cutting board, remove the meat and discard the bones. Chop the meat and stir it back into the pot.
Remove the bay leaf, ladle into bowls, serve and enjoy.
Low cost.
Shortcuts: Chicken Broth (Pressure Cooker), Homemade Smoked Hocks (Pressure Cooker).