Refreshing Pea and Ham Hock Soup Recipe – A Nutrient Rich Diet

Picture a steaming bowl of goodness. Green peas meld with tender Pea and Ham Hock Soup. Each spoonful offers comfort. Warmth spreads from belly to heart. This soup doesn’t just nourish; it tells a story. From farm-fresh ingredients to the simmering pot, care infuses every step. 

Peas burst with vibrant health. Ham hock brings depth and richness. Together, they dance in perfect harmony. A touch of seasoning and magic unfolds. It’s a dish that connects generations. Grandmother’s recipe meets modern flair. 

Dive into tradition. Experience home in every taste. Welcome to a delightful journey with pea and ham hock soup.

What Is Pea And Ham Hock Soup?

Pea and Ham Hock Soup is a classic, hearty dish made from dried split peas and smoked ham hock. This soup boasts a creamy consistency, punctuated by tender chunks of ham. Its origins trace back to age-old European kitchens, a testament to its timeless appeal. 

Rich in flavor and nutrient-rich, it’s a winter favorite and comfort food staple. Every bowl offers warmth, nostalgia, and a delicious melding of simple ingredients. A culinary delight, it truly warms the soul.

Can You Vary Pea And Ham Hock Soup With Other Ingredients?

• Keto: Use less peas and add more low-carb veggies like spinach. Replace traditional ham with a fatty cut of pork or bacon.
• Paleo: Skip any legumes; instead, load up on veggies. Opt for high-quality, pasture-raised ham.
• Gluten-Free: This soup is inherently gluten-free. Ensure any added broth or flavorings are free from gluten fillers.
• Whole30: Emphasize organic ingredients and be cautious of processed additives. Omit peas if strict.
• Vegetarian: Omit ham. Use vegetable broth and add mushrooms for umami depth.
• Vegan: Skip ham entirely. Incorporate smoked tofu or tempeh for that smoky flavor and a rich vegetable broth base.

Recipe Directions 

• In a saucepan, place a ham hock and cover with cold water.
• Heat on medium until simmering, skimming off scum.
• Add peas, carrots, and onions. Reduce heat to low; simmer for 6 hours.
• Remove ham hock, strip meat, and discard fat.
• Dice meat; return to pan. Adjust soup consistency with water.
• Season and serve.

Variations, Add-Ons, And Toppings

Variations

• Vegan/Vegetarian: Use smoked tofu or tempeh instead of ham and vegetable broth for added depth.
• Spicy Kick: Add diced jalapeños or cayenne pepper for warmth.
• Creamy Twist: Introduce coconut milk or cream for a silkier texture.

Add-Ons

• Greens: Incorporate spinach, kale, or Swiss chard for added nutrients.
• Legumes: Navy beans or lentils can complement the split peas.
• Grains: Barley or quinoa can give extra heartiness.

Toppings

• Herbs: Fresh chopped parsley, dill, or thyme for fragrance.
• Crunch: Crumbled bacon, croutons, or pumpkin seeds.
• Zest: A squeeze of lemon juice or zest for brightness.
• Heat: Drizzle of chili or garlic oil for an added kick.

Can I Make Pea And Ham Hock Soup In A Slow Cooker Or Instant Pot?

Slow Cooker

• Place all ingredients, except salt and pepper, into the slow cooker.
• Cook on low for 8-10 hours or high for 4-5 hours.
• Once done, remove the ham hock, shred the meat, and return it to the soup.

Instant Pot

• Use the “Sauté” function to sauté the onions and carrots briefly.
• Add the ham hock, split peas, and water.
• Seal and cook on “Manual” or “Pressure Cook” for 45 minutes.

Can I Use Store Bought Broth, Or Should I Make My Own?

Store-Bought Broth

• Convenience: It’s quick and easy, especially when pressed for time.
• Flavor Variations: Available in various flavors and types (chicken, beef, vegetable).
• Preservatives: Some may contain added preservatives, sodium, or flavor enhancers. Look for organic or low-sodium options.

Homemade Broth

• Flavor Control: Tailor the taste according to your preference.
• Nutrition: Homemade broths, especially bone broths, can be rich in nutrients and minerals.
• Economy: Making broth from kitchen scraps is cost-effective.

How To Serve ? 

• Warm Bowls: Preheat bowls to keep the soup hot for longer.
• Garnish: A sprinkle of fresh chopped parsley or chives adds color and flavor contrast.
• Crusty Bread: Serve alongside warm crusty bread or toasted sourdough slices for dipping.
• Drizzle: A swirl of good-quality olive oil or a dollop of cream can elevate the soup’s richness.
• Freshly Ground Pepper: A twist of black pepper enhances depth.

Perfect Side Dishes

• Crusty Bread: Freshly baked baguettes or sourdough slices, perfect for soaking up broth.
• Green Salad: A light arugula or spinach salad with a zesty lemon vinaigrette counterbalances the soup’s richness.
• Roasted Vegetables: Brussel sprouts, asparagus, or cauliflower roasted with olive oil and herbs.
• Pickles: Offering a tangy contrast, like cornichons or pickled onions.
• Cheese Board: A selection of soft cheeses, nuts, and dried fruits.

Storage And Make Ahead

• Make Ahead: Prepare the soup base ahead, allowing flavors to meld for a richer taste. Cook the ham hock and peas separately in advance.
• Storage: Cool the soup completely before transferring it to airtight containers. Refrigerate for up to 3-4 days.
• Reheating: Reheat gently on the stovetop over low heat, stirring occasionally to prevent sticking and ensure even heating.
• Ham Hock Separation: Store the cooked ham hock separately to maintain its texture.
• Garnish Fresh: Add a sprinkle of chopped parsley upon serving to enhance flavor and presentation.

What Can We Do With Leftovers? 

• Blended Soup: Puree leftovers for a smoother texture; great as a soup base.
• Stir Fry: Incorporate the meat and veggies into a quick stir fry with additional greens.
• Pasta Sauce: Reduce the soup until thicker and toss with pasta for a flavorful sauce.
• Pie Filling: Use as a hearty filling for savory or pot pies.
• Grain Bowls: Mix with cooked quinoa or rice, topped with fresh herbs.
• Tacos or Wraps: Use meat and vegetables as fillings.

Nutrition Table