Nordic Pea Soup Recipe Is How to Use Leftover Ham (6 Ingredients, High Protein, High Fiber) by Ann Marie G. Halstead
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The Swedish tradition of eating pea soup on Thursday began in the Middle Ages. It is said to have started from the Friday fasting observed by the Roman Catholic church. Cool fun fact, but you can eat this easy Nordic pea soup recipe on any day of the week.
This pea soup recipe is made with yellow dried peas instead of the green split pea soup we usually eat – and it's delicious. But if you don't have or can't find yellow split peas, use those green ones!
Here is your shopping list for this high-fiber and high-protein Nordic pea soup recipe: yellow dried peas, bay leaves, dried thyme, a ham hock (or ham bone!), a carrot and chopped ham. Check out the health benefits of yellow split peas and the health benefits of carrot.
Serve this creamy pea and ham soup for lunch or dinner with your favorite soup sides like bread or a salad. This is a wonderful way to use up that Easter, Thanksgiving or Christmas ham!
Cuisine: Scandinavian
Prep Time: 10 minutes
Cook Time: 1 hour and 5 minutes
Total Time: 1 hour and 15 minutes
Servings: 6
Ingredients
- 1 pound yellow dried peas, rinsed
- 8 cups water
- 2 bay leaves
- 1 teaspoon dried thyme
- 1 ham hock
- 1 carrot, chopped fine
- 1/2 - 1 cup chopped ham
Here's how to make it:
- Put the rinsed peas into a large soup pot. Add the water, bay leaf, thyme and ham hock. Simmer gently over low heat for about 45 minutes.
- Add the carrot and ham. Continue to cook for about 20 to 30 more minutes.
- Remove the ham hock and shred the meat from the bone. Return the meat to the pot.
- Using an immersion blender or back of a spoon, mash some of the peas to help thicken the soup. Season with salt and pepper. Serve. Store any leftover soup in an airtight container in the fridge and reheat in the microwave.
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