Lentil and Pea Soup (Ham Hocks)

12
Servings
30m
Prep Time
3h
Cook Time
3h 30m
Ready In


"Try this hearty soup for supper with chunks of rye bread to dunk, a whole meal in a bowl !"

Original recipe yields 12 servings
OK

Nutritional

  • Serving Size: 1 (347 g)
  • Calories 178.3
  • Total Fat - 3.3 g
  • Saturated Fat - 1.7 g
  • Cholesterol - 9.2 mg
  • Sodium - 274.8 mg
  • Total Carbohydrate - 22.7 g
  • Dietary Fiber - 10.1 g
  • Sugars - 2.7 g
  • Protein - 15.2 g
  • Calcium - 54.2 mg
  • Iron - 2.9 mg
  • Vitamin C - 2.5 mg
  • Thiamin - 0.3 mg

Step 1

In a heavy (cast iron is best) dutch oven heat oil over medium heat. Add onion and garlic and cook about 5 minutes, stirring until soft. Add remaining ingredients except carrots,celery and lemon slices. Bring to boil.

Step 2

Reduce heat to low, cover pot. Simmer 1 1/4 hours.

Step 3

Add carrots and celery. Bring back to boil then reduce heat and simmer 40 minutes, uncovered. Remove pot from heat.

Step 4

Lift out hocks and bay leaf, discard bay leaves. Cool hocks enough to handle, remove fat and bones. Put meat back in soup. Stir and heat gently.

Step 5

Float a lemon slice on top of each serving.

Tips & Variations


No special items needed.

Related

Luvcookn

We really enjoyed this soup! I made some changes, cut the recipe in half, thought I had split peas and didn't. What I did was used 1/2 cup red lentils and tossed in some peas and fresh thyme and sage at the end of cooking. Made it in my cast iron pot on the wood cookstove. A real yummy and comforting soup on this blustery day. Thanks Derf for sharing. Made for Billboard Recipe Tag.

review by:
(3 Mar 2013)