Saturday, October 29
This soup is cheap, it's easy, it's healthy, and it's hearty!
I had some left over smoked pork shoulder. What a great way to use some of the left over veggies, meat, and stock. It added a yummy smoked flavor. I've been chowing down this soup for 2 days and I'm still not sick of it!
Now this soup could easily be vegan and still taste awesome...
This really is a must try this fall/ winter!
1 lb dried peas
8 cups stock (I used cooking juices from my left over boiled dinner and chicken stock. BUT you can use vegetable stock instead to make this dish vegan)
1 onion diced
1 stalk of celery diced
1 carrot diced
1 ham bone (optional)
1-2 cups diced ham (optional)
Add all of your ingredients except the diced ham (if your using it) into a large stock pot. Bring to a boil then reduce heat to med/low and simmer for 1-2 hours. When the peas are starting to fall apart and the rest of the veggies are tender. Remove ham bone.
With your immersion blender, puree 1/2 of the soup. If you do not own an immersion blender... well you should.
They are awesome! If you don't though... just cool a bit add it to your food processor or blender.
Give a good mix then add in your diced ham (if your using it) stir and serve!