Lentil and Pea Soup (Ham Hocks)
photo by Derf2440
- Ready In:
- 3hrs 30mins
- Ingredients:
- 16
- Serves:
-
12
ingredients
- 14.79 ml vegetable oil
- 354.88 ml chopped Spanish onions
- 7.39 ml garlic, minced
- 2839.08 ml water
- 236.59 ml dried brown lentils
- 236.59 ml dried split peas
- 4 smoked ham hocks (about 3 3/4 lbs)
- 14.79 ml salt
- 14.79 ml lemon juice
- 2.46 ml dried thyme leaves
- 2.46 ml dried sage
- 2.46 ml dried marjoram
- 1-2 bay leaf
- 354.88 ml diced carrots
- 295.73 ml chopped celery
- lemon slice
directions
- 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.
- Reduce heat to low, cover pot.
- Simmer 1 1/4 hours.
- Add carrots and celery.
- Bring back to boil then reduce heat and simmer 40 minutes, uncovered.
- Remove pot from heat.
- 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.
- Float a lemon slice on top of each serving.
Reviews
-
I just made this soup last night and it was wonderful. The smokey flavor of the ham hocks adds just the right touch. For the base, I added 6 cups low fat chicken broth and then added 6 cups water. I also added thinly sliced Kielbasa sausage during the last half hour, for my husband the carnivore! We dunked bits of Foccacia in ours.
see 11 more reviews
Tweaks
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I've made this soup several times and it's always a big hit. We're vegetarians so I substitute fake ham flavoring for the ham hocks. I also make it in a pressure cooker to save time - takes about 20 minutes and we're ready to eat! The spices really blend well in this soup and give it a very savory flavor.
RECIPE SUBMITTED BY
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