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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (319g) Recipe makes 12 servings The following items or measurements are not included below: 4 smoked ham hocks |
||
| Calories 139 | ||
| Calories from Fat 14 | (10%) | |
| Amount Per Serving | %DV | |
| Total Fat 1.6g | 2% | |
| Saturated Fat 0.2g | 1% | |
| Monounsaturated Fat 0.4g | ||
| Polyunsaturated Fat 0.8g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 608mg | 25% | |
| Potassium 418mg | 11% | |
| Total Carbohydrate 23.4g | 7% | |
| Dietary Fiber 9.9g | 39% | |
| Sugars 3.4g | ||
| Protein 8.6g | 17% | |
Lentil and Pea Soup (Ham Hocks)
By: Derf
Oct 1, 2001
Try this hearty soup for supper with chunks of rye bread to dunk. All you'll need to finish a comfort food supper is some apples and cheese for dessert.
SERVES 12
Ingredients
- 1 tablespoon vegetable oil
- 1 1/2 cups chopped Spanish onions
- 1 1/2 teaspoons garlic, minced
- 12 cups water
- 1 cup dried brown lentils
- 1 cup dried split peas
- 4 smoked ham hocks (about 3 3/4 lbs)
- 1 tablespoon salt
- 1 tablespoon lemon juice
- 1/2 teaspoon dried thyme leaves
- 1/2 teaspoon dried sage
- 1/2 teaspoon dried marjoram
- 1-2 bay leaves
- 1 1/2 cups diced carrots
- 1 1/4 cups chopped celery
- lemon slice
Directions
1
In a heavy (cast iron is best) dutch oven heat oil over medium heat.2
Add onion and garlic and cook about 5 minutes, stirring until soft.3
Add remaining ingredients except carrots,celery and lemon slices.4
Bring to boil.5
Reduce heat to low, cover pot.6
Simmer 1 1/4 hours.7
Add carrots and celery.8
Bring back to boil then reduce heat and simmer 40 minutes, uncovered.9
Remove pot from heat.10
Lift out hocks and bay leaf, discard bay leaves.11
Cool hocks enough to handle, remove fat and bones.12
Put meat back in soup. Stir and heat gently.13
Float a lemon slice on top of each serving.
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- Course > Lunch/Snacks
- Course > Main Dish > One-Dish Meal
- Course > Soups
- Main Ingredient > Vegetables
- Main Ingredient > Pasta, Rice & Grains > Grains
- Main Ingredient > Beans > Lentils
- Cuisine > North American > United States > Western > Pacific Northwest
- Cuisine > North American > Canadian
- Preparation > Time to Make > < 4 hours
- Preparation > Simple
- Preparation > Equipment > Stove Top
- Occasion > Holiday/Event > Historical/Traditional
- Occasion > Seasonal > Fall
- Occasion > Seasonal > Winter
- Occasion > Taste/Mood > Comfort Food
- Occasion > Everyday
- Dietary > Kid Pleaser
Featured Reviews for This Recipe
From: HilaryEm
On Oct 23, 2009
Fabulous! I loved this hearty soup. I used cubed ham instead of hamhocks and it had a wonderful flavor! I will definitely make this a lot during the cold weather!
From: razzintaz
On Sep 1, 2008
I didn't have ham hocks, so I used 1 pound of smoked ham diced up. I also didn't use the celery due to allergy. This was tasty, but I wasn't happy with the texture. We used only 8 cups of water and it was still watery. Also I didn't have lentils so I used some yellow peas and more green peas. Also I cooked this in my crock pot. We had this as the main course for a birthday party and the pot was literally licked clean! Thanks Derf!
From: Dawn
On Dec 6, 2001
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.
From: Evie*
On May 15, 2002
This soup is just like the soup my Mum made when I was growing up, love this sort of smoky flavour in soups, and also the pea and lentil texture. I used 2 ham hocks as the two of them weighed 3 1/2 lbs. This made a huge pot and is very filling. Delicious!
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