Ham and Pea Soup is a fresh lighter take on a classic recipe with chicken broth and the added goodness of tomatoes, potatoes, beans, and kale.
Prep Time20 minutesmins
Cook Time40 minutesmins
Total Time1 hourhr
Servings: 8
Author: Lunds & Byerlys Spring Greens, Fresh Pea and Ham Soup
Equipment
cheesecloth and string
Ingredients
1tbspolive oil
1 1/2cupchopped onion
2clovesgarlic, minced
7cupschicken broth
ham bone, optional
1lbyukon gold potatoes, peeled and cut into 1/2-inch cubes
8ozkale, or Swiss chard, ribs removed, washed and coarsely chopped
2cupsdiced canned tomatoes
1sprigrosemary
2bay leaves
1lbham cut into 1/2-inch cubes
1cupcooked Great Nothern beans (or other small white cooked bean), drained.
2cupsfrozen peas
2tbspfreshly squeezed lemon juice, or more to taste
kosher salt and freshly ground pepper to taste
3tbspfinely chopped parsely
Garnish
extra virgin olive oil
grated Paremesan cheese
Instructions
Heat olive oil in a Dutch oven. Add onions, season with salt and pepper to taste, and saute over medium heat until softened, about 8-10 minutes. Add garlic and saute for 1-2 minutes.
Add chicken stock, optional ham bone, potatoes, and greens. Bring to a boil over high heat and then reduce heat and simmer until potatoes are tender, about 10-15 minutes.
Wrap rosemary and bay leaves in cheesecloth and secure with kitchen string. Add herb bundle, tomatoes (with juices), chopped ham, and beans. Simmer for 15 minutes. Add peas and cook for 5 minutes more.
Remove and discard the herb bundle, and season to taste with salt, pepper, and lemon juice. Stir in minced parsley. Ladle soup into bowls and serve drizzled with olive oil and a sprinkle of grated Parmesan.