Monday, January 26, 2015

Erwtensoep

The last recipe I used for our ham was "Erwtensoep", or Pea Soup. I got this recipe from our friend at BYU. He had served a mission in Europe and brought back this amazing recipe. He and his wife were kind enough to have us over for dinner even though we were all starving students at the time. But, the recipe is very economical and a great way to use a ham hock. He was kind enough to share the recipe with us. 


Erwtensoep

8 cups water
2 cups split peas
2 lbs. ham hocks
4 to 6 potatoes, diced
3 stalks celery, diced
4 leeks, diced
1 large onion, diced
1 tsp. thyme
1 tsp. salt
1/2 tsp. pepper
















Add split peas, water, and ham hock to a slow cooker or large pot. Simmer, covered for two hours. Remove from pot and cut the ham into small pieces. Return meat to the pot. 
















Add diced potatoes, vegetables, and seasonings. Simmer for 2 hours or until vegetables are tender.

My children love this soup!


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