Pea and ham is a firm family favourite in our house and has been for generations. This version is a bit more textural and I like the tomato/ham combo, and the fresh healthy kale (use any leafy greens here) to fold through at the end. The baby peas are there out of respect for the classic.
Ingredients
| 2 Tbsp | Olive oil |
| 1 | Small onion, diced |
| 2 tsp | Garlic, crushed |
| 1 | Ham hock, about 700g (Main) |
| 3 Ltr | Water |
| 1 can | Chopped tomatoes |
| 1 stick | Celery, chopped |
| 1 | Carrot, peeled and diced |
| ½ cup | Macaroni, or any type of pasta (Main) |
| 2 cups | Kale leaves (Main) |
| ½ cup | Baby peas |
| 2 Tbsp | Fresh herbs, including parsley, rosemary and thyme |
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Directions
- In a large pot heat oil then fry onion for 4 minutes without colouring, add garlic and stir for 1 minute.
- Place ham hock in the pot, add water, tomatoes, celery and carrot. Cover, bring to the boil then turn down to simmer for 50-60 minutes or until meat pulls away easily from the bone.
- Remove ham hock and cool on the side. Add macaroni elbows, stir gently from time to time until macaroni is almost cooked.
- Meanwhile remove skin from the hock and discard. Pull all the meat off the bone and shred into strips.
- Add meat back to the soup with kale, peas and herbs. Season with salt and freshly ground black pepper.
- Ladle into hot soup bowls and serve with warmed crispy baguette or your favourite bread.
