» Print Recipe
I love Pea and Ham soup in Winter. It's so warming and yummy. I've made a few different types through the years and this one is the easiest and tastiest. I use Bacon Ribs because they impart a delicious, smoky flavour to the soup. You know they're done when they fall off the bone as you shred the meat off them. This soup is great with crusty bread and good company to share it with.
Put all the ingredients into a large pot.
Cut the rib rack into single ribs before putting in with other ingredients.
Bring to the boil then cover and reduce heat to low.
Simmer for 1 1/2 hours.
Remove all the bacon ribs and pull the meat off the bones.
Put the bacon meat back in and discard the bones.
Continue cooking for another 1/2 hour.
Serve with lots of crusty bread and enjoy!
I used to use a leftover ham bone but since they're not always easily available I had the inspired notion to use the ribs that you find hanging in deli's. You could use ham hocks or just chunks of ham instead.
» Related Recipes
» Metric Converter