Soup with peas and smoked meats
13 servings
120 minutes
Pea soup with smoked meats is a cozy and hearty dish rooted in ancient European village cooking traditions. Its rich flavor comes from the combination of sweet peas and aromatic smoked meats that give the soup a deep, smoky hue. The addition of vegetables and spices enhances its complexity, while apple cider vinegar adds a light tanginess that balances the broth's richness. This dish is perfect for cold days, warming and satisfying. Serving the soup with rice, fresh tomatoes, and shallots adds extra texture and freshness. Due to its simplicity yet rich flavors, the soup fits perfectly into family gatherings and cozy home lunches. Enjoy your meal!
1
Put peas and smoked ham in the pot and cover with 8 cups of water.
- Green peas: 500 g
- Smoked pork: 1 kg
- Ham: 100 g
2
Bring to a boil, reduce the heat and cook for about 45 minutes. Drain the water, reserving 1 cup of broth.
- Green peas: 500 g
3
In a pot over high heat, heat the oil. Add chopped ham, minced garlic, jalapeño pepper, coarsely chopped carrots, onion, and celery, bay leaf. Cook, stirring, until the vegetables are soft.
- Canola oil: 0.3 glass
- Ham: 100 g
- Garlic: 2 cloves
- Jalapeno pepper: 1 piece
- Carrot: 1 piece
- Onion: 1 head
- Celery stalk: 1 stem
- Bay leaf: 1 piece
4
Add the boiled peas and a cup of broth. Chop the cabbage, add it to the pot, and pour in 12 cups of water.
- Green peas: 500 g
- White cabbage: 500 g
5
Bring to a boil, reduce the heat, and simmer for about 1 hour. Add vinegar.
- Apple cider vinegar: 2 tablespoons
6
Season with salt and pepper. Place the pre-cooked rice on plates and pour the soup.
- Salt: to taste
- Ground black pepper: to taste
- Rice: 5 glass
7
Serve with sliced tomato and shallots. Enjoy your meal!
- Tomatoes: to taste
- Shallot: to taste