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🍲 Creamy Pea and Pepper Soup with Ham

198 kcal · 30 min · 4 servings

Ingredients

• 1 ham bone
• 2 l clear broth (instant)
• 250 g yellow peas (peeled)
• 2 onions
• 1 tbsp lard
• 2 tbsp paprika powder (sweet)
• 200 g celeriac
• 500 g bell peppers (green and red)
• salt
• pepper from the mill
• 1 bunch chives

Instructions

1. 1. Place the ham bone in a pot with 1.75 liters of boiling meat broth.
2. 2. Let the broth simmer with the bone for 30 minutes.
3. 3. Add the peas to the broth and cook everything for another 60 minutes.
4. 4. Peel the onions and cut them into small cubes.
5. 5. Heat the lard in a large soup pot.
6. 6. Sauté the onion cubes in the lard until they are translucent and soft.
7. 7. Sprinkle the paprika powder over the onions and stir briefly to toast it.
8. 8. Peel the celery and rinse it under running water.
9. 9. Cut the celery into small cubes.
10. 10. Cut the bell peppers into four lengthwise halves.
11. 11. Remove the white seeds and pith from the bell pepper halves.
12. 12. Wash the deseeded bell peppers and cut them into bite-sized pieces.
13. 13. Add the diced celery and pepper pieces to the onions in the pot.
14. 14. Sauté the vegetables briefly with the onions.
15. 15. Pour the remaining broth (with the peas and bone) over the vegetables.
16. 16. Let the soup simmer gently for about 10 minutes.
17. 17. Carefully remove the ham bone from the soup.
18. 18. Cut the soft meat off the bone and shred it into small pieces.
19. 19. Return the ham meat and all the vegetables with the broth to the soup.
20. 20. Season the soup to taste with salt and pepper.
21. 21. Rinse the chives and shake them dry.
22. 22. Cut the chives into fine rings.
23. 23. Sprinkle the chive rings over the finished soup before serving.

Nutrition per serving

• kcal: 198
• Protein: 12 g · Fett/Fat: 5 g · Carbs: 30 g