Harvest Soup
Harvest Soup

Harvest Soup

Harvest Soup

By Jana Badenhorst

Serves 10-12 people.

Ingredients:

  • 2 tablespoons olive oil
  • 1 carrot, chopped
  • 2 celery sticks, chopped
  • 1 large onion, chopped
  • 1 clove garlic, minced
  • 1-2 sweet potatoes, peeled and cubed
  • 1 ½ teaspoons kosher salt
  • 1x 19 oz can chickpeas, drained
  • 1 red pepper, diced
  • 2 green peppers, diced
  • 1-2 large tomatoes, peeled, seeds removed and diced (or 1 can of diced)
  • 1 teaspoon dried basil (or 2 teaspoons fresh and chopped)
  • 2 teaspoons paprika
  • 1 teaspoon turmeric
  • 1 bay leaf
  • 1 dash cinnamon
  • 1 teaspoon chili pepper flakes (optional)5
  • 3x 32 oz cartons vegetable broth

Method:

  1. Wash and sort the peas, put in a large saucepan, and bring to a boil in the chicken broth.
  2. Remove peas from the heat and let it sit for 1 hour.
  3. Add the rest of the ingredients, bring to a boil and simmer until the peas are very tender (about 2 hours), adding more water if needed.
  4. Remove the ham hock, peel off and discard the skin, and shred the meat into small pieces.
    Return shredded ham to the soup.
  5. Bring to a boil and season to taste with salt and pepper.
  6. For a thick, smoother texture, purée using a stick immersion blender (or a potato masher).
  7. Serve hot.