Pantry Puttanesca
Spaghetti in a bold tomato sauce of anchovy, olives, and capers, made almost entirely from jars and cans.
Pasta30 min
Split Pea and Ham Soup
Split peas are the most forgiving thing on our shelf. They need no soaking, they thicken the soup on their own, and a single smoked ham hock gives the pot more flavor than a whole tray of diced ham would.
At a glance
- Prep
- 15 min
- Cook
- 1 hr 30 min
- Yield
- Serves 6
- Level
- Easy
Method
Soften the vegetables
Heat the oil in a large pot over medium heat. Cook the onion, carrots, and celery for 8 minutes until soft. Add the garlic and cook 1 minute.
Add the peas and hock
Stir in the split peas, ham hock, bay leaves, thyme, pepper, and water or stock. Bring to a boil, then skim off any foam.
Simmer
Reduce to a low simmer, partly cover, and cook 75 to 90 minutes, stirring every 15 minutes, until the peas have broken down into a thick soup.
Shred the ham
Lift out the hock and bay leaves. Pull the meat from the bone, chop it, and return it to the pot. Discard the bone, skin, and bay leaves.
Finish
Stir in the vinegar, then taste and add salt. Thin with hot water if the soup is thicker than you like.
Larder note
Salt only at the end. The ham hock is salty and its saltiness varies, so you can't know how much the pot needs until the hock has finished cooking.
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