Prep 12 hrs
Cook 4 hrs
This is a great soup for a cold winter day. First it keeps your kitchen warm, then it keeps you warm. The peas dissolve to make it thick and creamy in texture.
- 1892.72 ml ham stock
- 946.36 ml white pea beans (navy beans)
- 236.59 ml yellow split peas
- 3-4 bay leaves
- 9.85 ml crushed black peppercorns
- 59.16 ml molasses
- 73.94 ml tomato paste
- 473.18 ml peeled diced carrots
- 9.85 ml ground ginger
- 236.59 ml diced ham
- Wash and pick over the beans, and put them in a pot with enough water to come up above them by 3 or 4 inches.
- Bring to a boil, turn off the heat, and soak overnight.
- In the morning, drain the beans and add the ham stock and the split peas, bay leaves and pepper.
- Bring to a boil then simmer gently until the beans are tender.
- Use a little stock to thin the molasses and tomato paste, and stir it into the soup.
- Add the carrots and ginger, and continue to simmer the soup until the carrots are tender.
- Add the ham, and add salt to taste (which will likely only be needed if your ham is unsalted.) Add water if the soup gets too thick; stir frequently to prevent scorching.
- Bean soup is best the day after it has been cooked.
AWESOME! The split peas really make a difference to the texture of this soup!
Excellent thick and hearty soup! Don't let the name mislead you, this soup is not sweet, but has a lovely flavor from the molasses and spicy ginger. Used Ham Stock, a 1-lb package of navy beans and instead of yellow split peas, used a handful of red lentils. Thanks for sharing the recipe!
A wonderful, satisfying soup.