Pea and Ham Soup …
Ingredients …
  • 1.5kg ham hock (or bacon bones)
  • 2 medium onions, finely chopped
  • 2 cups yellow split peas
  • 2 cups green split peas
  • 3 sticks celery, finely chopped
  • 2 medium carrots, diced
  • 3 bay leaves
  • 3 cloves garlic, crushed
  • 13 cups water
  • 5 full rashers bacon (10 x ½ rashers), optional
  • salt, to season
Method …
  1. Combine all ingredients in large pot (except bacon rashers), bring to boil, reduce heat and simmer, covered for 1½ hours, stirring occasionally.
  2. Remove ham bone/hock (or bacon bones) from the soup and remove and shred any meat left on the bone. Discard the bones.
  3. Chop bacon rashers and fry in a non-stick pan. Add chopped bacon to soup and heat through. (You may choose not to add the bacon if you already have a lot of meat from the ham bone/hock.)
  4. Remove bay leaves and serve. If you would prefer a smoother consistency, blitz the soup through a blender.
Recipe by Mrs Organised at