Nothing conjures up memories from my childhood more than a pot of split pea and ham soup on the stove, bubbling away. It was my Dad's favourite so Mum cooked it quite a bit in the winter time.
Nonetheless, split peas are split peas, no matter what colour they are and this soup is rib sticking, good stuff. I've got quite a few serves out of it for the freezer so I'm prepared for the winter, bit like a squirrel.
Split Pea & Ham Soup
- 1 ham hock or bacon bones
- 1 cup split peas, rinsed
- 1 potato, peeled and diced
- 1 medium onion, diced
- 1 carrot, chopped
- 1 celery stalk, chopped
- chicken or vegetable stock
- Combine all ingredients, placing ham hock on top of vegetables and ensure covered by stock.
- Once carrots have softened and split peas have cooked (approximately 30 to 45 mins), remove ham hock, remove meat and return to soup.
- Serve as is or, as I prefer, blend with a stick blender until smooth.
- Suitable for the slow cooker and suitable to freeze.