Split Pea and Ham Soup
- 500g dried split peas
- 2 litres cold water
- 750g ham bone
- 2 onions, thinly sliced
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 pinch dried marjoram
- 3 celery sticks, chopped
- 3 carrots, chopped
- 1 potato, diced
Preparation:1hour › Cook:2hours10min › Ready in:3hours10min
- In a large stock pot, cover peas with cold water and soak overnight, or speed things up by simmering the peas for 5 minutes, then soaking them for 1 hour.
- Once peas have soaked, add ham bone, onion, salt, pepper and marjoram. Cover, bring to boil, then simmer for 1½ hours, stirring occasionally.
- Remove the bone from the pot, dice the meat and return it to the soup. Discard bone.
- Add celery, carrots and potatoes to the pot and cook slowly, uncovered, for 30 to 40 minutes, or until vegetables are tender.
This recipe is almost like mum's Best Pea and Ham soup. (without the marjoram, potato and added salt). There is no need to soak split peas if using yellow split peas, just cook a little longer. I dont fry the onions, just put it altogether in a large pot and cook for 1 1/2 -2 hours on a gentle simmer. Top up water if needed. Take the ham hock out, mash the veges with a potato masher, then cut off the meat into small pieces, and return meat to pan. No need to add salt, but pepper is nice. I always get asked for more..so easy. - 06 May 2012
Recipe was easy to use and easy to make. Family loved it and so did I. Altough I didnt use celery the soup was delicious. - 03 Jan 2010
A great tasting soup (although we called it stew soup as it was super thick) - I would only put half to two thirds of the split peas in next time to make it less stew like. - 30 Jun 2009