This is a hearty pea soup in which dried split peas and a ham bone are cooked with carrots, potatoes, onions and a pinch of marjoram. You can choose to soak the peas overnight or use the faster method explained in the recipe.
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