The classic pea & ham soup
| Recipe By: | Abigail Donnelly |
| Serves: | 4 |
| Cooking Time: | 1 hour 30 minutes |
| Prep Time: | 20 minutes |
Ingredients
- olive oil, to drizzle
- 6 large carrots, cut into chunks
- 6 turnips, cut into chunks
- 2 onions, roughly chopped
- 270 g dried split peas
- 4 cups organic vegetable stock
- 1 smoked ham
- sea salt and freshly ground black pepper, to taste
- crusty bread
Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.
Cooking Instructions
- In a medium-sized saucepan, heat the olive oil and lightly brown the carrot, turnip and onion.
- Add the split peas and sauté for a further 3 minutes.
- Cover with the vegetable stock, reduce the heat and simmer slowly for 45 minutes, topping up with water if needed.
- Add the ham hock and cook for a further 45 minutes or until the meat flakes off the bone and the peas are cooked through.
- Remove the bone from the soup and flake off any remaining meat to add to the soup. Season well. Serve bowls full of the warm soup with crusty bread on the side.
- Cook’s note: It is essential to cut the vegetables into large chunks so that they don’t cook away during the soup’s lengthy cooking time.
Per serving: 4384 kJ, 54.9 g protein, 43.6 g fat, 94.9 g carbs.
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