A family classic. My mum has always made this in bulk after Christmas with the left over ham bone. If you don’t have a ham bone to use, ham hocks are easily available at a butcher and they both give the best taste to this classic soup.
In a large saucepan, fry off the onion in olive oil until tender and add the carrots. Remove from the heat and add the ham hock or bone along with the split peas and add enough water to cover all the ingredient.
Place back on a medium heat and bring to a boil, turn the heat down and cover with a lid, allow the soup to simmer for 1 ½ hours until the peas are a green liquid. In the last few minutes of cooking add the peas and season to taste.
Ingredients
Directions
In a large saucepan, fry off the onion in olive oil until tender and add the carrots. Remove from the heat and add the ham hock or bone along with the split peas and add enough water to cover all the ingredient.
Place back on a medium heat and bring to a boil, turn the heat down and cover with a lid, allow the soup to simmer for 1 ½ hours until the peas are a green liquid. In the last few minutes of cooking add the peas and season to taste.
