This is a hearty soup that is perfect for those cold Autumn or Winter days. This is one of my favourite soups to make each year and it also freezes very well. You will notice that I don’t puree my Pea and Ham soup. After the long cooking process, the green split peas breaks down very well. I also like my vegetables left chunky style to give the soup some texture. Of course, if you prefer the traditional smooth texture of the Pea and Ham soup, whip out your barmix to puree it before you return the chopped ham pieces back into the soup.
2 large onions, chopped
2 to 3 cloves garlic, fined chopped or crushed
1 leek, sliced
8 cups water
5 teaspoons chicken stock powder
2 bay leaves
1 ham hock, half in half
500g packet green split peas
4 carrots, diced
2 potatoes, diced
1 turnip, diced
1 swede, diced
In a large soup pot, heat some oil to saute the onions until softened. Add garlic and cook for a few minutes, than add leek. Stir and cook through for few minutes.
Add water, chicken stock, bay leaves, ham hock and green split peas. Stir well. Allow the soup to reach boiling point before turning down the heat to allow the soup to simmer for at least 1 1/2 to 2 hours.
Add carrots, potatoes, turnip and swede. Continue to simmer for another 1 1/2 hours.
Lift out the ham hock pieces onto a chopping board. Discard the bay leaves.
Allow the hocks to cool down before you take it apart to pull out the ham pieces. Then roughly chopped the ham pieces before putting them back into the soup.