Pea and Ham Soup

Serves: 4


290g (1 1/3 cups) green split peas
2 tablespoons olive oil
2 carrots, peeled, chopped
1 brown onion, sliced
3 garlic cloves, crushed
1 ham hocks
1.5 litres water
Salt & freshly ground black pepper


  1. Rinse split peas under cold running water until water runs clear. Drain.
  2. Heat oil in a saucepan over medium heat.  Add carrot, onion and garlic and cook, stirring until onion softens
  3. Add split peas, ham hock and water. Bring to the boil over high heat. Reduce heat to medium-low and simmer, covered, for 2 – 2 1/2 hours or until ham hocks are tender and the meat is falling away from the bones. Set aside for 5 minutes to cool slightly.
  4. Remove ham hocks from pan. Remove the meat from bones. Coarsely chop meat and set aside.
  5. Using a stick blender or food processor process pea mixture until smooth.
  6. Return to pan with ham.  Taste and season with salt and pepper. Stir over medium-high heat for 5 minutes or until hot.

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