This is an oldie, but a goodie and so easy. It really should get more air time. We are lucky enough to live near a beautiful free range farm that cures and smokes their own meats.
If you can’t find a ham hock, ham bones or just some diced bacon would work well. Where possible please try to buy free range.
I always chuck in some extra zucchini & carrot for a little extra veggie kick but you needn’t do so. It will thicken up as it cools so add a little extra water before re heating!
- ½ tablespoon oil
- 1 onion, diced
- 2 cloves garlic, minced
- 1 carrot, finely grated
- 1 zucchini, finely grated
- 2 stalks celery, finely diced
- 1 ham hock
- 3 cups green split peas, rinsed
- 3 liters water
- Sea salt & pepper to taste
- 3 litres of water
- Heat the oil in a pot, add vegetables and stir occasionally until soft.
- Add split peas, water & ham hock. You can either make this in a slow cooker on high for 5 hours (low for 2.5); just set and forget, in a pressure cooker (each appliance is different..) or on the stove top.
- On the stove, bring it to the boil and then reduce to a simmer. Cook for 45mins to an hour until all peas have dissolved. You may need to add more water if it is too thick.
- When the peas have broken up completely, remove the ham hock, take off the outer layer of fat and shed the meat into the soup.
- Season with salt & pepper and serve.