Prep 20 mins
Cook 2 hrs
Perfect for chilly winter evenings.
- 500 g yellow split peas
- 500 g split peas
- 1 kg ham bones
- 3 carrots, diced
- 1 large onion, diced
- 3 stalks celery, diced
- 3 garlic cloves, crushed
- 1 sprig thyme
- 1 sprig parsley
- 1⁄2 bunch mint
- 6 whole cloves
- 4 liters water
- finely chopped mint (to garnish)
- Wash the peas and put into a large soup pot.
- Add the ham bones, carrot, onion, celery.
- Wrap the thyme, parsley, mint and cloves in a muslin and put into the pot.
- Cover with water.
- Bring to the boil and take off any scum that has formed on the top.
- Turn down the heat and simmer for 2 hours.
- If the soup is too thick, add water.
- To serve, garnish with mint.
Excellent and unctous. I used a couple ham hocks as others have, but when I make this next I will likely used smocked hocks for extra flavour.
This recipe is awesome!! I too use ham hocks and it tastes so delicious!!! It's also awesome to freeze it. Just fill container 3 quarters full as it expands like everything frozen does. Recommending this too all my family and friends. Thanx mate!!
Yum this is delicious. Very thick and creamy as the split peas reduced right down for me. I grated my carrot like I do for most soups and also added a tablespoon of veggie stock powder. Thanks for another keeper Terese.