Split pea soup
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, chopped
- 1 ½ cups sliced carrots
- 1 cup sliced celery stalks
- 1 leek, light green and white parts only, sliced
- 2 bay leaves
- 1 teaspoon dried thyme
- 8 cups water
- 200g smoked ham or bacon hock, fat and skin removed
- 2 cups split yellow or green peas, well rinsed and sorted
- To serve
- ground black pepper
- ¼ cup chopped fresh parsley
- 6 slices wholegrain toast
- 1 cup frozen peas, thawed
- fresh thyme (optional)
1 Preheat slow cooker on high.
2 In a large frying pan, heat oil over medium-high. Add onion, garlic, carrots, celery, leek, bay leaves and thyme and cook for 2 minutes. Transfer to slow cooker. Add remaining ingredients and cover.
3 Turn heat to low and cook for 4 hours (or longer if you are at work).
4 Remove bay leaves and ham hock from the soup. Shred meat from bone and set aside.
5 Purée soup using a stick blender.
6 Add meat back into soup and stir through pepper and parsley.
7 To serve, divide among bowls with toast on side. Garnish with peas and fresh thyme (if using).
Nutrition Info (per serve)
Total fat 11g
–Saturated fat 4g
Dietary fibre 13g
Make it vegan: Omit ham and check toast is vegan.
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