About this recipe:A traditional pea soup recipe from the mining communities of south Wales. Enjoy with some crusty bread on a cold winter night.
450g split peas
450g ham hock
2 parsnips, roughly chopped
4 carrots, roughly chopped
1/2 swede, peeled and roughly chopped
2 onions, roughly chopped
4 potatoes, peeled and roughly chopped
salt and pepper, to taste
chopped fresh parsley, to taste
Add to shopping list
Turn this recipe into a shopping list you can print, email, view on your mobile or shop online. It's free! Powered by Whisk.com
Method Prep:15min › Cook:2hr › Ready in:2hr15min
Soak the split peas in water overnight. The next day drain and set aside.
Cover the ham hock with the water and very slowly bring to the boil. Lower the temperature and simmer for another hour before adding the peas. Boil for a few minutes then add the parsnips, carrot, swede and onions. Allow to simmer for a 10 minutes before adding the potatoes. Cook for a further 20 minutes. Remove the ham bone, flaking any ham back into the soup then season and serve with chopped fresh parsley.
Adapt for the slow cooker
This is a fantastic recipe for a slow cooker, just set it to Low or Auto and cook for 7 to 9 hours.