Recipes and photos are AI created and editorially reviewed. Nutrition figures are estimates.
A thick, smoky soup of yellow split peas and shredded ham hock. Feeds six for very little.
Equipment: Very large pan with a lid
Measures and names
Ingredients
- 1 smoked ham hock (about 1.2 kg)
- 200 g dried yellow split peas, rinsed
- 1 onion, chopped
- 2 celery sticks, chopped
- 1 carrot, chopped
- 1 bay leaf
- 2 litres water
- Black pepper
Method
- Put the ham hock, onion, celery, carrot, bay leaf and water in a very large pan. Bring to the boil, skim off any froth, then cover and simmer for 1 hour 30 minutes.
- Add the split peas and simmer for 45-60 minutes more, stirring now and then, until the peas have collapsed and the soup is thick.
- Lift out the hock, pull the meat off in shreds and discard the skin, fat and bone. Stir the meat back in, season with pepper (and salt only if it needs it) and serve.
Swaps and tips
Ham hocks are salty, so don't add salt until the end. Soak the hock in cold water overnight if you prefer a milder soup. It freezes well in portions.
Easy variations
- Use green split peas or red lentils
- Add a chopped leek or potato-free extra veg like swede
- Use leftover ham and a ham stock cube instead of a hock
- Stir in some frozen peas just before serving
Nutrition estimated, per serving
| Protein | Carbs | Fibre | Fat | Calories |
|---|---|---|---|---|
| 33 g | 23 g | 9 g | 14 g | 380 kcal |
Values are estimates based on typical UK food composition data and will vary with brands and portion sizes.
Recipes are AI created and editorially reviewed; kitchen testing is ongoing. Made this recipe? .
Recipe from healthshelf.org
