Budget Split Pea and Smoked Ham Hock Soup Recipe

Ingredients

• •500g dried green split peas
• •1 large smoked ham hock
• •2 brown onions, diced
• •3 large carrots, diced
• •2 stalks celery, chopped
• •3 cloves garlic, minced
• •1 tbsp dried thyme
• •2 bay leaves
• •2.5L water
• •1 tbsp apple cider vinegar
• •1 bunch fresh parsley, chopped

Method

1. 1Rinse the split peas under cold water and remove any discoloured pieces.
2. 2Heat oil in a large stockpot over medium heat.
3. 3Add the onion, carrots, and celery, cooking until softened about 5 minutes.
4. 4Stir in the garlic and dried thyme, cooking until fragrant for 1 minute.
5. 5Place the smoked ham hock into the pot.
6. 6Pour in the water and add the bay leaves, bringing the mixture to a boil.
7. 7Reduce heat to low, cover, and simmer for 90 minutes until the peas are soft.
8. 8Remove the ham hock from the pot and let it cool slightly.
9. 9Shred the meat from the bone, discarding the skin and bones.
10. 10Stir the meat back into the soup and discard the bay leaves.
11. 11Stir in the apple cider vinegar to brighten the flavour.
12. 12Season with salt and pepper to taste and serve with parsley.