Yellow Split Pea and Ham Soup
A delicious and incredibly easy yellow split pea soup with ham and a sprinkling of fresh herbs. Simple to make yet so satisfying in cold weather.
- Prep time
- 10 min
- Cook time
- 1 hr 10 min
- Yield
- 8 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 3 litres/ 3 quarts water
- 450 g/ 2 cups yellow dried split peas
- 450 g/1 lbs unsmoked gammon steaks or pork/beef (fat trimmed)
- 1 tsp salt
- 1 tsp Vegeta seasoning (optional)
- 1 bay leaf
- 1 tbsp olive oil
- 2 carrots (sliced)
- 1 onion (chopped)
- 2 garlic cloves (minced)
- 1 tbsp of each dill and parsley (chopped)
- black pepper to taste
Instructions
- 1
In a large pot add water, yellow dried split peas, unsmoked gammon steaks or pork/beef, a bay leaf and bring to a boil. Add salt and Vegeta seasoning and turn the heat down to allow the soup to simmer.
- 2
You will see a lot of foam forming at the top of the pot, remove with a slotted spoon and discard. Continue doing so until all foam is removed and the broth is clear.
- 3
Let the soup simmer for 50 minutes. While the soup is simmering chop the onion and slice the carrots, saute together over low heat in a pan with olive oil for 10 minutes until soft and fragrant. Add minced garlic and cook for 1 more minute, then take off the heat.
- 4
By now your split peas should be soft and some may be partially falling apart. Remove your gammon steaks or pork/beef from the soup if using and shred it with two forks in a shallow bowl or cut it with a knife. Return to the pot and add the sautéed carrots and onions.
- 5
Add chopped herbs, black pepper, taste and adjust seasoning if needed.