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Ham & Split Pea Soup


Recipe Info

  • Servings : 4
  • Cook Time : 60m
  • Ready In : 60m


  • 1⁄4 cup olive oil
  • 1 large onion, finely diced
  • 2 celery stalks, finely diced
  • 2 carrots, finely diced
  • 450g split peas, rinsed
  • 1 smoked pork shank
  • 11⁄2 litres chicken stock
  • salt and freshly ground black pepper


Step 1

In a large saucepan, sauté onion, celery and carrots over medium-high heat. Add the peas and pork shank and cover with stock by a couple inches. Bring to a simmer and cook for about 1 hour until the soup is thick and peas have almost disintegrated but not quite. Season, to taste, with salt and pepper.

Step 2

Remove ham hock and let cool. Pull meat from ham hock bone and shred. Garnish with ham and pepper.

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