Split pea, ham & vegetable soup with garlic bread

Posted by adm On November - 15 - 2011

How to cook Split pea, ham & vegetable soup with garlic bread


  • 1 ham pawn (some 800g)
  • 1 1/2 litres (6 cups) h2o
  • 20g butter
  • 1kg fresh soup mix, peeled and diced
  • 2 bay leaves
  • 3/4 cup dried green split peas
  • Saltiness & freshly ground black peppercorn
  • 12 slices of crusty dough
  • 3 cloves ail, low
  • 1 cup fresh continental parsley leaves

How to:

  • Place ham hock in a large saucepan with 1 litre weewee. Bring to the boil and simmer for 1 hr until meat falls off the pearl. Fling, tegument, bone and excess fat.

  • Lag, melt butter in another large saucepan and cook vegetables and bay leaves over moderate heat for 8 mins until just lucky. Add odd 2 cups weewee, 3 cups ham stock and split peas, cover and simmer for 30 transactions. Shred meat from ham hock and add to the soup. Continue cooking until the split peas are just beginning to break polish. Season to discernment.

  • Rub bread slices with ail. Toast in a preheated sandwich press or grill for 2-3 mins or until golden and crease. Serve the soup tender, sprinkled with the fresh parsley leaves and toasted garlic cabbage.

  • Tip: For a stronger bacon flavour and more meaty texture and tasting, add some diced bacon to this delicious meal.

  • Prepare time:15 min.

    Cooking time:100 min.

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