Preparation & Cooking time:
2.5 hours (plus overnight soaking)
500g green split peas
1 tbs extra virgin olive oil
1 brown onion, diced
1 clove garlic, crushed
2 celery sticks, chopped
4 carrots, chopped
3L chicken stock
500g shredded Christmas ham and the bone
1 Place split peas in a large bowl and cover with water, set aside to soak for at least 6 hours (they are best soaked overnight).
2 Heat oil in a large saucepan or soup pot and add onion and garlic, cook stirring for 2-3 minutes until onion begins to turn clear.
3 Add celery and carrot and cook stirring for 5 minutes, until the carrot begins to soften.
4 Add stock, split peas (drained) and ham bone and bring the mixture to the boil.
5 Reduce the mixture to a simmer and cook, stirring occasionally for 2 hours.
6 After 2 hours, remove the ham bone from the pot using tongs.
7 Add shredded ham to the soup and stir through.
8 Return soup to heat and cook for a further 5 minutes before serving.
Tip: Use frozen peas instead if you don't have time to soak the split peas.
Leftovers: Freeze in individual portions for a quick meal when needed.
Variation: Use green peas in place of split peas for a slightly lighter option.