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Pea & Ham Soup
minutes Stove Top
1 tbsp oil or 50 g butter
2 onions, finely diced
3 cloves fresh garlic, peeled and sliced
McCormick Thyme Leaves
McCormick Chilli Flakes
McCormick Oregano Leaves
1 smoked ham hock
300 g green split peas
1 1/2 - 2 Litres (8 cups) low salt chicken stock
1 cup peas, frozen
1/2 cup fresh parsley, chopped
Heat oil or butter in a large pot and fry onion for 3-4 minutes, add in garlic,
McCormick Thyme Leaves, Chilli Flakes
then stir for a further 2 minutes.
Add in the ham hock and split peas with the stock and bring to the boil, turn down heat to low and let the soup gently simmer for 1 ½ hours.
Take the hock out of the pot and shred the meat. Place the frozen peas into the soup for 5 minutes and then blend the soup until smooth.
Add in the shredded ham and heat five minutes before serving, and finish with parsley.
For a creamy soup add 2 tsp of yoghurt to each bowl of soup.
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