serves

6

people

Serves

prep-time

10

min

Preparation Time

recipe-type

90

min Stove Top

Cooking Time

Ingredients
Directions
  1. Heat oil or butter in a large pot and fry onion for 3-4 minutes, add in garlic, McCormick Thyme, Chilli and Oregano then stir for a further 2 minutes.
  2. 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.
  3. 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.
  4. Add in the shredded ham and heat five minutes before serving, and finish with parsley.
Recipe Tip

For a creamy soup add 2 tsp of yoghurt to each bowl of soup.

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