Pea & Ham Soup

Creamy split pea and ham soup is an old-fashioned budget dinner that delivers enormous comfort for very little cost. Split peas are one of the cheapest ingredients you can buy, and a small amount of smoked ham hock or diced ham transforms them into a deeply savory, satisfying bowl. This makes a large batch that stores well all week.

Ingredients

• •2 cups dried yellow or green split peas, rinsed
• •200g smoked ham, diced
• •1 large onion, diced
• •2 medium carrots, diced
• •3 cloves garlic, minced
• •1.5 litres water or chicken broth
• •1 bay leaf
• •1 teaspoon dried thyme
• •1 tablespoon vegetable oil
• •Salt and pepper to taste

Instructions

1. 1. Heat the vegetable oil in a large pot over medium heat. Add the onion and carrots and cook for 5 minutes until softened. Add the garlic and thyme and cook for 1 more minute.
2. 2. Add the rinsed split peas, diced ham, bay leaf, and water or broth. Stir to combine and bring to a boil.
3. 3. Reduce heat to low, partially cover the pot, and simmer for 45–55 minutes, stirring occasionally, until the split peas have broken down and the soup is thick and creamy.
4. 4. Remove the bay leaf. Use a stick blender to partially blend the soup for a creamier texture, or leave it as is for a chunkier version.
5. 5. Taste and adjust seasoning with salt and pepper. Serve hot with crusty bread.