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Ingredients
- 2 tablespoons olive oil
- 2 onions, finely chopped
- 2 carrots, diced
- 2 celery sticks, diced
- 1 small turnip, finely chopped
- 440g (15 1/2 oz) split green peas, rinsed and drained
- 1 smoked ham hock (800g/1 lb 12 oz)
- 2 bay leaves
- 2 sprigs thyme
- 1/2 teaspoon ground ginger
Method
1. Heat the oil in a large saucepan over low heat. Add the onion, carrot, celery and turnip and cook for 5-6 minutes, or until softened.
2. Add the split peas, ham hock, bay leaves, thyme, ground ginger and 2.5 litres (87 fl oz/10 cups) of water. Bring to the boil over medium heat.
3. Reduce the heat and simmer, covered, for 2 hours 30 minutes to 3 hours.
4. Remove the ham bones and meat, then cut the meat into smaller pieces. Return to the soup.
5. Remove the bay leaves and thyme.
