The Dutch often combine smoked meats and legumes in stews and soups. This delicious soup is a hearty, wholesome meal. While it takes a long time to cook it really is a no-fuss, set-and-forget dish my whole family loves.
Serves: 4
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Servings
Serves: 4
Prep time
Cook time
Recipe
Ingredients
- 200g dried green split peas, soaked overnight, strained & rinsed
- 1 pork chop, fat trimmed
- 3 large rashers bacon
- 1 large red onion, diced
- 2 cloves garlic, diced
- 2 stalks celery, finely diced
- 1.5L water
- 1 tsp sea salt
- Good grind black pepper
- 1 large carrot, finely diced
- 1 large potato, peeled & finely diced
- 1 medium sweet potato, peeled & finely diced
- Crusty bread, to serve
Method
- Place split peas, pork chops, bacon, onion, garlic, celery, water and salt in pot and bring to boil. Reduce heat to simmer and cook 30 mins. Any scum that appears, just skim it from top.
- Add carrot, potato and sweet potato and simmer slowly for another 1–1½ hours or until split peas are mushy and soup has thickened.
- Remove pork from bone (it should just fall away). Break any solid bits up and mix through soup.
- Serve with crusty bread.
Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!
