Many soups are quite low in protein, but not this one – it is packed with protein-rich split peas. It needs to be cooked slowly to develop the flavours.
Ingredients
- 1 lb 2 oz (500 g) split green peas
- 1 tbsp olive oil
- 1 large onion, finely chopped
- 1 large carrot, finely chopped
- 1 celery stick, finely chopped
- 1 litre (1¾ pints) reduced-salt vegetable stock
- 1 litre (1¾ pints) water
- 8 oz (225 g) lean smoked ham, finely diced tsp dried thyme
- ½ tsp dried marjoram
- 1 bay leaf
- salt and pepper
How to Make It
Rinse the peas under cold running water. Put them in a saucepan and cover with water. Bring to the boil and boil for 3 minutes, skimming off any foam from the surface, if necessary. Drain the peas.
Heat the oil in a large saucepan over a medium heat. Add the onion and cook for 3–4 minutes, stirring occasionally, until just softened. Add the carrot and celery and continue cooking for 2 minutes.- Add the peas, pour over the stock and water and stir to combine.
Bring just to the boil and stir the ham into the soup. Add the thyme, marjoram and bay leaf. Reduce the heat, cover and cook gently for 1–1½ hours, until the ingredients are very soft. Remove the bay leaf.- Taste and adjust the seasoning. Ladle into warmed soup bowls and serve.