Split pea and ham soup
- 15ml olive oil
- 1 onion, chopped
- 2 carrots, chopped
- 2 stalks celery, chopped
- 2 leeks, chopped
- 1 clove garlic
- 250g bacon OR 2 smoked chicken breasts, chopped
- 1.75lt vegetable or chicken bouillon
- 2 cups dried split peas, rinsed (green or yellow)
- 15ml soy sauce
- Small handful fresh parsley
- 5ml Salt and 5ml pepper
Choose a large pot and heat up the oil and gently saute the onions, carrots, celery, leeks and chopped garlic. If using bacon – chop into small pieces and add to the pot (if using smoked chicken breast they are cooked already and will only be put in later).
Add the hot broth and the split peas (rinse them first) to the pot. Bring to a boil then reduce heat and let cook for 20 minutes with lid on the pot.
Place lidded pot into Wonderbag for 3 – 4 hours. Check split peas are soft enough to blend and add the soy sauce.
Leave to cool slightly then liquidize until desired consistency – it is good still quite chunky.
If using smoked chicken breast – cut into thin slices and add to the soup.
Add the chopped fresh parsley and salt and pepper to taste. If the soup is too thick you can add a little more bouillonEasy