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Recipe: Split Pea and Ham Soup


  • 300 g dried green split peas
  • 100 g thick-cut bacon
  • 1 head of celery
  • 2-3 carrots sliced
  • 1 large potato peeled and cubed
  • 1 small onion chopped
  • 1 small leek sliced
  • 100 g celeriac cubed
  • Salt and pepper to taste
  • a handful of sliced smoked sausage plus extra to garnish


  • Place the split peas and bacon in a large stock pot together with 1.75l of cold water and bring to the boil.
  • Skim off any froth forming on top as the pot starts to boil.
  • Once boiling gently, cover the pot and leave to simmer for about 45 minutes, stirring occasionally.
  • Add all the vegetables to the boiling broth and leave to cook for another 30 minutes.
  • Add extra water if needed.
  • Add the smoked sausage.
  • When the vegetables are tender, remove the bacon and smoked sausage and puree the remaining soup.
  • Check for seasoning and add salt and pepper as needed.
  • Add the meat back to the soup and reheat.
  • Serve the soup garnished with extra slices of smoked sausage!