Serves 6



2 tbsp oil

1 large onion, diced small

1 cup carrots, diced small

1 cup celery, diced small

3 gloves garlic, chopped

1 tsp thyme

7 cups chicken/vegetable broth

2 1/4 cups yellow split peas, picked over and rinsed

1 smoked ham hock (meat section of grocery store) or 1 leftover ham bone

2 bay leaves

1 tsp smoked paprika

salt and freshly ground pepper



slices of toasted bread topped with mustard of your choice (I use a mix of grainy mustard and dijonaise)

grated gouda



1. Heat the oil in a large pot over medium heat, add the onion, carrot and celery and cook until tender (about 10 minutes).

2. Add the garlic and thyme and cook until fragrant (about a minute).

3. Add the liquid, split peas, ham bone and bay leaves, bring to a boil, reduce the heat and simmer until the split peas are soft and just starting to fall apart (about 1-2 hours).

4. Remove the ham bone and bay leaves. Season with salt, pepper and paprika to taste.

5. Garnish with gouda and mustard, serve with toasted bread.



For a smoother soup you can blend it with a hand blender.

I keep parmesan rinds in the freezer to add to soup. This thickens and flavours the soup nicely. Add during cooking and take out at the end.

Can add diced ham to soup if you want a heartier meal.