The scrummiest soup in the cosmos!


  • 500g split peas

  • 2 x celery stalks (chopped)

  • 2 x medium turnips (small cubes)

  • 2 x medium potatoes (small cubes)

  • 1 x swede (small cubes)

  • 1 x parsnip (small cubes)

  • 1 x leek (sliced)

  • 1 medium carrot (small cubes)

  • 1 x onion (finely chopped)

  • 250g diced bacon

  • 1 x large pork hock (or better- a handful of bacon bones)


  • 1.

    In a very large heavy based pot- add split peas and water (enough to allow peas to expand). Bring to the boil and simmer for 30 minutes stiring occasionaly. Meanwhile you can prepare the veges.

  • 2.

    Add the veges, hock (or bacon bones) and bacon and continue to simmer. You will have to add water with veges but don't go overboard- the veges will break down. I let mine simmer away for 4 hours and the veges had softened perfectly. Serve with some crusty bread rolls or slice up some french sticks. Serves about a thousand hungry Zimbabweans.

Nutritional information

Nutritional analysis per serving (6 servings)

  • Energy 593kj
  • Fat Total 19g
  • Saturated Fat 6g
  • Protein 28g
  • Carbohydrate 78g
  • Sugar 12g
  • Sodium 375mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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To lessen cooking time (by more than half)- soak split peas in a bowl of water over night before cooking.

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