Pea and Ham Soup

Images edited by Janine Shepard from Jinx Photography

I love rainy cold days, perhaps not when driving, but if I’m at home I feel it is the best weather for eating! On cold days, most people at work fantasize over the idea of being at home cuddled up under a duvet with their choice of hot beverage watching movies; while all I can think of is what I would love to eat and make.

Not so long ago, Nans (my granny living in England) showed me how to make pea and ham soup when she came to South Africa for a short visit. Being the perfect weather, affordable ingredients and something I am wishing for on this rainy day, I thought I’d share it with you.
People either love soups or hate them. I really do enjoy a wholesome homemade soup, but find I need to have plenty of it to fill my bottomless belly. It’s best to accompany soup with freshly baked bread or rolls; that way there is some soup left over for others to also enjoy.
Enjoy this cool weather with a lovely pea and ham soup!
500g Split Peas / frozen peas
500g Ham / Pork bones / bacon
2 Medium tomatoes
2 Medium sized potatoes, peeled
1 Onion
3 – 4 Bay leaves
Papper and Salt to taste
2 Veg stock cubes / chicken stock cubes
  1. If you are using dry split peas, make sure you soak them for a few hours or overnight (as per packet instruction).
  2. Put the stove plate on a medium to high heat.
  3. Use a medium pot, and pour water in until the pot is just over half full.
  4. Add your veggie or chicken stock cubes into the pot – this is where the flavour is.
  5. Cut and cube the potatoes, onion and tomatoes.
  6. Put the tomatoes, potatoes, onion, bay leaves, ham (bacon or bacon bones) and peas into the pot of stock water.
  7. Boil this mixture for about an hour.
  8. Scoop out most of the ham (bacon or bacon bones). Note: take the meat off the bacon bones and set aside.
  9. Have a taste and make sure the potatoes are cooked through.
  10. Once potatoes are cooked through, blend all ingredients. Once this has been done, add the cooked ham (bacon or bacon bone meat).
Note: If you want your soup thicker, add more potato.
          If you want your soup thinner, add a little bit more water and reheat.