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Pea and Ham Soup

Prep time:

Cooking time:


  • 2 cups dry split peas

  • 1 large onion, finely diced

  • 2-3 large carrots, grated

  • 4 cups chicken stock

  • 4 cups water, boiled

  • 1 lb pre-cooked ham (nitrate and nitrite-free)

  • Salt and pepper to taste

  • 1 tbs dried thyme

  • 1 tsp dried rosemary

  • 4 garlic cloves, crushed

  1. Rinse and check split peas for any hard pebbles or debis that may have ended up in the packet.

  2. Add split peas to a large stock pot, add chicken stock, water and dried herbs.

  3. Allow to cook for 40 minutes while you prepare the remainder of the ingredients.

  4. Dice onion. Peel and grate carrots. Dice ham into as per your preference.

  5. Add all ingredients to the soup pot and cook 20-30 minutes. You may find the soup gets really thick, so add water and/or stock to reach desired consistency. Stir frequently to avoid sticking.

  6. Add fresh garlic, turn heat off and let stand 5-10 minutes before serving.




Try to avoid cooking garlic as it is most beneficial when it is consumed as close to raw as possible. If you like to add garlic at the beginning, always try to retain a little to add into your dish at the end. Raw garlic is antibacterial, antimicrobial and antifungal, so it contains great healing properties and is wonderful for gut health.

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