1 ham hock (about 1kg)
1 onion, finely chopped
3 sticks celery, sliced
1 medium parsnip, diced
1 small turnip, diced
2 medium carrots, diced
250g green split peas
250g McKernzie’s soup mix
8 cups water
½ teaspoon salt
Soup can be cooked in a slow cooker or on stove top. Firstly rinse dried peas and soup combination in a sieve under running water.
For slow cooker, add all ingredients to the slow cooker. Cook for 4 hours on high, or 8 hours on low.
For stove top add all ingredients to a large saucepan or small stockpot. Bring to boiling point, then reduce heat to low and simmer for a minimum of two hours, stirring occasionally to prevent burning on the bottom of pan.
When nearing the end of cooking remove the ham hock and let cool slightly. Cut away skin/rind and any fat, and remove ham from the bone. Return shredded ham to soup.
This soup seems to taste better the next day, if it’s not eaten beforehand!
*Soaking the peas beforehand can reduce cooking time, but they can be used straight from the packet. Soup mix adds some variety to this soup, but can be replaced with green split peas if desired.