Pea Soup

Takes about
1 hr
, is
Super Easy
to make, and great for a
Saint Classic recipes

WHY You'll love

Pea Soup

Pea Soup is one of those heartwarmingly satisfying staples of the winter months. My Mum would make up a huge batch using bacon bones and serve with fresh bread from Solomon’s bakery and margarine when I was growing up. I can remember eating a bowl of this salty starchy goodness on camping trips over the Easter holidays out at Horse Pasture and fighting with my Brother over who would get the big bone in the pot. Something we still do now!

No items found.


Makes about
1 Pot
Makes about
1 Pot

2 litres Stock (Using 2 Stock Cubes)

350 g Split Peas

450 g Bacon Pieces or Bacon Bones (Optional)

1 Onion (Chopped)

1 Carrot (Chopped)

1 Potato (Diced)

1 Pumpkin (Diced)

1 Chilli (and Thyme optional)

Chopped Parsley

Seasoning to taste



Medium/Large Pot, Wooden Spoon



  1. Place Split peas in a pot and cover with the stock.
  2. Bring to the boil, and then reduce to a simmer for 30 minutes.
  3. Add your bacon or bacon bones (or not if making a vegetarian version), onion, carrot, parsley and chilli to the pot and cook until the vegetables are half done.
  4. Add your potatoes and pumpkin and continue to simmer until meat and vegetables are cooked through.
  5. Once cooked season to taste and enjoy with fresh bread for dipping.

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