Even my toddler can't get enough of this one! So easy, so cheap and so healthy.
500g of split peas (green or yellow, or a mixture)
1 brown onion, chopped
1 stick of celery, chopped
1 carrot, chopped
1kg ham hock
1 bay leaf
Enough water to fill a big stock pot
Rinse split peas unil water runs clear. Fill up big stock pot with cold tap water. Add peas, chopped onion, celery, carrot and the bay leaf, and then pop the ham hock in.
Bring to boil, then simmer gently for approx. 2 hours. Take out ham hock, and remove all the nice pieces of meat. Throw away bones, add meat back to soup, and it's done!
I serve it with gluten free toast, and gruyere cheese melted on top.
This will last in the fridge for a week. It goes really thick in the fridge, but thins out once you heat it up again.
Enjoy.
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