This creamy one-pot split pea soup is a rich, satisfying, and cozy meal that’s not just for St. Patrick’s Day or Easter. A smoked ham hock adds savory, meaty goodness to this soup, while carrots ...

Put the split peas ... Remove the ham hock, whole onion, bay and mace. Break up the ham hock, discarding the skin and bone and pull the meat into pieces. Add the mustard to the soup and season ...

Nothing is more cost-effective or delicious as a hearty soup to eat any time of day. A slab of French stick warmed with melted butter finishes it off. If you are super organised, make some cheese ...

Traditional split pea soup often uses ham for its smoked meat flavor, but you can also make a delicious meat-free soup, seasoned with carrots, celery and various spices, if you prefer a vegetarian ...

Put the split peas in a sieve and ... add extra water when reheating, as the soup will thicken as it cools. This soup is traditionally made with stock from a ham bone but this version uses a ...

This Thai-inspired pumpkin soup features vibrant colors of orange ... and this flavorful blend of smoked ham hock, bourbon, vinegar, and togarashi with noodles and greens is a notable addition ...

Drain the soaked beans and discard the water. Place the beans, ham hocks, chicken broth, and bay leaf in a soup pot; do not add salt at this stage. Bring to a boil and simmer for about 1 hour ...

When it comes to split pea soup, the deep, savory flavor derived from ham hocks is often considered indispensable. The rich and smoky essence infused into the soup by these pork joints -- roughly ...

This hearty pea and ham soup is a favourite in our family. This a real stick-to-your-stomach soup, just how food should be on a cold winter's day. You could put the soup through a blender before ...