The London Particular Yellow Split Pea Soup

This London Particular Yellow Split Pea Soup is made with yellow split peas, which are a bit sweet and have an earthy taste to them. 
Course Savory
Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Servings 6 bowls
Calories 163
Author The Worktop


  • 1 tablespoon olive oil (15 milliliters)
  • 2 cloves garlic - minced
  • 1/2 medium onion - peeled and diced
  • 1 large carrot - diced
  • 5 whole baby potatoes (or equivalent (medium starch type)) - washed and cubed
  • 1 cup yellow split peas (225 grams)
  • 1 cup pulled ham hocks (90 grams)
  • 1/4 teaspoon salt
  • 1 dash coarse ground black pepper
  • 3 1/4 cups water (775 milliliters)


  • Over medium high heat, add olive oil into a pot and heat until hot.
  • Add the onions, garlic and salt and sauteé until the onions are slightly translucent and the garlic is lightly browned (about 3 minutes).
  • Add in the carrots and potatoes and sauteé for 2 minutes.
  • Stir in the yellow split peas, 40 grams of the pulled ham hock and the water.
  • Bring the water to boil on high heat, then cover the pot and turn down the heat to a simmer. Simmer for 40 minutes, stirring occasionally.
  • Once the soup has finished simmering, spoon out about 1 cup of the soup into a bowl and set aside. Use a stick blender and pureé the remaining soup. You may also use a blender to pureé, but be sure to let the soup cool first before using the blender.
  • Add the remaining 1 cup back into the pureé.
  • Top each bowl with a bit of the remaining pulled ham hock and some fresh ground black pepper.


Calories: 163kcal | Carbohydrates: 22g | Protein: 11g | Fat: 3g | Saturated Fat: 0g | Cholesterol: 10mg | Sodium: 365mg | Potassium: 373mg | Fiber: 8g | Sugar: 3g | Vitamin A: 2055IU | Vitamin C: 2.5mg | Calcium: 30mg | Iron: 1.6mg