Food - Soup Recipes

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South African Pea Soup

South African Pea Soup

A nice thick winter soup that can be served as a meal in itself.

1kg/2lb 4oz dried green peas or split peas (or a mixture of both)
1kg/2lb 4oz pork shank or leg (on the bone)
200g/7oz smoked bacon, cut into cubes
2–3 leeks, sliced
5–7 carrots, sliced
1 head of celery, roughly chopped
3 bay leaves
1 bunch flat-leaf parsley, tied with string
1 smoked sausage, sliced
1 tbsp chopped fresh flatleaf parsley
salt and freshly ground black pepper

dark rye bread
thin slices of fried streaky bacon

Preparation method
Place the dried green peas and/or split peas in water and soak them as directed on the packet.

Put the pork in a large pan with the smoked bacon, leeks, carrots, celery, bay leaves, parsley and salt.

Pour in water to come up to about 2cm/1in below the rim of the pan and gently bring to the boil.

Simmer very gently for about two hours, adding more boiling water as necessary.

Add the soaked peas and the slices of sausage to the soup, bring everything to the boil again and leave to simmer for another 2–3 hours until the peas are soft.

If you want a really thick soup, add only half of the peas to the pan and boil the rest separately until soft, then purée them in a food processor and stir this mixture into the soup.

Remove the pork and parsley. Leave the pork to cool, then remove the meat from the bones and put it back in the soup. Add the fresh chopped parsley and season with salt and freshly ground black pepper.

Less than 30 mins preparation time
Over 2 hours cooking time
Serves 6-8

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