Split Pea Soup

This substantial traditional high protein soup is delicious with smoked meat flavours, balanced by lots of vegetables. It is very economical and improves with standing. Also freezes very well.


  • 2 T (30 ml) canola oil
  • 2 onions, chopped
  • Ina Paarman's Vegetable Spice or Green Onion Seasoning
  • 2 potatoes, peeled and cubed
  • 2 large carrots, peeled and cut into rings
  • 500 g split peas
  • 10 cups (2½ litres) hot water
  • 4 x 25 g Ina Paarman's Liquid Vegetable Stock or 3 T (45 ml) Vegetable Stock Powder
  • 750 g smoked pork ribs, cut into 2 rib pieces or 1 smoked eisbein
  • juice from ½ lemon
  • chopped parsley

Heat the oil in a large heavy based saucepan.

Add the onion and 1 t of the Seasoning to the oil. Sauté until the onions are lightly browned.

Add potatoes, carrots and split peas. Stir-fry for about 3 minutes to develop the flavours.

Add the hot water and Liquid or Powdered Stock.

Add the pork ribs or smoked eisbein.

Cover with a tight fitting lid and simmer very slowly for 2 – 2½ hours until peas are sufficiently mushy or cook in a slow cooker for 4 – 5 hours. Remove skin if using eisbein and flake the meat with two forks. Add lemon juice and taste for seasoning.

Ladle into warmed soup bowls. Add a helping of the meat. Sprinkle with chopped parsley.

Serve with nice crusty bread for a perfect meal in one.

Ina's Tip

Bacon bones, if you can get them, are a good economical substitute for smoked pork ribs or smoked eisbein.

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