Ingredients

Serves 4-6

1 onion
Olive oil
2 carrots, chopped
2 celery sticks, chopped
1 kg split peas (500g yellow and 500g green)
1 large (or 2 medium) Smoked Bacon Hocks (or smoked bacon bones)
2 cups veal stock
2 cups water (more if you require not as thick consistency)

Method

Saute onion, carrots and celery in a little olive oil in large saucepan.

Add split peas and bacon hocks. Add stock, water and bring to the boil.

Simmer for 2 hours, until meat is nearly falling off the bone. Remove bones and strip meat off the bone and put back into soup.

Serve with crusty bread.