There are some soups that are enormously satisfying, especially on a cold day. This is one of them.
You can add the vegetables at any stage and we included celery in this combination as well.
2 cups green split peas
8 cups water
1 bacon hock or ham bone or a handful of bacon rinds
2 bay leaves
1 medium onion, chopped
freshly ground black pepper
salt to taste and chopped parsley
Place the peas, water, bacon hock and bay leaves in a large stock pot and cook gently for 2-3 hours.
Keep an eye on the soup as it thickens. You will need to add more water as it gently cooks.
Peel and chop carrots and place with chopped onion in a food processor. Use the metal blade and the mixture will quickly become a fine dice. Place this in the soup pot with black pepper to taste. Cook for another hour. Just before serving, remove bacon hock, pull the meat away from the bone and place half the meat back into the soup. The remaining meat is great for sandwiches and bread rolls.
Remove the bay leaves and add parsley and salt to taste.
Do not add the salt before this stage. If salt is added any earlier, the spilt peas will not cook down.