It’s soup time. And while the time of pandemic might be a good chance to pace yourself over this splendid culinary invention, it just might not be.

    Me, I’ve got stuff to do. When it comes to lunch, if there’s nothing fridge-to-mouth, I might just skip the whole deal and chow down on those yummy sugar-fest-bikkies over there. And we all know what that means, El Diabetes. So here’s one I prepare earlier, thereby circumventing any health threat and treating my insides to goodness and nutrition. It’s a pea and ham soup. It’s easy. It’s fast. It’s lunch for two for about a week.


    • One kilo smoked bacon bones. Make sure that they’ve still got a bit of meat on them

    • 500g yellow split peas

    • 500ml vegetable stock [optional – water is just as good, though the stock amps the umami]

    • One cup celery chopped

    • One cup carrots peeled and chopped

    • One cup parsnip peeled and chopped

    • Sixish black peppercorns.


    • Chuck bones into a large pan and cover with stock and water, or just water

    • Pour in split peas

    • Toss in peppercorns

    • Bring to the boil and reduce to a simmer for a couple of hours

    • When meat falls from bones, take them out and strip meat off

    • Return meat to pan with vegetables and let the whole shemozzle gurgle on until vegetables reach a state you enjoy

    • Season to taste. Probably won’t need much salt.

    • Serve with yods of over-buttered fresh crusty bread. JD  

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