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cawl pys (welsh pea soup)

Linky1 avatar
Recipe by
Carolyn Haas
@Linky1
Whitewater, WI

There are as many different versions of Pea Soup as there are countries! This one is typical of Wales. NOTE: if rutabagas/swedes are unavailable, substitute a turnip or kohlrabi.

yield 6 -10
prep time 15 Min
cook time 2 Hr
method Stove Top

Ingredients For cawl pys (welsh pea soup)

  • 2 c
    dried peas
  • 8 oz
    ham hock (approximate weight)
  • 2 qt
    water
  • 2
    parsnips, chopped
  • 4 md
    carrots, chopped
  • 1/2 md
    rutabaga (swede), chopped
  • 2 md
    onions, chopped
  • 4 md
    potatoes, peeled and chopped
  • salt and pepper, to taste
  • fresh parsley, chopped, to taste

How To Make cawl pys (welsh pea soup)

  • 1
    Rinse and drain the peas. Set aside.
  • 2
    Cover the ham hock with the water and very slowly bring to the boil. Lower the temperature and simmer for an hour. Add the peas.
  • 3
    Bring to a boil then add the parsnips, carrots, rutabaga/swede and onions. Simmer for 10 minutes.
  • 4
    Add potatoes, simmer 20 minutes more.
  • 5
    Remove the ham bone, picking off any ham back into the soup. Season and serve with chopped fresh parsley.
  • 6
    SLOW COOKER OPTION: Put all ingredients into slow cooker and set to Low for 7-9 hours.
  • 7
    INSTANT POT: bet those of you who have one can figure out the time!
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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