Cawl pys (Welsh Pea Soup)

Cawl Pys (welsh Pea Soup) Recipe

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Carolyn Haas


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.


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15 Min
2 Hr
Stove Top


  • 2 c
    dried peas
  • 8 oz
    ham hock (approximate weight)
  • 2 qt
  • 2
    parsnips, chopped
  • 4 medium
    carrots, chopped
  • 1/2 medium
    rutabaga (swede), chopped
  • 2 medium
    onions, chopped
  • 4 medium
    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.
    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!

Printable Recipe Card

About Cawl pys (Welsh Pea Soup)

Course/Dish: Vegetable Soup
Main Ingredient: Vegetable
Regional Style: UK/Ireland

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