Real Recipes From Real Home Cooks ®

cawl pys (welsh pea soup)

Recipe by
Carolyn Haas
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
  • 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!