Pea, ham and broad bean soup | Women's Weekly Food

Ingredients

• 1 tablespoon olive oil
• 1 large_piece (200g) brown onion, chopped coarsely
• 2 cloves garlic, crushed
• 2 (300g) stalks celery, trimmed, chopped coarsely
• 1 medium_piece (120g) carrot, chopped coarsely
• 1 (750g) ham hock
• 2 dried bay leaves
• 2 litres (8 cups) water
• 1 1/2 cup (225g) frozen broad beans (fava beans), peeled
• 1 1/2 cup (300g) green split peas, rinsed, drained
• Mint sauce
• 2 cups fresh mint leaves, loosely packed
• 1/4 cup (60ml) olive oil
• 2 tablespoons white wine vinegar
• 2 teaspoons caster (superfine) sugar