Pea and ham soup is a thick, savoury soup made by simmering green split peas with a smoked ham hock until the peas collapse into a creamy base. This stovetop recipe serves six and takes about 2 hours 15 minutes, almost all of it hands-off simmering.
Ingredients
Serves about six.
- 250 g green split peas
- 1 smoked ham hock (about 800 g)
- 1 tbsp olive oil
- 1 large brown onion, diced
- 2 carrots, diced
- 2 celery sticks, diced
- 2 garlic cloves, crushed
- 2 bay leaves
- 2 litres water
- Black pepper, to taste
Method
- Rinse the split peas under cold running water and drain well. No soaking is needed.
- Heat the oil in a large heavy-based saucepan over medium heat. Cook the onion, carrot and celery for 5 minutes, stirring often, until the onion is soft and translucent.
- Add the garlic and cook for 30 seconds, until fragrant.
- Add the ham hock, split peas, bay leaves and water. Bring to the boil, then reduce the heat to low.
- Simmer, partly covered, for 1 hour 30 minutes, stirring occasionally and skimming off foam. The peas are ready when they are completely soft and the soup looks thick.
- Lift out the hock and cool it for 10 minutes. Remove the skin and bones, shred the meat and return it to the pot.
- Remove the bay leaves, season with black pepper and simmer for a further 5 minutes.
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Getting the texture right
For a chunky soup, stir well and leave it as it is. The peas break down during the long simmer and the vegetables stay soft but visible. For a smoother result, blend about half the soup with a stick blender before the shredded ham goes back in. If it thickens too much as it sits, stir in a splash of hot water.
Why we do not add salt early
A smoked ham hock releases salt into the water as it cooks. Taste only at the end, after the shredded ham is back in the pot, and then decide whether it needs anything more.
Troubleshooting
| Problem | Cause | Fix |
|---|---|---|
| Peas still firm after 90 minutes | Old split peas, or heat too low to hold a gentle simmer | Keep simmering and check every 15 minutes, adding hot water if the pot looks dry |
| Soup too salty | Salty hock | Add a diced potato and a cup of hot water, then simmer 15 minutes |
| Soup too thin | Too much water or not simmered long enough | Simmer uncovered for 10 to 15 minutes, stirring |
| Burnt layer on the base | Heat too high or not enough stirring | Do not scrape the base; pour the soup into a clean pot and lower the heat |
| Flat flavour | Not enough seasoning or acidity | Add black pepper and a small splash of vinegar or lemon juice at the end |
Substitutions that work
- Use two leftover ham bones with meat attached in place of the hock, or add 300 g of diced cooked ham in the last 10 minutes.
- Stock can replace some of the water, but go easy on the salt.
- Add a diced potato in the last 30 minutes for extra body.
- Yellow split peas work too, though the colour and flavour are different.
If you prefer hands-off cooking, our guide to slow cooker recipes for Australian kitchens explains which cuts and ingredients suit long, gentle cooking.
Serving, storing and reheating
Serve hot with thick slices of crusty bread, such as our homemade bread loaf. Cool the soup quickly, within about two hours, by dividing it into shallow containers, then refrigerate. It keeps in the fridge for up to three days and in the freezer for up to three months. Reheat on the stove until piping hot all the way through, adding a little water because it thickens as it sits.
FAQ
Do I need to soak split peas?
No. Green split peas cook down without soaking, which is why this soup needs only a long simmer.
Can I use leftover ham instead of a hock?
Yes, but the broth will be less rich. Simmer a ham bone with the peas if you have one, and stir in diced ham at the end.
Why is my pea and ham soup bland?
Usually it needs seasoning at the end rather than the start. Add pepper once the ham is back in, and a few drops of vinegar or lemon juice to lift the flavour.
Can I make pea and ham soup in a slow cooker?
Yes. Cook the vegetables first for better flavour, then simmer everything on low until the peas are completely soft.