Pea and Ham Soup Recipe

Split Pea and Ham Soup

Always a winter favourite, Pea and Ham soup warms the coldest of nights. Grab a fresh home made ham hock in store and do it yourself, or get yourself a ready made serving for two.


1  tbsp  Olive Oil 1  small   Brown Onion,  roughly chopped 2  cloves  Garlic,  finely chopped 2   Carrots,  peeled, cut into 1 cm pieces 2   Celery Stalks,  cut into 1cm pieces
2  sprigs  Thyme 450  g  Dried Split Peas 700  ml  Liquid Chicken Stock 2  litres  Water Half smoked ham hock from the meat department, approx. 600g


  1. Heat 1 tablespoon of olive oil in a large heavy bottomed saucepan over medium heat.
  2. Sauté the onion, garlic, carrots, celery and thyme for 5 minutes or until the onions soften. Season with salt and pepper.
  3. Pour in split peas, stock, water and stir to combine. Add ham hock, cover pan and bring to a low simmer.
  4. Cook for about 1 hour, stirring occasionally, or until ham hock and vegetables are tender and peas are falling apart.
  5. When the soup is ready, remove the ham hock to a plate and let it sit at room temperature until cool enough to handle.
  6. Pull the skin and meat off the bone and shred into bite-size pieces. Discard the bone and skin. Return meat to soup and stir. (If necessary, add a little stock or water to thin.)
  7. Divide soup, ham hock and vegetables into 4 bowls and serve immediately.