Pea & Ham Soup

  • 15min prep
  • 2hr 40min cook
  • 4 Servings


  • 290g (1 ⅓ cups) green split peas

  • 2 tablespoons olive oil

  • 2 carrots, peeled, chopped

  • 2 sticks celery, trimmed, chopped

  • 1 brown onion, halved, chopped

  • 3 garlic cloves, crushed

  • 700g ham or bacon hocks

  • 1.5L (6 cups) cold water

  • Salt & freshly ground black pepper

  • Bread, to serve


  • Rinse split peas under cold running water until water runs clear. Drain.

  • Heat oil in a saucepan over medium heat. Add carrot, celery, onion and garlic, and cook, stirring, for 5 minutes or until the onion softens.

  • Add split peas, ham hocks and water. Bring to the boil over high heat. Reduce heat to medium-low and simmer, covered, for 2 - 2 ½ hours or until ham hocks are tender and the meat is falling away from the bones. Set aside for 5 minutes to cool slightly. Remove ham hocks from pan. Remove the meat from bones. Coarsely chop meat and set aside.

  • Place one-quarter of the pea mixture in the bowl of a food processor and process until smooth. Return to pan with ham. Repeat with remaining pea mixture. Taste and season with salt and pepper. Stir over medium-high heat for 5 minutes or until hot.

  • Ladle soup into bowls and serve immediately with crusty bread.