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Pea & Ham Soup

I love Pea and Ham soup in Winter. It's so warming and yummy. I've made a few different types through the years and this one is the easiest and tastiest. I use Bacon Ribs because they impart a delicious, smoky flavour to the soup. You know they're done when they fall off the bone as you shred the meat off them. This soup is great with crusty bread and good company to share it with.

Pea &  Ham Soup

Notes

I used to use a leftover ham bone but since they're not always easily available I had the inspired notion to use the ribs that you find hanging in deli's. You could use ham hocks or just chunks of ham instead.

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» Top Wine Matches For This Recipe

Angus Hughson

Chardonnay, Pinot Noir and Sauvignon Blanc are the best wines to pair with Pea & Ham Soup.

 
 

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6 comments • 4 ratings
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Posted by Jamie72 • 3y ago • Report
trying to make now,sounds great sure the kids will love it will keep you posted.was easy to prep now plenty time to put feet up cheers
Posted by Jamie72 • 3y ago • Report
now a family fav once a week through winter keep flu and cold away and tummies full
Posted by Pauline • 3y ago • Report
can't wait!
Posted by Pauline • 3y ago • Report
I am cooking this soup right now, can't wait!
Posted by Pauline • 3y ago • Report
cooking right now, will let you know what the other half thinks.
Posted by JM301 • 2y ago • Report
The reason you soak split peas is to remove the enzymes they contain that are hard to digest (and therefor cause the flatulance often associated with pea soup). Yes, you can cook them without soaking but be prepared to face the consequences. Not recomended if you are planning on taking the family for a long drive the next morning!