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Pea and Smoked Ham Hock Soup

A hearty winter warmer - much better than the canned variety though quite a labour intensive job! Well worth the effort though ;-)


  • 2 smoked ham hocks

  • 500g split green peas

  • 4 carrots, peeled & roughly chopped

  • 2 brown onions, roughly chopped

  • 4 stalks of celery, roughly chopped

  • 1 Tblsp black peppercorns

  • 4 bay leaves

  • 1/2 bunch thyme

  • 2L chicken stock

  • additional water, if required


  • 1.

    Rinse the split peas well with cold water and soak for 24 hours allowing 3 cups of water for every cup of peas.

  • 2.

    Preheat oven to 150DegC

  • 3.

    Place ham hocks, carrots, onions, celery, peppercorns, bay, thyme and peppercorns into a heavy lidded casserole dish and add sufficient stock to cover the hocks completely.

  • 4.

    Place into preheated oven and cook for between 4-5 hours. Check after 4 hours - if meat is falling away from the bone, remove from oven and allow to cool.

  • 5.

    Once the casserole is completely cold, remove any fat, scum etc.

  • 6.

    Once cool remove hocks/meat, pick through meat, discarding sinew, fat, gristle etc. Shred/cut ham for use later. Also reserve the stock/veg for use later.

  • 7.

    Bring stock/veg to a simmer and skim off any impurities.

  • 8.

    Rinse the split peas twice and add to the stock.

  • 9.

    Cook on a gentle simmer for 1/2 to 1 hour, or until peas are cooked through. Add additional water during cooking time if required. (Squeeze a pea between forefinger & thumb, if it's soft, the peas are cooked).

  • 10.

    Remove bay, thyme sprigs and use a stick blender (Bamix) to blend to a creamy consistency.

  • 11.

    Return shredded ham to mixture & stir to combine.

  • 12.

    Bring to a gentle simmer & serve.

  • 13.

    Really lovely with finely shredded mint and/or parsley.

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