Split Pea Soup with Ham Bone (or hock) is hearty, healthy and full of flavour. With very little prep and hands-on time, this pea and ham soup is the perfect winter warmer. This traditional pea soup will become a firm family favourite.
Split Pea Soup with Ham Bone (or hock) is a delicious and hearty winter soup. And it just so happens to be one of my favourites.
I very rarely share the origins behind my recipes but this one is very special to me so humour me if you will.
This recipe was inspired by a Pea and Ham Soup that my Nan makes three times a year (each night of a 3-part football series).
Nan's soup is a labour of love. It takes more than a day to come together and you can taste every ounce of the effort that's gone into it. I imagine the effort it requires is why she only makes the soup three times a year. Ain't nobody got time for that, right?
But the thing is - having this soup only three times a year just wasn't cutting it for me anymore. So I decided to try and make a copycat that took 1/12 of the time to prepare.
And I'm happy to say - mission accomplished! This Split Pea Soup is as close to the real thing as you'll get without having to dedicate an entire day to making it. That, my friends, is exactly what I needed.
It even got the tick of approval from Nan when I got her to be a taste tester for me. If you love a filling and flavourful soup that is good-for-you, you'll love this!
Why you'll love this recipe...
- Hearty enough to serve as a main.
- Full of flavour.
- Easy to prepare.
- Great way to use up leftover ham bone after the holidays.
Is Split Pea Soup Healthy?
Absolutely! Split Pea Soup is filled with good-for-you ingredients and is full of fibre and nutrients. You can refer to the nutrition information in the printable recipe card at the bottom of this post for the full nutritional breakdown.
Split Pea Soup Ingredients List
You really don't need a lot of ingredients to make this thick and flavourful Split Pea Soup. Here's what you'll need (full measurements list in the printable recipe card below)...
- Butter
- Brown / Yellow Onion
- Celery
- Carrots
- Dried Thyme
- Bay Leaves
- Salt + Pepper
- Green Split Peas
- Ham Bone or Hock - either will work just fine. I typically find it easier to get my hands on ham hocks.
- Chicken or Vegetable Stock
Do I need to soak split peas before cooking?
You don't need to soak split peas before cooking so you can use dry split peas directly in the recipe. It's a good idea to give your split peas a good rinse before adding them to the soup, but other than that, you are good to go!
How to make Split Pea Soup - Step by Step
Melt butter in large pot on medium heat, then add onion, celery and carrots and cook, stirring often, until onion is softened.
Season with thyme, bay leaves, salt and pepper, then add in split peas, ham hock and 1.5 litres of stock. Bring to boil, then cover and reduce to a simmer for 1.5 hours, or until peas are soft. You'll want to check on the soup at the 1 hour mark, and if it's getting too thick, add in some more stock.
Remove the ham hock from the pot and onto a chopping board. Shred the ham off the bone and into bite sized pieces with a fork. Add the meat back into the soup anddiscard the bones and skin.
Remove the bay leaves and serve as is or with some crusty bread.
What goes well with pea and ham soup?
This pea and ham soup is so hearty it works perfectly as a main. Serve it with some crusty bread or even some quick and easy yoghurt flatbreads.
Storing Pea and Ham Soup
Pea and ham soup will keep in an airtight container in the fridge for up to 3 days.
Can you freeze pea and ham soup?
Absolutely! Store leftover pea and ham soup in an airtight container in the freezer for up to 3 months.
TIPS FOR MAKING SPLIT PEA SOUP
- You can use a ham hock or leftover ham bone from your holiday ham in this recipe.
- No need to pre-soak the split peas. They will cook with the soup.
- If you like a smoother consistency with your soup you can puree with a stick blender or allow to cool and blitz in a regular blender or food processor.
MORE SCRUMPTIOUS SOUP RECIPES:
- Cannellini Bean Soup
- Sweet Potato and Carrot Soup
- Potato and Leek Soup
- Minestrone Soup
- Moroccan Pumpkin and Chickpea Soup
- OR see all Soup Recipes
If you’ve tried thisSplit Pea Soup I’d love to hear how you enjoyed it! Pop a comment and a star rating below!
You can alsoFOLLOW MEonFACEBOOK,INSTAGRAMandPINTERESTto keep up to date with more delicious recipes.
📋 RECIPE
Split Pea Soup
Yield: 6
Prep Time: 5 minutes
Cook Time: 1 hour 30 minutes
Total Time: 1 hour 35 minutes
Split Pea Soup with Ham Bone (or hock) is hearty, healthy and full of flavour. With very little prep and hands-on time, this pea and ham soup is the perfect winter warmer. This traditional pea soup will become a firm family favourite.
Ingredients
- 1 tablespoon Unsalted Butter
- 1 Brown Onion, diced
- 4 Celery Stalks, sliced
- 3 Carrots, sliced
- 1 teaspoon Dried Thyme
- 2 Bay Leaves
- Salt + Pepper , to taste
- 2 cups Green Split Peas
- 1 Ham Hock
- 1.5-2 Litres / 6-8 cups Chicken or Vegetable Stock
Instructions
- Melt butter in large pot on medium heat, then add onion, celery and carrots and cook, stirring often, until onion is softened.
- Season with thyme, bay leaves, salt and pepper, then add in split peas, ham hock and 1.5 litres of stock. Bring to boil, then cover and reduce to a simmer for 1.5 hours, or until peas are soft. You'll want to check on the soup at the 1 hour mark, and if it's getting too thick, add in some more stock.
- Remove the ham hock from the pot and onto a chopping board. Shred the ham off the bone and into bite sized pieces with a fork. Add the meat back into the soup anddiscard the bones and skin.
- Remove the bay leaves and serve as is or with some crusty bread.
Notes
STORING
- Pea and ham soup will keep in an airtight container in the fridge for up to 3 days or in the freezer for up to 3 months.
TIPS FOR MAKING SPLIT PEA SOUP
- You can use a ham hock or leftover ham bone from your holiday ham in this recipe.
- No need to pre-soak the split peas. They will cook with the soup.
- If you like a smoother consistency with your soup you can puree with a stick blender or allow to cool and blitz in a regular blender or food processor.
Nutrition Information:
Yield: 6
Amount Per Serving:Calories: 337Carbohydrates: 45gFiber: 18gSugar: 7gProtein: 22g
