Pea and Ham Soup

What’s with the weather?  It is days since I have seen a ray of sunshine. Not that I am complaining, I love winter.  It is just that it is so unlike Perth.  The heat goes on for so long, you can’t imagine it ever coming to an end, especially, with a cold, wet spell like this.

But it has and it is time to bring out the big guns.  It’s cold, it’s wet and we all need some pea and ham soup to cheer us up.  Now, I appreciate that you probably have your own way of making it but just in case someone out there has never made it or has lost their family recipe, this is what I do.


  • 1 bacon hock
  • 450g yellow split peas (Ignore the fact that I have some puy lentils with mine.  I didn’t have enough yellow split peas and I wasn’t going back to the shop so I topped up with puy lentils.  The soup tastes the same but yellow gives a better colour and texture.)
  • 1 medium onion, roughly chopped
  • 4 stalks of celery, roughly chopped
  • 1½ medium carrots or 1 large carrot, roughly chopped
  • bay leaves
  • salt and pepper to taste

  1. Put all ingredients into a large pot and cover, generously, with water.
  2. Bring to the boil, then simmer until all the vegetables are very soft and the meat is coming away from the bone (about 3 hours).
  3. Take the pot off the heat and remove the bay leaves and the hock.  (Make sure there are no stray bones left behind.)
  4. Blend the soup with a stick blender.
  5. Return meat from hock to the soup. Discard the bone, rind and fat.
  6. Blend until smooth.
  7. Reheat and taste for salt and pepper.
  8. Add more water, if the soup is too thick.

11 thoughts on “Pea and Ham Soup

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  4. Hi Glenda
    Yes, mine was the same as yours. I just looked in the trusty old “Golden Wattle Cook Book” from my school days and they called it “Pea Soup” you could subsitute the split peas for peasemeal.
    “Peasemeal (also called pea flour) is a flour produced from yellow field peas that have been roasted. The roasting enables greater access to protein and starch thus increasing nutritive value. Traditionally the peas would be ground three times using water powered stone mills. The color of the flour is brown yellow due to the caramelization achieved during roasting while the texture ranges from fine to gritty.
    I have been wanting to try “Karen Martini’s” Ham Hock & Barley Soup looks great will scan it and email to you.

  5. I love Pea & Ham soup and Sasha keeps saying to me Mum when are you going to make pea and soup, she’s old enough to do her own, but childhood memories never leave us. I must have done something right back then!!!

    • Hi Gail
      It’s the best, isn’t it? How did you make it? Was it similar? I don’t know what my mum did but this tastes just like I remember it.

  6. I can’t get the seasonal differences into my head. We’re just coming into our 4 months of sun and no rain, and it just seems like everyone else should be too! I sympathize.

    • Don’t feel sorry for us doc, we love rain here. The summers are so long we look forward to the first rain like you would look forward to sunshine. You get 4 months of sun and 8 months of cold and wet we get 8 months of sun and 4 months of cold and wet.

  7. Glenda, I adore pea and ham soup, but for some reason my tribe won’t eat it. I like it so thick that you have to eat it like porridge. Thanks for the recipe – my friend Johnny gives me free ham bones, so I might make a pot of this and freeze portions just for me. 🙂

    • Hi Celia, I also love pea and ham soup. My mother used to make it when I was a kid and I loved it even then. I never knew you could freeze it but I checked it out on the web and several recipes said it froze well so I did. I thawed some yesterday for lunch and the texture was perfect. I don’t like mine so thick, so I add some additional water at the end.

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