This is a fabulous “throw it all in the slow cooker” Pea and Ham soup. There’s no need to cook the onion separately – it “sautés” itself in the fat from the ham hock that rises to the surface. Thick, hearty soup broth infused with incredible flavour from the ham bone!
A worthy ending for your leftover Christmas ham bone, or use store bought. Make this in your slow cooker or on the stove!
Pea and Ham Soup
I’ve always said that Lentil Soup is the least sexy looking soup in the world.
But in hindsight, I think Pea and Ham Soup should take that title.
I mean, think about it. A sparkling white Corn Chowder is pretty. A Thai Tom Yum Soup is colourful and vibrant. Creamy Carrot Soup is a cheerful bright orange colour. And a fiery red Laksa looks as bold as it tastes.
But Pea Soup? It’s brown more than green. Kahki at best.
So no, it’s not glamorous.
But this ugly duckling is seriously delicious. One bite, and you won’t be able to stop!!
What goes in Pea and Ham Soup
Here’s what you need for pea and ham soup. I’ve used a store bought ham hock here because I used up all the ham bones I managed to score from friends and even mere acquaintances. Yep, when it comes to rounding up ham bones, I’m shameless!!
Make sure you use a ham bone with plenty of meat because more meat means more flavour imparted into the soup – and more shredded ham!
Green split peas – these are just dried peas that are halved (split!) which means they cook faster and there’s no need to soak overnight (such as with most types of beans for things like Southern Baked Beans). They taste quite neutral, slightly earthy, and it absorbs the flavour of whatever they’re cooked in – in this case, ham! When cooked for a long time like we do here (in order for the ham meat to be ultra tender), they become creamy and thicken the soup;
WATER, no broth – the ham bone releases so much flavour that all we need is water for the soup broth. How good is that??!!
I love how economical pea soup is when made using leftover ham bone because the broth just needs water – no stock!
The Ham Hock – ham bone
If you’re wondering what a ham hock is, it’s a ham bone. And it is literally the bone inside a leg of ham, left after carving off all the ham (ie the cold cuts sold at delis). So it is already cooked – well, smoked.
If you buy one, you’ll find it looks a lot neater than a scrappy leftover leftover ham bone from a homemade Glazed Ham. The store bought ones are cut neatly then from the looks of it, they are re-smoked to seal the surface of the pink meat part.
Where to buy ham hocks
Store bought ham hock is sometimes sold over the counter and delis, otherwise it’s vac packed and sold with ham and similar items in the refrigerator section.
Make sure it’s meaty!
While store bought are intentionally nice and meaty (to flavour the soup and for plenty of shredded ham), leftover ham bones have been known to be picked clean by Ham Monsters. So if your ham bone isn’t meaty enough, just add a hunk of ham into the soup as well – just to ensure you get enough flavour into the broth.
Do the same if your store bought ham hock weighs less than 1 kg / 2lb. 🙂
Alternative: give the broth a flavour boost with a dash of stock/bouillon powder.
Just place everything into the slow cooker then turn it on
No need to sauté onion separately beforehand. In this recipe, the onion will rise to the surface and “sauté” in the ham fat. I’ve tried it sautéing onion first, then using my method and there is no difference in flavour.
The peas will be so soft they become creamy. So blitzing is optional. What I like to do is partially puree the soup using a handheld blender stick. This way you get the best of both worlds – a smooth, creamy soup broth with soft bits of pea and veg bits!
How long to cook Pea and Ham Soup
Make sure you slow cook Pea and Ham Soup in the slow cooker for at least 8 hours, but 10 hours is even better (on low). The ham meat should literally fall off the bone and be shredded with a touch.
Easily shreddable ham is an indicator that it’s been cooked long enough to release a ton of flavour into the broth!
Are split peas good for you?
They are! They’re high in fibre and protein, can help reduce cholesterol and are low in fat. But split peas are a higher carbohydrate vegetable so watch your intake if you’re on a low carb diet.
What to serve with Pea and Ham Soup
A hunk of warm crusty bread (preferably slathered in butter) is literally made for dunking into this thick soup.
In fact, forget spoons. Imagine eating the whole thing using bread as your feeding tool of choice?? 🙌🏻 For homemade, try this quick no yeast Irish Soda Bread or yeast free Sandwich bread. If you’ve got the time, make this crusty Artisan Bread – pretty sure it’s now officially the world’s easiest yeast bread! (It’s no knead, very foolproof).
OR – if you want to go all out, upgrade to Garlic Bread or CHEESY Garlic Bread!
Things to dunk into soup
If you’d like to add a side salad, try it with a Cucumber Salad for lovely contrasting crisp freshness, or for something different (and totally fabulous), a French Carrot Salad with Honey Dijon Dressing! – Nagi x
PS Some recipes dress up Pea and Ham soup by adding spinach or frozen peas at the end to make the soup colour greener. I choose to celebrate the unattractiveness and focus on flavour, flavour, flavour!
Watch how to make it
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Pea and Ham Soup (slow cooker or stove)
Ingredients
- 500g / 1lb dried split peas (Note 1)
- 1.2-1.5kg / 2.4-3lb ham hock (aka ham bone), bacon hock or MEATY leftover ham bone (Note 2)
- 1/4 tsp salt (start with less, adjust later)
- 3/4 tsp black pepper
- 2 garlic cloves , minced
- 2 bay leaves , dried or fresh
- 1 onion , finely chopped
- 1 carrot , peeled and finely chopped
- 2 celery sticks , finely chopped
- 8 cups (2 litres/qts) water
Garnishes / serving:
- Parsley , finely chopped
- Crusty bread for dunking!
Instructions
- Place peas in slow cooker, push ham in. Scatter all ingredients around the ham bone, then pour over water.
- Slow cook 8 to 10 hours on LOW or 6 hours on HIGH. (Or 2.5 hours on low on stove, 1 h – 1 hr 20 min pressure cooker/Instant Pot on HIGH)
- Remove ham bone, shred ham meat. Discard bone and fatty skin.
- Remove bay leaves. Use a stick blender to blitz 2 or 3 times – thickens soup but doesn’t make it completely smooth (my preference, you can blend completely if you want).
- Return ham into slow cooker, stir. Taste and add more salt if needed (soup gets lots of salt from ham).
- Serve garnished with parsley. Serve with crusty bread for dunking – make a quick Irish Soda Bread, Garlic Bread or upgrade to Cheesy Garlic Bread!
Recipe Notes:
Nutrition Information:
More ways with leftover Ham Bone!
Here are other recipes I’ve shared made using ham hocks. They make an amazing way to flavour broth!
And more chunky, hearty soups
Life of Dozer
This is what he does on cleaning days – he gets sick of trailing me up and down the stairs as I whizz back and forth between floors with brooms and mops and vacuum cleaners so he eventually just plonks himself down halfway on the landing.
Don’t you love how relaxed he looks while I’m hot, sweaty and exhausted from manic cleaning??🙄
NOTE: my earlier comment was on your Split Pea and Ham soup. Great
Thanks so much Larry!!
Every recipe I make of yours is amazing and this is no exception. I made this tonight along with the Irish soda bread. Thanks for all of the real world recipes that I can make for weeknight dinners!
I’m so happy you’re enjoying them all Kathrine ❤️
I live in the southeast USA and ham bones are not abundant in grocery stores. I used three small ham hocks instead that are readily available here. The recipe is fantastic and SO easy. Used your garlic butter tip as well.
P.S. Those of us influenced by New Orleans probably all add either some hot sauce or cayenne pepper.
Thanks.
Hi Larry – I’m in Atlanta and couldn’t find ham bones either. But I went with the ham hocks from Publix. Worked great although they looked awfully sad and unappetizing!
What is the garlic butter tip as I didn’t see it?
The bread. I was not clear. Garlic bread goes so well with this soup
Perfect Larry!!
I was under the impression that the “hock” from any animal is between the leg and the foot (trotter on a pig), probably the ankle. What would be left after using the meat from your Xmas ham would be the leg bone.
The hocks would have been smoked to preserve them. My very old recipe for pea & ham soup uses a ham hock and some bacon bones, which are the ribs.
Hi Kerry, here we can get a full leg or half leg – so yes, a half leg includes the hock ☺️
Wow, this is the best pea soup recipe I have ever made, and I have made a lot, including the Dutch snert, my usual recipe. Thank you, Nagi.
Woah, I’m so happy you enjoyed it Jeanne!!! N x
My Dad is due out of hospital tomorrow (Sydney) and I was caught up in work, as technical support specialist, for 12 hours today, as most days. So I stopped off enroute home to pick up a smoked ham hock, and now have a lovely soup working away in the Slow Cooker overnight. It’ll be ready for Dad when he gets home, Along with other dishes I am preparing, from RecipeTinEats, of course!!! They always work, and taste great.
Aww I loved reading this. Your lucky Dad! I hope he enjoys this. Give him a Welcome Home hug from Dozer and me! N x
I make this exact recipe many times with the addition of a diced potato. I use chicken stock to boost the flavor. It freezes well.
Yum!!
the smell of this in the slow cooker right now is amazing!
Imagine what it will TASTE like! N x
This soup looks so comforting n delicious ❤️
It truly is! I hope you give it a go – N x
I was gardening yesterday when I got the email notification about this soup. I went straight to the butcher & the slow cooker went on at 5.30am. It is super delicious, the ham fell off the bone as I took it out 😋 rainy here in Brisbane so perfect for dinner! Thanks for yet another winner!
Perfect!!! I love hearing this!
Making this for my pre wedding party on the wood stove. Along with a Chicken Mulligatawny stoup. Not a typo, it’s a stew soup, wedding in June in Tasmania, so comfort food is essential. Thank you for your inspirations.
Sounds AMAZING Diane!! N x
Love, Love Dozer, picture perfect so is The SOUP, LOVE IT. oh and Please, Please FORGET side salad give me brend with walnuts Or pumpkin with soya beans. Thank YOU so much. Believed Or Not I do have bone ready to be cooked and Yesterday in CITY find kas try with Fresh soya beans so that can go in soup. Ok, Ciao.
Time to get the bone out then Vera! Keep me updated with what you think of the soup ❤️
A hearty and yummy looking soup.
Pea soup is a staple in Scandinavia, although we use dried yellow peas and they are always cooked with ham of some sorts.
Thursday night in Sweden is the traditional night to have pea soup, followed by Swedish pancakes and jam.
As for Dozer, I think he’s just pouting because he didn’t get that ham bone.
Any coloured peas good with me!! Yellow probably makes a nicer colour soup! N x
My mother’s recipe, called Old World Pea soup, is very similar but includes a 1/2t of cumin and a dash of Worcestershire sauce to give it some zip! I never thought of using ham hocks. The ones I have are totally raw, not smoked, Would i need to pre-process them the way I do for pork hock stew, (parboil, skim the water, repeat several times and remove the skin) before I put them into the slow cooker?
I LOVE THAT NAME!! (I also love the extra flavourings!) The times I have braised raw pork hocks, what I do is bring it to a boil just for 5 minutes or so and skim off impurities. Then drain, rinse pork, then use per this recipe. The cook times will be the same. The only thing is that you may need to add more salt. I presume your raw hock is not salted? Either way doesn’t matter, because for this recipe I always add salt at the end because you just never know how much salt will come out of the ham bone! N x
What would you change to adapt this recipe to cook in an Instant Pot/Pressure Cooker instead of a Slow Cooker?
Love your recipes!
Hiii! I haven’t made this in a pressure cooker because my bones don’t fit. But I know the time conversion – it’s 1 hr to 1 hr 20 min on HIGH (ie that equates to 8 hrs to 10 hours on LOW in a slow cooker). Ham is super hardy so cook time can be way over and it’s still fine – in fact, you keep getting flavour out of the ham into the broth. The peas get softer the longer you cook it, but that’s also fine because you want it super creamy!! N xx
I love The Pea and Ham soup. Hmmmm it’s so yummie.
Isn’t it the best??
Hi, Is you store bought hock already cooked? I ask because of the fat and scum that rises when I make ham stock.
Hi Teresa! Yes it is, it’s the bone leftover after the deli has carved off all the ham to sell 🙂 (Well, obviously they make it neater than leftover home ham bone, but you get the gist!) N x
How long can you store leftover pea and ham soup in the freezer? I like to make enough to have for another time. Your soup sounds delicious.
Thanks
Pam
Hi Pam! My rule of thumb for food is 3 months. But my freezer is full of all sorts of stuff from all the work cooking I do, and gets opened/closed so much so I err on the side of caution! I will update storage notes, thanks! PS I’m actually having this tonight, it was frozen and I thawed in microwave then heated on stove! N x
Looks a lot like my recipe, here in Alberta, Canada, it’s recommended to rinse the peas b4 cooking. Do you do this? My soup turns murky if I don’t rinse the peas.
Hi Marilyn! Split peas in packets have been picked and are fine to use as is – at least, here in Australia. But if I bought it at the markets out of sacks, then yes I would rinse. Thank you for the reminder, I will add that tip! N x
Beautiful beautiful
Making this weekend…..
I think a sourdough grilled cheese would be awesome side. Thank you!
Ugh YES. I have to suggest that – adding into the post!! N xx
This very favourite split pea soup may not look sexy (well, it pictures as ‘homey’ !) but it sure smells thus !!! And I know you are thinking of our friends up north but 48 hours after four days of 110 F ++ temps here . . . . OK: I know, we file ! Make mine almost exactly your way but stovetop – on after breakfast, ready for an 8-9 pm dinner . . . beautiful, and just bread will do . . .
It’s been so much cooler here for the last couple of days!! It’s not cool where you are?? PS How’s the bushfire situation??
*smile* Remember Nagi we live in Australia ! The Great Wattle Creek fire is still burning in a few places but is a toothless tiger by now – and it is a cool 26-29 C . . . now (naturally!!) we are due for the coming flood rains over the next four days !! Glad for the farmers !! But, oh, how much will we pay for food over the next 18 months . . . ?