Pea and Ham Hock Soup
A thick, warming soup made from slow-simmered smoked ham hock and green split peas. Perfect for a brisk Tasmanian winter evening.
- Prep
- 15 min
- Cook
- 120 min
- Total
- 135 min
- Servings
- 6
- Difficulty
- Easy
- Calories
- 430 kcal
Equipment
- •Large stockpot or Dutch oven
- •Chopping board
- •Chef's knife
- •Tongs
- •Wooden spoon
- •Ladle
Nutrition
Per serving, approximate
- Calories
- 430 kcal
- fat
- 15 g
- carbs
- 38 g
- fibre
- 12 g
- protein
- 34 g
- calories
- 430 kcal
Instructions
- 1
Heat olive oil in a large stockpot over medium heat.
- 2
Add the diced onion, carrot, and celery to the pot.
- 3
Cook for 6 to 8 minutes until the vegetables soften slightly.
- 4
Stir in the minced garlic and cook for 1 minute until fragrant.
- 5
Add the rinsed split peas, bay leaves, thyme sprigs, and smoked ham hock.
- 6
Pour in the water and bring to a gentle boil over medium-high heat.
- 7
Reduce heat to low, cover with a lid, and simmer for 90 minutes.
- 8
Remove the lid and simmer for 30 minutes until the split peas break down completely.
- 9
Transfer the ham hock to a board using tongs and remove the bay leaves and thyme.
- 10
Shred the tender ham meat using two forks, discarding the skin, bone, and excess fat.
- 11
Return the shredded meat to the pot and stir well until thick and hearty.
- 12
Season with cracked black pepper and ladle into deep soup bowls.
Chef's tips
Do not add salt before tasting the finished soup, as smoked ham hocks release considerable salt while simmering. If the soup becomes too thick during cooking, stir in an extra splash of boiling water.
Ingredient substitutions
- smoked ham hock → smoked bacon bones or smoked pork shank
- green split peas → yellow split peas
Storage
Store cooled leftovers in an airtight container in the fridge for up to 4 days or freeze for up to 3 months.
Reheating
Gently reheat in a saucepan over medium-low heat, stirring in a splash of water or stock to loosen the thick soup.
Common mistakes to avoid
- •Adding extra table salt early in the cooking process, which makes the soup overly salty.
- •Boiling too rapidly on high heat, which can scorch the peas on the bottom of the pot.
Serving suggestions
Cooked Pea and Ham Hock Soup?
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