Traditional Pea & Ham Soup Recipe

Traditional Pea & Ham Soup Recipe

Yesterday was our two year anniversary Roy and I. Today we are in two different countries working away towards our dream life. Keeping in touch via the telephone each night and soon hopefully Skype – as soon as I buy a webcam. Life is changing and always improving. This soup is a standard in our house, it is one of Roy’s favourites and he knows how to make it which is even better. We always have disputes over food, he likes his pea & ham soup runny and watery while I argue that it is better thick and when you dunk your toast in, it grabs on and doesn’t immediately make your toast soggy. Nothing like a food argument between two foodies, well what can I say we have been with each other for just over six years.

Like every relationship between you and friends, family or food, you will find differences. I would love to know how you prefer your soups. I may be a little bit of a snob with soups because I still love watery Asian style soups. I just like thick pea & ham, potato and leek and roast veggie soup. A night in front of the telly hugging a warm bowl of soup is satisfy my need to get warm and cozy.

Do tell me what is your favourite soup and is it watery or thick?

Traditional Pea & Ham Soup Recipe


Traditional Pea & Ham Soup Recipe
Prep time
Cook time
Total time
Recipe type: lunch, dinner
Cuisine: Soup
Serves: 8-10
  • 2 tbsp olive oil
  • 2 onions, diced
  • 2 celery sticks, diced
  • 1 carrot, diced
  • 1 kg smoked ham hock
  • 500gm split peas
  • 3 bay leaves
  • 2 cups chicken stock
  • 4 cups water
  • Salt and pepper
  1. Bring the olive oil in a heavy based stock pot to medium temperature. Add the onions, celery and carrot, stirring continuously allowing them to soften.
  2. Add the ham hock, split peas and bay leaves to the pot. Pour over the chicken stock and give a good stir to remove anything that may have stuck to the bottom of the pan. Add the water and bring the mixture to a boil, then simmer gently over a medium heat covered for 1½ hours. The ham should be falling away easily from the bone.
  3. Remove the ham hock from the soup and remove all the meat from the bone, chop the meat up into small pieces and put to the side. Using a stick blender blend the soup in the saucepan so it becomes smooth and thick. Season with salt and pepper to taste. Return the ham meat to the saucepan and stir through. If you like your soup more watery add a cup of water and stir through.
  4. Serve with toasted crusty bread and lashings of butter for the perfect comfort food.


Traditional Pea & Ham Soup Recipe



  1. I like my soup thick, too. My favorite soups all tend to have dried legumes and/or pulses in them. Perhaps my favorites are variations of Italian bean soups, but it’s the rare soup that I don’t like.

  2. I would love this soup thick! I like dunking my bread in it and I won’t have to make too much slurpy noise either. :) Happy anniversary by the way. I hope you are coping well with Roy being apart from you.

  3. Thick soup always thick, especially pea and ham. looks very delicious

  4. Hi Liz,
    Happy A! I know where you are coming from, I mean I’ve been married for 25 years and we still have food “arguments”
    I like my soup clear but there are also times when I want something thick and creamy like your pea and ham soup.
    I hope you get your video cam soon. I know how hard it is to be a part.

  5. I love thick and clear soup. And this is definitely a winner. So comforting :)

  6. Pea soup cooked for ages with a ham bone and cooked til it’s thick but won’t stand a spoon up in it. That’s my kind of soup.

  7. I think it definitely depends on the occasion! I love an Asian watery soup sometimes and a thick hearty soup in winter. Pea and ham soup is delicious, but I’ve never tried to make it.

  8. Oh no doubt for sure thick! except of course if it is a clear soup then it needs to be super thin and some heavy dumplings would be nice too. ^.^ I had never come across a pea and ham soup, but now I d better look into your recipe. =)

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