Traditional Pea and ham soup

This recipe of pea and ham soup uses split peas. We have done this in a slow cooker and it is delicious as the ham hocks have longer to add their flavour! We use our All Natural Meat Co sustainable pork.

Traditional pea and ham soup

  • 290g (1 1/3 cups) green split peas
  • 2 tablespoons olive oil
  • 2 carrots, peeled, chopped
  • 2 sticks celery, trimmed, chopped
  • 1 brown onion, halved, chopped
  • 3 garlic cloves, crushed
  • 700g ham or bacon hocks
  • 1.5L (6 cups) cold water
  • Salt & freshly ground black pepper
  • Bread, to serve

Rinse split peas under cold running water until water runs clear. Drain.

Heat oil in a saucepan over medium heat. Add carrot, celery, onion and garlic, and cook, stirring, for 5 minutes or until the onion softens.

Add split peas, ham hocks and water.

Bring to the boil over high heat. Reduce heat to medium-low and simmer, covered, for 2 - 2 1/2 hours or until ham hocks are tender and the meat is falling away from the bones. Set aside for 5 minutes to cool slightly. Remove ham hocks from pan. Remove the meat from bones. Coarsely chop meat and set aside.

Place one-quarter of the pea mixture in the bowl of a food processor and process until smooth.

Return to pan with ham. Repeat with remaining pea mixture.

Taste and season with salt and pepper. Stir over medium-high heat for 5 minutes or until hot.

Serve with crusty bread.

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