3 min read

Home Made Pea and Ham Soup


home made pea and ham soup recipe

When I made this pea and ham soup the other day, I spent the best part of the day “switched off”.

Fighting the beginning of a cold, isn’t the best of fun.

But neither is being “always connected” to the vast array of technology and social media at our disposal.


We can choose to not participate. However, I find taking a good break every now and then the best remedy.

This soup requires nothing more than a little time…

And no interruptions!

(Ok…rant over!)

home made pea and ham soup recipe

home made pea and ham soup recipe

I’ve been wanting to make a version of this soup ever since I can remember.

For whatever reasons, I couldn’t find smoked ham hocks so when I spotted them the other day I snapped them up to experiment.

My research revealed that there’s numerous versions to making pea and ham soup from scratch.

I went with making the stock first. I let it simmer in peace and quiet to extract the maximum “porky goodness” from the ham hocks.

Once I was satisfied with the flavour, I made the soup using my favourite satand-by ingredient-frozen peas.

The end result was a rich, hearty soup perfect for the cooler evenings. (even though it hardly feels like winter in Sydney this year).

I accompanied it with some home made “no knead” spelt bread (recipe coming soon-it’s a beauty!) and enjoyed it in peace.

home made pea and ham soup recipe

home made pea and ham soup recipe

home made pea and ham soup recipe

home made pea and ham soup recipe



For the stock:

  • 1 smoked ham hock, weighing approx 600 grams
  • 2 litres cold water
  • 1 leek (white part only)
  • 1/2 brown onion
  • 2 small or 1 large carrot chopped into even chunks
  • 1/2 celery stalk
  • a bouquet garni made up of 2 bay leaves, 5-6 peppercorns, 4 sprigs fresh thyme, 4 stalks parsley

For the soup:

  • 2 tbsp olive oil
  • 1 onion, finely diced
  • 2 cloves garlic, crushed
  • 500 grams frozen peas
  • salt and pepper to season


  1. Place the ham hock along with the water, vegetables and bouquet garni in a tall, stock pot. Bring to a boil and then lower to a simmer. Skim off any impurities that rise to the surface.
  2. Cook for approx 2-2.5 hours until the ham hocks are soft and nearly falling off the bone.
  3. Remove the ham hocks and set aside to cool. Discard the bouquet garni and using a hand blender blend all the veggies and stock. Set aside.
  4. In a separate pot heat the olive oil, add the onions and garlic and allow to soften for a few minutes. Add the peas and the ham hock stock and allow to simmer for 15 minutes. Blitz with a hand blender and add the shredded ham meat (discarding any fatty bits) to the soup. Season with salt and pepper.
  5. Serve immediately with crusty bread

home made pea and ham soup recipe