Newsletter # 67 – Big batch Split Pea and Ham Soup

by Ken · July 26, 2026

Another winter warmer recipe that can look a little daunting but believe me, it is an almost foolproof recipe. You can make a half batch but purchase a ham hock closer to 1 kilo in weight. I served it with sliced sourdough bread, but it is also good with buttered toast.

Split Pea and Ham Soup

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Servings: 8 litres

Course: Soup

Ingredients Method Notes

Ingredients

500 g pkt green split peas
500 g pkt yellow split peas
water
1 - 1.5 kg ham hock
6 litres vegetable stock
3 bay leaf
2 tsp peppercorns
50 ml olive oil
2 large onions peeled, 5mm dice
2 large carrots peeled, 5mm dice
2 / 3 celery sticks washed, 5mm dice
4 cloves garlic peeled and crushed
1 large potato peeled, 5mm dice
salt
ground white pepper

Method

Assemble your ingredients
The day before place the split peas in a large bowl and cover with water
The dried peas will soak up the water
On the day, in a saucepan place the ham hock, vegetable stock, bay leaf and peppercorns
Bring to the boil and simmer for 2 hours, until the ham starts to fall off the bone
Remove the ham hock let it cool slightly
Totally remove all the ham meat off the bone. Discard the skin, gristle and bone
Dice the ham into rough 5mm pieces
Strain the stock and keep warm
In a separate large saucepan heat the olive oil and gently sweat the onions, carrot, celery and garlic for 10 minutes
Meanwhile drain the soaked peas and give them another rinse with fresh cold water
Add the peas to the vegetables, followed by the stock
Bring the stock to the boil before adjusting the heat to simmering
Simmer for 1/1.5 hours until the peas are tender and start breaking down
Add the diced potato
Add the ham
Cook for a further 20 minutes
Adjust consistency if needed with water
Adjust seasoning
Ready to serve