Donna Hay Pea and Ham Soup, Made Simple

Donna Hay pea and ham soup is a hearty, Australian-style bowl made with split peas, smoky ham hock, vegetables and stock. The peas soften into a thick, comforting soup as the ham cooks, then its meat is shredded back in; a squeeze of lemon and fresh herbs brighten the rich flavour.

Ingredients

1 lb 2 oz (500 g) dried green split peas, rinsed and picked over
1 smoked ham hock, about 2 lb (900 g)
1 tablespoon (15 ml) olive oil
1 medium brown onion, about 7 oz (200 g), finely chopped
2 medium carrots, about 7 oz (200 g), peeled and diced
2 celery ribs, about 4 oz (120 g), diced
2 garlic cloves, finely chopped
8 cups (2 litres) low-sodium chicken stock, or water
2 bay leaves
4 thyme sprigs, or ½ teaspoon (1 g) dried thyme
½ teaspoon (1 g) freshly ground black pepper, plus more to taste
1 tablespoon (15 ml) fresh lemon juice, plus extra to serve
2 tablespoons (8 g) chopped flat-leaf parsley, to finish
Salt, as needed after cooking

Instructions

Prepare the peas and vegetables. Rinse the split peas in a sieve under cold water and drain. Check for small stones or damaged peas. Chop the onion, carrots, celery and garlic before heating the pot.
Soften the aromatics. Warm the oil in a large heavy-based pot or Dutch oven over medium heat. Add the onion, carrots and celery and cook for 6–8 minutes, stirring occasionally, until the onion is translucent and the vegetables begin to soften. Stir in the garlic for 30 seconds.
Start the soup. Add the split peas, ham hock, stock, bay leaves, thyme and pepper. Bring to a boil, skimming off any foam that gathers on the surface. Reduce the heat to low, cover with the lid slightly ajar, and simmer gently for about 1 hour 40 minutes. Stir every 20–30 minutes, scraping the base so peas do not stick. Add a splash of water if the soup becomes thicker than you want before the peas are tender.
Check the hock and peas. The peas should be very soft and beginning to break down, and the ham should pull away from the bone easily. If the meat is still firm, continue simmering for 10–20 minutes, checking the peas and adding water if necessary. Remove the hock with tongs and set it on a plate until it is cool enough to handle.
Finish the soup. Remove and discard the bay leaves, thyme stems and ham bone. Shred the meat, discarding skin, excess fat and bone, then return the meat to the pot. Mash some of the peas against the side of the pot with a spoon for a thicker texture, or briefly use an immersion blender for a smoother soup. Thin with hot water or stock if needed. Stir in the lemon juice, taste, and add salt only if required; smoked ham and stock can already be salty. Serve with parsley and extra lemon.

Tips

Rinse, but do not soak. Rinsing removes dust and helps you spot debris. Split peas do not need soaking for this recipe; soaking can shorten cooking time, so the stated simmer may no longer apply.
Keep the simmer gentle. A hard boil can make the bottom catch before the peas are tender. Stir regularly, particularly near the end, when the soup thickens.
Adjust thickness at the end. Split peas continue to absorb liquid as they stand. Add hot water or stock a little at a time for a looser soup, or simmer uncovered briefly to thicken it.
Choose a substitute thoughtfully. A smoked ham hock gives the broth its deep, smoky flavour. If unavailable, use about 2 cups (300 g) chopped cooked smoked ham; simmer the peas and vegetables without it until tender, then stir the ham in for the final 10 minutes. The broth will be less rich, so use stock rather than water.

Serving Suggestions

Serve the soup hot in warmed bowls, with crusty bread, sourdough toast or a simple green salad. A little chopped parsley and lemon juice cut through the smoky richness. For a more substantial meal, offer extra shredded ham or a cheese toastie alongside; keep toppings modest because the soup is already filling.

Variations

Use yellow split peas: Replace the green peas with the same quantity of yellow split peas. They cook similarly, though the soup will look golden and have a slightly earthier flavour; check tenderness around the same time.
Make it without a hock: Use vegetable stock and leave out the ham. Add 1 teaspoon (5 ml) smoked paprika for a gentle smoky note, but expect a lighter, meat-free soup rather than the traditional ham flavour.
Add greens: Stir in 2 cups (60 g) chopped baby spinach or kale during the last 3–5 minutes, just until wilted and tender.
Make it creamier: Blend about one-third of the soup and stir it back in. Avoid blending the entire batch while piping hot in a countertop blender; cool it first and follow the blender manufacturer’s instructions to prevent hot liquid from splashing.

Storage and Reheating

Cool the soup promptly and refrigerate it within 2 hours of cooking, in shallow, covered containers. It keeps for 3–4 days in the refrigerator. Reheat only the portion you need on the stove over medium-low heat, stirring often and adding a little water or stock as it thickens; bring leftovers to 165°F (74°C), checking with a food thermometer. Alternatively, microwave in a covered, microwave-safe bowl, stirring partway through and checking that it reaches 165°F (74°C) throughout. Freeze cooled portions in airtight containers for up to 3 months for best quality; thaw overnight in the refrigerator and reheat to 165°F (74°C). Do not leave soup at room temperature for more than 2 hours.

Frequently Asked Questions

Do split peas need to be soaked?
No. Rinse and pick through the peas, then add them directly to the pot. If you do soak them, they may cook faster, so begin checking well before the recipe’s usual simmer time.

Why are my split peas still firm?
Older peas can take longer to soften, and hard water may also slow cooking. Keep the soup at a gentle simmer and continue cooking, adding hot water if it becomes too thick. Avoid adding acidic ingredients such as lemon until the peas are tender.

Can I make this soup in advance?
Yes. The flavour develops as it rests, and the soup often thickens overnight. Refrigerate it within 2 hours, use within 3–4 days, and loosen it with water or stock as you reheat it to 165°F (74°C).

Can I use leftover cooked ham instead of a ham hock?
Yes. Cook the split peas and vegetables in stock until tender, then stir in about 2 cups (300 g) chopped cooked ham for the final 10 minutes. A hock adds more smoky flavour and body to the broth, so the result will be a little lighter.

Can I make it vegetarian?
Yes. Omit the hock and use vegetable stock. Smoked paprika can add a mild smoky quality, but it will not reproduce the flavour of ham. Taste before adding salt, especially if your stock is already seasoned.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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