Julie Goodwin Pea and Ham Soup Recipe

Julie Goodwin’s pea and ham soup is a hearty Australian-style soup made with split peas, vegetables and ham, simmered until the peas soften and the ham is tender. This practical version uses a smoked ham hock for a rich broth, with a little blending for a thick, comforting bowl; recipes and family versions can vary.

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 yellow onion, about 7 oz (200 g), finely chopped
2 medium carrots, about 7 oz (200 g), peeled and diced
2 celery stalks, about 4 oz (110 g), diced
2 garlic cloves, finely chopped
8 cups (1.9 L) water, plus extra as needed
2 bay leaves
½ teaspoon (1 g) dried thyme
¼ teaspoon (0.5 g) freshly ground black pepper
Fine salt, to taste, added only after cooking
1 tablespoon (15 ml) lemon juice, optional
2 tablespoons (8 g) chopped parsley, optional, to serve

Instructions

Rinse the split peas in a fine-mesh sieve, checking for small stones or debris. Drain well. Split peas generally do not need soaking; rinsing is enough for this recipe.
Heat the olive oil in a large, heavy pot or Dutch oven over medium heat. Add the onion, carrots and celery. Cook for 6–8 minutes, stirring occasionally, until the onion is translucent and the vegetables begin to soften. Stir in the garlic and cook for 30 seconds.
Add the rinsed split peas, ham hock, water, bay leaves, thyme and black pepper. Bring the pot to a boil, skimming off any foam that gathers on top. Lower the heat to maintain a gentle simmer, partially cover, and cook for about 2 hours. Stir every 20–30 minutes, scraping the bottom, and add a little hot water if the soup becomes thicker than you like. Keep it at a gentle simmer rather than a hard boil.
Check the peas and ham. The peas should be very soft and beginning to break down; the meat should pull away easily from the hock. If either is still firm, continue simmering in 10–15-minute increments. Remove the ham hock and bay leaves. Let the hock rest until cool enough to handle, about 10 minutes.
For a smoother, thicker soup, blend about half of the soup with an immersion blender, keeping the rest chunky. Alternatively, ladle a portion into a blender, vent the lid to release steam, cover it with a folded towel, and blend carefully in batches. Return it to the pot. Leave the soup unblended if you prefer a more rustic texture.
Pull the ham meat from the hock, discard the skin, bone and excess fat, then shred or chop the meat. Return the meat to the soup and warm through for 5 minutes. If you are checking the reheated ham with a thermometer, the USDA FSIS safe minimum for reheated leftovers is 165°F (74°C). Taste before adding salt, since smoked ham can make the broth salty. Stir in lemon juice if desired, then adjust the seasoning and serve.

Tips

Rinse and sort the peas: Dried legumes can contain bits of debris. Rinsing is useful even when the package says no soaking is needed.
Keep the simmer gentle: A vigorous boil can make peas stick to the bottom and break down unevenly. Stir regularly, especially as the soup thickens.
Salt at the end: Ham hocks vary in saltiness, so seasoning early can leave the finished soup too salty. If it does taste too strong, dilute it with hot water or unsalted stock.
Choose a substitute thoughtfully: A smoked ham bone with about 1 lb (450 g) of cooked ham can replace the hock. For a quicker version, use 2 cups (300 g) diced cooked smoked ham and 6 cups (1.4 L) low-sodium stock; simmer the peas and vegetables until soft, then add the ham for the last 10 minutes. It will have less time to develop the same depth.

Serving Suggestions

Serve the soup hot in bowls with chopped parsley and freshly ground black pepper. Crusty bread, toast or a warm bread roll is useful for dipping, while a simple green salad makes a fresh contrast to the dense, savory soup. If the soup thickens while standing, loosen each bowl with a splash of hot water or stock.

Variations

For a milder, less smoky flavor, use an unsmoked ham hock or a meaty ham bone. You can also replace the thyme with a small sprig of fresh rosemary, removing it before blending. For a meat-free version, omit the ham and cook the peas in vegetable stock; add a teaspoon of smoked paprika for a gentle smoky note, though it will not reproduce the flavor of ham. Frozen peas are not a direct substitute for dried split peas: they cook much faster and will make a different, sweeter soup.

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 amount needed on the stove, stirring often until steaming throughout; leftovers should reach 165°F (74°C), checked with a food thermometer. Add water or stock if it has become very thick. You can freeze portions in airtight freezer-safe containers for up to 3 months; thaw overnight in the refrigerator and reheat to 165°F (74°C). Do not leave cooked soup at room temperature for more than 2 hours.

Frequently Asked Questions

Do I need to soak split peas first?
No. Rinse and sort them, then cook them directly in the soup. Soaking is optional, but it can shorten cooking time and may mean you need less liquid; check the peas early if you soak them.

Why are my split peas still hard?
They may need more simmering time, especially if they are older or the heat has been too low to keep the liquid gently simmering. Continue cooking and check periodically. Acidic ingredients can slow softening, so add lemon juice only near the end.

Can I make this soup without a ham hock?
Yes. Use cooked smoked ham added near the end, or leave meat out and use vegetable stock with smoked paprika. The meat-free version will be less rich and will not taste exactly like a soup made with a bone-in hock.

Can I make it in a slow cooker?
Yes. Add the rinsed peas, vegetables, ham hock, herbs and water to the cooker. Cook on low for about 8 hours or high for 4–5 hours, until the peas are soft and the meat pulls from the bone. Cooker performance varies, so check the texture before serving; remove the bone and bay leaves, shred the meat and return it to the soup.

How can I make the soup thinner or thicker?
For thinner soup, stir in hot water or stock a little at a time. For thicker soup, simmer it uncovered for several minutes or blend a portion and mix it back in. Remember that split peas continue to absorb liquid as the soup cools.

Can I use yellow split peas instead of green?
Yes. Yellow split peas work in the same quantity and cook in a similar way, though the finished soup will have a slightly different color and a mild, somewhat sweeter flavor.

More recipes to cook

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

Spotted an error? Tell us and we will correct it (corrections policy).