Pea and Ham Soup Recipe: A Classic Australian Favourite

Australian pea and ham soup is a hearty, gently savoury soup made with green split peas, vegetables and a smoked ham hock. A long, steady simmer lets the peas break down and the ham flavour the broth; it is especially welcome on a cool day, served with crusty bread. Family versions vary, but this method keeps the ingredients straightforward and the texture easy to adjust.

Ingredients

1 tablespoon (15 ml) olive oil
1 medium brown onion, diced (about 150 g)
2 medium carrots, diced (about 200 g)
2 celery stalks, diced (about 100 g)
2 garlic cloves, finely chopped (about 6 g)
1 smoked ham hock, about 2 lb (900 g)
1 lb (450 g) dried green split peas, picked over and rinsed; soaking is optional
8 cups (1.9 L) water, plus more as needed
2 bay leaves
½ teaspoon (1 g) dried thyme
½ teaspoon (2.5 g) freshly ground black pepper
½ teaspoon (3 g) fine salt, or to taste after cooking
1 tablespoon (15 ml) lemon juice, optional
2 tablespoons (8 g) chopped flat-leaf parsley, optional, to serve

Instructions

Rinse the split peas in a sieve and remove any small stones or damaged peas. Soaking is not required for split peas. If you choose to soak them, cover them with plenty of cold water for 4–8 hours, then drain and rinse; reduce the cooking time and check for tenderness earlier.
Heat the oil in a large, heavy-based stockpot over medium heat. Add the onion, carrot and celery and cook for 6–8 minutes, stirring now and then, until softened but not browned. Stir in the garlic for 30 seconds.
Add the ham hock, rinsed split peas, water, bay leaves, thyme and pepper. Bring the pot to a gentle boil, skimming off any foam that gathers on the surface. Reduce the heat until the soup simmers steadily, then partly cover the pot.
Simmer for about 2 hours, stirring every 20–30 minutes and scraping the bottom so the peas do not catch. Add hot water if the soup becomes thicker than you like. The peas should be very soft and beginning to collapse; the ham should be tender enough to pull from the bone. Cooking time varies with the hock and peas, so continue simmering in 10–15-minute intervals if needed.
Lift the hock onto a plate. When cool enough to handle, remove and discard the skin, bone and any gristle. Shred or chop the meat into bite-sized pieces. Check that the ham is thoroughly cooked; if using a thermometer, the thickest edible portion should reach the USDA FSIS safe minimum temperature for whole cuts of pork, 145°F (63°C), followed by a 3-minute rest. A fully simmered hock is normally well beyond this temperature.
Remove and discard the bay leaves. For a smoother soup, blend part or all of it with an immersion blender, taking care around hot splashes. Return the ham to the pot and stir. Add a little hot water to loosen it if needed, then taste before adding salt, as smoked ham can be quite salty. Stir in lemon juice if you want a brighter finish, and serve with parsley if using.

Tips

Check the label on the peas. This recipe is for dried green split peas, not fresh or frozen peas. They do not need soaking, though an overnight soak can shorten the simmer; drain and rinse soaked peas before cooking.
Keep the heat gentle. A hard boil can make the soup spit and stick. Stir regularly, especially near the end when the peas thicken, and add hot water rather than cold if you need to thin it.
Season at the end. Ham hocks vary in saltiness. Wait until the meat is back in the pot before deciding whether the soup needs extra salt; a squeeze of lemon can balance a rich, smoky flavour.
Choose a suitable substitute. If you cannot find a smoked ham hock, use about 1 lb (450 g) smoked ham on the bone. It may make a less gelatinous broth and cook faster, so check the peas for tenderness and remove the ham when it is easy to shred.

Serving Suggestions

Serve the soup hot in bowls with crusty sourdough, damper or another sturdy bread for dipping. A small sprinkle of parsley and cracked black pepper adds freshness; a little lemon juice is useful if the soup tastes especially rich. Since the soup is filling, a simple green salad or sliced vegetables make an easy side without competing with the smoky ham.

Variations

For a thicker, more rustic bowl, leave the soup unblended and mash some of the peas against the side of the pot. For a smoother result, blend it fully before returning the shredded ham. You can add a diced potato (about 250 g) with the peas for an even heartier texture, or stir in a handful of chopped silverbeet during the final 10 minutes. These additions change the texture and may require a splash more water.

For a lower-smoke flavour, replace the hock with 1 lb (450 g) of diced cooked ham, add it for the final 15 minutes, and use 8 cups (1.9 L) of unsalted stock or water. The broth will have less depth because the ham bone is absent. For a meat-free soup, omit the ham and use vegetable stock; add 1 teaspoon (5 ml) smoked paprika for a smoky note, recognising that it will not taste like ham broth.

Storage and Reheating

Cool leftovers promptly and refrigerate them in shallow, covered containers within 2 hours of cooking. Keep for 3–4 days in the refrigerator. The soup thickens as it chills, so loosen individual portions with water or stock when reheating. Warm on the stovetop over medium-low heat, stirring frequently, or microwave in a covered, microwave-safe bowl, stirring partway through. Reheat leftovers to 165°F (74°C), checking with a food thermometer, and only reheat the portion you plan to eat.

To freeze, cool the soup promptly and transfer it to freezer-safe containers, leaving a little headspace. Freeze for up to 3 months for best quality. Thaw overnight in the refrigerator, then reheat to 165°F (74°C). Do not leave soup at room temperature for more than 2 hours; discard it if it has been left out longer.

Frequently Asked Questions

Do I need to soak split peas?
No. Rinsing and picking through them is enough. Soaking can reduce the simmering time, but it is optional; if soaked, drain and rinse them before adding to the pot, and start checking tenderness earlier.

Why are my split peas still firm?
Older peas can take longer to soften, and acidic ingredients can slow softening. Keep the soup at a gentle simmer and continue cooking until tender before adding lemon juice. Add water if the pot is getting too thick.

Can I make this soup in a slow cooker?
Yes. Soften the vegetables in a pan first for better flavour, then transfer them with the remaining ingredients to the cooker. Cook on low for about 8–9 hours or high for about 4–5 hours, until the peas collapse and the hock is tender. Slow cookers vary, so check the texture and ensure the pork reaches a safe temperature.

Can I use yellow split peas instead?
Yes. Yellow split peas work in the same quantity and cook similarly, though they have a slightly different, milder flavour and give the soup a golden colour. Check tenderness as cooking times can vary.

How can I fix soup that is too thick or too thin?
Stir in hot water or stock a little at a time if it is too thick. If it is too thin, simmer it uncovered, stirring often, until some liquid evaporates; the peas will also thicken it as they continue to break down.

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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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