Pea and Ham Soup Woolworths Style, Made from Scratch

Pea and ham soup is a hearty, gently savoury soup made with split peas, vegetables and ham, usually served hot with bread. This Woolworths-style version uses easy-to-find supermarket ingredients and a ham hock for a rich broth; split peas thicken as they cook, so there is no need to blend the whole pot.

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 diced
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) low-sodium chicken stock
2 cups (475 ml) water, plus more as needed
1 bay leaf
½ teaspoon (1 g) dried thyme
¼ teaspoon (0.5 g) black pepper
1 medium potato, about 7 oz (200 g), peeled and cut into ½-inch (1.25 cm) cubes
1 tablespoon (15 ml) lemon juice, or to taste
Salt, as needed, only after tasting
2 tablespoons (8 g) chopped parsley, optional, to serve

Instructions

Rinse the peas. Tip the split peas into a sieve, remove any debris or shrivelled peas, and rinse under cool running water. A soak is not necessary; rinsing helps remove dust and lets you start cooking straight away.
Soften the vegetables. Heat the oil in a large, heavy-bottomed pot over medium heat. Add the onion, carrot and celery and cook for 6–8 minutes, stirring occasionally, until the onion looks translucent and the vegetables begin to soften. Stir in the garlic and cook for 30 seconds.
Start the soup. Add the rinsed peas, ham hock, stock, water, bay leaf, thyme and black pepper. Bring the liquid just to a boil, skimming off any foam that gathers on top. Reduce the heat to low, cover with the lid slightly ajar and simmer gently for 1 hour 30 minutes. Stir every 20–30 minutes, scraping the bottom of the pot so peas do not stick. If the liquid level drops below the peas, add hot water.
Add the potato. Stir in the diced potato and continue simmering for 30–40 minutes, uncovered or partly covered, until the peas are very soft and the potato is tender. Keep the soup at a gentle simmer rather than a hard boil; add a little hot water if it becomes thicker than you like.
Shred the ham. Lift the hock onto a plate and let it cool just enough to handle. Remove and discard the skin, bone and any tough pieces of fat. Shred the meat into bite-sized pieces, discarding any gristle. Return the meat to the pot. The ham hock should be thoroughly cooked; if checking it with a thermometer, USDA FSIS guidance gives 145°F (63°C) with a 3-minute rest as the safe minimum for whole cuts of pork, though a smoked hock is usually cooked much longer here until tender and easy to shred.
Adjust and serve. Remove the bay leaf. Stir in the lemon juice, then taste before adding salt because the hock and stock can already be salty. For a smoother texture, mash some of the peas against the side of the pot or briefly use an immersion blender, leaving plenty of ham pieces intact. Thin with hot water if needed and serve hot, topped with parsley if desired.

Tips

Watch the salt. Smoked ham hocks vary widely in saltiness. Choose low-sodium stock, avoid salting early and adjust only after the shredded ham has been returned to the soup.
Keep the simmer gentle. A vigorous boil can make the peas stick and scorch before they soften. Stir regularly, especially as the soup thickens toward the end.
Use a substitute if needed. A 1 lb (450 g) smoked ham steak or leftover cooked ham can replace the hock. Simmer the peas and vegetables without it, then stir in diced ham for the final 15 minutes; the soup will have less depth, so add a little extra thyme and taste carefully.
Expect it to thicken. Split peas continue to absorb liquid as the soup stands. Add stock or water when reheating rather than trying to make the pot very thin at the start.

Serving Suggestions

Serve in warm bowls with crusty bread, a toasted roll or simple buttered toast for dipping. A crisp green salad or sliced raw vegetables make a fresh contrast to the soup’s soft, filling texture. Finish each bowl with parsley, black pepper and a small squeeze of lemon; a little acidity brightens the smoky flavour without masking it.

Variations

For a more vegetable-forward pot, add a diced leek with the onion or stir in a handful of chopped kale during the final 10 minutes. To make the soup without pork, use vegetable stock and replace the ham hock with 1 teaspoon (5 ml) smoked paprika; this gives a smoky note but will not reproduce the meat’s richness. For a smoother soup, blend a portion—or all—of the peas before returning the shredded ham. Yellow split peas work in the same quantity, with a slightly earthier colour and flavour. If using frozen peas instead of dried split peas, this becomes a different, quicker soup: use about 4 cups (560 g) peas and reduce the stock, cooking only until the vegetables are tender.

Storage and Reheating

Cool leftovers promptly and refrigerate them within 2 hours of cooking, in shallow, covered containers. Keep refrigerated for 3–4 days. For longer storage, freeze in suitable airtight containers for up to 3 months; leave a little space for expansion and thaw overnight in the refrigerator. Reheat on the stovetop over medium-low heat, stirring and adding water or stock to loosen, until the soup reaches 165°F (74°C) throughout. If reheating in a microwave, cover loosely, stir partway through and check the temperature in several places. Reheat only the portions you plan to eat.

Frequently Asked Questions

Do I need to soak split peas before cooking?
No. Green split peas cook without soaking, though a soak can shorten the simmer a little. Rinse and pick through them first; if you do soak them, keep them refrigerated and drain before using.

Why are my split peas still firm?
Older peas can take longer to soften, and acidic ingredients may slow their cooking. Simmer until tender before adding lemon juice, and check that there is enough liquid for the peas to move freely. Continue cooking in 10–15 minute increments if needed.

Can I make this soup in a slow cooker?
Yes. Soften the vegetables in a pan first for better flavour, then put them in the cooker with the rinsed peas, hock, stock, water and seasonings. Cook on low for about 8–9 hours or high for 4–5 hours, adding the potato for the final 2 hours on low or 1 hour on high. Check the peas are tender and the ham shreds easily before serving.

Can I make it without a ham hock?
Yes. Use cooked ham added near the end, or leave out meat and use vegetable stock with smoked paprika. A ham hock contributes both smoky flavour and body, so a meat-free version will taste lighter; season after tasting.

Can I blend the soup?
Yes. Remove the ham first, then blend the soup to your preferred texture and stir the shredded meat back in. An immersion blender is convenient, but use it carefully in hot liquid and follow the appliance instructions.

Is this soup gluten-free?
Split peas and the other basic ingredients are naturally gluten-free, but check the stock and any packaged ham for ingredients or cross-contact warnings if gluten is a concern. Serve with gluten-free bread if needed.

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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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