McKenzie Pea and Ham Soup with Split Peas

McKenzie pea and ham soup is a hearty Australian-style soup made with dried split peas, vegetables and ham, often using a ham hock for a deep, savoury broth. This version uses McKenzie green split peas and a smoked ham hock; slow simmering softens the peas and makes the ham easy to shred, while a final seasoning adjustment keeps the soup balanced.

Ingredients

1 lb (450 g) McKenzie green split peas, picked over and rinsed
1 smoked ham hock, about 1¾–2 lb (800–900 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), diced
2 celery stalks, about 4 oz (115 g), diced
2 garlic cloves, minced
8 cups (1.9 L) low-sodium chicken stock or water
2 bay leaves
½ teaspoon (1 g) dried thyme
¼ teaspoon (0.5 g) freshly ground black pepper, plus more to taste
1 tablespoon (15 ml) lemon juice or apple cider vinegar, optional
Salt, to taste, added only after the ham is cooked
Chopped parsley and crusty bread, for serving (optional)

Instructions

Sort through the split peas and discard any stones or damaged peas. Rinse them in a sieve under cold water. There is no need to soak split peas for this recipe; soaking can shorten the simmer but is not required.
Heat the oil in a large, heavy pot or Dutch oven over medium heat. Add the onion, carrots and celery and cook for 6–8 minutes, stirring occasionally, until softened but not browned. Stir in the garlic and cook for 30 seconds.
Add the rinsed peas, ham hock, stock or water, bay leaves, thyme and pepper. Bring the pot just to a boil, then reduce the heat so the soup simmers gently. Partially cover, leaving a small gap for steam to escape. Simmer for about 1 hour 40 minutes, stirring every 15–20 minutes and scraping the bottom so peas do not catch. Add a splash of water if the soup gets thicker than you like before the peas are tender.
Check the peas and hock. The peas should be very soft and beginning to break down, and the meat should pull away from the bone easily. If either is still firm, continue simmering and check every 10–15 minutes; the exact time can vary with the age of the peas and the size of the hock. Avoid a hard boil, which can make the bottom scorch before the peas soften.
Lift the hock onto a plate and let it cool until safe to handle, about 10 minutes. Remove and discard the skin, bone, and any tough or excess fatty pieces. Shred the meat into bite-sized pieces, discarding any small bones, then return the meat to the pot. If the soup is thicker than desired, stir in hot water or stock a little at a time. For a smoother texture, briefly blend part of the soup with an immersion blender; keep the ham out of the way and take care around hot liquid.
Simmer the soup for another 10 minutes, stirring, to bring the shredded ham back to a safe serving temperature. For safety, check with a food thermometer that reheated cooked ham reaches 165°F (74°C), the USDA FSIS safe minimum for leftovers. Taste before adding salt because smoked ham and stock can already be salty. Stir in lemon juice or vinegar if you want a brighter finish, remove the bay leaves, and serve hot.

Tips

Rinse and inspect the peas. Split peas sometimes contain small field debris. Rinsing also removes loose starch that can make the first simmer foam heavily.
Keep the simmer gentle. A low, steady simmer gives the peas time to soften and helps prevent a thick soup from sticking. Stir more frequently as it thickens, especially near the end.
Use stock thoughtfully. Low-sodium stock or water lets the ham provide the seasoning without making the finished soup too salty. Adjust salt only after shredding and returning the ham.
Choose a substitute with care. If you cannot find a ham hock, use about 2 cups (300 g) diced cooked ham and replace the hock with 1 teaspoon (5 ml) smoked paprika for some smoky character. Add the cooked ham during the final 10 minutes; the soup will have less bone-derived richness.

Serving Suggestions

Ladle the soup into warmed bowls and finish with chopped parsley and black pepper. Serve with crusty bread, toast or a simple green salad for a satisfying meal. If the soup firms up while standing, loosen individual bowls with a little hot water or stock and stir before eating; split peas continue absorbing liquid as they cool.

Variations

For a more vegetable-forward pot, add 1 cup (150 g) diced potato with the peas; it will soften during the simmer and make the soup creamier. A pinch of smoked paprika can deepen the smoky flavour, while a small pinch of chili flakes adds gentle heat. For a lighter, less smoky version, use water or low-sodium vegetable stock and cooked ham instead of a hock, recognizing that the broth will be milder. You can also blend all the peas and vegetables before adding the shredded meat for a smooth, thick soup.

Storage and Reheating

Cool leftovers promptly and refrigerate within 2 hours in shallow, covered containers. Keep refrigerated at 40°F (4°C) or colder and use within 3–4 days. Freeze in meal-sized airtight containers for up to 3 months for best quality; leave a little room for expansion. Thaw overnight in the refrigerator, not on the counter.

Reheat only the amount you plan to serve on the stovetop over medium-low heat, stirring often and adding water or stock as needed, or microwave in a covered, microwave-safe container, stirring partway through. Reheat leftovers to 165°F (74°C) throughout, checking with a food thermometer. Bring soup to a gentle simmer, but avoid prolonged boiling, which can cause sticking. Discard soup left at room temperature for more than 2 hours, or more than 1 hour when the temperature is above 90°F (32°C).

Frequently Asked Questions

Do McKenzie split peas need to be soaked?
No. Rinse and sort them, then add them directly to the pot. Soaking is optional, but it changes the cooking time, so start checking soaked peas earlier than the recipe’s simmer estimate.

Why are my split peas still firm?
Older peas can take longer to soften, and acidic ingredients can slow softening. Keep simmering gently and add lemon juice or vinegar only near the end. Make sure the pot has enough liquid and stir so peas do not stick.

Can I make this soup without a ham hock?
Yes. Use diced cooked ham and smoked paprika as described in the tips, or omit the meat for a vegetarian variation. With no hock, use vegetable stock and season gradually; the flavour will be less smoky and savoury.

Can I make it in a slow cooker?
Yes. Soften the vegetables in a pan first, then transfer them with rinsed peas, hock, seasonings and stock to the slow cooker. Cook on low until peas are soft and the meat pulls from the bone, usually about 7–8 hours, then shred the meat and return it to the soup. Appliance times vary; confirm leftovers reach 165°F (74°C) when reheated.

How do I fix soup that is too thick or too thin?
For soup that is too thick, stir in hot water or stock a few tablespoons at a time. For a thin soup, simmer uncovered, stirring often, until some liquid evaporates, or blend a portion of the peas and stir it back in.

Can I use yellow split peas instead?
Yes. Yellow split peas work in the same quantity and cook in a similar way, though the soup will have a milder, slightly sweeter flavour and a golden colour. Begin checking for tenderness at the same time and continue simmering 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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