Pea and Ham Soup NZ: A Classic Split Pea Recipe

Pea and ham soup is a hearty New Zealand favourite made by simmering dried split peas with ham, vegetables and stock until creamy and tender. This version uses a smoked ham hock for deep flavour, with the meat shredded back into the soup; it is warming, economical and well suited to make-ahead meals.

Ingredients

1 smoked ham hock, about 2 lb (900 g)
1 lb dried green split peas (450 g), rinsed and picked over
1 tablespoon olive oil (15 ml)
1 large onion, diced, about 1½ cups (225 g)
2 medium carrots, diced, about 1½ cups (200 g)
2 celery stalks, diced, about 1 cup (120 g)
2 garlic cloves, finely chopped, about 2 teaspoons (10 g)
8 cups water (1.9 litres), plus extra as needed
2 bay leaves
1 teaspoon dried thyme (1 g), or 1 tablespoon fresh thyme leaves (3 g)
½ teaspoon freshly ground black pepper (1 g), plus more to taste
1 tablespoon lemon juice (15 ml), optional
Salt, to taste, added only after cooking

Instructions

Rinse the split peas under cold water and remove any shrivelled peas or small stones. Split peas do not need soaking for this recipe. Dice the onion, carrots and celery, and chop the garlic.
Heat the oil in a large, heavy pot 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 thyme and cook for 30 seconds.
Add the rinsed split peas, ham hock, water, bay leaves and black pepper. Bring the pot to a boil, skimming off any foam that gathers on top. Reduce the heat to low, cover partly, and simmer gently for about 1 hour 45 minutes, stirring every 20–25 minutes so the peas do not catch on the base. Add a splash of water if the soup becomes thicker than you like before the peas are tender.
Check the peas: they should be very soft and beginning to break down. If they are still firm, simmer for another 10–20 minutes. Remove the ham hock and bay leaves. When it is cool enough to handle, pull the meat from the bone, discard the skin, bone and excess fat, and shred the meat into bite-sized pieces. Check ham for small bone fragments before returning it to the pot.
For a smoother, thicker soup, mash some of the peas and vegetables against the side of the pot with a spoon, or briefly blend a portion with an immersion blender. Keep the soup chunky if preferred. Stir the shredded ham back in and simmer for 5 minutes. As the ham is already cooked, this recipe does not require a raw-meat temperature check; if using uncooked pork instead, cook whole cuts to the USDA FSIS safe minimum of 145°F (63°C) and rest for 3 minutes before shredding.
Taste before adding salt, since smoked ham can be quite salty. Stir in lemon juice if you want a little brightness. If the soup is too thick, loosen it with hot water; if too thin, simmer uncovered for a few minutes. Serve hot.

Tips

Salt at the end. Ham hocks vary in saltiness, and the soup concentrates as it cooks. Taste after adding the shredded ham before seasoning.
Keep the simmer gentle. A hard boil can make the peas stick and scorch. Stir more often as the soup thickens, especially near the bottom and corners of the pot.
Use a substitute if needed. A meaty smoked ham bone works in place of a hock. For boneless cooked ham, use about 2 cups (300 g) diced ham; simmer the peas with 1 teaspoon smoked paprika (2 g) for depth, then stir in the ham for the final 10 minutes. The result will have less richness than hock-based soup.
Adjust texture before serving. Split peas thicken further as they stand. Add hot water a little at a time rather than thinning the whole pot too much.

Serving Suggestions

Serve in warm bowls with crusty bread, toast or a simple cheese scone for dipping. A little chopped parsley, cracked black pepper or a small drizzle of olive oil makes a fresh finish. The soup is substantial enough for lunch or dinner; a crisp green salad or sliced apple on the side balances its smoky, savoury flavour.

Variations

Yellow split peas can replace green ones in the same quantity. They cook in a similar way but produce a slightly sweeter, paler soup. For a meatier version, add a cup of diced cooked ham (150 g) near the end, even when using a hock.

For a vegetable-based version, omit the ham hock and use 8 cups (1.9 litres) vegetable stock instead of water. Add 1 teaspoon smoked paprika (2 g) and season carefully; the soup will be less smoky and rich, but still hearty. For extra vegetables, add 1 diced potato, about 1 cup (150 g), with the peas. A pinch of chilli flakes can add gentle heat.

Storage and Reheating

Cool leftovers promptly and refrigerate them within 2 hours in a covered container. The soup keeps for 3–4 days in the refrigerator. It thickens as it chills, so add water or stock when reheating. Warm it in a saucepan over medium-low heat, stirring often, until steaming throughout; for food safety, reheat leftovers to 165°F (74°C), checking with a food thermometer. Reheat only the portion you plan to eat.

Freeze cooled soup in meal-sized, airtight containers for up to 3 months for best quality. Leave a little headspace for expansion. Thaw overnight in the refrigerator, then reheat to 165°F (74°C). If the soup separates slightly after thawing, stir well while it heats.

Frequently Asked Questions

Do split peas need to be soaked?
No. Rinsing and checking them for debris is enough for this recipe. Soaking can shorten the cooking time, but it is not necessary; if you do soak them, refrigerate while soaking and expect the soup to cook faster.

Can I make pea and ham soup in a slow cooker?
Yes. Soften the vegetables in a pan first for better flavour, then add them to the slow cooker with rinsed peas, the hock, water, herbs and pepper. Cook on low for about 8–9 hours or high for 4–5 hours, until the peas are tender and the meat pulls easily from the bone. Follow your appliance guidance and check that the soup is thoroughly hot before serving.

Why are my split peas still hard?
They may need more simmering time, particularly if they are older or the water is hard. Keep cooking gently and add water if necessary. Avoid adding acidic ingredients such as lemon juice until the peas are soft, as acid can slow their tenderising.

Can I use leftover roast ham instead of a ham hock?
Yes. Simmer the peas and vegetables in water or stock until soft, then stir in about 2 cups (300 g) chopped cooked ham for the last 10 minutes. A hock adds smoky flavour and body from its bone and connective tissue, so consider adding smoked paprika if you want a similar savoury note.

How can I make the soup less salty?
Do not salt the cooking liquid, and use water rather than salty stock. If it is still too salty, add hot water and more cooked unsalted peas or vegetables, then taste again. A squeeze of lemon can balance the flavour but will not remove salt.

Can I blend the soup completely smooth?
Yes. Remove the hock and bay leaves first, then blend with an immersion blender until smooth. Return the shredded ham to the pot afterward. Blend carefully while the soup is hot, following your blender’s instructions to prevent splashes.

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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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