Traditional Pea and Ham Soup, Australian Style

Traditional Australian pea and ham soup is a hearty, slow-simmered soup made with dried split peas, vegetables and a ham hock. The peas break down to thicken the broth while the hock seasons it and provides tender meat; family versions vary in thickness and seasoning, so adjust the final texture to suit your table.

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 brown onion, about 7 oz (200 g), finely chopped
2 medium carrots, about 7 oz (200 g), diced
2 celery stalks, about 4 oz (120 g), diced
2 garlic cloves, finely chopped
8 cups (2 litres) low-sodium chicken stock or water
2 dried 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 malt vinegar, optional
Fine salt, only as needed after cooking

Instructions

Rinse the peas. Put the split peas in a sieve and rinse under cold water, checking for small stones or damaged peas. Split peas do not usually need soaking; rinsing is enough. If you have soaked them overnight, drain and rinse them, then begin checking for tenderness earlier as they may cook faster.
Soften the vegetables. Heat the oil in a large, heavy-based soup pot over medium heat. Add the onion, carrot 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.
Start the soup. Add the rinsed peas, ham hock, stock or water, bay leaves and pepper. The liquid should cover the hock; add up to 1 cup (240 ml) extra water if needed. Bring to a boil, skimming off any foam, then reduce the heat to low. Cover partially and simmer gently for about 2 hours, stirring every 20–30 minutes so peas do not catch on the bottom. Keep the soup at a steady simmer rather than a hard boil.
Check the hock and peas. After about 2 hours, the peas should be very soft and beginning to collapse, and the meat should pull easily from the bone. If the peas remain firm, continue simmering and check every 15 minutes, adding a splash of water if the soup becomes too thick before they soften. For food-safety guidance, USDA FSIS recommends whole cuts of pork reach a safe minimum internal temperature of 145°F (63°C) followed by a 3-minute rest; in this soup, the hock is cooked much longer until its meat is tender and readily separates from the bone.
Shred the ham. Lift the hock onto a plate and let it cool until it is safe to handle, about 10 minutes. Remove and discard the skin, bone and any large pieces of fat. Shred or chop the meat, discarding any tough bits, and return the meat to the pot. Remove the bay leaves.
Set the texture and season. Stir well; the peas may already have made the soup thick. For a smoother consistency, briefly blend with an immersion blender, or blend a portion and return it to the pot. Add hot water or stock a little at a time if it is thicker than you like. Taste before adding salt because smoked ham and stock can be salty. Add salt if needed and finish with lemon juice or malt vinegar, if using.

Tips

Choose the right peas: Dried split peas give this soup its characteristic thick texture. Whole dried peas take longer to soften and may need soaking; follow the packet guidance if substituting.
Control the salt: Use low-sodium stock or water and season at the end. Ham hocks vary greatly in saltiness, and reducing the soup concentrates the seasoning.
Keep it gently simmering: A vigorous boil can make the bottom scorch before the peas are tender. Stir more often as the soup thickens, especially near the end.
No ham hock available? Use a smoked ham bone with some meat attached, or add about 12 oz (340 g) diced smoked ham. The diced ham gives less body and a less deeply flavoured broth, so simmer the soup with stock and add the ham for the final 30 minutes.

Serving Suggestions

Serve the soup hot in warmed bowls, with crusty bread, buttered toast or damper for dipping. A little chopped parsley or finely sliced spring onion adds freshness, while a few drops of vinegar can brighten a rich, smoky bowl. Because this is a filling soup, a simple green salad or sliced tomatoes make an easy accompaniment. Put extra pepper and vinegar on the table so each person can adjust their serving.

Variations

For a more vegetable-forward pot, add a diced potato with the peas; it will soften and make the soup even thicker. A small parsnip can add gentle sweetness. For a lighter, less smoky flavour, use a meaty ham bone or smoked ham instead of a whole hock, and replace some of the stock with water. To make the soup vegetarian, omit the ham and use vegetable stock; add a teaspoon of smoked paprika for a smoky note, understanding that it will not reproduce the ham’s savoury flavour. Check the seasoning carefully, since meat-free stock may need more salt.

Storage and Reheating

Cool leftovers promptly and refrigerate them within 2 hours of cooking, in shallow, covered containers. Keep refrigerated for 3–4 days, or freeze in portions for up to 3 months for best quality. Thaw frozen soup in the refrigerator. Reheat on the stove over medium-low heat, stirring often and adding water or stock as needed; heat leftovers to 165°F (74°C), checking with a food thermometer. Microwave portions in a covered, microwave-safe bowl, stirring partway through, until steaming throughout and at least 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?
No. Green split peas generally cook without soaking. Rinse and sort them before adding to the pot. Soaking is optional, but it can shorten the simmering time, so begin checking the peas earlier.

Why are my split peas still hard?
They may need more cooking time, particularly if they are old or the water is hard. Keep simmering gently and check every 15 minutes. Acidic ingredients such as vinegar or lemon juice can slow softening, so add them only after the peas are tender.

Can I make pea and ham soup in advance?
Yes. The flavour develops as it rests, and the soup thickens considerably when chilled. Refrigerate it within 2 hours, then reheat gently with a little water or stock and bring it to 165°F (74°C).

Can I use yellow split peas?
Yes. Yellow split peas work in the same quantity and cook in a similar way, though the soup will have a lighter colour and a slightly different, mild flavour. Check tenderness as it cooks because times vary by age and brand.

How can I make the soup thinner or smoother?
Stir in hot water or stock until it reaches your preferred consistency. For a smoother soup, blend part or all of it after removing the hock and bay leaves, then return the shredded ham to the pot. Take care blending hot liquid; work in batches if using a countertop blender and vent the lid according to its instructions.

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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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