Woolies pea and ham soup is a hearty, gently smoky soup made with dried split peas, vegetables and ham, simmered until the peas soften and thicken the broth. This practical stovetop version uses a cooked ham hock for depth and makes a generous batch for cool-weather lunches or dinners.
Ingredients
- 1 lb (450 g) dried green split peas, rinsed and picked over
- 1 smoked, fully cooked ham hock, about 1½ lb (680 g)
- 1 medium yellow onion, about 1 cup (150 g), finely diced
- 2 medium carrots, about 1 cup (130 g), diced
- 2 celery ribs, about 1 cup (100 g), diced
- 2 garlic cloves, about 6 g, finely chopped
- 8 cups (1.9 L) low-sodium chicken stock or water
- 1 bay leaf
- ½ teaspoon (1 g) dried thyme
- ¼ teaspoon (0.5 g) freshly ground black pepper, plus more to taste
- 1 tablespoon (15 ml) olive oil
- 1 teaspoon (5 ml) apple cider vinegar, optional
- Salt, to taste, added only after the ham is shredded
Instructions
- Rinse the split peas in a sieve under cool running water. Check for small stones or damaged peas and discard them. An overnight soak is not needed; unsoaked split peas cook well in this soup, though cooking time can vary slightly with their age.
- Warm the olive 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 deeply browned. Stir in the garlic and thyme and cook for 30 seconds.
- Add the rinsed peas, ham hock, stock or water, bay leaf and black pepper. Bring the pot to a boil, then reduce the heat to maintain a gentle simmer. Partially cover the pot, leaving a small gap for steam, and simmer for about 1 hour 45 minutes, stirring every 20–25 minutes and scraping the bottom. If the soup becomes thicker than you want before the peas are tender, add hot water in ½-cup (120 ml) increments.
- When the peas are very soft and beginning to break down, lift out the ham hock and bay leaf. Let the hock sit until cool enough to handle, about 10 minutes. Remove and discard the skin, bone and excess fat. Shred the meat into bite-size pieces; discard any gristle.
- For a smooth, thick soup, blend it with an immersion blender until it reaches your preferred texture. For a chunky soup, mash some peas against the side of the pot with a spoon, or leave it as it is. Return the shredded ham to the pot and simmer for 5–10 minutes so it warms through. Because the hock is already cooked, no further meat-cooking temperature is required; if using uncooked pork instead, cook whole cuts to the USDA FSIS safe minimum of 145°F (63°C) and rest for 3 minutes.
- Stir in the optional vinegar, taste, then add salt only as needed. Ham hocks and stock can both be salty, so seasoning at the end helps avoid an oversalted soup. Remove the bay leaf before serving.
Tips
- Skip the soak: Split peas usually need no soaking. Rinsing and checking them is still important, and older peas may need extra simmering time to become tender.
- Keep the heat gentle: A rolling boil can make the bottom catch before the peas soften. Stir regularly, especially as the soup thickens, and add water if needed.
- Choose a less salty base: Use low-sodium stock or water, then adjust seasoning after adding the shredded ham. If the soup tastes too salty, thin it with unsalted water or stock.
- Adjust the texture: Blend only part of the soup for a creamy base with visible vegetables and ham. A full blend gives a smoother result, but blend carefully in batches if using a countertop blender; hot liquid expands, so vent the lid and cover it with a folded towel.
Serving Suggestions
Serve the soup hot in bowls with crusty bread, buttered toast or warm rolls for dipping. A small green salad or sliced raw vegetables make a fresh contrast to its thick, smoky flavor. Finish with chopped parsley, cracked black pepper or a few drops of vinegar. If the soup stands before serving, stir it well and loosen it with a splash of hot water because split peas continue to absorb liquid.
Variations
For a milder flavor, use a smoked ham bone or about 1½ cups (225 g) diced cooked ham instead of a hock. Add cooked ham near the end so it warms without becoming dry. If a ham hock is unavailable, smoked turkey can provide a similar smoky note, though the soup will taste different and may need extra salt. For a vegetarian version, omit the ham and use vegetable stock; add ½ teaspoon (1 g) smoked paprika for a smoky hint, and season with salt to taste. You can also replace up to 1 cup (150 g) of the carrots with diced potato, adding it with the peas; it will soften into the soup and make the texture even thicker.
Storage and Reheating
Refrigerate leftover soup within 2 hours of cooking, divided into shallow airtight containers so it cools promptly. It keeps in the refrigerator for 3–4 days. The soup thickens as it chills, so stir in water or stock when reheating. Warm it on the stove over medium-low heat, stirring often, or microwave individual portions in a covered, microwave-safe bowl, stirring partway through. Reheat leftovers to 165°F (74°C), checked with a food thermometer, and avoid reheating the same portion repeatedly.
Freeze cooled soup in airtight, freezer-safe containers for up to 3 months for best quality, leaving a little headspace for expansion. Thaw overnight in the refrigerator, then reheat to 165°F (74°C). Freezing may make the soup seem thicker or slightly grainier; a thorough stir and a little extra liquid usually restore a good consistency.
Frequently Asked Questions
Do I need to soak split peas first?
No. Rinse and inspect them, then simmer until soft. Soaking is optional, but it does not remove the need to check for debris and can shorten cooking time somewhat.
Can I make this soup with frozen peas?
Frozen garden peas are not a direct substitute for dried split peas: they cook quickly and will not create the same thick, earthy soup. You can stir in 1–2 cups (150–300 g) frozen peas during the final 5 minutes for extra green color, while keeping the split peas in the recipe.
How can I tell when the soup is ready?
The split peas should be very soft and easy to mash with a spoon, and the broth should look thick and cohesive. If the peas are still firm after the stated time, keep simmering and check every 10–15 minutes; add water if the pot is getting too thick.
Can I make it in a slow cooker?
Yes. Soften the vegetables in a skillet first for better flavor, then transfer them to the slow cooker with the rinsed peas, ham hock, seasonings and stock. Cook on low for about 8–10 hours or high for 4–5 hours, until the peas are soft, then remove and shred the hock as directed. Slow-cooker models vary, so use tenderness rather than the clock as the final check.
Why is my pea and ham soup so thick?
Split peas continue to absorb liquid as they cook and cool, so a thick texture is normal. Stir in hot water or stock a little at a time until it is as loose as you like, then taste and adjust the seasoning.
Can I use a ham bone instead of a ham hock?
Yes. A meaty cooked ham bone works well; simmer it with the peas to flavor the broth, then remove it and pick off any usable meat. If the bone has little meat, add diced cooked ham near the end. Check salt carefully, as leftover ham can be quite salty.
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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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