Description
This hearty Pea and Ham Soup recipe features dried split peas slow-cooked with a flavorsome ham hock, aromatic vegetables, and herbs to create a comforting, thick soup perfect for chilly days. The ham bone infuses the soup with rich, smoky flavor, while blending the peas adds a creamy texture. Serve garnished with fresh parsley and crusty bread for a satisfying meal.
Ingredients
Scale
Soup Ingredients
- 500g / 1lb dried split peas
- 1.2-1.5kg / 2.4-3lb ham hock (or bacon hock or meaty leftover ham bone)
- 1/4 tsp salt (start with less, adjust later)
- 3/4 tsp black pepper
- 2 garlic cloves, minced
- 2 bay leaves (dried or fresh)
- 1 onion, finely chopped
- 1 carrot, peeled and finely chopped
- 2 celery sticks, finely chopped
- 8 cups (2 litres/qts) water
- Parsley, finely chopped (for garnish)
- Crusty bread (for serving)
Instructions
- Arrange Ingredients in Slow Cooker: Place the dried split peas in the slow cooker and insert the ham hock. Scatter the minced garlic, bay leaves, chopped onion, carrot, and celery around the ham bone, then pour the water over everything to cover.
- Slow Cook the Soup: Cook on LOW for 8 to 10 hours or on HIGH for 6 hours. Alternatively, cook on the stovetop on low heat for 2.5 hours or in a pressure cooker/Instant Pot on HIGH for 1 to 1 hour 20 minutes until peas are soft and flavors meld.
- Remove and Shred Ham: Take out the ham bone from the soup, shred the ham meat off the bone with a fork, discarding the bone and any fatty skin, and set the meat aside.
- Blend the Soup: Remove the bay leaves. Use a stick blender to pulse the soup 2 or 3 times to thicken it and make it creamy, while still retaining some texture. You may blend fully if you prefer a smooth soup.
- Return Ham to Soup and Season: Stir the shredded ham back into the soup. Taste and adjust salt as needed, keeping in mind the ham adds saltiness.
- Serve: Ladle the soup into bowls, garnish with finely chopped parsley, and serve with crusty bread such as Irish Soda Bread, garlic bread, or cheesy garlic bread for dipping.
Notes
- Start with less salt and adjust at the end as the ham provides significant saltiness.
- You can substitute bacon hock or any meaty leftover ham bone if ham hock is unavailable.
- Blending partially preserves some texture, but you can blend fully if you prefer a smoother consistency.
- This soup can be cooked on the stove, in a slow cooker, or pressure cooker/Instant Pot depending on your available time.
- Crusty bread is highly recommended to enjoy with this hearty soup.
