This is a fabulous “throw it all in the slow cooker” Pea and Ham soup. There’s no need to cook the onion separately – it “sautés” itself in the fat from the ham hock that rises to the surface. Thick, hearty soup broth infused with incredible flavour from the ham bone!
A worthy ending for your leftover Christmas ham bone, or use store bought. Make this in your slow cooker or on the stove!
Pea and Ham Soup
I’ve always said that Lentil Soup is the least sexy looking soup in the world.
But in hindsight, I think Pea and Ham Soup should take that title.
I mean, think about it. A sparkling white Corn Chowder is pretty. A Thai Tom Yum Soup is colourful and vibrant. Creamy Carrot Soup is a cheerful bright orange colour. And a fiery red Laksa looks as bold as it tastes.
But Pea Soup? It’s brown more than green. Kahki at best.
So no, it’s not glamorous.
But this ugly duckling is seriously delicious. One bite, and you won’t be able to stop!!
What goes in Pea and Ham Soup
Here’s what you need for pea and ham soup. I’ve used a store bought ham hock here because I used up all the ham bones I managed to score from friends and even mere acquaintances. Yep, when it comes to rounding up ham bones, I’m shameless!!
Make sure you use a ham bone with plenty of meat because more meat means more flavour imparted into the soup – and more shredded ham!
Green split peas – these are just dried peas that are halved (split!) which means they cook faster and there’s no need to soak overnight (such as with most types of beans for things like Southern Baked Beans). They taste quite neutral, slightly earthy, and it absorbs the flavour of whatever they’re cooked in – in this case, ham! When cooked for a long time like we do here (in order for the ham meat to be ultra tender), they become creamy and thicken the soup;
WATER, no broth – the ham bone releases so much flavour that all we need is water for the soup broth. How good is that??!!
I love how economical pea soup is when made using leftover ham bone because the broth just needs water – no stock!
The Ham Hock – ham bone
If you’re wondering what a ham hock is, it’s a ham bone. And it is literally the bone inside a leg of ham, left after carving off all the ham (ie the cold cuts sold at delis). So it is already cooked – well, smoked.
If you buy one, you’ll find it looks a lot neater than a scrappy leftover leftover ham bone from a homemade Glazed Ham. The store bought ones are cut neatly then from the looks of it, they are re-smoked to seal the surface of the pink meat part.
Where to buy ham hocks
Store bought ham hock is sometimes sold over the counter and delis, otherwise it’s vac packed and sold with ham and similar items in the refrigerator section.
Make sure it’s meaty!
While store bought are intentionally nice and meaty (to flavour the soup and for plenty of shredded ham), leftover ham bones have been known to be picked clean by Ham Monsters. So if your ham bone isn’t meaty enough, just add a hunk of ham into the soup as well – just to ensure you get enough flavour into the broth.
Do the same if your store bought ham hock weighs less than 1 kg / 2lb. 🙂
Alternative: give the broth a flavour boost with a dash of stock/bouillon powder.
Just place everything into the slow cooker then turn it on
No need to sauté onion separately beforehand. In this recipe, the onion will rise to the surface and “sauté” in the ham fat. I’ve tried it sautéing onion first, then using my method and there is no difference in flavour.
The peas will be so soft they become creamy. So blitzing is optional. What I like to do is partially puree the soup using a handheld blender stick. This way you get the best of both worlds – a smooth, creamy soup broth with soft bits of pea and veg bits!
How long to cook Pea and Ham Soup
Make sure you slow cook Pea and Ham Soup in the slow cooker for at least 8 hours, but 10 hours is even better (on low). The ham meat should literally fall off the bone and be shredded with a touch.
Easily shreddable ham is an indicator that it’s been cooked long enough to release a ton of flavour into the broth!
Are split peas good for you?
They are! They’re high in fibre and protein, can help reduce cholesterol and are low in fat. But split peas are a higher carbohydrate vegetable so watch your intake if you’re on a low carb diet.
What to serve with Pea and Ham Soup
A hunk of warm crusty bread (preferably slathered in butter) is literally made for dunking into this thick soup.
In fact, forget spoons. Imagine eating the whole thing using bread as your feeding tool of choice?? 🙌🏻 For homemade, try this quick no yeast Irish Soda Bread or yeast free Sandwich bread. If you’ve got the time, make this crusty Artisan Bread – pretty sure it’s now officially the world’s easiest yeast bread! (It’s no knead, very foolproof).
OR – if you want to go all out, upgrade to Garlic Bread or CHEESY Garlic Bread!
Things to dunk into soup
If you’d like to add a side salad, try it with a Cucumber Salad for lovely contrasting crisp freshness, or for something different (and totally fabulous), a French Carrot Salad with Honey Dijon Dressing! – Nagi x
PS Some recipes dress up Pea and Ham soup by adding spinach or frozen peas at the end to make the soup colour greener. I choose to celebrate the unattractiveness and focus on flavour, flavour, flavour!
Watch how to make it
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Pea and Ham Soup (slow cooker or stove)
Ingredients
- 500g / 1lb dried split peas (Note 1)
- 1.2-1.5kg / 2.4-3lb ham hock (aka ham bone), bacon hock or MEATY leftover ham bone (Note 2)
- 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
Garnishes / serving:
- Parsley , finely chopped
- Crusty bread for dunking!
Instructions
- Place peas in slow cooker, push ham in. Scatter all ingredients around the ham bone, then pour over water.
- Slow cook 8 to 10 hours on LOW or 6 hours on HIGH. (Or 2.5 hours on low on stove, 1 h – 1 hr 20 min pressure cooker/Instant Pot on HIGH)
- Remove ham bone, shred ham meat. Discard bone and fatty skin.
- Remove bay leaves. Use a stick blender to blitz 2 or 3 times – thickens soup but doesn’t make it completely smooth (my preference, you can blend completely if you want).
- Return ham into slow cooker, stir. Taste and add more salt if needed (soup gets lots of salt from ham).
- Serve garnished with parsley. Serve with crusty bread for dunking – make a quick Irish Soda Bread, Garlic Bread or upgrade to Cheesy Garlic Bread!
Recipe Notes:
Nutrition Information:
More ways with leftover Ham Bone!
Here are other recipes I’ve shared made using ham hocks. They make an amazing way to flavour broth!
And more chunky, hearty soups
Life of Dozer
This is what he does on cleaning days – he gets sick of trailing me up and down the stairs as I whizz back and forth between floors with brooms and mops and vacuum cleaners so he eventually just plonks himself down halfway on the landing.
Don’t you love how relaxed he looks while I’m hot, sweaty and exhausted from manic cleaning??🙄
Hi Nagi,
Just made this recipe to give the new slow cooker an outing. Worked to perfection but did use some stock powder for extra flavour. So nice to know these recipes are reliable every time. Thanks again!
Wahoo, that’s great Kyra! N x
Dear Nagi, made this again yesterday, the perfect combination of flavours. Thank you! My go-to recipe for pea and ham soup, a family favourite at this time of the year. Marg
That’s lovely to hear Marg!! N X
Thank you so much for this wonderful soup recipe Nagi! I made it in crockpot yesterday as working from home 😉 It was DELICIOUS plus EASY! When I was batching up the leftover serves there was quite a lot of fat on the surface (I had used a leg of ham bone that had a fair bit of meat/fat on it) which I skimmed off and double strained. It is in a jar in fridge and has set. Wondering if you think it would be OK to use when baking potatoes etc instead of oil?
100% yes! Delicious!! N x
very sorry I looked and looked and couldn’t see it. Now Of course I can, sorry to trouble going to try it out today 🙂
Just wondering how much water please?
My family and I both totally enjoyed!
Thank you kindly for offering your recipe!
SO flavorful! Was lucky to buy a very meaty Honeybaked Ham bone on sale for $2.99. But this soup was so delicious that I would have spent much more to get that flavor. My Japanese husband had never eaten split pea soup and I was not sure he’d like it since he’s not a fan of beans or bean soup which is kind of similar. But he LOVED it. As did I! And since we both did, we are happy that the batch is large enough to freeze some. I can always count on you, Nagi. You are such a talent in the kitchen.
Made your soup Nagi. It was just so delicious. 5 +
Woot! Thanks so much for letting me know Carolyn! N x
A really nice soup. Thanks for the great recipe!
You’re so welcome Amy!
Love, love, loved it. What a fantastic tasting soup. Thanks Nagi…….and Dozer
You’re so welcome John!
Thanks so much for this recipe, so quick, easy and unbelievably delicious!
I’m so glad you enjoyed it Francene! N x
Absolutely loved this. Didn’t change a thing. Got two small ham hocks from local grocery store. They looked very unpromising but I forged ahead. Oh wow – the ham just fell off the bones and the soup was a hit with husband and several neighbors. Love your recipes so much – yours is still the one food blogger’s link I’d take to a desert island if I was allowed only one luxury.
I’m so glad you gave it a go Amanda!! N x
Delicious….there was a slight sweetness to the savory thing going on that is missing from canned soups and the like. Thanks, Nagi! You are one of my favorites-I always look to see if you made it when I want something.
Thanks so much Diaane ❤️
This was delicious! I used yellow split peas as my mother-in-law said they taste better. I have used both yellow and green in the past but not with this recipe. This time followed the recipe but used yellow split peas and it was lovely.
I’m so glad you loved it Christine!!! N x
Can this soup be canned, or is it too thick
Sure can Christa!
NOTE: my earlier comment was on your Split Pea and Ham soup. Great
Thanks so much Larry!!
Every recipe I make of yours is amazing and this is no exception. I made this tonight along with the Irish soda bread. Thanks for all of the real world recipes that I can make for weeknight dinners!
I’m so happy you’re enjoying them all Kathrine ❤️
I live in the southeast USA and ham bones are not abundant in grocery stores. I used three small ham hocks instead that are readily available here. The recipe is fantastic and SO easy. Used your garlic butter tip as well.
P.S. Those of us influenced by New Orleans probably all add either some hot sauce or cayenne pepper.
Thanks.
Hi Larry – I’m in Atlanta and couldn’t find ham bones either. But I went with the ham hocks from Publix. Worked great although they looked awfully sad and unappetizing!
What is the garlic butter tip as I didn’t see it?
The bread. I was not clear. Garlic bread goes so well with this soup
Perfect Larry!!
I was under the impression that the “hock” from any animal is between the leg and the foot (trotter on a pig), probably the ankle. What would be left after using the meat from your Xmas ham would be the leg bone.
The hocks would have been smoked to preserve them. My very old recipe for pea & ham soup uses a ham hock and some bacon bones, which are the ribs.
Hi Kerry, here we can get a full leg or half leg – so yes, a half leg includes the hock ☺️
Wow, this is the best pea soup recipe I have ever made, and I have made a lot, including the Dutch snert, my usual recipe. Thank you, Nagi.
Woah, I’m so happy you enjoyed it Jeanne!!! N x