Pea and ham soup

CHOICE recipe for pea and ham soup, a perfect winter dinner
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01.Pea and ham soup

CHOICE recipe pea and ham soup


Serves: 10

500g green split peas
500g yellow split peas
2 ham hocks
2 tablespoons olive oil
4 rashers bacon, diced
3 onions, peeled & diced
4 celery sticks, diced
1 carrot, diced
2 litres water
2 parsnips, grated
2 carrots, grated
Salt and pepper to taste
¼ cup mint, finely chopped


  • In a large bowl add peas and ham hocks, cover with water, leave to stand overnight.
  • Drain and rinse peas.
  • In a large pot, heat oil and fry bacon, onions, celery and diced carrot. Cook until vegetables are tender.
  • Add peas and ham hock. Cover with water, bring to the boil.
  • Reduce heat to low and simmer for 2 hours or until meat is tender and almost falling off the bone. Stir occasionally.
  • Remove meat from ham hocks and chop into small pieces. Discard bones.
  • Return meat to soup, add grated parsnips and carrot, salt and pepper.
  • Cook for a further 5 minutes. Stir through mint.


  • Get the best ham hock you can find from your local deli or butcher .
  • Ham hock should small smoky and fresh not fatty and old.


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