Thick pea, ham and vegetable soup
Daniel Foster
Published Apr 03, 2026
This hearty pea and ham soup is a favourite in our family. This a real stick-to-your-stomach soup, just how food should be on a cold winter's day. You could put the soup through a blender before you put the ham back in, but personally I don't think it's necessary. If it's a little thick for your liking, add a bit of extra stock or water. This soup calls out for some crunchy croutons on the top. Use leftover bread, baked in the oven with a dash of olive oil and a sprinkling of herbs.
Ingredients
| 2 | Onions, chopped |
| 2 | Garlic cloves, chopped |
| 25 g | Butter |
| 3 medium | Carrots, chopped |
| 1 | Celery stalk, chopped |
| 2 Ltr | Stock, or water |
| 250 g | Yellow split peas, or green split peas (Main) |
| 1 | Ham hock (Main) |
| ¼ tsp | Salt & freshly ground pepper |
| ¼ cup | Chopped parsley |
| 1 serving | Croutons, to sprinkle on top |
Directions
- Melt the butter in a large pot.
- Add the onions, garlic, carrot and celery. Sweat for 8-10 minutes until soft but not brown.
- Add the stock, ham, split peas, salt and pepper.
- Bring to a simmer and cook for 1 hours or until the meat is falling off the bone and the peas are soft.
- Remove the hock and pull the meat from the bone, dice and return to the soup.
- Just before serving add freshly chopped parsley. Top each bowl with chunky croutons.
