Split Pea and Ham Hock Soup
The Quirky Foodster Team
Ingredients
- Split peas, dried — 400 g (2 cups)
- Ham hock — 1 whole (about 600 g / 1.3 lb)
- Onion, diced — 1 medium
- Carrot, diced — 2 medium
- Celery, diced — 2 stalks
- Garlic, minced — 2 cloves
- Bay leaves — 2 leaves
- Water or stock — 1.5 litres (6 cups)
- Black pepper — 1/2 tsp
Method
- Rinse split peas and soak in water for at least 2 hours, then drain.
- Place the ham hock, split peas, onion, carrot, celery, garlic, bay leaves, and water into a large pot.
- Bring to a boil, then reduce heat and simmer covered for 1.5-2 hours, stirring occasionally, until the peas break down and the ham falls off the bone.
- Remove the ham hock, shred the meat, discarding skin and bone, and return the meat to the pot.
- Season with black pepper (salt is usually not needed due to the ham) and simmer for another 10 minutes.
- Remove bay leaves before serving.
Introduction: A hearty winter soup with British colonial roots, split pea and ham hock soup became a practical way for Australian households to use up leftover Christmas ham bones, especially given Australia’s warm-weather Christmas leaves plenty of ham leftovers for winter cooking later in the year.
Cultural Background: A hearty winter soup with British colonial roots, split pea and ham hock soup became a practical way for Australian households to use up leftover Christmas ham bones, especially given Australia’s warm-weather Christmas leaves plenty of ham leftovers for winter cooking later in the year.
Tips: Soaking the split peas reduces cooking time and improves texture. Use a leftover Christmas ham bone for the most authentic, traditional flavour.
Variations: Add a diced potato for extra heartiness. Blend part of the soup for a creamier texture while keeping some chunks.
Storage: Refrigerate for up to 4 days, or freeze for up to 3 months.
Reheating: Reheat on the stovetop over medium-low heat for 8-10 minutes, adding a splash of water if too thick.
Nutrition: Calories: 310 kcal | Protein: 24 g | Carbs: 34 g | Fat: 8 g | Sodium: 780 mg
FAQs:
Q: Can I use a ham steak instead of a ham hock?
A: Yes, though a ham hock provides more depth of flavour and gelatin for body.
Q: Why soak the split peas?
A: Soaking softens them, reducing cooking time and helping them break down evenly.
- Split peas, dried — 400 g (2 cups)
- Ham hock — 1 whole (about 600 g / 1.3 lb)
- Onion, diced — 1 medium
- Carrot, diced — 2 medium
- Celery, diced — 2 stalks
- Garlic, minced — 2 cloves
- Bay leaves — 2 leaves
- Water or stock — 1.5 litres (6 cups)
- Black pepper — 1/2 tsp
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