Pea and Ham Soup

November 16, 2016

I got this recipe off the back of a packet of yellow split peas and I think it is really tasty – one of my all-time favourite soups. Give it a go and see what you think.

  • Prep: 15 mins
  • Cook: 2 hrs 35 mins


1Put all ingredients in a large pot and bring to the boil.

2Reduce heat to simmer and cook, covered, for 2 to 2 ½ hours, until split peas are soft and mushy. Occasional stirring is a really good idea to stop things sticking to the bottom of the pot. Please note – the mix will look foul to start with! It does improve as it goes along.

3When thoroughly cooked, remove bacon hock and put to one side.

4Push the rest of the mixture through a sieve, using a wooden spoon.

5You can optionally dissect the meat off the bacon hock and chop up finely, and add back to the soup, discarding the bones/skin/hairy bits. If you prefer your soup without meaty bits, don’t bother to do this step.

6Bring the pureed soup back to the boil for a few minutes before serving.


2 cups yellow split peas (you can also use green but the colour isn’t quite so nice!)

1 x 410g can coconut cream

500g pumpkin, peeled and cubed

3 litres water

2 tsp curry powder

Salt and pepper to taste

1 bacon hock, 500 to 750g as preferred

2017-11-17T10:44:43+00:00 0 Comments

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