There’s something wonderfully comforting about a pot of pea and ham soup simmering away on a cold winter’s day. 

It’s the kind of recipe that reminds us that some of the best meals don’t need to be complicated. A few simple ingredients, a good piece of ham and plenty of time are all you need to create a hearty family favourite. 

At Mornington Prime Cuts, we love recipes that make the most of quality ingredients – and pea and ham soup is a classic example. A good ham hock brings incredible flavour to the broth, while split peas slowly cook down to create that rich, thick and satisfying texture we all know and love. 

Best of all, it’s an easy recipe to prepare ahead of time, making it perfect for a relaxed weekend lunch or a warming midweek dinner. 

Pea & Ham Soup  

• Serves: 6–8
• Prep time: 15 minutes
• Cooking time: 2–2½ hours 

Ingredients 

• 2 large ham hocks
• 500g dried green split peas
• 1 large brown onion, finely diced
• 2 carrots, peeled and diced
• 2 celery sticks, diced
• 2 cloves garlic, finely chopped
• 2 bay leaves
• 1 teaspoon dried thyme
• 2 litres chicken or vegetable stock
• 500ml water, plus extra if needed
• Salt and freshly ground black pepper
• 1 tablespoon olive oil
• Fresh parsley, to serve
• Crusty bread, to serve 

Method  

1. Prepare the ham.
   Heat the olive oil in a large heavy-based pot over medium heat. Add the onion, carrot and celery and cook for 5–7 minutes until softened. Add the garlic and thyme and cook for another minute.  

2. Add the peas and ham.
   Rinse the split peas well and add them to the pot along with the ham hocks, bay leaves, stock and water.  

3. Bring to a simmer.
   Bring everything to the boil, then reduce the heat to low. Cover partially with a lid and allow the soup to gently simmer for around 2 hours, stirring occasionally.  

4. Check the consistency.
   As the peas cook, they will break down and naturally thicken the soup. If it becomes too thick, simply add a little extra water or stock.  

5. Remove the ham.
   Once the ham is tender and falling from the bone, carefully remove the hocks from the pot. Allow them to cool slightly, then pull the meat from the bones and shred it into bite-sized pieces.  

6. Finish the soup.
   Return the shredded ham to the pot and stir through. Remove the bay leaves and season to taste with salt and plenty of freshly cracked black pepper.  

7. Serve.
   Ladle into warm bowls, scatter with fresh parsley and serve with plenty of crusty bread.  

The Mornington Prime Cuts Tip  

For the best result, start with our quality ham hocks and give the soup plenty of time to simmer gently. The slow cooking allows the ham to release its flavour into the broth while the split peas become beautifully soft and creamy. 

And don’t worry if there’s some soup left over – pea and ham soup is one of those dishes that can taste even better the next day. Simply refrigerate it and gently reheat when you’re ready to enjoy it.  

A Simple Classic Done Well 

From a cold winter evening to a lazy Sunday lunch, pea and ham soup is the sort of recipe that belongs in every home cook’s repertoire. 

Simple ingredients. Quality produce. Plenty of flavour. 

That’s the beauty of good food.