Pea & Ham Soup

Created on October 8, 2014


  • 1 Hans Bacon Hock
  • 2 Tablespoons Olive oil
  • 20g Butter
  • 1 onion, finely chopped
  • 1 Stick celery, finely chopped
  • 1 Carrot, finely chopped
  • 1 Parsnip, finely chopped
  • 1 Tablespoon Chopped parsley
  • 500g Green dried split peas, rinsed and drained
  • 2 Bay leaves
  • 1L Water
  • 1L Stock
  • 1-2 Teaspoon Thyme leaves
  • 1 Tablespoon Chopped parsley for serving


  1. Heat oil and butter in a large saucepan. Add onion, celery, carrot and parsnip. Cook over low heat until soft

  2. Add parsley, Hans Bacon Hock, split peas, bay leaves, water, stock and thyme leaves

  3. Simmer covered for an hour. Remove the lid and simmer for a further1½ hours or until bacon has fallen from the hock

  4. Remove the hock from the soup and cut off any remaining meat. Return the meat to the soup

  5. Stir through parsley and serve