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Ham & split pea soup


  • Put the ham hock, split peas, garlic, onion, carrot and celery with 2 litres stock, the bouquet garni and ground pepper in a large heavy-bottomed pot. Stir and bring to the boil. Then reduce the heat and gently simmer for about 1½ hours until the meat is tender, adding more stock if needed. 
  • At the same time, cut the bread into small cubes and fry in hot vegie oil until golden all over. Drain well on kitchen paper towels. 
  • Remove the hock from the pot and, when cool enough to handle, dice the meat and discard any fat and sinew.
  • Blend the soup and taste for seasoning. Then return to the pot with the diced ham and briefly cook to warm through.
  • Serve the soup with a handful of croutons sprinkled on top.


  • 1 smoked ham hock
  • 500 gm green split peas
  • 2 garlic cloves, crushed
  • 1 large onion, chopped
  • 1 large carrot, diced
  • 2 celery stalks, diced
  • 2-3 litres chicken stock
  • 1 bouquet garni, eg. thyme, parsley & bay leaves
  • sea salt & freshly ground pepper
  • 4 slices white toast bread, crusts removed
  • vegetable oil

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm