Description
This hearty Pea and Ham Soup recipe combines dried split peas, a meaty ham hock, and aromatic vegetables slow-cooked to perfection, resulting in a rich, comforting soup perfect for chilly days. You can prepare it in a slow cooker, on the stovetop, or using a pressure cooker/Instant Pot for convenience and versatility. Garnished with fresh parsley and served with crusty bread, this classic dish is both nutritious and deeply satisfying.
Ingredients
Scale
Main Ingredients
- 500g (1lb) dried split peas
- 1.2–1.5kg (2.4-3lb) ham hock (also called ham bone), bacon hock, or a meaty leftover ham bone
- 1/4 tsp salt (start with less, adjust later)
- 3/4 tsp black pepper
- 2 garlic cloves, minced
- 2 bay leaves (dried or fresh)
- 1 onion, finely chopped
- 1 carrot, peeled and finely chopped
- 2 celery sticks, finely chopped
- 8 cups (2 litres/quarts) water
To Serve
- Fresh parsley, finely chopped
- Crusty bread for dunking (Irish Soda Bread, Garlic Bread, or Cheesy Garlic Bread recommended)
Instructions
- Prepare ingredients: Place the dried split peas in the slow cooker and push the ham hock in among the peas. Scatter the garlic, bay leaves, onion, carrot, celery, salt, and black pepper evenly around the ham bone.
- Add water and start cooking: Pour the 8 cups (2 litres/quarts) of water over the ingredients to cover them completely. Set the slow cooker on LOW for 8 to 10 hours or on HIGH for 6 hours.
- Alternative cooking methods: If using the stovetop, simmer on low for about 2.5 hours. For pressure cooking or Instant Pot, cook on HIGH pressure for 1 hour to 1 hour 20 minutes.
- Remove ham bone and shred meat: When the cooking time is complete, carefully remove the ham bone from the pot. Shred the ham meat off the bone, discarding the bone and any fatty skin.
- Remove bay leaves and blend soup: Take out and discard the bay leaves. Use a stick blender to pulse the soup 2 or 3 times to thicken it without making it completely smooth—this texture is preferred, but blend fully if you desire a smoother consistency.
- Return ham and season: Stir the shredded ham back into the soup in the slow cooker. Taste the soup and add more salt if needed, as the ham will contribute significant saltiness.
- Serve: Ladle the soup into bowls, garnish with freshly chopped parsley, and serve with crusty bread for dunking to complete this comforting meal.
Notes
- Use a meaty ham bone or ham hock for the best flavor and texture.
- Adjust salt cautiously since ham adds saltiness to the soup.
- Blending is optional. Partial blending thickens the soup while maintaining some texture.
- Cooking times vary by method: slow cooker, stovetop, or pressure cooker—choose according to your schedule.
- Leftover soup can be refrigerated for up to 3 days or frozen for longer storage.
- Prep Time: 15 minutes
- Cook Time: 8 hours 0 minutes (slow cooker low) / 6 hours (slow cooker high) / 2 hours 30 minutes (stovetop) / 1 hour 20 minutes (Instant Pot)
- Category: Soup
- Method: Slow Cooking
- Cuisine: Irish
Keywords: pea soup, ham hock soup, split pea and ham, slow cooker soup, Irish soup, hearty soup, comfort food
