Easy Ham Hock & Pea Soup Recipe
A WINTER CLASSIC
There’s nothing quite like a hearty bowl of ham hock and pea soup to warm you up during the chill of an Aussie winter. This classic comfort dish is not only rich in flavour and deeply satisfying, but it’s also a great way to make the most of local, seasonal produce. Using locally-sourced ingredients supports our farmers and reduces food miles, making your meal more sustainable and environmentally friendly. Plus, slow-cooked ham hock adds a delicious depth to the soup while using every part of the animal—less waste, more taste.
Taste the Pasture Raised Difference
The pasture-raised pork used in Dirty Clean Food's ham hock soup is sourced from Yanmah Pasture Raised Pork, operated by Bryan and Rae Hickman in the Southern Forests region of Western Australia.
Bryan, with a rich farming heritage run a breeding and pasture-finishing operation. This extensive space promotes natural behaviours and muscle development, resulting in pork that's both ethically produced and nutritionally superior.
Their commitment to conscious farming practices not only ensures the welfare of their livestock but also contributes to soil health and biodiversity. By choosing pork from Yanmah Pasture Raised Pork, you're supporting sustainable agriculture and enjoying a product that's both delicious and environmentally responsible.
Image credit: Genuinely Southern Forests
Made fresh using pasture raised pork and produce from dirtycleanfood.com.au
This is our favourite Ham & pea soup recipe by Nagi @recipetineats.
Ingredients
- 500g dried split peas- you can use tinned peas but they contain a lot of water
- 1.2-1.5kg ham hock
- 1/4 tsp salt
- 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/qts) water
GARNISHES / SERVING:
- Parsley , finely chopped
- Crusty bread for dunking!
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Method
- Place peas in slow cooker, push ham in. Scatter all ingredients around the ham bone, then pour over water.
- Slow cook 8 to 10 hours on LOW or 6 hours on high. (Or 2.5 hours on low on stove, 1 h – 1 hr 20 min pressure cooker/Instant Pot on high)
- Remove ham bone, shred ham meat. Discard bone and fatty skin.
- Remove bay leaves. Use a stick blender to blitz 2 or 3 times – thickens soup but doesn’t make it completely smooth (my preference, you can blend completely if you want).
- Return ham into slow cooker, stir. Taste and add more salt if needed (soup gets lots of salt from ham).
- Serve garnished with parsley. Serve with crusty bread for dunking!
