Pea and Ham Soup

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Pea and Ham Soup

This old-school favourite is the ultimate combination of a comforting soup and a hearty main meal. Chunky ham, creamy peas and just a few other simple ingredients make this a very satisfying lunch or dinner, especially when served with our delicious garlic herb bread.


  • cups green split peas
  • 850 g smoked ham hock
  • 1 medium onion chopped
  • 1 tablespoon fresh thyme leaves
  • 1 bay leaf
  • 6 cups chicken stock
  • ½ cup frozen peas


  • Wash split peas and place in a 2-litre capacity bowl with 1-litre of water.
  • Cover and allow the split peas to soak for 8 hours or overnight.
  • Remove rind from ham hock and discard.
  • Cut meat away from the bone and roughly chop. Reserve bone.
  • Drain split peas and place into a 5-litre capacity microwave safe dish.
  • Add ham bone, chopped ham, onion, thyme, bay leaf and chicken stock.
  • Cook uncovered on P10 for 15 minutes.
  • Reduce power to P6 and cook for 15 minutes.
  • Skim top of soup and cook on P6 for a further 30 minutes.
  • Remove ham bone and bay leaf and stir in frozen peas.
  • Cook on P6 for 10 minutes.
  • Blend half the soup and return to the bowl, stirring through the remaining soup.
  • Serve hot with crusty bread.


  • Do not add salt when cooking lentils or pulses, as they will toughen. Add salt after cooking if desired.