Pea & Ham Soup

This traditional soup uses a handful of simple ingredients. Dried split peas are inexpensive and readily available in supermarkets. If you don't have a ham hock you can substitute diced, cooked ham. This is actually a great way to use up leftover ham. If you want, you can add 3/4 cup uncooked rice towards the end of the cooking time. My family's favorite add-in was thin spaghetti broken into 1" pieces. It's a probably a little weird but it was delicious. If you choose to add rice or pasta, you may have to add extra water to reheat leftovers. Enjoy!
Prep Time: 25 Minutes
Cook Time: 2 to 2½ Hours
Yield: 2-4 Servings
Difficulty: Easy


  • 1 1/3 Cup green split peas
  • 2 Tbsp olive oil
  • 2 carrots, peeled and chopped
  • 2 celery stalks, trimmed and chopped
  • 1 onion, peeled and chopped
  • 3 garlic cloves, crushed
  • 1½ lb ham hocks
  • 6 Cup water
  • salt & freshly ground black pepper
  • cilantro & red chilies, to garnish
  • bread, to serve


  1. Rinse split peas under cold water until water runs clear, drain.
  2. Heat oil in a Swiss Diamond Soup Pot over medium heat.  Add carrots, celery, onion and garlic. Cook, stirring for 5 minutes or until the onion softens.
  3. Add split peas, ham hocks and water.  Bring to a boil over medium-high heat.  Reduce heat to medium-low and simmer, covered for 2 to 2½ hours until ham hocks are tender and the meat is falling away from the bones.  Set aside for 5 minutes to cool slightly.  Remove ham hocks from the pot.  Remove meat from bones.  Coarsely chop meat and set aside.
  4. Using a Swiss Diamond Jêt Mix Immersion Blender, process until desired smoothness. Taste and season with salt and pepper.  Stir over medium-high heat for 5 minutes or until hot.
  5. Ladle soup into bowls, garnish and serve immediately with crusty bread.