This is one of my favourite soups. I always use Smoked Ham Hock for this soup, but you may wish to use a different type of block of Ham. To reduce the cooking time, I cut the Ham Hock into some chunks. If it is too difficult for you, make some deep cuts into the Ham meat. This extra small process will reduce the cooking time.


6 Servings


1 Ham Hock *Today it weighed 1.2kg
500g Dried Green Split Peas *rinsed
1 Onion *finely chopped
1 clove Garlic *finely chopped
1 to 2 stalks Celery *finely chopped
1 Carrot *finely chopped
1 Bay Leaf
6 to 7 cups Water *add more as required
Salt & Pepper
Finely chopped Parsley

  1. Stand the Ham Hock upright on a cutting board and carefully cut off the meat from the bone into a few large chunks. *Note: This process is optional but it reduces cooking time. If it is too difficult, may some deep cuts into it.
  2. Place Ham Hock chunks and bone in a pot. Add all vegetables, Water and Bay Leaf. Rinse Dried Split Peas and add to the pot, cover with a lid, and bring to the boil.
  3. Once it is boiling, reduce heat to low and simmer for 1 to 2 hours OR until Ham Hock meat is soft. *Note: Add extra Water as required, and stir occasionally.
  4. Carefully take out Ham Hock meat and bone to a plate. Discard the fatty rind of Ham Hock, take off all meat from the bone, and tear OR cut meat into bite-size pieces. Meat can be added to the finished soup OR cooked with vegetables.
  5. Simmer the soup until desired consistency is achieved, and season with Salt & Pepper. Add some Ham pieces and finely chopped Parsley, and enjoy with crusty bread.