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Pea and ham soup

Serves: 6 people
Prep time:



  • 300 g dried split green peas 
  • 1 brown onion, chopped 
  • 1 large carrot, peeled, roughly chopped 
  • 3 celery stalks, chopped 
  • 1 L (4 cups) Campbell’s Real Stock – Vegetable 
  • 1 smoked ham hock (1kg) 
  • 150 ml thin cream 


  1. Place peas in a large bowl and cover with cold water. Cover top and set aside overnight to soak. 
  2. The next day, drain peas and transfer them to a large saucepan or stockpot. Add the onion, carrot, celery, Campbell’s Real Stock and 1L of water. Stir to combine, add the ham hock. Bring to the boil, skimming any scum that may appear on the surface then reduce heat to low, cover and simmer for 1 to 1 1⁄2 hours, stirring occasionally. 
  3. Remove the ham hock and set aside. When cool enough to handle, remove all meat from the ham hock, and shred. Allow the soup to cool slightly, blend in batches. Return to the pan with shredded ham, add the cream. Taste and season with pepper. Serve with crusty bread.