Pea & Ham Hock Soup | Easy Winter Soup Recipe

Pea and ham hock soup is one of winter's great comfort foods. Whether you're starting with a smoked ham hock or making the most of a leftover Christmas ham bone, this recipe delivers a rich, hearty soup packed with flavour and finished with sweet green peas.

Ingredients

• 1 small ham hock (500–700g)
• 1 litre chicken stock
• 2 cups frozen peas
• 1/2 onion, finely diced
• 1 carrot, finely diced
• 1 celery stalk, finely diced
• 1 clove garlic, minced
• A squeeze of lemon juice (optional)
• Salt and freshly ground black pepper
• Crusty bread, to serve

Method

1. Heat a splash of oil in a large pot over medium heat. Add the onion, carrot and celery and cook gently until softened and sweet. Stir through the garlic and cook for another minute.
2. Pour in the chicken stock and add the ham hock. Bring to a gentle simmer and cook for 1½–2 hours until the meat is tender and falling from the bone.
3. Remove the ham hock and allow it to cool slightly. Shred the meat, discarding the skin and bone.
4. Add the frozen peas to the stock and simmer for 5 minutes until bright green and tender.

5. Blend the soup until smooth using a stick blender.
6. Return the shredded ham to the pot and warm through. Taste and season with salt, black pepper and a squeeze of lemon juice if desired.
7. Serve hot with crusty bread.

Serves: 4
Prep time: 15 minutes
Cook time: 2 hours

More ways to use leftover ham

Starting with a smoked ham hock gives this soup incredible flavour, but don't throw away your Christmas ham bone. Freeze it and use it to make this soup later in the year. Looking for more leftover ham inspiration? Try our Russian salad with leftover Christmas ham or our epic ham salad sando.

Shop the ham

Our smoked ham hocks are perfect for soups, while our leg ham on the bone makes an excellent Christmas centrepiece and gives you a flavour-packed bone for soups afterwards.