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Smoking Chimney

Recipes from a working kitchen · Cape Town

Pea and Ham Soup

By Marna Ross Updated 12 August 2026 4.47 from 34 ratings
This fabulous Pea and Ham Soup is a delicious winter warmer soup, either as a small bowl as starter or a larger bowl served with this lovely brown or white bread. With most of my soups I serve this lovely home baked bread as side dish. It is such a lovely choice, if you don't feel like a big serving, simply eat less slices of bread and indulge in more soup or visa versa! This healthy Pea and Ham Soup, is great in another way by being a soup which easily makes your tummy full! Especially in the cold, winter days when it feels like you are hungry all the time, this soup will easily keep the tummy full for a long time. So no nibbling is required in between. I can strongly recommend the Pea and Ham Soup to make this winter, you will definitely not be sorry that you have missed out!
A thick, hearty green pea and ham soup cooked with tender smoked ham hock pieces.
Prep 15 min
Cook 1 h 30 m
Total 1 h 45 m
Serves 6

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Ingredients

  • 500 g split green peas
  • 1 Tablespoon olive oil
  • 1 large onion, finely chopped
  • 1 large carrot, finely chopped
  • 1 celery stick, finely chopped
  • 1 litre of chicken or vegetable stock
  • 1 litre water
  • 225 g lean smoked ham, finely diced
  • ¼ teaspoon dried thyme
  • ¼ teaspoon dried marjoram
  • 1 bayleaf
  • salt and pepper to taste

Method

  1. Rinse the peas under cold running water. Put them in a saucepan and cover generously with water. Bring to the boil and boil for 3 minutes, skimming off the foam from the surface. Drain the peas

  2. Heat the oil in a large saucepan over medium heat. Add the onion and cook for 3-4 minutes until just softened. Stir occasionally

  3. Add the carrot and celery and continue cooking for 2 minutes. Add the peas, pour over the stock and water and stir well to combine everything

  4. Bring to the boil and stir the ham into the soup. Add the thyme, marjoram and bay leaf. Reduce the heat, cover and cook gently for 1 hour to 1½ hours. Cook until all the ingredients are very soft and then remove the bay leaf

  5. Taste and adjust the seasoning to taste. Ladle into warmed soup bowls and serve

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