Pea and smoky ham soup

Submitted by Katrina

Pea and smoky ham soup

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Serving: 8
Prep Time 1 hour
Cook Time 8 hours
Total Time 9 hours
Servings 8 Bowls possibly leftovers


  • 3 heaped tsps bacon stock powder (optional)
  • 2 large carrots diced
  • 2 stalks of celery diced
  • 1kg smokey ham hock
  • 1 onion diced
  • 1 cup yellow split peas
  • 1/2 cup red lentils
  • 1/2 cup barley
  • Water to cover
  • Salt to taste


  • 1: Place the peas, lentils and barley in a bowl. Cover with water and soak for an hour or so,then strain water out.
  • 2: Dice the vegetables
  • 3: In a 5.5L slow cooker place the hock in first, followed by the vegetables and soaked grains.
  • 4: Cover the ingredients with warm water and add the stock powder.
  • 5: Cook on HIGH for 8hours.
  • 6: Remove the hock and any bones, cut up the meat and return to soup, giving it a good stir.
  • 7: Taste and season with salt or more stock if needed based on personal preference
  • 8: Cook longer with lid off if it needs thickening
  • Enjoy with a slice of fresh bread, buttered


  • Different grains can be used ie green peas or soup mix.
  • Bacon stock can be substituted with veggie stock or omitted entirety

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