Ham & Pea Soup

A cost-effective and delicious soup.


  • ham hock
  • 50 g butter
  • 1 medium onion (finely chopped)
  • 1 kg frozen peas
  • 575 ml ham hock cooking liquid
  • 575 ml vegetable stock
  • a good pinch of sea salt and ground black pepper


  1. Place the ham hock in a pot cover with cold water and bring to the boil. Skim off any impurities that rise to the surface.
  2. Reduce the heat and simmer for approximately 45 mins or until the meat pulls away from the bone.
  3. When cool, remove the meat and reserve 575ml/1 pint of the cooking liquid.
  4. Melt the butter in a large pot and cook the onion until soft. Add in the peas and the ham liquid and stir well.
  5. Bring to the boil and then reduce the heat to a simmer.
  6. Cook the peas for 5-10 minutes until soft and then remove 2 ladles of the peas into a bowl.
  7. Using a stick blender liquidise the remaining peas in the pot.
  8. Add the whole peas back in and gradually add the vegetable stock to the soup.
  9. Add more stock if the soup is too thick.
  10. Remove the skin from the ham hock, cut up the meat and add this to the soup.
  11. Serve with some crusty bread.


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