Pea and Ham Soup

READY IN: 3hrs 20mins
Recipe by katew

I know there are lots of variations but I was really taken with this one as it uses barley - found in Better Homes and Gardens.

Top Review by DailyInspiration

Really good soup -- loved the addition of the barley which I have only had in a chunky vegetable soup previously. This recipe will definitely be added to my Fall line-up of soups. Thanks for the post. Made for Everyday is a Food Holiday tag, October, 2011.

Ingredients Nutrition


  1. Put hock in large pot, cover with water.
  2. Bring to the boil to just blanch meat, drain and set aside.
  3. Put peas in a sieve, wash thoroughly.
  4. Heat oil in pot, add onion, garlic, carrot and celery.
  5. Cook vegies for 10 minutes, season with salt and pepper.
  6. Add pork, split peas, barley, tomato and herbs.
  7. Add 2 1/2 liters of cold water, bring to the boil.
  8. Simmer about 2 1/2 hours until soup is thickened, stir occasionally.
  9. Remove hock from soup, shred meat from bone.
  10. Add it to the soup, reheat and serve.

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