Classic Pea Soup with Ham

Author: Canadian Living

This flavourful, chunky yet smooth soup simmers away when you're relaxing around the house. If you cook a bone-in ham, save the bone for this soup instead of the smoked hock.

  • Portion size 8 servings
  • Credits : Canadian Living Magazine: February 2007



Using paring knife, peel off and discard skin from ham hock. Trim off and discard fat. Set aside.

In Dutch oven, heat oil over medium-low heat; fry onion, carrots, celery, garlic, bay leaves, salt, pepper and ham hock, stirring occasionally, until vegetables are softened, about 5 minutes.

Add stock, peas and 2 cups (500 mL) water; bring to boil over medium-high heat, skimming off any foam. Cover and simmer over medium-low heat until peas break down and meat is tender enough to fall off hock, about 1-3/4 hours.

Remove ham hock; pull off and shred meat. Set meat aside. Discard ham bone and bay leaves. In blender, puree half of the soup; return to pot along with meat. (Make-ahead: Let cool for 30 minutes. Transfer to container and refrigerate, uncovered, until cold. Cover and refrigerate for up to 2 days. Reheat to serve.) Ladle into bowls; garnish with green onions.

Nutritional facts Per serving: about

  • Sodium 594 mg
  • Protein 16 g
  • Calories 232.0
  • Total fat 3 g
  • Cholesterol 6 mg
  • Saturated fat trace
  • Total carbohydrate 36 g


  • Iron 17.0
  • Fibre 0.0
  • Folate 49.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 4.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 46.0
  • Vitamin C 8.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Classic Pea Soup with Ham