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Oma’s pea and ham soup

June 09, 2015
by Chelsea Winter
ham hock soup, pea & ham soup, pea and ham soup, pea soup, pea soup recipe, soup recipe
34 Comments

Pea & Ham Soup

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Oma’s Pea and Ham Soup

This recipe has always been sort-of famous; but only among my nearest and dearest. However, since I published it in my first cookbook ‘At My Table’, it’s become well-loved by home cooks everywhere. It’s based on my oma’s recipe which has been passed down through the Dutch generations (affectionately known as ‘Oma Soup’ to one and all). It’s nutritious, hearty, packed with flavour, full of natural goodness and absolutely delicious. I hope your family enjoys it as much as mine does – I know my Oma would be so happy to know you’re making it, too.

Prep time: 15 minutes
Cooking time: 3-4 hours
Serves 7-8
Gluten-free (check the stock/stock powder)

Ingredients

Broth
1 smoked bacon hock (choose the biggest one you can find or two small ones if you want it nice and meaty)
1 large onion, chopped
1 fresh bay leaf (or 2 dried)
3 carrots, chopped
2 stalks celery, chopped
6 whole peppercorns
4 litres water

Soup
1 x 450g packet (2 cups) split green peas
1 1/4 cup red lentils
2 cups salt-reduced vegetable or chicken stock
1 large leek, outer leaves removed, very thinly sliced
1 whole bunch celery, including leaves, chopped
2 large carrots, grated
2 tsp (or 2 cubes) vegetable stock powder
Tiny pinch cayenne pepper (optional)
1/2 cup finely chopped fresh parsley
salt and pepper

Method

If you have time, you can soak the split peas in a bowl of cold water overnight – but it’s not essential. It will just mean they cook a little quicker.

Place the pork hock, onion, bay leaf, chopped carrots, celery, peppercorns and water into a large stock/soup pot. Cover and simmer over a very low heat for 2–3 hours (see slow cooker tip below), or until the meat is falling off the bone. Every now and then, use a large spoon to skim off any awkward foamy stuff from the surface.

Gently remove the pork hock (and any meat that has fallen off) and set aside. Strain the cooking liquid through a sieve or colander, reserving the liquid and discarding the saggy vegetables etc.

When the pork hock is cool enough to handle, remove the good meat from the bones and tear/cut it into small pieces. Set the meat aside to use and discard the bones, skin etc. (note – dogs shouldn’t eat cooked bones).

Pour the broth back into the rinsed pot, along with the stock. Add the split peas and lentils and simmer for 30 minutes, or until the peas are mushy. Add the meat, leek, celery, grated carrot and stock powder, and cook until the veges are tender, about 30 minutes. Add the cayenne pepper if using. Stir through the parsley.

Taste and season with salt and pepper. You will probably need more salt and pepper than you think – it’s a huge pot of soup! It may already be salty because of the hock and the stock, but add more until it tastes right to you.

Serve with lots of crusty buttered toast. I’d love to hear what you think of the recipe – feel free to leave a comment below or on Facebook.

 

Chelsea’s tips

  • If you’d like to make the broth in a slow cooker, leave it on high for 4-5 hours or low for about 8 hours (while you’re at work). Then you can transfer it to the soup pot to finish it off.
  • The soup is easily frozen in a sealed container (or in smaller portions) ziplock bag for several months.

 

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34 Comments
  1. Jeanine Venekamp June 10, 2015 at 7:49 am Reply
    It's exactly like mine but I add a sliced up verkerks rook worst just before serving.
  2. Manuela Fletcher June 10, 2015 at 8:34 pm Reply
    I always refrigerate the cooking liquid after the ham hock has been removed and the liquid sieved. That allows the fat to solidify on the top and (some? all?) removed before putting the final soup together, which makes it a healthier option if you're wanting to reduce fat in your diet.
  3. Deb Ryburn June 11, 2015 at 4:27 am Reply
    Hi, Just a quick question please. Is it a whole bunch of celery used? I've never used so much but then again I'm not that much of a cook. Thanx Deb
    • Chelsea Winter August 8, 2015 at 5:58 am Reply
      Yes, that's correct!
  4. Jeanine June 27, 2015 at 7:53 pm Reply
    This soup is sensational ...if you make one new recipe this winter, make this soup for the family, it is delicious and worth the effort. Yummy and healthy too.
  5. Kristina Hillock July 21, 2015 at 11:39 pm Reply
    Hi Chelsea I'm really not a fan of celery, but note there is quite a lot of celery in this soup. Is the taste of celery noticable? Would it be ok to leave it out? Would I need to substitute something else if I did leave it out? Thank you!
    • Chelsea Winter August 8, 2015 at 5:44 am Reply
      You can't taste it really, I don't think.
    • Sandra Clark August 15, 2015 at 10:57 pm Reply
      I dont think the celery taste is noticeable at all. It is a super blend of flavours over all of veges / peas.
  6. Sandra Clark August 15, 2015 at 10:55 pm Reply
    I love this soup, so nourishing and tasty and filling. Thank you for sharing it Chelsea :-D
  7. Sandra September 4, 2015 at 8:00 am Reply
    Mmm, looks like Dutch 'erwtensoep'! Getting autumn here in Holland so a lovely recipe for this weekend. Thanks!
    • Steph June 8, 2016 at 7:52 pm Reply
      Can you use a pork hock that hasn't been smoked or does it need to be a smoked ham hock?
      • Chelsea Winter June 9, 2016 at 3:22 am Reply
        Yes it's fine to use un-smoked.
  8. Hannah June 16, 2016 at 6:50 am Reply
    Not much of a cook but want to give this a try. Loved my grandmas one she use to make. Do you need to take the rind of the hock before putting it into the broth for cooking ? Or just discard after ?
    • Chelsea Winter June 20, 2016 at 1:31 am Reply
      Just discard after :)
  9. Toni Ruawai June 27, 2016 at 6:54 am Reply
    Ok so I make this ALOT!! It's so good and so easy!! My Nans dish I thought was the best ever, lucky she's not around to find that your recipe is just as good (maybe even better). My partner hates celery but he also loves this soup, he didn't find out that it had celery in it till after his 2nd bowl. I sometimes make twice as much to put in the freezer as they make great lunches!!
  10. Ash August 3, 2016 at 9:48 am Reply
    Made it, love it. It's now called omas soup in our family as well, being dutch/german/kiwi. I was also a bit worried about the amount of celery, but it works. Great with Dutch grilled cheese toasted sandwiches.
  11. Kate Hamilton November 13, 2016 at 8:10 am Reply
    Made this soup the other day and my family raved about!!! I have a 14mth old son and he loves it too!!! Makes a good dinner for him when it has been a busy day and there is nothing else on offer!!! He loves it!!! We all do so thanks a lot!!!
  12. Bev April 4, 2017 at 4:55 am Reply
    Having cancer surgery this week. Wanted something warm, comforting and delicious. Made your recipe...brings new meaning to comfort food. Yum!
  13. Michelle May 11, 2017 at 10:30 pm Reply
    Hi Chelsea, Would love to try to make your Oma's soup today but I don't have a bay leaf, is it ok to leave it out?
    • Chelsea Winter May 15, 2017 at 4:35 am Reply
      That's quite alright!
  14. Nadia May 15, 2017 at 6:59 pm Reply
    Hi Chelsea I made this last week - super yummy! I have some left in the fridge but I'm just wondering how long it will keep for in there? I should have frozen some when I first made it, damn! Thanks :)
    • Chelsea Winter May 17, 2017 at 10:03 pm Reply
      Should keep in an airtight container for a good few days.
  15. Elly June 23, 2017 at 11:59 pm Reply
    Hi Chelsea, It says 6 whole peppercorns. What does that exactly mean? Can't quite figure out if it's the tiny peppercorns in the shakers or not. Sorry. New to cooking! Thanks :)
    • Chelsea Winter July 6, 2017 at 12:51 am Reply
      Yep the little balls from the shaker :)
  16. Trudy Rowe July 16, 2017 at 4:06 am Reply
    A doddle to make & absolutely delicious !
  17. Anna July 28, 2017 at 9:22 am Reply
    This was some next level soup!
  18. Maria van Dongen August 28, 2017 at 5:36 am Reply
    love erwtensoep , mine is slightly different but it depends on the region in Holland you come from. I also like the 'rookworst" sliced up in it...shame it's quite expensive in NZ and super cheap in Holland :(
  19. Kathy February 6, 2018 at 10:55 pm Reply
    The best soup ever...I have been making it for a couple of years now here in NZ and my daughter regularly takes it for her school lunch. Was back in Scotland for six weeks with my elderly parents and filled their freezer with it before I left...a huge hit there too! The celery gives an amazing flavour ...in fact I now use celery in place of onions (in slow cooker recipes) as it is brilliant. Thanks Chelsea (and Oma xx)
  20. Juanita February 17, 2018 at 4:53 am Reply
    Can I freeze this?Thanks!!
    • Chelsea Winter March 7, 2018 at 12:01 am Reply
      Yes you sure can!
  21. Meredith July 20, 2018 at 2:14 am Reply
    I make this, but jam everything into the pot at the beginning. Then once the ham is falling off the hock bone, remove and shred. So easy.
  22. Jeannette July 24, 2018 at 3:55 am Reply
    I made your soup today and it is the best. It is so wholesome and the flavours come together beautifully. Last weekend I made your white chocolate and raspberry cheesecake and that was fabulous too. I love the way you give instructions. Thank you for sharing your recipes. I have become a fan of yours.
  23. Penelope August 5, 2018 at 5:30 am Reply
    Have to comment on the celery. If you're not a fan, do cut back, it's a dominant flavour and overpowering the pea. I'd suggest two stalks in the soup if you want a background hint.
  24. Shae Macintyre January 4, 2021 at 7:25 pm Reply
    I use this recipe with the leftover Christmas ham. This is the fourth year I’ll be making it and it has become a firm favourite amongst family and friends. I guess now it’s a tradition...and a tasty one at that!

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