Lucky Recipes

Nan's Pea & Ham Soup with extra 'UMMMPH'!

Cooking Time: 2.5 hours

Difficulty: Easy

Serves: 4 hungry



• 1 x smoked ham hock or 2KG smoked bacon bones

• 2 cups yellow split peas (must be soaked overnight before use)

• 2.5 litres vege or chicken stock

• 1 x stick of celery

• 1 x carrot

• 1 x onion

• 1 x thumb-sized knob ginger

• 1 TBSPN Lucky Taco habanero hot sauce

• 1 TBSPN turmeric

• 1 TSPN apricot jam

• 1 TSPN ground cumin

• 1 TSPN groung coriander

• Juice of half a lemon

• Salt & ground white pepper to taste


• Rinse the split yellow peas under cold water a few times. Set aside in a large pot.

• Roughly chop all your veges. Add to the pot with the peas.

• Nestle the hock or bacon bones into the peas & veges.

• Add stock, lemon juice, hot sauce, apricot jam & dried herbs.

• Bring to the boil. Then reduce to a simmer with the lid on for 1 hour.

• After 1 hour, take the lid off and continue to cook for half an hour. Stir and make sure nothing has caught on the bottom of the pot.

• Remove the hock or bones from the soup. Set aside to cool.

• Blitz the soup mixture with a stick blitzer. Taste and season with salt & pepper. If it’s too thick, add a bit more water to loosed and adjust seasoning to suit your tastebuds.

• Pick the meat of the bone(s). Add back to the soup and stir.

• Do a final taste check.

• Serve with crusty white bread and some cracked black pepper on top of the soup.

• As my Gramps used to say; ‘it’ll stick to your ribs’.

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