Lentil and Pea Soup (Ham Hocks)

Lentil and Pea Soup (Ham Hocks)

  • Prep Time: 30 mins
  • Total Time: 3 hrs 30 mins
  • Servings: 12

    • About This Recipe

    “Try this hearty soup for supper with chunks of rye bread to dunk. All you’ll need to finish a comfort food supper is some apples and cheese for dessert.”

    Ingredients

  • 1tablespoonvegetable oil
  • 1 1/2 cupschopped Spanish onions
  • 1 1/2 teaspoonsgarlic, minced
  • 12cupswater
  • 1cupdried brown lentils
  • 1cupdried split peas
  • 4smoked ham hocks( about 3 3/4 lbs)
  • 1tablespoonsalt
  • 1tablespoonlemon juice
  • 1/2 teaspoondried thyme leaves
  • 1/2 teaspoondried sage
  • 1/2 teaspoondried marjoram
  • 1 -2bay leaf
  • 1 1/2 cupsdiced carrots
  • 1 1/4 cupschopped celery
  • lemon slice

    • Directions

  • In a heavy (cast iron is best) dutch oven heat oil over medium heat.
  • Add onion and garlic and cook about 5 minutes, stirring until soft.
  • Add remaining ingredients except carrots,celery and lemon slices.
  • Bring to boil.
  • Reduce heat to low, cover pot.
  • Simmer 1 1/4 hours.
  • Add carrots and celery.
  • Bring back to boil then reduce heat and simmer 40 minutes, uncovered.
  • Remove pot from heat.
  • Lift out hocks and bay leaf, discard bay leaves.
  • Cool hocks enough to handle, remove fat and bones.
  • Put meat back in soup. Stir and heat gently.
  • Float a lemon slice on top of each serving.

    • Reviews

  • “I just made this soup last night and it was wonderful. The smokey flavor of the ham hocks adds just the right touch. For the base, I added 6 cups low fat chicken broth and then added 6 cups water. I also added thinly sliced Kielbasa sausage during the last half hour, for my husband the carnivore! We dunked bits of Foccacia in ours.”

  • “This soup is just like the soup my Mum made when I was growing up, love this sort of smoky flavour in soups, and also the pea and lentil texture.I used 2 ham hocks as the two of them weighed 3 1/2 lbs. This made a huge pot and is very filling.Delicious!”

  • “We’ve never tried anything like this and were happy with the results.We also replaced 6 cups of the water with fat free chicken broth .Instead of the ham hocks, we used 99% fat free ham steak.Very yummy…and very healthy!!Especially if it is a cold day outside.”

  • “I’m going back to the store and buying two more ham hocks!This was GREAT.Dorothy, the kids even liked it, pea soup. Can you believe that!I’ve never put lentils in pea soup before.This is a nice combination of the two flavors. “

  • “This was delicious.Couldn’t find ham hocks in Hong Kong but did find an imported cooked turkey leg and it turned out beautifully.Makes a large quantity, so cut it in half if you don’t want to be eating it all week, or try freezing it. “

  • “I’ve made this soup several times and it’s always a big hit.We’re vegetarians so I substitute fake ham flavoring for the ham hocks.I also make it in a pressure cooker to save time – takes about 20 minutes and we’re ready to eat!The spices really blend well in this soup and give it a very savory flavor.”

  • “love this soup.. this is my second time making it. I used less water then called for, and half of that was chicken broth. I added extra onion also.thanks for a great recipe.”

  • “I didn’t blend it because I cut up a joint of ham and added it in early. Tastes good unblended too!”

  • “Fabulous! I loved this hearty soup. I used cubed ham instead of hamhocks and it had a wonderful flavor! I will definitely make this a lot during the cold weather!”

  • “I didn’t have ham hocks, so I used 1 pound of smoked ham diced up. I also didn’t use the celery due to allergy. This was tasty, but I wasn’t happy with the texture. We used only 8 cups of water and it was still watery. Also I didn’t have lentils so I used some yellow peas and more green peas. Also I cooked this in my crock pot. We had this as the main course for a birthday party and the pot was literally licked clean!Thanks Derf!”

  • “Tasty soup that was exactly what I was looking for.I love the combo of the lentils and split peas, and the ham hocks make it super tasty.”

  • “Very good but not the lentil soup recipe I was looking for….but it was a very nice surprise.”

  • “I didn’t make it exactly as indicated but the bones are there!I think the best part was to use smoked ham hocks–they really made a difference.”

  • “I just finished making this soup, I’m eating a bowl right this minute…it is SO good!!! This soup is right up my alley. I made a double batch so that I can have some in the ol’ freezer. I can’t wait for my sweetie to come home because I know he will be in love. I am loving this smokey flavour from the ham hocks!! Oh yeah, my lentils were red not brown (are they the same?) and they disappeared into the soup along with the peas. Thanks for the recipe, I love it!!”

  • “Nice hearty meal. Used 1 ham bone and 2 unsmoked ham hocks. Substituted the lentils/split peas with a 450g Golden Harvest Soup Mix consisting of yellow/green split peas,alphabet pasta, pearl barley, long grain rice and red lentils.”

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