Green Pea Soup

  • Prep Time : 15m
  • Cook Time : 3:30 h
  • Ready In : 3:55 h

This is a thick green pea soup with a unique flavor. It can be eaten as a meal, and goes great with a darker bread such as rye or pumpernickel.

Hands down, this is my favorite green pea soup; and can be made quite affordably – depending where you shop.

I find Asian markets have the best price on the peas, and go to a local butcher for the ham hock (the butcher also cuts the bone in half for me so I get all the extra flavor from the marrow.)

It really pays to shop around. I pay easily 5 x’s less by using these venues rather than the large chain markets.

This makes a fairly large batch of soup. I normally portion it into ziplock baggies and freeze them laying flat in the deep freeze.


  • 2 cups dried green peas (or navy beans)
  • water
  • 2 tbsps. butter
  • 1/2 cup celery, chopped
  • 1 medium onion (spanish onion is really nice in this soup)
  • 1 clove garlic, minced
  • 1 smoked ham hock (or picnic ham)
  • salt and pepper to taste


Step 1

Wash peas, discard any stones.

Step 2

Soak peas in 1 litre of water in a large pot, heat to boiling and let boil 2 minutes. Remove from heat and let stand 1 hour. (You could also just let peas soak in cold water overnight)

Step 3

Bring to boil, cover and simmer 30 - 40 minutes or until tender.

Step 4

Drain peas and reserve liquid.

Step 5

Add enough water to the reserved liquid to make 2 cups. Add peas.

Step 6

Melt butter in a pan, saute celery, onion and garlic until tender. Add to the peas.

Step 7

Add ham hock and simmer for 2 hours.

Step 8

Remove the ham and cut up the usable meat to mix into the soup.

Step 9

Season with salt and pepper.

Comment (1)

  1. posted by Jenn Erin on February 24, 2015

    Yum! I could really use a bowl of good soup right now.


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