Pea, Ham and Corn Soup in a white bowl on a kitchen table.

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Pea, Ham & Corn Soup
A Lambert Produce Recipe

Pea, Ham & Corn Soup Recipe

Pea, Ham and Corn Soup in a white bowl on a kitchen table.

This hearty split pea soup with ham has a slightly sweet, somewhat salty, and subtle smoky flavor. An ideal soup for ham bone leftovers — great for lunch or dinner.So tasty and so easy, this traditional soup will have you coming back for more. A traditional soup that is so tasty at any time of the year.





  • 1 x 500g packet JC’s green split peas
  • 2 Lamberts ham hocks
  • ¾ teaspoon black pepper
  • 2 garlic cloves
  • 2 bay leaves
  • 2 onions, finely chopped
  • 2 carrots, peeled and grated
  • 2 celery sticks, finely chopped
  • 8 cups water
  • 2 fresh corn cobs, with kernels cut from the cob


1. Place half of the water in a large-capacity slow cooker.

2. Add ham hocks and the rest of the ingredients, except the corn, then pour over the remaining water.

3. Cook on high for 4 hours or until the hocks are tender and the meat falls from the bone easily. Stir occasionally.

4. Remove the hocks and bay leaves. Remove the meat from the hocks, chop coarsely, and place back into the soup. Add corn kernels.

5. Taste and season more if necessary.

6. Cook on high until the peas are “mushy” and soft, and the soup is thick. Serve with garlic bread or other crusty bread.