Pea and Ham and Four Bean Soup

Pea and Ham and Four Bean Soup


22 people made this

Four kinds of beans and two kinds of split peas are cooked with a smoked ham hock, and flavoured with dried onion and cumin in this soup

Mona Barnes

Serves: 10 

  • Bean soup mix
  • 1/3 cup yellow split peas
  • 1/3 cup green split peas
  • 1/3 cup dried butter beans
  • 1/3 cup dried borlotti beans
  • 1/3 cup dry kidney beans
  • 1/3 cup dry cannellini beans
  • 1/4 cup dried minced onion
  • 2 teaspoons chicken stock cubes
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon garlic powder
  • Other soup ingredients
  • 8 cups water
  • 2 carrots, chopped
  • 2 stalks celery, chopped
  • 1 kg smoked ham hocks

Preparation:20min  ›  Cook:2hours  ›  Extra time:1hour resting  ›  Ready in:3hours20min 

  1. To make Bean Soup Mix: Combine yellow split peas, green split peas, butter beans, borlotti beans, kidney beans, cannellini beans, onion, stock cubes, cumin and garlic powder. Store in an airtight container until ready to use.
  2. To make soup: Bring Bean Soup Mix and water to a rolling boil in a large pot. Cover, remove from heat and let sit one hour.
  3. Return pot to heat, stir in carrots and celery. Stir in ham hocks, bring to a boil. Cover, reduce heat and simmer two hours, until beans are tender, skimming fat as necessary.
  4. Remove ham hocks from soup. Remove meat from bone, chop and return to soup. Heat through and serve.

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- 05 Aug 2012

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