Pea and Ham and Four Bean Soup

    3 hours 20 minutes

    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

    25 people made this

    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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    Reviews in English (24)


     -  05 Aug 2012


    I made this last Christmas for gifts Had rave reviews about it. took a year to find it again. Now have a recipe box. Can't go wrong with this recipe. Wonderful!!!!!!  -  21 Oct 2003  (Review from Allrecipes USA and Canada)


    This soup is really really good. I followed the recipe according to what was in my pantry. I didn't have any carrots and used fresh onions. I used a bag of mixed beans. I didn't have ham hocks, but I had the bony part of a spiral cut semi-boneless ham in the freezer. When I put the beans on to boil, I went ahead and put the ham bones in the crockpot with water on low. After the beans boiled and cooled, I added them to the crockpot with onions and celery. Then, I put it in the fridge overnight. Next morning, it was easy to skim the fat before I turned on the crockpot. After I got home from work, I pulled out the bones and chopped the meat. It smelled and tasted out of this world. Three of us ate over half of it, I can't wait for leftovers.  -  29 Sep 2009  (Review from Allrecipes USA and Canada)