Old Pea Soup recipe

It seems it is the time of year for thinking about soups for those wanting comfort food after rotten viruses attack.

Per request from colleagues – this is public domain, so don’t put it in a copyright book!

pea soup                                 

(old family recipe with a spice mix which suggests it dates from middle ages, put in metric format)

250 ml = 1 cup,  tsp = Australian metric teaspoon (5 ml)


500 ml dried yellow split peas  (rinsed, soaked, and drained if possible)

2 litres water (plus 500 ml if peas not soaked)

750 ml chopped onion

750 ml carrot

250 ml celery

2 large bayleaves (fresh – adjust number if small or dried)

¼  (lumpy) tsp cloves (rounded if ground)

1 (rounded) tsp pimento

½ (rounded) tsp black pepper

2 tsp salt, or 1 hamhock (cheap at many major supermarket deli areas) criss-cross cut through skin, or about 200 – 400g bacon bones


Grind spices if not already ground.  Pimento and pepper ground come close to the original whole spice volume.  (Change the amounts to fit your tastes – the traditional measure is “enough, judged on the day  in the curved palm of your hand,” and varies depending on the intensity of the spices on hand and the tastes of the cook.)

Add all  to large pot (pressure cooker if available) and bring to simmer, stirring occasionally.

If pressure cooker, once it simmers,

seal pressure cooker, bring to spin, lower to murmur, cook 30 min (45 if not soaked peas).

If pot

put on low simmer for 1 ½  to 3 hours, stirring as often as needed to prevent sticking, until peas are very soft and vegetables are easy to mash.  If ham hock used, much of the meat should fall off and the bodes should disassociate.


If you have time, remove bayleaves (and bones / large chunks of meat if any – a ham bone may separate into several bones and large chunks, you may wish to save (can freeze)  2/3 from this step  to do a second soup)  and stick-blend in pot (needs a sturdy blender such as Bamix, 2-minute limit types are too weak) or sieve to another pot if blender is kaput.  Or allow to cool and blend in bench blender.


Put the bayleaves, (some) meat,  and (some) bones back into the soup, add water if needed (but is supposed to be a very thick soup, sets to pudding consistency when cold.).  Simmer, stirring, 20 minutes.


Serve plain or with crusty bread and butter (not margarine or olive oil – taste is just wrong.)

Some people like a little milk spiralled into the bowl.

Leftovers microwave well.



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