Pea-and-ham thinking, straight from the lamb paddock
Every Australian family has a pea-and-ham soup story, and every one of those soups leans on the same trick: a bone in the pot doing the heavy lifting. This is that trick with lamb bones instead of a hock. The split peas collapse into a thick, velvety base, the bones give the broth real depth and body, and a pinch of smoked paprika stands in for the smokehouse if you want that familiar edge. It's the thriftiest pot in this whole collection — pantry peas, add-on bones, one lazy afternoon — and it eats like a hug.
Ingredients
- 1kg Your Farmer lamb bones
- 1 tbsp olive oil
- 1 large brown onion, diced
- 2 carrots, diced
- 2 sticks celery, diced
- 2 cloves garlic, crushed
- 1 tsp smoked paprika (optional, for the ham-hock note)
- 500g green split peas, rinsed
- 2 bay leaves
- 2.5 litres cold water
- Salt and pepper to season
Instructions
Heat the oil in your biggest heavy pot over medium heat and cook the onion, carrot and celery for 6 to 7 minutes until softened. Add the garlic and smoked paprika for the last minute.
1 tbsp olive oil1 onion2 carrots2 sticks celeryAdd the bones, split peas, bay leaves and water. Bring to a gentle simmer and skim off any foam that rises in the first 10 minutes.
1kg lamb bones500g split peas2.5L cold waterPartly cover and simmer gently for 1.5 hours, stirring every 20 minutes or so — split peas like to settle and catch on the bottom as they thicken.
Lift out the bones with tongs. Pick off any meat, shred it, and set it aside; discard the bare bones.
Beat the soup hard with a wooden spoon so the collapsed peas turn it thick and velvety — no blender needed — then stir the meat back in.
Season generously and serve thick, with hot buttered toast for dunking. Loosen with a splash of water if it's gone past spoon-standing.
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The Hock Swap That Was Always Allowed
Pea soup never actually required a ham hock — it required a bone with something to give. For centuries the pot took whatever the kitchen had, and lamb bones were on that roster long before supermarkets narrowed our thinking. As they simmer, the bones release gelatine that gives the soup a rich, rounded body, while the split peas break down into the thick, velvety base the dish is famous for. What you lose without the hock is the smoke, which is why the optional paprika is there — it's the honest version of that flavour, not a pretend one. Your Farmer® lamb bones are the add-on that makes this an almost-free dinner: peas from the pantry, bones from the freezer, and change from a tenner.
Swaps and Variations
Yellow split peas work identically and make a slightly sweeter, more golden pot. A handful of shredded mint stirred in at the end is a very good idea — lamb and peas have been companions forever, and it freshens the whole bowl. Beef bones make a deeper, beefier version on the same timings. And if you've got a leftover bone from a lamb roast, it can go straight in alongside the bag — the old cooks never wasted a roast bone, and neither should we.
Storage and Leftovers
Split pea soup is the most famous overnight-thickener in the repertoire — expect it to set almost solid in the fridge. That's not a fault; it's the dish. Loosen it back with water as it reheats gently, stirring so it doesn't catch. It keeps 4 days in the fridge and freezes beautifully for 3 months. Leftover idea: reheat it very thick and serve it as a sauce over grilled sausages — an old Dutch trick that works absurdly well.
Tick the bones add-on with our lamb subscription and this soup joins the winter rotation for the cost of a bag of split peas.
Frequently asked questions
Do split peas need soaking overnight?
Why did my soup catch on the bottom of the pot?
Green or yellow split peas — does it matter?
How do I get the smoky ham-hock flavour without the ham?
Can I freeze split pea soup?
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