There is nothing quite like the aroma of a rich, smoky soup simmering on the stove to make a house feel like a home. This week, we are shining the spotlight on our premium Smoked Bacon Hocks. Packed with deep, traditional flavor, they are the secret to building a beautifully savory, gelatinous base that transforms a humble green split pea into a thick, comforting masterpiece.
Perfect for freezing, even better the next day, and guaranteed to clear the winter chill, this is old-school comfort food the whole family will love. Grab your hocks in-store this week and let’s get cooking!
Prep time: 15 minutes
Cook time: 2 hours 30 minutes
Serves: 6 Generous Bowls
Ingredients:
- 1 Smokey Bacon Hocks (1-1.2kg)
- 500g Green Split Peas, dried and rinsed well
- 1 large Brown Onion, finely diced
- 2 medium Carrots, diced
- 2 Celery Stalks, diced
- 3 Garlic Cloves, minced
- 2 Bay Leaves
- 1 tbsp Olive Oil
- 1.5l Chicken Stock (low sodium if possible)
- Freshly Cracked Black Pepper, to taste
- Crusty Sourdough (or buttery dinner rolls, to serve)
Method:
-
Sauté the Aromatics:
Heat the olive oil in a large, heavy-based stockpot or Dutch oven over medium heat. Add the onion, carrots, and celery. Cook for 6 to 8 minutes until the veggies start to soften and the onions turn translucent. Stir in the minced garlic and cook for another minute until fragrant. -
Build the Base:
Place the Smoked Bacon Hocks into the pot. Add the rinsed green split peas and bay leaves, then pour over the stock or water. Ensure the hocks are mostly submerged. -
Simmer Low & Slow:
Bring the liquid to a boil, then immediately turn the heat down to low. Cover with a lid and let it gently simmer for 2 to 2.5 hours. Stir occasionally to make sure the peas aren't sticking to the bottom. You’ll know it’s ready when the split peas have completely broken down into a thick soup and the meat is falling off the bone. -
Shred the Ham:
Carefully remove the bacon hocks from the pot and place them on a cutting board. Discard the skin and bones. Shred the tender, smoky ham into bite-sized pieces and stir it straight back into the soup. -
Season & Serve:
Give the soup a good stir. Taste before adding salt, as the hocks naturally bring a beautiful saltiness to the dish. Season with plenty of cracked black pepper. If the soup is too thick, simply stir through a splash of boiling water until you reach your preferred consistency. -
To Serve:
Ladle into big bowls and serve hot with plenty of buttered, crusty bread.
Approximate Macros Per Serve:
340cal
Protein: 32g
Fat: 7g
Carbs: 36g
Fibre: 13g
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