A classic pea and ham soup is a masterclass in affordability. Transfer the ham hock to a plate or cutting board and allow it to cool slightly until safe to handle. Add the ham hock, rinsed peas (no soaking required; see notes), stock and stock powder, and bring to a simmer. MasterclassThe split-pea shortcutA classic pea and ham soup is made with dried green split peas. Whether you’re making a dhal or this soup, split peas will soften in as little as half an hour.