Pea and ham soup is a comforting British-style bowl made with dried split peas, vegetables and tender cooked ham. This straightforward hob recipe needs no soaking: the peas simmer until soft, then some of the soup is blended for a thick, satisfying texture.
Ingredients
- 1 tablespoon (15 ml) vegetable or olive oil
- 1 medium onion, about 1 cup (150 g), finely chopped
- 1 medium carrot, about ¾ cup (100 g), peeled and diced
- 1 celery stick, about ½ cup (50 g), finely diced
- 1 garlic clove, finely chopped
- 1 pound 2 ounces (500 g) dried green split peas, rinsed and picked over
- 6 cups (1.5 litres) low-salt chicken stock or water
- 1 bay leaf
- ½ teaspoon (1 g) dried thyme
- 10 ounces (280 g) cooked ham, diced; use leftover roast ham or thick-cut ham
- ¼ teaspoon (1 g) freshly ground black pepper, or to taste
- Salt, as needed after tasting
- 1 teaspoon (5 ml) lemon juice, optional
Instructions
- Rinse the split peas in a sieve under cold running water, removing any discoloured peas or debris. Set them aside. Chop the vegetables and ham before you start cooking so they are ready to add.
- Heat the oil in a large, heavy-based saucepan or Dutch oven over medium heat. Add the onion, carrot and celery. Cook for 6–8 minutes, stirring occasionally, until softened but not deeply browned. Stir in the garlic and cook for 30 seconds.
- Add the rinsed peas, stock or water, bay leaf and thyme. Bring the liquid to a boil, then reduce the heat to low. Partly cover the pan, leaving a small gap for steam to escape, and simmer gently for 60–70 minutes. Stir every 10–15 minutes, scraping the bottom, and add a splash of hot water if the soup becomes too thick before the peas soften.
- Check that the peas are tender and breaking down. Cooking time varies with their age and the simmer, so continue cooking in 5–10-minute increments if they remain firm. Remove and discard the bay leaf.
- For a smooth, thick soup, carefully blend with an immersion blender until mostly smooth, or transfer a portion to a jug blender, following its instructions and taking care with hot liquid. Leave some texture if preferred. Return any removed soup to the pan.
- Stir in the cooked ham and simmer gently for 5–8 minutes, until it is thoroughly hot. If using leftover ham, reheat the soup to 165°F (74°C), the USDA FSIS safe minimum for leftovers, checking with a food thermometer in the centre. If you are using packaged, fully cooked ham, follow its label too; do not rely on reheating alone to make spoiled or poorly stored food safe.
- Season with pepper and taste before adding salt, since ham and stock can both be salty. Stir in the optional lemon juice to brighten the flavour. Loosen with hot water or stock if needed, then ladle into warm bowls.
Tips
- Split peas do not usually need soaking for this recipe, but rinsing them helps remove dust and grit. Older peas can take longer to soften, so judge by texture rather than the clock alone.
- Use low-salt stock and wait until the end to season. If the soup tastes too salty, stir in a little hot water; avoid adding more ham or salty stock.
- Stir regularly as the peas thicken, especially near the end of cooking. A heavy-based pan and low simmer help prevent the soup catching on the bottom.
- For a meat-free version, omit the ham and use vegetable stock. Add a little smoked paprika for a smoky note, though it will not taste exactly like ham.
Serving Suggestions
Serve the soup hot with crusty bread, a warm baguette or buttered toast for dipping. A small bowl of pickled red cabbage or another sharp pickle makes a pleasant contrast to its mellow, savoury flavour. For a simple garnish, add chopped parsley, extra black pepper or a spoonful of plain yoghurt. If the soup is very thick, offer extra hot stock or water at the table so each person can adjust their bowl.
Variations
For a classic smoky flavour, use cooked smoked ham or add a small amount of diced smoked bacon with the vegetables, cooking it until its fat renders before adding the oil if needed. Bacon is salty, so taste before seasoning. You can also use yellow split peas; they cook similarly but give the soup a slightly sweeter, more golden finish.
To make a heartier version, add a diced potato with the peas and vegetables, then blend it into the soup. For a chunkier bowl, blend only half the soup and leave the rest intact. If you have a ham bone, simmer it with the peas and stock for added savoury flavour, then remove it before blending; pick off any meat and return it to the pan. A ham bone can make the soup saltier, so use water or low-salt stock and adjust at the end.
Storage and Reheating
Cool leftovers promptly and refrigerate them within 2 hours in a covered, shallow container. Keep the soup refrigerated for 3–4 days. It thickens as it stands, so add a little water or stock when reheating. Warm it in a saucepan over medium-low heat, stirring often, until steaming throughout and at least 165°F (74°C); check with a food thermometer. Reheat only the portion you plan to eat, and avoid repeatedly cooling and reheating the same batch.
Freeze cooled soup in airtight, freezer-safe containers for up to 3 months for best quality, leaving room for expansion. Thaw overnight in the refrigerator and reheat to 165°F (74°C). The texture may be thicker or slightly less smooth after freezing; stir well and add liquid as needed.
Frequently Asked Questions
Do I need to soak split peas before making this soup?
No. Dried split peas can go straight into the pan after rinsing. Soaking is optional and can shorten the simmer, but it is not included in this recipe’s timings.
Why are my split peas still hard?
They may be old, or the soup may not have simmered long enough. Continue cooking gently until tender, adding hot water if necessary. Avoid adding acidic ingredients such as lemon juice until the peas have softened, as acid can slow softening.
Can I use frozen peas instead of dried split peas?
Not as a direct swap: frozen garden peas cook quickly and will not create the same thick, earthy soup. For a quick alternative, simmer the vegetables in stock until tender, add frozen peas for the final few minutes, then blend; add cooked ham and heat it thoroughly.
Can I make pea and ham soup in advance?
Yes. Make it up to 3–4 days ahead and refrigerate within 2 hours of cooking. It will thicken in the fridge, so thin it with water or stock while reheating and bring leftovers to 165°F (74°C).
Can I make this soup without a blender?
Yes. Simmer until the peas are very soft and mash some against the side of the pan with a wooden spoon or potato masher. The result will be rustic and less smooth, but still thick and comforting.
Is this recipe gluten-free?
The peas, vegetables and ham are naturally gluten-free, but check the labels on your stock and ham because ingredients and processing vary. Serve with gluten-free bread if needed.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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