Frozen Pea and Ham Soup Recipe: Quick, Creamy and Hearty

Frozen pea and ham soup is a simple stovetop soup made with sweet green peas, savory cooked ham, onion and broth, finished with a little cream if you like. Frozen peas cook quickly and keep their bright flavor, so this version is ready without soaking dried peas and works well for a weeknight meal.

Ingredients

1 tablespoon olive oil (15 ml)
1 medium yellow onion, diced (about 1 cup / 150 g)
1 medium carrot, diced (about ½ cup / 65 g)
1 celery stalk, diced (about ½ cup / 50 g)
2 garlic cloves, finely chopped (about 2 teaspoons / 6 g)
½ teaspoon dried thyme (about 0.5 g)
4 cups low-sodium chicken broth (950 ml)
1 medium russet potato, peeled and cut into ½-inch (1.25 cm) cubes (about 1½ cups / 225 g)
4 cups frozen peas (about 560 g), no need to thaw
1½ cups cooked ham, diced (about 225 g)
½ teaspoon fine salt, plus more as needed (about 3 g)
¼ teaspoon freshly ground black pepper (about 0.5 g)
2 tablespoons heavy cream (30 ml), optional
1 tablespoon lemon juice (15 ml), optional
2 tablespoons chopped fresh parsley (about 8 g), for serving

Instructions

Set a large, heavy pot or Dutch oven over medium heat and add the olive oil. Stir in the onion, carrot and celery. Cook for 6–8 minutes, stirring occasionally, until softened but not browned. Add the garlic and thyme and cook for 30 seconds, just until fragrant.
Pour in the broth and add the potato. Bring the liquid to a boil, then lower the heat to maintain a gentle simmer. Partially cover and cook for 12–15 minutes, until the potato is easily pierced with a fork. If the broth boils hard, reduce the heat; a steady simmer helps the vegetables cook evenly.
Stir in the frozen peas and diced cooked ham. Return the soup to a gentle simmer and cook uncovered for 5–7 minutes, until the peas are tender and the ham is steaming hot. The ham is already cooked; this step warms it rather than cooking raw meat. If using leftover ham, reheat the finished portion of soup to 165°F (74°C), the USDA FSIS safe temperature for leftovers, checked with a food thermometer.
Remove the pot from the heat. For a partly creamy texture, blend about 2 cups (475 ml) of soup and stir it back into the pot. Alternatively, use an immersion blender for a few short pulses, keeping some peas and ham whole. Blend carefully, since hot liquid can splatter; never fill a countertop blender more than halfway, and vent the lid according to its instructions.
Stir in the optional cream and lemon juice. Taste before adding salt, since ham and broth can already be salty; season with the measured salt and pepper as needed. If the soup is thicker than you prefer, stir in broth or water ¼ cup (60 ml) at a time. Serve hot with parsley.

Tips

Choose the broth thoughtfully. Low-sodium broth gives you room to adjust the seasoning after adding ham. If you only have regular broth, leave out the salt at first and taste at the end.
Use cooked ham. Diced leftover baked ham or a thick ham steak works well. Avoid relying on very thin deli slices, which can break apart and become overly salty. If you have a ham bone, simmer it with the broth and remove it before blending; check that no bone fragments remain.
Keep the peas green. Frozen peas need only a few minutes. Long boiling dulls their color and flavor, so add them near the end and avoid holding the soup at a hard boil.
Adjust the texture instead of over-blending. A few pulses or blending a small portion thickens the soup while leaving satisfying pieces. For a smooth soup, blend thoroughly before stirring in the ham, then add the ham back to warm through.

Serving Suggestions

Serve the soup in warm bowls with crusty bread, toast, or a simple grilled cheese sandwich for dipping. A small green salad with a sharp vinaigrette balances the soup’s savory richness. For a fresh finish, add parsley, a little extra black pepper, or a squeeze of lemon at the table. If you prefer a richer bowl, offer cream separately so each person can add it to taste.

Variations

For a more pronounced smoky flavor, use smoked ham or add ¼ teaspoon smoked paprika with the thyme. The paprika is a seasoning choice rather than a substitute for ham, so keep the diced ham for the same hearty texture. To make the soup vegetarian, omit the ham, use vegetable broth, and add 1 cup (150 g) drained white beans for substance; the result is less smoky and has a different savory character. For a dairy-free version, skip the cream and use the partial-blending method to thicken the soup. You can also replace the potato with ½ cup (90 g) rinsed red lentils, adding them with the broth and simmering until tender; they make the soup thicker and softer, so add a little extra broth if needed.

Storage and Reheating

Refrigerate leftovers within 2 hours of cooking in a shallow, covered container. Keep the soup refrigerated at 40°F (4°C) or below and use it within 3–4 days. The peas may lose some brightness after storage, but the soup remains suitable if handled and reheated properly. For longer storage, freeze it in airtight, freezer-safe containers for up to 2–3 months; leave a little room at the top for expansion. Thaw overnight in the refrigerator or reheat from frozen over low heat with a splash of broth, stirring often. Reheat only the amount you plan to eat until it reaches 165°F (74°C), checked with a food thermometer. Avoid leaving soup at room temperature for more than 2 hours, or 1 hour if the temperature is above 90°F (32°C).

Frequently Asked Questions

Can I use fresh peas instead of frozen?
Yes. Use the same volume of shelled fresh peas and simmer them until tender, usually 5–8 minutes depending on their size and freshness. Add them at the same point as the frozen peas and check the texture before blending.

Can I make this soup without a blender?
Yes. The potato softens and helps thicken the broth, so you can serve the soup as a chunky broth-style soup. Mash a few potato pieces against the side of the pot with a spoon for extra body.

Why did my soup turn dull green?
Peas lose their vivid color when cooked for too long, especially at a rolling boil. Simmer them only until tender, then take the pot off the heat. Blending also changes the look slightly, particularly if the soup is blended while very hot or held warm for a long time.

Can I make it ahead?
Yes. Make the soup up to 3–4 days ahead and refrigerate it promptly. For the brightest pea flavor, add the peas shortly before serving rather than cooking them well in advance; reheat the soup thoroughly and bring leftovers to 165°F (74°C).

Can I use split peas in place of frozen peas?
Not directly. Dried split peas need much longer cooking and more liquid, and they create a thick, earthy soup rather than this quick, bright pea soup. Use a split-pea soup recipe if that is what you have.

Is this soup gluten-free?
The listed ingredients are naturally gluten-free, but check the broth and ham labels because packaged products can contain additives or be processed with gluten-containing ingredients. 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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