Heinz pea and ham soup is a hearty, smooth British-style soup inspired by the familiar canned classic, made here from dried split peas, ham and vegetables. Slow simmering gives the peas time to soften and thicken the broth, while a little lemon and black pepper balance the ham’s salty richness.
Ingredients
- 1 tablespoon (15 ml) neutral oil
- 1 medium yellow onion, about 1 cup diced (150 g)
- 2 medium carrots, about 1 cup diced (120 g)
- 2 celery ribs, about 1 cup diced (100 g)
- 2 garlic cloves, minced (about 6 g)
- 1 pound dried green split peas, picked over and rinsed (450 g)
- 1 smoked ham hock, about 1 pound (450 g), or 2 cups (300 g) cooked diced ham
- 8 cups low-sodium chicken stock or water (1.9 L)
- 1 bay leaf
- ½ teaspoon dried thyme (1 g)
- ½ teaspoon freshly ground black pepper (1 g), plus more to taste
- ½ teaspoon fine salt (3 g), only if needed after cooking
- 1 teaspoon lemon juice (5 ml), plus more to taste
- Chopped parsley or crisp bread, for serving (optional)
Instructions
- Prepare the vegetables. Dice the onion, carrots and celery, and mince the garlic. Rinse the split peas in a sieve and check for any small stones or debris. Split peas do not usually need soaking; rinsing is enough.
- Soften the aromatics. Heat the oil in a large, heavy pot over medium heat. Add the onion, carrots and celery and cook for 6–8 minutes, stirring occasionally, until the onion is translucent and the vegetables begin to soften. Stir in the garlic and cook for 30 seconds.
- Start the soup. Add the rinsed peas, ham hock, stock, bay leaf, thyme and black pepper. Bring to a boil, then lower the heat until the soup is gently simmering. Partially cover the pot, leaving a small gap for steam to escape.
- Simmer until tender. Cook for 75–90 minutes, stirring every 15–20 minutes and scraping the bottom of the pot. Add hot water or stock if the soup becomes thicker than you like. The peas should be completely soft and beginning to break apart; older peas can take longer. If using cooked diced ham rather than a hock, simmer the peas and vegetables for about 75 minutes, then stir in the ham for the final 10 minutes.
- Shred the ham. Lift out the hock and bay leaf. When the hock is cool enough to handle, remove and discard its skin, bone and any excess fat; shred the meat. Check that the meat is cooked through. For a whole pork cut, USDA FSIS specifies a safe minimum internal temperature of 145°F (63°C) followed by a 3-minute rest; a ham hock sold already cooked should be reheated thoroughly rather than treated as raw pork. Return the meat to the pot.
- Choose the texture and season. For a rustic soup, mash some peas against the side of the pot with a spoon. For a smoother, Heinz-inspired finish, blend carefully with an immersion blender, keeping the blender head submerged to avoid splashes. Stir in the lemon juice, taste, and add salt only if needed; ham and stock can already be salty. Serve hot.
Tips
- Check the peas before cooking. Rinsing and picking through them avoids grit, and soaking is unnecessary. If the peas are still firm after the stated simmer, keep cooking and add liquid as needed; age and storage conditions affect cooking time.
- Go easy on salt at first. Smoked ham and regular stock vary in saltiness. Use low-sodium stock if available, then taste at the end before adding salt.
- Adjust thickness with hot liquid. Split peas continue to absorb liquid as they cook and as the soup cools. Add hot water or stock a little at a time for a thinner bowl, or simmer uncovered briefly to thicken it.
- Blend with care. Hot soup can splash. An immersion blender is easiest; if transferring to a countertop blender, work in small batches, follow its hot-liquid instructions and leave room for steam to escape.
Serving Suggestions
Serve in warm bowls with crusty bread, toast or simple crackers for dipping. A small scatter of parsley adds freshness, while a few drops of lemon juice or a grind of black pepper sharpen the finished soup. For a more substantial meal, pair it with a green salad or a cheese sandwich. Keep extra salt or salty toppings on the side so each person can season their portion to taste.
Variations
- Use cooked ham: Replace the ham hock with 2 cups (300 g) diced leftover cooked ham. Add it during the last 10 minutes so it heats through without becoming tough.
- Make it vegetarian: Omit the ham and use vegetable stock. Add 1 teaspoon (5 ml) soy sauce or a small pinch of smoked paprika for a savory, smoky note; the result will not have the same pork flavor.
- Use yellow split peas: They work in the same quantity and cook similarly, but give the soup a golden color and a slightly different, often earthier flavor.
- Add greens: Stir in 2 cups (60 g) chopped spinach or kale for the final 3–5 minutes, until wilted and tender.
Storage and Reheating
Cool leftovers promptly and refrigerate them within 2 hours of cooking, in shallow airtight containers. The soup keeps for 3–4 days in the refrigerator. It can also be frozen in meal-size containers for about 2–3 months; leave room for expansion and thaw overnight in the refrigerator for more even reheating. The texture may thicken after chilling, so loosen it with a splash of water or stock.
Reheat on the stove over medium-low heat, stirring often, until steaming throughout and at least 165°F (74°C), checked with a food thermometer. In a microwave, cover loosely, heat in short intervals and stir between them; verify 165°F (74°C) in several places. Reheat only the portion you plan to eat, and do not leave soup at room temperature for more than 2 hours.
Frequently Asked Questions
Is this an exact copy of canned Heinz soup?
No. It is a homemade split-pea-and-ham soup inspired by Heinz’s smooth, comforting style. The ingredients and texture of a canned product can differ, and this version can be adjusted to taste by blending more thoroughly or adding extra stock.
Do I have to soak split peas first?
No. Unlike many dried beans, split peas usually cook without soaking. Rinse and sort them, then simmer until soft. Soaking can shorten cooking, but it is not needed for this recipe and can make timing less predictable.
Why are my split peas still hard?
They may be old or have been stored for a long time. Continue simmering gently, checking every 10–15 minutes and adding hot water if needed. Acidic ingredients can slow softening, so add the lemon juice only after the peas are tender.
Can I make this soup without a ham hock?
Yes. Use cooked diced ham as directed, or omit meat and choose vegetable stock for a vegetarian version. A little smoked paprika or soy sauce can add depth, although neither exactly replaces the flavor of ham.
Can I make it ahead?
Yes. The flavor holds well, and the soup often becomes thicker as it rests. Refrigerate it within 2 hours, keep it for up to 3–4 days, and reheat to 165°F (74°C), adding stock or water to restore the consistency.
Can I use a slow cooker?
Yes, but start with hot stock and sauté the vegetables first for better flavor. Add the peas, vegetables, hock, seasonings and stock, then cook on low for about 7–8 hours or high for about 4–5 hours, until the peas are soft. Slow cookers vary, so check tenderness before serving and remove the hock bone before blending.
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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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