Lancashire Pea and Ham Soup Recipe

Lancashire pea and ham soup is a hearty northern English soup made with split peas, ham and vegetables, simmered until the peas soften and the broth turns thick and savoury. It is a practical way to use a ham hock, and the gently sweet peas balance the smoky, salty meat; family versions vary in thickness and seasoning.

Ingredients

1 lb 2 oz (500 g) dried green split peas, rinsed and picked over
1 smoked ham hock, about 2 lb (900 g), preferably uncooked
1 medium yellow onion, about 7 oz (200 g), finely chopped
2 medium carrots, about 7 oz (200 g), peeled and diced
2 celery sticks, about 4 oz (120 g), diced
1 medium leek, about 7 oz (200 g), white and pale green parts, washed and sliced
1 tablespoon (15 ml) vegetable oil
1 bay leaf
1 teaspoon (2 g) dried thyme, or 2 fresh thyme sprigs
8 cups (1.9 litres) water, plus a little more if needed
½ teaspoon (2 g) freshly ground black pepper, plus more to taste
Salt, as needed after tasting
1 tablespoon (15 ml) cider vinegar or lemon juice, optional

Instructions

Rinse the split peas in a sieve under cold running water and remove any debris. Split peas do not usually need soaking; if your packet specifically recommends soaking, follow its directions and allow the extra time. Pat the ham hock dry with paper towels.
Heat the oil in a large, heavy-based soup pot over medium heat. Add the onion, carrots, celery and leek. Cook for 8 minutes, stirring occasionally, until softened but not browned. If the vegetables start sticking, add a splash of water rather than more oil.
Add the rinsed peas, ham hock, bay leaf, thyme, pepper and 8 cups (1.9 litres) water. Bring to a boil, skimming off any grey foam that rises. Reduce the heat to low, cover loosely and simmer gently for about 1 hour 45 minutes. Stir every 20 minutes or so, making sure the peas are not catching on the bottom. Add hot water if the soup becomes thicker than you like before the peas are tender.
Check the peas: they should be very soft and beginning to break down. Lift the ham hock onto a plate and let it cool until safe to handle, usually 10–15 minutes. Remove the bay leaf and thyme sprigs. When reheating soup containing cooked meat, bring it to 165°F (74°C); the USDA FSIS safe minimum for reheated leftovers is 165°F (74°C). For this freshly cooked soup, the hock should be thoroughly cooked and its meat easy to pull apart.
Pull the ham from the bone, discard the skin, bone and any tough or excess fat, then shred or chop the meat. Return the meat to the pot. For a smoother, thicker soup, blend briefly with an immersion blender before adding the ham, or mash some peas against the side of the pot with a spoon. Leave it chunky if preferred.
Simmer for a further 10 minutes, stirring, until the ham is hot and the soup reaches the consistency you want. Taste before adding salt: smoked ham can season the pot substantially. Stir in the cider vinegar or lemon juice, if using, then adjust pepper and salt. Add a little hot water if needed and serve hot.

Tips

Check the ham’s saltiness. Smoked hocks vary, and some are heavily cured. Avoid salting at the start; taste after the meat is returned to the pot. If it is too salty, loosen the soup with unsalted water and add extra vegetables or peas only if you can simmer them until tender.
Keep the simmer gentle. A rolling boil can make the peas stick and break the ham apart before it is tender. Stir regularly, especially near the bottom, and use a heavy-based pot if possible.
Choose a substitute thoughtfully. A 1 lb (450 g) piece of smoked gammon or leftover cooked ham can stand in for a hock. For cooked ham, simmer the peas and vegetables in water or unsalted stock until tender, then add chopped ham for the final 10 minutes; it will give less smoky depth than a hock.
Make the texture your own. Blend only part of the soup for a creamy base with visible vegetables and ham. Split peas thicken further as they cool, so leave it slightly looser than your preferred serving consistency.

Serving Suggestions

Serve the soup in warm bowls with crusty bread, a buttered bread roll or thick slices of wholemeal bread for dipping. A small scatter of chopped parsley or extra black pepper adds freshness; a dash of cider vinegar at the table can brighten a particularly rich or salty bowl. Because ham and split peas make this filling, a simple green salad or sliced raw vegetables are plenty alongside it.

Variations

Yellow split peas work in the same quantity and cook similarly, giving a milder, golden soup. For a meat-free version, omit the ham hock and use vegetable stock instead of water; add ½ teaspoon (2 g) smoked paprika for a smoky note, though it will not taste exactly like ham. You can also use a cooked ham bone if you have one: simmer it with the peas, then pick off any remaining meat and discard the bone. If using salted stock or a cured bone, wait until the end to season.

Storage and Reheating

Cool the soup promptly and refrigerate it within 2 hours of cooking, in shallow, covered containers. It keeps for 3–4 days in the refrigerator. The peas will absorb liquid as it sits, so add a splash of water when reheating. Warm on the stovetop 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, stir partway through and check the temperature in several places.

For longer storage, freeze in meal-sized airtight containers for up to 3 months for best quality. Leave room for expansion, thaw overnight in the refrigerator and reheat to 165°F (74°C). Do not leave the soup at room temperature for more than 2 hours.

Frequently Asked Questions

Do split peas need to be soaked?
No, green split peas usually cook without soaking. Rinse them and check for small stones or debris. If the packet gives different soaking instructions, follow those and account for the added time.

Can I use frozen peas instead of split peas?
Not as a direct substitute. Frozen garden peas are soft and sweet but do not break down into the same thick, earthy base. You can stir a cup of frozen peas into the finished soup for colour, but keep the split peas for the characteristic texture.

How can I make the soup thicker or thinner?
For thicker soup, simmer uncovered for a few minutes or mash some of the cooked peas. For thinner soup, stir in hot water a little at a time. It naturally thickens after chilling, so check the consistency again when reheating.

Can I make it in a slow cooker?
Yes. Soften the vegetables in a pan first for better flavour, then transfer them to the slow cooker with the rinsed peas, hock, herbs and water. Cook on low for about 8–9 hours or high for 4–5 hours, until the peas are soft and the ham pulls easily from the bone. Slow cookers vary, so use tenderness as the guide, then shred the ham and return it to the soup.

What can I use if I cannot find a ham hock?
Use smoked gammon or a ham bone with some meat attached. If using ready-cooked ham, add it near the end rather than simmering it for hours. For a vegetarian pot, omit the meat and use vegetable stock with smoked paprika.

Why is my pea soup still watery?
The peas may need more simmering time, or the soup may simply be thinner than you prefer. Continue cooking gently with the lid partly off, stirring often, until the peas soften and the liquid reduces. Do not add salt early, as the ham may provide enough seasoning once it has simmered.

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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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