Pea and Ham Soup in a Ninja Soup Maker

Pea and ham soup made in a Ninja Soup Maker is a smooth, hearty blend of split peas, vegetables and tender ham, with a little texture if you choose the chunky setting. This practical version uses dried split peas and cooked ham, so there is no soaking or separate stovetop simmering; follow your model’s fill line and programme guidance for best results.

Ingredients

1 cup (200 g) dried green split peas, rinsed and picked over
1 medium yellow onion, about 1 cup chopped (150 g)
1 medium carrot, about ¾ cup chopped (100 g)
1 celery stalk, about ½ cup chopped (60 g)
1 garlic clove, minced (5 g)
5 cups (1.2 litres) low-sodium chicken stock or water, adjusted as needed to stay within the soup maker’s minimum and maximum fill marks
1 bay leaf
½ teaspoon (2.5 g) dried thyme
¼ teaspoon (1 g) black pepper
1½ cups (225 g) cooked ham, diced
1 tablespoon (15 ml) lemon juice, optional
Salt, as needed, after cooking

Instructions

Prepare the ingredients. Rinse the split peas under cold water and remove any stones or shrivelled peas. Chop the onion, carrot and celery into small, even pieces so they fit comfortably in the jug and cook consistently. Use ham that is already cooked; this recipe does not rely on the soup maker to cook raw pork.
Load the soup maker. Add the split peas, onion, carrot, celery, garlic, stock or water, bay leaf, thyme and pepper to the jug. Keep the liquid within your Ninja model’s marked minimum and maximum levels. If 5 cups of liquid would exceed the maximum once the solids are added, reduce the quantities proportionally or cook a smaller batch; never fill above the line. Do not add salt yet, since ham and stock can be salty.
Choose the programme. Secure the lid and select the smooth or chunky soup programme, depending on your preferred texture. Let the full programme run; on many Ninja soup makers this takes about 60 minutes, but programme names and timings differ by model. If your appliance has no programme suitable for dried pulses, consult its manual rather than using an unsuitable setting. Do not open the lid while it is blending or hot.
Add the ham. When the cycle ends, switch off the appliance and carefully open it, directing steam away from your face. Remove the bay leaf. Stir in the diced cooked ham, close the lid and use a short blend or reheat function only if your model allows it and the soup needs warming through. Otherwise, transfer the soup to a saucepan and heat gently, stirring, until steaming hot. As the ham is already cooked, this is reheating rather than cooking raw meat; USDA FSIS advises reheated leftovers reach 165°F (74°C), checked with a food thermometer.
Adjust and serve. If the soup is thicker than you like, stir in hot water or stock a little at a time. Add lemon juice if desired, then taste and add salt only if needed. Serve hot.

Tips

Respect the fill line. Split peas swell and soup can foam as it cooks. Leave the appliance’s required headroom; if in doubt, make a smaller batch rather than overfilling.
Don’t use whole dried peas as a direct swap. Green split peas are hulled and split, so they soften within the programme. Whole dried peas generally need a longer soak and cook and may remain firm on a standard soup cycle.
Use cooked ham and taste before salting. Leftover baked ham or thick-cut deli ham both work. Smoked ham gives a stronger flavour, while low-sodium stock keeps the finished soup easier to season.
For a less smooth bowl, reserve some peas. Cook them separately until tender and stir them in at the end, or use the chunky programme. Don’t blend hot soup in a separate countertop blender unless its instructions specifically allow hot liquids.

Serving Suggestions

Serve the soup in warm bowls with crusty bread, toast or a simple cheese sandwich. A spoonful of plain yogurt or crème fraîche, chopped parsley, or a few drops of lemon juice makes a fresh contrast to the smoky ham. Add a side salad or sliced raw vegetables for a lighter meal. If the soup thickens while standing, loosen individual portions with a splash of hot water or stock.

Variations

For a vegetarian version, leave out the ham and use vegetable stock; add a pinch of smoked paprika for a gentle smoky note, though it will not taste exactly like ham. You can also stir in diced cooked bacon or shredded cooked pork instead of ham. For a milder soup, replace the chicken stock with water and finish with a little butter or olive oil. If you prefer a more substantial bowl, add a small diced potato, keeping the total solids within the soup maker’s capacity. Avoid adding extra ingredients without checking the fill line.

Storage and Reheating

Cool the soup promptly and refrigerate it in shallow, covered containers within 2 hours of cooking. Keep it refrigerated at 40°F (4°C) or colder and use within 3–4 days. For longer storage, freeze in portion-sized, freezer-safe containers for up to 3 months for best quality, leaving room for expansion. Thaw overnight in the refrigerator, not on the counter.

Reheat only the portion you plan to eat, either in a saucepan over medium-low heat or in a microwave-safe bowl, stirring occasionally. Add a little water or stock if it has become very thick. Heat leftovers to 165°F (74°C) throughout, checking with a food thermometer, and avoid repeatedly cooling and reheating the whole batch.

Frequently Asked Questions

Do split peas need to be soaked first?
No. Rinse and sort dried split peas, then add them directly to the soup maker. Soaking is not needed for this recipe, although older peas or a programme shorter than the one specified may not soften as expected.

Can I use yellow split peas?
Yes. Yellow split peas can replace green split peas in the same quantity. The soup will have a slightly different colour and a mild, earthy flavour, but the method is the same.

Why are my peas still firm?
Peas can take longer to soften if they are old, if the programme is too short, or if acidic ingredients were added before cooking. Use fresh dried peas, follow the pulse-compatible programme in your manual, and add lemon juice only at the end. If needed, finish cooking in a covered saucepan with extra water until tender.

Can I blend the soup after adding the ham?
You can, but the ham will be broken into smaller pieces and the soup may become very smooth. For a traditional texture with visible pieces, blend or cook the pea base first, then stir the diced cooked ham in at the end.

Can I use frozen peas instead of split peas?
Not as a direct substitute. Frozen peas cook quickly and do not thicken the soup like dried split peas. For a quick green-pea and ham soup, use a model-approved programme and a separate recipe designed for frozen peas rather than applying this timing.

Can I make this without stock?
Yes. Water works well, especially if the ham is flavourful. Taste at the end and adjust with salt, pepper and lemon juice. A low-sodium stock is useful when you want more savoury depth without risking an overly salty soup.

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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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