Delia Pea and Ham Soup: A Comforting Split Pea Recipe

Delia-style pea and ham soup is a thick, savoury British soup made with split peas, ham and vegetables, simmered until the peas soften and the ham flavours the broth. This practical version uses a ham hock for depth, then shreds the meat back into the soup; the consistency can be left chunky or partly blended.

Ingredients

1 lb 2 oz (500 g) dried green split peas, picked over and rinsed
1 smoked ham hock, about 2 lb (900 g), preferably not heavily salted
1 tablespoon (15 ml) neutral oil or butter
1 medium yellow onion, about 7 oz (200 g), finely chopped
2 medium carrots, about 7 oz (200 g), peeled and diced
2 celery stalks, about 4 oz (110 g), diced
2 garlic cloves, finely chopped
8 cups (1.9 L) water, plus extra as needed
1 bay leaf
½ teaspoon (1 g) dried thyme
¼ teaspoon (0.5 g) freshly ground black pepper, plus more to taste
1 tablespoon (15 ml) lemon juice or cider vinegar, optional
Salt, as needed after cooking
2 tablespoons (8 g) chopped parsley, optional, to serve

Instructions

Prepare the peas and ham. Rinse the split peas under cold water and remove any shrivelled peas or debris. If the ham hock is very salty, rinse it; do not add salt at this stage, because the ham will season the soup as it cooks.
Soften the vegetables. Heat the oil or butter in a large, heavy soup pot over medium heat. Add the onion, carrots and celery and cook for 7 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 split peas, ham hock, water, bay leaf, thyme and black pepper. Bring to a boil, skimming off any grey foam that gathers on the surface. Reduce the heat to low, cover the pot with the lid slightly ajar, and simmer gently for 1 hour 45 minutes. Stir every 20 to 30 minutes, scraping the bottom so peas do not catch. Add water if the soup becomes thicker than you like.
Check for tenderness. The peas should be soft and starting to break down, and the ham should be tender enough to pull away from the bone. If the peas are still firm, continue simmering in 10-minute increments, adding a splash of water if needed. Cooking time varies with the age and size of the peas.
Shred the ham. Lift the hock onto a plate and let it cool until safe to handle, about 10 minutes. Remove the skin, fat and bone, then shred or chop the meat into bite-size pieces. Discard the skin, fat and bone. Check the meat with a food thermometer: USDA FSIS guidance gives 145°F (63°C) with a 3-minute rest as the safe minimum for whole cuts of pork; a fully cooked smoked hock may already have reached that temperature, but any reheated leftovers should reach 165°F (74°C).
Finish and season. Return the shredded ham to the pot. Remove the bay leaf. For a smoother soup, blend briefly with an immersion blender, leaving some texture; alternatively, mash a few spoonfuls of peas against the side of the pot. Simmer for 5 minutes, then taste and add salt only if needed. Stir in lemon juice or cider vinegar if you want a brighter finish, and thin with hot water to your preferred consistency.

Tips

Use water, not automatically stock. Ham hocks vary in saltiness, and stock can make the soup too salty. Start with water, then taste before adding salt at the end.
No soaking is required. Split peas usually cook without soaking. Rinse and sort them, and allow extra simmering time if they are older or still firm.
Watch the bottom of the pot. As the peas thicken, they can stick and scorch. Keep the heat low, stir regularly and add water in small amounts rather than letting the soup boil hard.
Choose a substitute thoughtfully. A meaty smoked ham bone or 12 oz (340 g) diced cooked ham can stand in for the hock. With cooked ham, simmer the vegetables and peas until tender, then stir the ham in for the final 10 minutes; the soup will have less richness from bone and connective tissue.

Serving Suggestions

Serve the soup hot in warmed bowls with chopped parsley and freshly ground black pepper. Crusty bread, a brown roll or buttered toast makes a simple accompaniment and is useful for a thick, spoonable soup. A small green salad with a sharp vinaigrette balances the savoury ham. If the soup has thickened while standing, loosen it with hot water before serving rather than adding cold liquid.

Variations

For a vegetarian version, omit the ham and use vegetable stock or water with a teaspoon of smoked paprika; it will be less meaty and smoky, so season carefully. For a brighter, lighter bowl, stir in a handful of chopped mint or parsley just before serving. To use yellow split peas, substitute them in the same quantity; they have a similar texture but a slightly earthier flavour and may need a little more or less cooking time. A pinch of ground cumin can add warmth, though it takes the soup away from the classic British flavour profile.

Storage and Reheating

Cool the soup promptly and refrigerate it within 2 hours of cooking, in shallow airtight containers. Keep refrigerated for 3 to 4 days. It thickens considerably as it chills, so add a little water when reheating. Warm portions in a saucepan over medium-low heat, stirring often, or microwave in a covered, microwave-safe container, stirring halfway through. Reheat leftovers to 165°F (74°C), checked with a food thermometer, and avoid repeatedly cooling and reheating the whole pot.

For longer storage, freeze cooled soup in airtight freezer-safe containers, leaving a little room for expansion; use within 2 to 3 months for best quality. Thaw overnight in the refrigerator or reheat from frozen over low heat, stirring and adding water as it loosens. Do not leave soup at room temperature for more than 2 hours.

Frequently Asked Questions

Do I need to soak split peas for pea and ham soup?
No. Rinse them and pick out any debris, then simmer until tender. Soaking is optional, but it can shorten the cooking time; if you soak them, keep them refrigerated and drain before using.

Why are my split peas still hard?
Older peas can take longer to soften, and acidic ingredients added too early may slow softening. Keep simmering gently and wait until the peas are tender before adding lemon juice or vinegar. Make sure there is enough liquid and the pot is not boiling dry.

Can I make this soup without a ham hock?
Yes. Use cooked diced ham, a leftover meaty ham bone or smoked turkey as a substitute. Add cooked meat near the end so it does not become dry; without a bone, the soup will have a lighter broth.

Can I make pea and ham soup in advance?
Yes. The flavour develops as it rests, although the soup will become thicker. Refrigerate it within 2 hours, then reheat to 165°F (74°C) and thin with water as needed.

Can I blend the whole pot?
Yes, if you prefer a smooth soup. Remove the ham and bay leaf first, blend the peas and vegetables, then return the shredded ham. Use an immersion blender carefully to avoid splashes, or let the soup cool slightly before blending in batches in a countertop blender.

Can I use frozen peas instead of split peas?
Not as a direct substitute. Frozen green peas cook quickly and make a fresher, sweeter soup, but they will not break down into the same thick, earthy base. For that version, cook the ham separately until tender, then simmer the frozen peas briefly and blend with some broth before combining.

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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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