Dried pea and ham soup is a hearty British-style soup made with split peas, ham and vegetables, simmered until the peas soften and thicken the broth. It is a practical way to use a ham hock or leftover cooked ham, and it is especially welcome with bread on a cold day; family versions vary in how smooth or chunky they are.
Ingredients
- 1 lb 2 oz (500 g) dried green or yellow split peas
- 1 smoked ham hock, about 1¾ lb (800 g), or 12 oz (340 g) cooked ham, diced
- 1 medium 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 potato, about 7 oz (200 g), peeled and diced
- 1 tbsp (15 ml) vegetable oil
- 1 bay leaf
- ½ tsp (1 g) dried thyme
- 8 cups (1.9 litres) water, plus a little more if needed
- ½ tsp (2.5 g) freshly ground black pepper, or to taste
- Salt, only if needed after tasting
- 1 tbsp (15 ml) cider vinegar or lemon juice, optional
Instructions
- Pick over the split peas and discard any stones or damaged peas. Rinse them in a sieve under cold water. Split peas do not usually need soaking; if your packet specifically recommends soaking, follow its directions and drain them before cooking.
- Heat the oil in a large, heavy-based saucepan or Dutch oven over medium heat. Add the onion, carrots and celery and cook for 6–8 minutes, stirring now and then, until softened but not browned.
- Add the rinsed peas, ham hock, potato, bay leaf, thyme and water. Bring to a boil, skimming off any foam that gathers on top. Reduce the heat to low, cover with the lid slightly ajar and simmer gently for about 1 hour 45 minutes, stirring every 20–25 minutes so the peas do not catch on the bottom. Add a splash of water if the soup becomes too thick before the peas are tender.
- Check that the peas have softened and begun to break down. Lift the ham hock onto a plate and leave it just until cool enough to handle, about 10 minutes. Remove and discard the skin, bone and any tough connective tissue; shred the meat into bite-size pieces. If using pre-cooked diced ham instead, stir it in now and simmer for 5 minutes to heat it thoroughly.
- Remove the bay leaf. For a rustic soup, mash some of the peas against the side of the pan with a wooden spoon. For a smoother texture, use an immersion blender briefly, keeping some texture if you like. Return the shredded ham to the pot and simmer for 5 minutes. If reheating soup made with cooked ham, bring it to 165°F (74°C), the USDA FSIS safe minimum for reheated leftovers, checking with a food thermometer.
- Taste before adding salt, since smoked ham can be salty. Season with black pepper and, if the soup tastes heavy, stir in the optional cider vinegar or lemon juice. Add hot water to loosen it to your preferred consistency and serve.
Tips
- Choose the right peas: Split peas cook down readily and thicken the soup. Whole dried peas take longer and may need soaking; check the packet and expect a longer simmer if using them.
- Keep the heat gentle: A hard boil can make peas stick and scorch at the base of the pan. Stir regularly, particularly as the soup thickens, and add water in small amounts if necessary.
- Season at the end: Ham hocks vary widely in saltiness. Wait until the meat is back in the pot before deciding whether the soup needs salt.
- No ham hock? Use cooked ham as listed, or use a smoked ham bone for flavour and add diced cooked ham near the end. For a meat-free version, omit the ham and cook the peas in vegetable stock; the result will be less smoky and savoury.
Serving Suggestions
Serve the soup hot in warmed bowls with crusty bread, buttered toast or oatcakes. A little chopped parsley or extra black pepper adds freshness, while a small splash of vinegar at the table can balance the rich, smoky flavour. Because the peas and potato make it filling, a simple green salad or sliced raw vegetables are enough alongside it.
Variations
Use yellow split peas for a milder, golden soup, or green split peas for a more earthy taste. For a stronger smoky note, add a pinch of smoked paprika, bearing in mind that it changes the traditional flavour slightly. You can leave out the potato and let the peas provide all the thickness, or add a small diced leek with the onion and carrots for a sweeter vegetable base. If you prefer a very smooth soup, blend it before returning the ham; blend carefully in batches if using a countertop blender, as hot liquid expands.
Storage and Reheating
Cool the soup promptly and refrigerate it within 2 hours of cooking, in shallow, covered containers. It keeps in the refrigerator for 3–4 days. The soup thickens as it stands, so loosen it with water when reheating. Warm it in a saucepan over medium-low heat, stirring often, until steaming throughout and at least 165°F (74°C), checked with a food thermometer. You can also reheat individual portions in a microwave, stirring halfway through and checking the temperature in more than one spot.
For longer storage, freeze cooled soup in airtight, freezer-safe containers for up to 3 months for best quality. Leave a little headspace because the soup expands as it freezes. Thaw overnight in the refrigerator and reheat to 165°F (74°C); avoid repeatedly cooling and reheating the same batch.
Frequently Asked Questions
Do I need to soak dried split peas?
No, split peas generally cook without soaking. Rinsing and checking them for debris is usually enough. Soaking can shorten cooking slightly, but follow the packet instructions if they differ.
Can I make this soup with leftover cooked ham?
Yes. Use about 12 oz (340 g) of diced cooked ham, simmer the peas and vegetables without it, then stir the ham in for the final 5 minutes. Heat the soup to 165°F (74°C) if the ham is leftover food, and avoid boiling it for the full cooking time, which can make it dry and stringy.
Why are my split peas still firm?
Older peas can take longer to soften, and acidic ingredients can slow softening. Simmer until tender before adding vinegar or lemon juice, and check the liquid level so the peas stay covered. Continue cooking in 10–15 minute increments if needed.
Can I make it in a slow cooker?
Yes. Soften the vegetables in a pan first for the best flavour, then add them to the slow cooker with rinsed peas, the hock, potato, seasonings and water. Cook on low for about 8–9 hours or high for 4–5 hours, until the peas are tender and the ham pulls easily from the bone. Slow-cooker models vary, so check earlier if yours runs hot.
How can I make the soup less thick?
Stir in hot water a little at a time until it reaches the consistency you want, then taste and adjust the pepper and salt. Split-pea soup naturally thickens as it cools, so it may need extra liquid when reheated.
Can I use a ham bone instead of a ham hock?
Yes. A meaty ham bone will flavour the soup, though the amount of meat varies. Simmer it with the peas, then remove it carefully and pick off any usable meat. Add extra diced cooked ham if the bone does not yield enough.
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- Methods to Stop Smoking: A Practical Quit Plan
More recipes to cook
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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