Fresh Pea and Ham Soup with Mint and Tender Peas

Fresh pea and ham soup combines sweet green peas, tender vegetables and savory ham in a light, satisfying broth. This version keeps some peas whole and blends the rest for a bright, creamy texture without needing cream; mint and lemon bring the flavors into focus.

Ingredients

1 tablespoon (15 ml) olive oil
1 medium yellow onion, finely chopped (about 1 cup / 150 g)
2 medium carrots, peeled and diced (about 1 cup / 130 g)
2 celery ribs, diced (about 1 cup / 100 g)
2 garlic cloves, finely chopped
6 cups (1.4 L) low-sodium chicken stock, or vegetable stock
1 pound (450 g) fresh shelled peas, divided; about 4 cups
8 ounces (225 g) cooked ham, diced into small pieces
1 bay leaf
½ teaspoon (2.5 ml) freshly ground black pepper
¼ teaspoon fine salt, plus more to taste (use less if the ham or stock is salty)
2 tablespoons (8 g) chopped fresh mint, plus extra to serve
1 tablespoon (15 ml) fresh lemon juice
2 tablespoons (30 ml) water, as needed for blending

Instructions

Prepare the vegetables and ham. Chop the onion, carrots, celery and garlic, then dice the cooked ham. If using peas straight from their pods, allow about 15 minutes to shell enough; the stated prep time assumes the peas are already shelled. Set aside 1 cup (150 g) of the peas to add near the end.
Soften the vegetables. Warm the olive oil in a large, heavy-bottomed pot over medium heat. Add the onion, carrots and celery with the salt and pepper. Cook for 7–8 minutes, stirring occasionally, until the vegetables soften but do not brown. Stir in the garlic and cook for 30 seconds.
Simmer the soup. Pour in the stock and add the remaining 3 cups (300 g) peas and the bay leaf. Bring to a gentle boil, then lower the heat and simmer uncovered for 12–15 minutes, until the carrots are tender and the peas are soft. Avoid a vigorous boil, which can make the vegetables break down unevenly.
Blend part of the soup. Remove and discard the bay leaf. Ladle about half the soup into a blender, working in batches if needed, and blend until smooth. Keep the blender lid vented according to its instructions and cover the opening with a folded kitchen towel to let steam escape. Alternatively, use an immersion blender briefly in the pot. Stir the blended soup back into the pot. Add a splash of water if it seems thicker than you like.
Add the ham and reserved peas. Stir in the diced cooked ham and the reserved cup of peas. Simmer gently for 5–7 minutes, until the peas are tender and the ham is steaming hot. Because this recipe uses cooked ham, it does not require cooking raw meat; if substituting raw pork, cook it separately to the USDA FSIS safe minimum internal temperature of 145°F (63°C), followed by a 3-minute rest, before adding it.
Finish and season. Remove the pot from the heat. Stir in the chopped mint and lemon juice, taste, and add more salt, pepper or lemon as needed. Serve hot, garnished with extra mint.

Tips

Fresh or frozen peas both work. Fresh peas are sweetest in season, but frozen peas are a practical substitute and need no thawing. Use the same weight, adding them directly from frozen; they may take a minute or two longer to become tender.
Keep the color fresh. Simmer gently and avoid cooking the peas for longer than necessary. A hard boil or prolonged simmer dulls their bright green color and can flatten their sweet flavor.
Blend safely and to your preference. Let the soup stop bubbling before using a countertop blender, and blend hot liquid in small batches with the lid vented. For a chunkier bowl, blend only one-third; for a smoother soup, blend more.
Adjust salt at the end. Ham and stock can both be salty, so use low-sodium stock and taste before adding extra salt. A little more lemon can brighten the soup without making it taste strongly sour.

Serving Suggestions

Serve the soup in warm bowls with crusty bread, sourdough toast or a simple green salad. A spoonful of plain yogurt or crème fraîche adds a cool, tangy contrast, while a few extra mint leaves and a crack of black pepper make a simple garnish. For a more substantial meal, pair it with a cheese toastie or a small ham sandwich.

Variations

For a deeper, smoky flavor, use smoked cooked ham or stir in a small amount of diced cooked bacon. To make the soup vegetarian, omit the ham and use vegetable stock; add white beans or crispy roasted chickpeas for extra substance, and season with a little smoked paprika if you want a savory note. For a richer finish, stir in ¼ cup (60 ml) heavy cream after blending. If mint is not to your taste, use chopped parsley or chives instead. The soup is intentionally light and brothy, but you can blend all the peas for a more uniformly smooth bowl.

Storage and Reheating

Cool leftovers promptly and refrigerate within 2 hours in a covered container. The soup keeps for 3–4 days in the refrigerator. Reheat only the amount you plan to eat on the stovetop over medium-low heat, stirring often, until it reaches 165°F (74°C); check with a food thermometer. Add a splash of stock or water if it has thickened. You can freeze the soup for up to 2–3 months, though the peas may be softer after thawing. Thaw overnight in the refrigerator and reheat to 165°F (74°C). For best texture, add fresh mint after reheating.

Frequently Asked Questions

Can I use frozen peas instead of fresh?
Yes. Replace the fresh peas with the same weight of frozen peas and add them without thawing. They cook quickly, so check for tenderness rather than relying only on the clock.

Can I make this soup with a ham bone?
Yes, if it is a cooked ham bone. Simmer it in the stock while the vegetables cook to add flavor, then remove it before blending. Pick off any usable meat and return it to the pot. Avoid adding extra salt until you taste the finished soup.

Why blend only part of the soup?
Blending some of the peas thickens the broth while leaving whole peas, vegetables and ham for texture. Blend more or less depending on whether you prefer a smooth or chunky soup.

Can I make the soup ahead?
Yes. Prepare it through blending, cool and refrigerate it promptly, then reheat it to 165°F (74°C) before serving. For the brightest flavor and texture, add the reserved peas, mint and lemon near the end of reheating.

Is this soup gluten-free?
The listed ingredients are naturally gluten-free, but check the stock and ham labels for additives or cross-contact warnings if you need to avoid gluten strictly. Serve with gluten-free bread if desired.

How can I make it without a blender?
Leave the soup chunky and mash a small portion of the cooked peas and vegetables against the side of the pot with a potato masher. The broth will be less creamy, but the soup will still be flavorful.

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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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