Good Food pea and ham soup is a hearty British-style soup made with dried split peas, ham and vegetables, simmered until tender and thick. This version uses a ham hock for a savory broth, with some meat shredded back into the pot; it is warming, filling and easy to adapt with leftover cooked ham.
Ingredients
- 1 lb (450 g) dried green split peas, rinsed and picked over
- 1 smoked ham hock, about 1½ lb (680 g)
- 1 tablespoon (15 ml) olive oil
- 1 medium yellow onion, about 7 oz (200 g), finely chopped
- 2 medium carrots, about 7 oz (200 g), peeled and diced
- 2 celery ribs, about 4 oz (115 g), diced
- 2 garlic cloves, minced
- 8 cups (1.9 L) low-sodium chicken stock or water
- 1 bay leaf
- ½ teaspoon (1 g) dried thyme
- ½ teaspoon (2.5 g) freshly ground black pepper, plus more to taste
- 1 tablespoon (15 ml) lemon juice or cider vinegar, optional
- Salt, to taste, only after cooking
Instructions
- Prepare the peas. Rinse the split peas in a sieve and remove any debris or discoloured peas. Split peas do not normally need soaking, but rinsing helps clear away dust. Check the ham hock for any loose packaging or bone fragments.
- Soften the vegetables. Warm the olive oil in a large, heavy pot over medium heat. Add the onion, carrots and celery and cook for 6–8 minutes, stirring now and then, until softened but not browned. Stir in the garlic and cook for 30 seconds.
- Start the soup. Add the rinsed peas, ham hock, stock or water, bay leaf, thyme and black pepper. Bring to a gentle boil, skimming off any foam that gathers on top, then reduce the heat to low. Cover partly so steam can escape.
- Simmer until tender. Cook gently for 1 hour 45 minutes to 2 hours, stirring every 20–30 minutes and scraping the bottom of the pot so peas do not catch. Keep the soup at a quiet simmer rather than a hard boil. If it becomes thicker than you like before the peas soften, add hot water in ½-cup (120 ml) increments.
- Check the ham and peas. The peas should be very soft and beginning to break down, and the meat should pull easily from the hock. For a whole pork cut, the USDA FSIS safe minimum is 145°F (63°C) with a 3-minute rest, measured with a food thermometer; ham hocks are typically cooked well beyond that point here so the meat becomes tender enough to shred. Remove the hock to a board and discard the bay leaf.
- Shred and finish. When cool enough to handle, pull the meat from the bone, discard skin, excess fat and bone, and shred the meat into bite-size pieces. Stir it back into the soup. For a smoother texture, blend part or all of the soup with an immersion blender before returning the ham. Add lemon juice or vinegar if using, then taste and add salt only as needed; smoked ham can make the soup salty already.
- Adjust and serve. If the soup is too thick, loosen it with hot water or stock. If it is too thin, simmer uncovered for a few minutes, stirring frequently. Serve hot.
Tips
- Watch the simmer: Split peas settle on the bottom as they soften, so stir regularly, especially near the end. A low, steady simmer reduces the chance of scorching.
- Season at the end: Stock and smoked ham vary in saltiness. Wait until the shredded meat is back in the pot before deciding whether the soup needs salt.
- Use cooked ham if needed: Replace the hock with 2 cups (300 g) chopped cooked ham. Simmer the peas and vegetables in stock for about 1½–2 hours, then add the ham for the final 10 minutes. The soup will have less smoky depth, so use stock rather than plain water if available.
- Choose the pea carefully: Green split peas give a mild, earthy flavor and olive-green soup. Yellow split peas work in the same quantity but taste slightly sweeter and make a paler soup. Whole dried peas are not a direct substitute and need different cooking times.
Serving Suggestions
Serve in warm bowls with crusty bread, toast or a simple cheese sandwich for dipping. A little chopped parsley, a few grinds of black pepper, or a small spoonful of cream can finish each serving. If the soup is especially thick, offer extra hot stock or water at the table so everyone can adjust it.
Variations
For a lighter, meat-free version, leave out the ham hock and use vegetable stock. Add a teaspoon (5 ml) of smoked paprika with the garlic for a smoky note, though it will not reproduce the full flavor of ham. For a more substantial vegetable soup, stir in 1 cup (150 g) diced potato during the last 30 minutes of simmering. You can also make the soup with leftover cooked ham, as described above, or use a ham bone with a little meat attached; remove it and pick off the meat before serving.
Storage and Reheating
Cool leftovers promptly and refrigerate them within 2 hours in shallow, covered containers. The soup keeps for 3–4 days in the refrigerator. It thickens as it stands, so add a splash of water or stock when reheating. Warm it on the stovetop over medium-low heat, stirring often, or microwave individual portions, until leftovers reach 165°F (74°C) throughout. Freeze in airtight containers for up to 3 months for best quality; thaw overnight in the refrigerator and reheat to 165°F (74°C). Do not leave soup at room temperature for more than 2 hours.
Frequently Asked Questions
Do split peas need soaking before cooking?
No. Rinsing and sorting them is enough for this recipe. Soaking can shorten the cooking time, but it is not necessary; if you do soak them, refrigerate while soaking and begin checking for tenderness earlier.
Why are my split peas still firm?
Older peas can take longer to soften, and acidic ingredients can slow softening. Keep simmering gently until tender, adding water if needed, and save lemon juice or vinegar for the end. Avoid adding salt until the peas are soft.
Can I make this soup without a ham hock?
Yes. Use 2 cups (300 g) cooked ham added near the end, or omit meat and use vegetable stock. Without the hock, the broth will be less smoky and rich; smoked paprika is an optional flavor substitute.
Can I use a slow cooker?
Yes. Soften the vegetables in a pan first for the best flavor, then transfer them with rinsed peas, hock, stock and seasonings to the slow cooker. Cook on low for about 8–10 hours or high for 4–5 hours, until peas are soft and the meat pulls away easily. Follow your appliance instructions and check that the ham is fully cooked and tender.
Can I make pea and ham soup ahead?
Yes. The flavor is often even better the next day. Refrigerate it within 2 hours, then reheat only the portion you need to 165°F (74°C), adding water or stock to restore a spoonable consistency.
Can I blend the soup?
Yes. Blend all of it for a smooth soup or just a few cups for a thicker, textured result. Remove the ham hock and bay leaf first, and take care when blending hot liquid; return the shredded ham after blending.
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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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