Lancashire pea and ham soup is a filling northern English-style soup made with dried split peas, ham and vegetables, usually simmered until the peas soften and the ham can be shredded. This version uses green split peas and a smoked ham hock for deep flavour; recipes vary by household, and a ham bone or cooked leftover ham can also be used.
Ingredients
- 1 lb (450 g) dried green split peas, picked over and rinsed
- 1 smoked ham hock, about 2 lb (900 g), or 1 ham bone with about 1 lb (450 g) meat attached
- 8 cups (1.9 L) water, plus more as needed
- 1 tbsp (15 ml) neutral oil or unsalted butter
- 1 medium yellow onion, about 1 cup (150 g), finely chopped
- 2 medium carrots, about 1 cup (150 g), peeled and diced
- 2 celery ribs, about 1 cup (100 g), diced
- 2 garlic cloves, finely chopped
- 1 bay leaf
- ½ tsp (1 g) dried thyme, or 1 tsp (1 g) fresh thyme leaves
- ½ tsp (1 g) freshly ground black pepper, plus more to taste
- 2 cups (475 ml) low-sodium chicken stock, or water
- 1 tbsp (15 ml) cider vinegar, plus more to taste
- Salt, only as needed after cooking
- Chopped parsley, for serving (optional)
Instructions
- Rinse and check the peas. Spread the split peas on a tray and remove any small stones or damaged peas. Rinse them in a sieve under cold running water. Split peas do not usually need soaking; skipping an overnight soak keeps this recipe straightforward. If you do soak them, refrigerate while soaking and reduce the initial cooking time, checking for tenderness early.
- Start the ham and peas. Put the rinsed peas and ham hock in a large, heavy pot. Add the water, bay leaf, thyme and black pepper. Bring to a boil over medium-high heat, skimming off any foam, then reduce the heat to maintain a gentle simmer. Partially cover and cook for 1 hour, stirring occasionally so peas do not catch on the bottom.
- Soften the vegetables. Meanwhile, heat the oil or butter in a skillet over medium heat. Add the onion, carrots and celery and cook for 7–9 minutes, stirring occasionally, until softened but not browned. Add the garlic and cook for 30 seconds. Transfer the vegetables to the soup pot after the peas and ham have simmered for an hour.
- Simmer until tender. Add the stock, or water, and continue to simmer gently for 45–60 minutes, partially covered. Stir every 10–15 minutes and scrape the base of the pot; add hot water if the soup becomes thicker than you like. The peas should collapse easily and the ham should be tender enough to pull from the bone. Begin checking around 45 minutes because peas and hocks vary.
- Shred the ham. Lift the hock onto a plate and let it cool just enough to handle, about 10 minutes. Remove the skin, bone and any tough connective tissue, then shred or dice the meat. Discard the bay leaf. Check the thickest pieces of pork with a food thermometer: the USDA FSIS safe minimum for whole cuts of pork is 145°F (63°C) followed by a 3-minute rest. If the hock remains tough, return it to the simmering pot until tender; do not rely on colour alone.
- Finish and season. For a smooth soup, blend with an immersion blender, keeping the blender head submerged to avoid splashes. For a chunkier texture, mash some of the peas against the pot with a spoon. Stir the ham back in, add the cider vinegar, and taste before adding salt because smoked ham and stock can be salty. Thin with hot water or stock as needed and heat through. Serve hot with parsley if desired.
Tips
- Check the label on the peas. This recipe is for dried split peas, not fresh or frozen garden peas. Whole dried peas take longer and may need soaking; follow their package directions and allow extra simmering time.
- Keep the simmer gentle. A hard boil can make the soup spatter and encourage peas to stick. Stir regularly, especially as the soup thickens, and add liquid in small amounts rather than letting the bottom scorch.
- Be cautious with salt. Ham hocks differ greatly in saltiness. Use low-sodium stock or water, and season only after the meat is shredded and stirred back in.
- No ham hock? Use a ham bone with meat attached for a similar smoky, savoury broth. Boneless cooked ham is convenient but gives a lighter soup; simmer the peas and vegetables in stock first, then add diced ham for the final 10 minutes.
Serving Suggestions
Serve in warm bowls with crusty bread, a buttered roll or oatcakes for dipping. A little chopped parsley and a few turns of black pepper brighten the rich, earthy soup. If it is very thick, offer extra hot stock at the table so everyone can loosen their portion to taste.
Variations
For a more traditional, smoky profile, replace the hock with a meaty smoked ham bone. To make the soup without pork, omit the ham and use vegetable stock; add a teaspoon of smoked paprika for a gentle smoky note, although it will not reproduce the flavour or body of ham. For a brighter finish, stir in a handful of chopped parsley or a small squeeze of lemon instead of some of the vinegar. A green-and-yellow split pea mix also works, though it may cook at a different rate and produce a less uniformly green soup.
Storage and Reheating
Cool the soup promptly and refrigerate it in covered, shallow containers within 2 hours of cooking. Keep for 3–4 days in the refrigerator. The peas continue to absorb liquid as the soup stands, so stir in water or stock when reheating. Warm on the stovetop over medium-low heat, stirring often, or microwave in a covered, microwave-safe container with a vent, stirring midway. Reheat leftovers to 165°F (74°C), checking with a food thermometer. Freeze in airtight portions 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 I need to soak split peas?
No. Split peas generally soften without soaking, though rinsing and checking them for debris is important. Soaking can shorten cooking time, but keep them refrigerated during the soak and start checking the pot earlier.
Why are my split peas still firm?
They may need more time, particularly if they are older or the simmer has been very low. Continue cooking gently and add water if needed. Acidic ingredients can slow softening, so add the cider vinegar only after the peas are tender.
Can I make this soup with leftover cooked ham?
Yes. Simmer the peas and vegetables in stock or water until tender without the ham, then stir in chopped cooked ham for the final 10 minutes, until thoroughly hot. The broth will be less smoky and rich than when made with a hock or ham bone.
Can I make it in a slow cooker?
Yes, but check your appliance instructions and use enough liquid to cover the peas and hock. Cook on low until the peas have collapsed and the ham is tender, typically about 8–10 hours, then shred the ham and season. Slow-cooker times vary; check doneness rather than relying only on the clock.
How can I make the soup thinner or thicker?
For thinner soup, stir in hot water or stock a little at a time. To thicken it, simmer uncovered for several minutes, or blend a portion and return it to the pot. Remember that it thickens further as it cools and after refrigeration.
Is this soup gluten-free?
The peas and vegetables are naturally gluten-free, but stock and any added ham products can vary. Check their labels for gluten-containing ingredients, and serve with gluten-free bread if needed.
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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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