Waitrose Pea and Ham Soup: Easy Classic Recipe

Waitrose pea and ham soup is a comforting British-style soup made with split peas, smoky ham and vegetables, simmered until tender and partly blended for a thick, satisfying bowl. This home-cook version uses widely available ingredients and gives you control over the texture and seasoning, since ham can vary considerably in saltiness.

Ingredients

1 lb 2 oz (500 g) dried green split peas, rinsed and picked over
1 tbsp (15 ml) olive oil
1 medium yellow onion, about 1 cup chopped (150 g)
2 medium carrots, about 1 cup diced (150 g)
2 celery ribs, about 1 cup diced (120 g)
2 garlic cloves, finely chopped (about 6 g)
1 smoked ham hock, about 1½ lb (680 g), or 12 oz (340 g) cooked smoked ham in a piece
8 cups (1.9 litres) low-sodium chicken stock or water, plus extra hot water as needed
1 dried bay leaf
½ tsp (1 g) dried thyme, or 1 tsp fresh thyme leaves (about 1 g)
¼ tsp (0.5 g) freshly ground black pepper, plus more to taste
Salt, only if needed after cooking
1 tbsp (15 ml) lemon juice, optional
2 tbsp (8 g) chopped fresh parsley, optional, to serve

Instructions

Rinse the split peas in a sieve under cold running water. Check through them and remove any small stones or damaged peas. No soaking is required, though soaking can shorten the cooking time; this recipe is timed for unsoaked peas.
Warm the olive oil in a large, heavy-bottomed pot over medium heat. Add the onion, carrots and celery, then cook for 6–8 minutes, stirring now and then, until softened but not browned. Stir in the garlic and cook for 30 seconds.
Add the rinsed peas, ham hock, stock or water, bay leaf, thyme and black pepper. Bring the pot just to a boil, skimming off any foam that gathers on the surface. Reduce the heat to low, cover loosely and simmer gently for 1 hour 30 minutes. Stir every 20 minutes or so, scraping the bottom, and add hot water if the soup becomes too thick before the peas are tender.
Check the peas: they should be very soft and beginning to break down. If they remain firm, continue simmering in 10-minute intervals. Cooking time can vary with the age of the dried peas and the steadiness of the simmer.
Lift the ham hock onto a plate and leave it until cool enough to handle, about 10 minutes. Remove and discard the skin, bones and any gristle. Shred or finely chop the meat. If using a piece of cooked ham instead, take it out and chop it; it needs only to warm through, not cook for the full simmering time.
Remove and discard the bay leaf. For a rustic texture, mash some peas against the side of the pot with a wooden spoon. For a smoother soup, blend with an immersion blender, keeping the blade fully submerged to avoid splashes. You can blend all or just part of the soup.
Return the ham to the pot and simmer for 3–5 minutes, until piping hot. Taste before adding salt; ham and stock may provide enough. Add the optional lemon juice if you like a brighter finish, then adjust the pepper and thickness with a little hot water as needed. Serve with parsley, if using.

Tips

Watch the simmer. A gentle simmer helps peas cook evenly and reduces the chance of scorching. Split peas settle at the bottom, so stir regularly, especially near the end.
Season at the end. Smoked ham and stock can be salty, and their saltiness concentrates as soup reduces. Taste after the ham is returned before adding any salt.
Choose a useful substitute. A smoked ham hock gives the broth a deeper, bone-cooked flavour. Cooked smoked ham is quicker and convenient, but the soup may taste less rich; add it near the end rather than simmering it for 90 minutes.
Adjust thickness patiently. The soup thickens as it stands. Loosen it with hot water or stock a little at a time; avoid adding cold liquid to a simmering pot, which interrupts cooking.

Serving Suggestions

Serve the soup hot in warmed bowls with crusty bread, a seeded roll or buttered toast for dipping. A small spoonful of plain yogurt or crème fraîche can soften the smoky flavour, while chopped parsley or a little black pepper adds freshness. If serving with a sandwich, keep it simple—cheddar or a sharp pickle complements the sweet peas and ham without overwhelming them.

Variations

For a lighter, fresher version, stir in 1 cup (150 g) frozen peas during the final 5 minutes, then blend a portion of the soup. For extra savouriness, add ½ tsp (2.5 ml) Worcestershire sauce near the end, checking its label if you need to avoid particular ingredients. To make it without pork, omit the ham and use vegetable stock; add 1 tsp (5 ml) smoked paprika and taste for salt, understanding that the result will be smoky but not ham-flavoured. For a vegetarian soup, use vegetable stock and finish with a little olive oil rather than adding ham.

Storage and Reheating

Cool leftovers promptly and refrigerate within 2 hours in a covered, shallow container. Keep for 3–4 days in the refrigerator. Reheat only the portion you need in a saucepan over medium-low heat, stirring often and adding water or stock to loosen it; bring leftovers to 165°F (74°C), checking with a food thermometer. In the microwave, cover loosely, stir halfway through and verify the same temperature throughout. Do not leave reheated soup at room temperature for more than 2 hours.

To freeze, cool the soup and pack it into freezer-safe containers, leaving a little room for expansion. Freeze for up to 3 months for best quality, then thaw overnight in the refrigerator and reheat to 165°F (74°C). The texture may become thicker after thawing, so stir in water or stock as it warms.

Frequently Asked Questions

Do split peas need to be soaked first?
No. Rinsing and checking them is enough for this recipe. Soaking can reduce simmering time, but the peas still need to become completely tender; follow the package guidance if it differs.

Can I use yellow split peas instead of green?
Yes. Yellow split peas work in the same quantity and method, though their colour and flavour are a little different. Cooking time may vary, so judge doneness by softness rather than the clock alone.

Why are my split peas still hard?
They may be old, or the soup may not have simmered long enough. Continue cooking gently and add water if needed. Acidic ingredients can slow softening, which is why lemon juice is added only at the end.

Can I make this with leftover ham?
Yes. Use about 12 oz (340 g) cooked ham, preferably smoked, and add it only during the last 5 minutes to heat through. Since it contributes less flavour to the broth than a hock, use stock rather than plain water for a fuller result.

Can I make the soup ahead?
Yes. Make it up to 3 days ahead and refrigerate promptly. It will thicken as it cools, so add a splash of stock or water when reheating and warm it thoroughly to 165°F (74°C).

How can I make the soup completely smooth?
Blend it in batches in a countertop blender, filling each batch no more than halfway and allowing steam to escape according to the blender’s instructions. Hold the lid firmly with a folded towel, and take care: hot soup can release steam and splatter. An immersion blender is convenient, though it may leave a little texture.

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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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