Pea and Ham Soup Recipe: There’s something incredibly heartwarming about a big bowl of pea and ham soup on a cold, dreary day. It’s one of those classic comfort foods that never goes out of style.
Whether you’re looking to use up leftover ham from a holiday feast or just craving a nutritious, cozy meal, this soup ticks all the boxes. It’s rich, hearty, and full of deep, smoky flavor. Plus, it’s surprisingly easy to make, especially when you follow a step-by-step guide like this one.
Ready to dive in? Let’s cook!
Why You’ll Love This Pea and Ham Soup
If you’ve never made pea and ham soup from scratch, you’re in for a treat. Unlike store-bought versions, a homemade soup like this is bursting with real ingredients—no additives, preservatives, or mystery powders. You control everything that goes in, from the type of peas to the salt level and seasoning. Not only is it more flavorful, but it’s also incredibly budget-friendly. A few humble ingredients go a long way, especially when you’re using leftover ham or a ham hock.
Also, this soup is a nutritional powerhouse. Peas are packed with protein and fiber, while ham provides essential minerals like iron and zinc. Best of all, this recipe makes a large pot, so you can easily enjoy it for several meals, or freeze portions for later. It’s meal prep made delicious.
What is Traditional Pea and Ham Soup?
This classic dish has roots in various cuisines—from the UK and Australia to parts of Europe and the United States. Often made with dried split peas, ham hocks, or leftover ham bones, it’s a rustic soup that dates back centuries. Traditionally, it was a frugal dish, made to stretch a small amount of meat with legumes and vegetables. But don’t let its humble beginnings fool you—when done right, it’s incredibly satisfying.
What sets it apart from just any green pea soup is the smoky richness from the ham. Whether you choose a bone-in ham hock or chopped leftover ham, it infuses the soup with depth. The texture can vary too. Some people like it chunky with bits of veggies and meat; others prefer it smooth and silky, blended to perfection. Either way, you’re in for a cozy bowl of goodness.
Choosing the Right Ingredients
Great soup starts with great ingredients. While this recipe is simple, the quality of each component matters. For instance, using a smoked ham hock rather than a bland cut of ham will make a noticeable difference. And while dried split peas are traditional, you can swap them for fresh or frozen green peas for a brighter flavor.
Always use fresh vegetables—your classic soup starters like onions, garlic, carrots, and celery. Don’t forget to season well, but not too soon. Let the ham do some of the heavy lifting in the flavor department before you add extra salt. Trust your taste buds, and you’ll have a beautiful, balanced soup.
List of Ingredients You’ll Need
Here’s your go-to shopping list for making a big pot of delicious pea and ham soup:
Main Ingredients
- 1 lb (450g) dried split green peas, rinsed and drained
- 1 large smoked ham hock or 2 cups cooked ham (diced or shredded)
- 1 onion, finely chopped
- 2 celery stalks, diced
- 2 carrots, diced
- 2 cloves garlic, minced
- 6 cups chicken or vegetable broth
- 2 bay leaves
- Salt and pepper, to taste
- 1 tablespoon olive oil or butter (for sautéing)
Optional Ingredients
- 1 potato (for extra creaminess)
- 1 teaspoon dried thyme or parsley
- Croutons or crusty bread for serving
Stock up on these before you get started, and you’ll be set up for success!
Optional Add-ins and Variations
Want to make the soup your own? Here are a few ideas:
- Smoky & Spicy: Add a pinch of smoked paprika or a dash of cayenne pepper.
- Vegetarian version: Skip the ham and use liquid smoke or smoked paprika for that signature depth.
- Thicker texture: Blend half of the soup and mix it back in.
- Extra greens: Toss in chopped spinach or kale during the last few minutes.
Think of this recipe as a flexible framework. Once you get the basics down, you can play around with the flavors to suit your mood.
Step-by-Step Guide to Making Pea and Ham Soup
This section breaks down the process into easy steps so even beginner cooks can feel confident. It’s all about layering flavors and letting the ingredients shine.
Step 1: Gather and Prepare Your Ingredients
Chop onions, carrots, and celery into small, even pieces. Rinse the split peas thoroughly. If using very large ham hocks or shanks, trim excess fat but keep the bone—this is where the real flavor comes from.
Step 2: Sauté the Base Flavors
In a large pot, heat a little oil or butter and sauté the onions, carrots, and celery until softened. This aromatic trio forms the foundation of flavor for your soup.
Step 3: Add Peas and Broth
Add the rinsed split peas to the pot and stir to coat them in the aromatics. Pour in chicken or vegetable broth until everything is submerged. The liquid will thicken as the peas cook.
Step 4: Add Ham Hocks or Shanks
Place the ham hock or shank into the pot. Smoked varieties add exceptional depth. Ensure the meat is mostly submerged so it releases maximum flavor as it cooks.
Step 5: Simmer Slowly to Develop Richness
Bring the soup to a boil, then reduce to a gentle simmer. Cook for 1.5 to 2 hours, stirring occasionally to prevent sticking. The peas will soften and break down naturally, creating a thick, velvety base.
Step 6: Remove Ham Bones and Blend (Optional)
When the meat is tender, remove the ham hock. If you prefer a smoother soup, blend part or all of it using an immersion blender. Leave it chunky if you enjoy texture.
Step 7: Add Shredded Ham and Season to Taste
Shred the ham and return it to the pot. Adjust seasoning with salt, pepper, and optional herbs. Serve warm and enjoy a bowl of classic comfort.
Serving Suggestions
Pea and ham soup is a meal in itself, but that doesn’t mean it can’t be dressed up. Here are a few simple ways to elevate your bowl:
- Crusty bread: A slice of sourdough, baguette, or even cheesy toast pairs perfectly.
- Garnish with herbs: A sprinkle of chopped parsley or chives adds freshness and color.
- Drizzle of cream: For a richer finish, swirl a little cream or crème fraîche on top.
- Croutons or crispy bacon: Adds crunch and an extra layer of texture.
And if you’re hosting? Serve it in small bowls or mugs with warm bread on the side for a cozy starter that everyone will love.
Storing and Reheating Tips
This soup stores beautifully, making it ideal for meal prep or freezing for later. Here’s how to do it right:
In the Fridge:
- Let the soup cool completely before transferring to airtight containers.
- Store for up to 4–5 days in the fridge.
- It may thicken more as it sits—just add a splash of water or broth when reheating.
In the Freezer:
- Pour cooled soup into freezer-safe containers or bags.
- Leave space at the top for expansion.
- Freeze for up to 3 months.
- Thaw in the fridge overnight before reheating on the stovetop.
Reheating Tip: Always reheat slowly over low-medium heat, stirring often to avoid scorching or uneven heating.
Nutritional Breakdown
Pea and ham soup doesn’t just warm your soul—it packs a solid nutritional punch too. It’s one of those comfort foods you can actually feel good about eating. Here’s why this soup is more than just delicious:
Peas = Plant-Powered Protein
Split peas are legumes, which means they’re loaded with:
- Protein – About 16g per cooked cup
- Fiber – Helps keep you full and supports digestion
- Iron, magnesium, and potassium – All essential for energy and heart health
Ham = Meaty Flavor with Nutritional Value
While ham adds richness and a bit of sodium, it also contributes:
- Iron and zinc – Vital for immune function
- B vitamins – Great for energy and brain health
Vegetables = Added Nutrients
Carrots, celery, onions, and garlic bring in a dose of antioxidants, vitamins, and minerals—plus flavor, of course.
Here’s a general estimate per 1.5-cup serving of the soup (varies depending on ingredients used):
| Nutrient | Amount |
|---|---|
| Calories | 250–300 |
| Protein | 18–22g |
| Carbohydrates | 30–35g |
| Fiber | 8–10g |
| Fat | 8–10g |
| Sodium | 800–1000mg (adjustable) |
Note: You can reduce sodium by using low-sodium broth and rinsing the ham before use. Also, skip added salt until after tasting—it might not even need it!
Common Mistakes to Avoid
Even a simple recipe like pea and ham soup can go sideways if you’re not careful. Here are a few common pitfalls and how to dodge them:
1. Adding Salt Too Early
Ham and broth already bring plenty of salt to the table. Always wait until the end to adjust the seasoning. Otherwise, you risk an overly salty soup.
2. Not Cooking Long Enough
Split peas take time to break down. If you cut cooking short, your soup may taste thin and undercooked. Aim for at least 90 minutes of simmering for the best flavor and texture.
3. Not Stirring Often
Split peas tend to sink and stick to the bottom of the pot. Stir occasionally, especially during the simmering phase, to prevent scorching.
4. Using Too Much Liquid at First
It’s easier to thin out a thick soup than to fix a watery one. Start with less broth and add more if needed as the peas break down.
5. Skipping the Ham Bone or Hock
If you want real depth of flavor, don’t skip the ham bone. It adds gelatin, body, and that savory note that sets this soup apart.
By avoiding these common mistakes, you’ll be on the fast track to a pot of pea and ham soup that tastes like it came from grandma’s kitchen.
FAQs about Pea and Ham Soup Recipe
1. Can I use fresh or frozen peas instead of split peas?
You can, but it changes the texture and flavor. Split peas break down into a creamy base, while fresh peas stay whole and taste sweeter. If using fresh or frozen peas, cook for less time and consider blending part of the soup.
2. Do I need to soak the split peas first?
Nope! Split peas cook down without soaking. That said, soaking them for a few hours can reduce cooking time slightly and improve digestion for some people.
3. Can I make this in a slow cooker or Instant Pot?
Absolutely. For the slow cooker, combine everything and cook on low for 6–8 hours. For the Instant Pot, use the “Soup” or “Manual” setting for about 20–25 minutes, then natural release.
4. What kind of ham is best for this soup?
Smoked ham hocks or shanks are best for deep flavor. But if you’re using leftover holiday ham or diced cooked ham, it works too—just add it in the last 15–20 minutes of cooking to avoid drying it out.
5. Can I freeze this soup?
Yes! Pea and ham soup freezes beautifully. Let it cool fully, portion it into freezer containers or bags, and freeze for up to 3 months. Thaw overnight in the fridge before reheating on the stovetop.
Conclusion
Pea and ham soup isn’t just a recipe—it’s a bowl full of memories, comfort, and tradition. Whether you’re making it with leftover holiday ham or starting from scratch with a smoked hock, it’s a dish that never fails to satisfy. It’s hearty, filling, and packed with flavor—and it’s the kind of meal that tastes even better the next day.
So take your time, let it simmer low and slow, and enjoy the process as much as the result. This soup will fill your kitchen with mouthwatering smells, your belly with goodness, and your freezer with leftovers for days. Make it once, and it’ll become a regular on your cozy meal rotation.
