Pea and Ham Soup is one of those timeless comfort food recipes that never goes out of style. Made with split peas, a smoky ham hock, fresh vegetables, and simple pantry ingredients, this hearty soup transforms humble ingredients into a rich, creamy bowl packed with flavor. As the soup slowly cooks, the split peas break down naturally, creating a velvety texture while the ham infuses every spoonful with deep, savory goodness. Whether you’re looking for an easy family dinner, a cozy winter meal, or a delicious way to use leftover ham, this recipe delivers satisfying results every time.
What Makes This Pea and Ham Soup Special?
Unlike many creamy soups, this recipe doesn’t rely on heavy cream or flour. The split peas naturally thicken the broth as they cook, creating a wholesome texture while adding plenty of protein and fiber. The ham hock slowly releases its smoky flavor into the soup, making every bite rich without requiring complicated ingredients or techniques. The recipe is also freezer-friendly, making it perfect for meal prep.
Ingredients
| Ingredient | Quantity |
|---|---|
| Dried green split peas | 1 pound (450g) |
| Smoked ham hock (or meaty ham bone) | 2½ to 3 pounds |
| Yellow onion, finely chopped | 1 large |
| Carrots, diced | 2 medium |
| Celery stalks, diced | 2 |
| Garlic cloves, minced | 2 |
| Bay leaves | 2 |
| Fresh thyme | 1 teaspoon |
| Black pepper | 1 teaspoon |
| Salt | To taste |
| Water or low-sodium chicken stock | 8 cups |
| Fresh parsley, chopped | For garnish |
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Kitchen Equipment
- Large Dutch oven or soup pot
- Wooden spoon
- Sharp knife
- Cutting board
- Hand blender (optional)
How to Make Pea and Ham Soup
Step 1: Prepare the Ingredients
Rinse the split peas under cold water and remove any damaged peas or debris. Dice the onion, carrots, and celery into small, even pieces. Mince the garlic.
Step 2: Add Everything to the Pot
Place the split peas, ham hock, onion, carrots, celery, garlic, bay leaves, thyme, pepper, and water into a large soup pot. Stir gently to distribute the vegetables around the ham.
Step 3: Simmer Slowly
Bring the soup to a gentle boil, then reduce the heat to low. Cover partially and let it simmer for about 2½ to 3 hours, stirring occasionally. During cooking, the split peas will soften and naturally create a creamy consistency.
Step 4: Remove the Ham
Carefully lift the ham hock from the soup and allow it to cool for a few minutes. Remove the meat from the bone, discard the skin and bone, then shred the meat into bite-sized pieces.
Step 5: Blend if Desired
For a thicker soup with some texture, blend only part of the soup using an immersion blender. If you prefer an extra smooth soup, blend until completely creamy.
Step 6: Finish the Soup
Return the shredded ham to the pot, stir well, taste, and adjust the seasoning with salt and pepper if needed. Simmer for another 5 minutes before serving.
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What You Can Do Better
- Choose a ham hock with plenty of meat for a richer broth and more shredded ham.
- Do not add too much salt at the beginning because the ham naturally seasons the soup.
- Blend only half the soup if you enjoy a combination of creamy broth and hearty texture.
- Add a splash of lemon juice before serving to brighten the rich flavors.
- Serve with crusty bread, garlic toast, or buttered sourdough for a complete meal.
- If the soup becomes too thick after refrigeration, simply stir in a little hot water or stock while reheating.
Serving Suggestions
- Warm artisan bread
- Garlic bread
- Cheese toast
- Fresh green salad
- Butter biscuits
Storage Instructions
Allow the soup to cool completely before storing. Refrigerate in an airtight container for up to 5 days. Freeze individual portions for up to 3 months. Thaw overnight in the refrigerator and gently reheat on the stovetop, adding a little water if needed to restore the desired consistency.
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Recipe Variations
| Variation | Description |
|---|---|
| Chunky Version | Skip blending entirely for a rustic soup. |
| Creamier Soup | Blend the entire pot until silky smooth. |
| Extra Vegetables | Add diced potatoes, parsnips, or leeks. |
| Spicy Version | Stir in red pepper flakes or smoked paprika. |
| Slow Cooker Method | Cook on Low for 8 to 10 hours before shredding the ham. |
Nutritional Information
Approximate values per serving (based on 6 servings).
| Nutrient | Amount |
|---|---|
| Calories | 510 kcal |
| Protein | 39 g |
| Carbohydrates | 54 g |
| Fat | 16 g |
| Saturated Fat | 6 g |
| Fiber | 22 g |
| Sugar | 8 g |
| Sodium | 300 mg |
| Potassium | 1110 mg |
| Iron | 5 mg |
Also Read: Leek and Potato Soup
Frequently Asked Questions
Can I make Pea and Ham Soup without a ham hock?
Yes. You can use leftover ham along with chicken stock, although the broth won’t have quite the same deep smoky flavor that a ham bone provides.
Do split peas need to be soaked?
No. Split peas cook much faster than whole dried beans and do not require overnight soaking.
Why is my soup so thick?
Split peas continue absorbing liquid as they cool. Simply add additional hot stock or water while reheating until you reach your preferred consistency.
Can I freeze this soup?
Absolutely. Pea and Ham Soup freezes exceptionally well and maintains both its flavor and creamy texture after thawing.
Can I cook this in a slow cooker?
Yes. Place all ingredients into the slow cooker and cook on Low for 8 to 10 hours. Remove the ham, shred the meat, blend the soup if desired, then stir the ham back in before serving.
