There’s something deeply satisfying about a warm bowl of pea and ham soup. Whether it’s a chilly winter evening or you simply need a hearty meal that feels like a warm hug, this soup delivers comfort in every spoonful. The creamy texture of split peas, the smoky richness of ham, and the subtle sweetness of carrots come together to create a dish that’s both wholesome and indulgent. Best of all, it’s incredibly easy to make with just a few pantry staples and some slow cooking magic.
Ingredients for Pea and Ham Soup
Here’s what you’ll need to make this classic recipe.
Main Ingredients
| Ingredient | Amount |
| Dried split peas | 500g / 1 lb |
| Ham hock (or bacon hock) | 1.2–1.5kg / 2.4–3 lb |
| Salt | ¼ tsp |
| Black pepper | ¾ tsp |
| Garlic cloves (minced) | 2 |
| Bay leaves | 2 |
| Onion (finely chopped) | 1 |
| Carrot (peeled, chopped) | 1 |
| Celery sticks (chopped) | 2 |
| Water | 8 cups (2 liters / qts) |
Optional Garnishes
| Garnish | Purpose |
| Fresh parsley (chopped) | Adds freshness |
| Crusty bread | Perfect for dunking |
Why You’ll Love This Recipe
- Rich and Flavorful: The ham hock infuses the soup with a deep, smoky flavor.
- Easy to Make: The slow cooker does all the hard work, so you can set it and forget it.
- Budget-Friendly: Using dried peas and leftover ham makes this an economical choice.
- Customizable Texture: Blend it smooth or keep it chunky—your choice!
Step-by-Step Instructions for Pea and Ham Soup
1. Prepare the Ingredients
- Rinse the Split Peas: Place the dried split peas in a colander and rinse under cold water until the water runs clear.
- Chop the Vegetables: Finely chop the onion, carrot, and celery. Mince the garlic cloves.
2. Assemble the Soup
- Place the rinsed peas in the bottom of a slow cooker.
- Add the ham hock and arrange the chopped onion, carrot, celery, and minced garlic around it.
- Sprinkle in the salt, black pepper, and bay leaves.
3. Add Water and Start Cooking
- Pour 8 cups (2 liters) of water over the ingredients.
- Slow Cooker: Cook on LOW for 8–10 hours or on HIGH for 6 hours.
- Stovetop: Simmer on low for 2.5 hours.
- Pressure Cooker/Instant Pot: Cook on HIGH pressure for 1–1.5 hours.
4. Remove and Shred the Ham
- Once the soup has cooked, carefully remove the ham hock.
- Shred the meat using two forks, discarding any fatty pieces or bones.
5. Blend the Soup
- Remove the bay leaves from the pot.
- Use a stick blender to blitz the soup 2–3 times. This thickens the soup while keeping some chunks for texture. You can blend it completely if you prefer a smoother consistency.
6. Combine and Adjust Seasoning
- Return the shredded ham to the slow cooker and stir well.
- Taste the soup and adjust the salt if necessary (the ham often provides enough salt).
7. Serve and Garnish
- Ladle the soup into bowls.
- Garnish with freshly chopped parsley for a pop of color and flavor.
- Serve with crusty bread for dunking—options like Irish Soda Bread, Garlic Bread, or Cheesy Garlic Bread are excellent choices.
Tips for Perfect Pea and Ham Soup
- Choose the Right Ham Hock: Look for a meaty, smoky ham hock for the best flavor.
- Soak the Peas (Optional): If you have time, soak the split peas overnight to reduce cooking time.
- Don’t Skip the Blending: Blending part of the soup enhances its creamy texture.
- Add Herbs: A sprinkle of thyme or parsley can elevate the soup’s flavor.
- Make Ahead: This soup tastes even better the next day, as the flavors have more time to develop.
Nutritional Information for Pea and Ham Soup
| Nutrient | Per Serving (Approx.) |
| Calories | ~250 kcal |
| Protein | ~15g |
| Carbohydrates | ~30g |
| Fat | ~8g |
| Fiber | ~12g |
Serving Suggestions for Pea and Ham Soup
- Classic Pairing: Serve with a slice of warm, buttered crusty bread.
- Light Meal: Pair with a fresh green salad.
- Dinner Party: Top with crumbled bacon or crispy croutons for a gourmet touch.
Creative Variations
- Vegetarian Option: Omit the ham and use vegetable broth instead. Add smoked paprika for a hint of smokiness.
- Add More Veggies: Incorporate potatoes, leeks, or zucchini for extra nutrition.
- Spicy Kick: Stir in a dash of cayenne pepper or chili flakes.
- Herbed Soup: Add fresh thyme or rosemary for an aromatic twist.
FAQs About Pea and Ham Soup
1. Can I freeze pea and ham soup?
Yes! Allow the soup to cool completely, then store it in airtight containers or freezer-safe bags. It will keep in the freezer for up to 3 months.
2. Can I use canned peas instead of dried split peas?
Canned peas are not recommended, as they don’t provide the same texture or flavor as dried split peas.
3. How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave.
4. What can I use instead of a ham hock?
You can use smoked bacon, diced ham, or even a meaty leftover ham bone.
5. Why is my soup too thick?
If your soup is too thick, simply add more water or broth until you reach your desired consistency.
6. Can I make this soup without a slow cooker?
Absolutely! Use a large pot on the stovetop or a pressure cooker as outlined in the instructions.
Conclusion: Try This Pea and Ham Soup Today!
Pea and ham soup is a classic recipe that warms both your body and soul. It’s hearty, flavorful, and easy to make, whether you’re using a slow cooker, stovetop, or pressure cooker. With its creamy texture and smoky flavor, this soup is perfect for cozy dinners, meal prep, or sharing with loved ones.
Ready to make your kitchen smell amazing? Grab your ingredients and start cooking this timeless comfort food today!
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Pea and Ham Soup: A Classic Comfort Food for Every Season
- Total Time: Varies by method
- Yield: 6 servings
Description
Hearty, creamy, and smoky, this classic Pea and Ham Soup is the ultimate comfort food. Perfect for chilly evenings or a wholesome family meal, it’s easy to prepare and brimming with flavor from tender split peas and savory ham.
Ingredients
Main Ingredients:
- 500g (1 lb) dried split peas
- 1.2–1.5kg (2.4–3 lb) ham hock (or bacon hock)
- ¼ teaspoon salt
- ¾ teaspoon black pepper
- 2 garlic cloves, minced
- 2 bay leaves
- 1 onion, finely chopped
- 1 carrot, peeled and chopped
- 2 celery sticks, chopped
- 8 cups (2 liters) water
Optional Garnishes:
- Fresh parsley, chopped
- Crusty bread (for serving)
Instructions
- Prepare the Ingredients:
- Rinse the split peas under cold water in a colander until the water runs clear.
- Chop the onion, carrot, and celery, and mince the garlic cloves.
- Assemble the Soup:
- Place the rinsed split peas in the bottom of a slow cooker or large pot.
- Add the ham hock, followed by the onion, carrot, celery, garlic, salt, black pepper, and bay leaves.
- Add Water and Cook:
- Pour 8 cups of water over the ingredients.
- For a slow cooker, cook on LOW for 8–10 hours or HIGH for 6 hours.
- For stovetop cooking, simmer on low for 2.5 hours.
- For a pressure cooker, cook on HIGH pressure for 1–1.5 hours.
- Remove and Shred the Ham:
- Once the soup is cooked, carefully remove the ham hock.
- Shred the meat with two forks, discarding fatty pieces and bones.
- Blend the Soup:
- Remove and discard the bay leaves.
- Use a stick blender to blend the soup partially for a creamy texture while keeping some chunks intact. For a smoother consistency, blend completely.
- Combine and Adjust Seasoning:
- Return the shredded ham to the soup and stir well.
- Taste and adjust seasoning, adding more salt if needed.
- Serve:
- Ladle the soup into bowls, garnish with chopped parsley, and serve with crusty bread for dipping.
Notes
- Pre-soaking the split peas overnight can reduce cooking time.
- The soup thickens as it cools; add more water or broth to adjust consistency.
- Leftovers taste even better as the flavors deepen over time.
- Prep Time: 15 minutes
- Cook Time: 8–10 hours (slow cooker) or 2.5 hours (stovetop)
- Category: Soup
- Method: Slow Cooker, Stovetop, or Pressure Cooker
- Cuisine: Comfort Food
