Hearty Pea and Ham Soup
A comforting and wholesome soup made with sweet peas, tender ham, and aromatic vegetables, perfect for any time of the year.
Pea and ham soup is the culinary equivalent of a warm hug. Imagine coming home on a chilly day, the aroma of smoked ham and simmering peas wrapping around you as soon as you open the door. This British classic blends the sweetness of peas with the saltiness of ham, making it the ultimate comfort dish for those rainy, grey afternoons.
Ingredients
- 500 g dried split peas
- 1 smoked ham hock
- 1 onion
- 2 carrots
- 2 celery stalks
- 2 garlic cloves
- 2 bay leaves
- 1 1/2 l chicken stock
- salt — to taste
- black pepper — to taste
- 30 ml fresh parsley
Instructions
Rinse the dried split peas thoroughly under cold water until the water runs clear. Set aside.
Chop the onion, carrots, and celery into small, even pieces. Mince the garlic cloves.
In a large pot, add the rinsed peas, smoked ham hock, chopped vegetables, minced garlic, bay leaves, and chicken stock.
Bring to a boil over high heat, then reduce to a simmer. Cover the pot and cook for 1.5 hours, stirring occasionally.
After 1.5 hours, remove the ham hock from the pot. Remove the meat from the bone, discarding any fat, and shred it into small pieces.
Return the shredded ham to the pot. Season the soup with salt and black pepper to taste. Simmer for another 10 minutes.
Remove the bay leaves. If a smoother soup is desired, use an immersion blender to partially blend the soup to your preferred consistency.
Serve hot, garnished with chopped fresh parsley.
Tips
- Soaking the split peas overnight can reduce cooking time by about 30 minutes.
- For a richer flavour, add a splash of white wine when sautéing the vegetables.
- Cook the soup in a slow cooker on low for 6-8 hours for an even more hands-free approach.
- Freeze portions of the soup without the ham for a vegetarian option that you can personalise later.
- Don't shy away from adding some crushed red pepper flakes for a bit of heat.
Substitutions
smoked ham hock → thick-cut bacon or pancetta
Noticeably differentchicken stock → vegetable stock
Stays closefresh parsley → fresh dill
Noticeably different
Nutrition
Per serving · estimated
- 320
- Calories
- 22 g
- Protein
- 45 g
- Carbs
- 9 g
- Fat
- 16 g
- Fibre
- 8 g
- Sugar
- 1050 mg
- Sodium
FAQ
Can I use fresh peas instead of dried split peas?
Fresh peas will cook quicker and have a different texture, resulting in a soup that's more delicate and less thick.
How do I stop the peas from sticking to the bottom of the pot?
Stir the soup occasionally and keep the heat at a steady simmer.
What's the best way to shred the ham?
Use two forks to pull the meat apart. It should easily shred after cooking for 1.5 hours.
Can I make this soup ahead?
Absolutely! It often tastes even better the next day after the flavours have melded.
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