Pea and Ham Soup
A thick, warming soup made by simmering a meaty leftover ham bone with split green peas and garden aromatics until rich and tender.
- Prep
- 15 min
- Cook
- 105 min
- Total
- 120 min
- Servings
- 6
- Difficulty
- Easy
- Calories
- 395 kcal
Equipment
- •large stockpot
- •wooden spoon
- •tongs
- •chopping board
- •chef's knife
- •soup ladle
Nutrition
Per serving, approximate
- Calories
- 395 kcal
- fat
- 9 g
- carbs
- 44 g
- fibre
- 16 g
- protein
- 32 g
- calories
- 395 kcal
Instructions
- 1
Heat the olive oil in a large stockpot over medium heat.
- 2
Add the diced onion, carrots, and celery to the pot.
- 3
Cook for 6 to 8 minutes until the vegetables are soft and translucent.
- 4
Add the chopped garlic and cook for 1 minute until fragrant.
- 5
Add the ham bone, rinsed split peas, bay leaves, thyme, and black pepper.
- 6
Pour in the water and stir everything well to combine.
- 7
Bring the liquid to a gentle boil over medium-high heat.
- 8
Reduce heat to low, cover with a lid, and simmer for 90 minutes, stirring occasionally.
- 9
Remove the ham bone using tongs and set it on a chopping board to cool slightly.
- 10
Discard the bay leaves and any woody thyme stems from the pot.
- 11
Shred the meat from the bone, discard the bone and gristle, and return the meat to the soup.
- 12
Stir well until thick and creamy, then ladle into warmed bowls.
Chef's tips
Wait until the very end to taste for salt, as the ham bone releases plenty of sodium as it simmers. If the soup becomes too thick during cooking, stir in an extra cup of warm water or stock.
Ingredient substitutions
- leftover cooked ham bone → smoked ham hock or smoked bacon bones
- dried green split peas → dried yellow split peas
Storage
Store chilled in an airtight container in the fridge for up to 4 days, or freeze for up to 3 months.
Reheating
Reheat gently in a saucepan over low heat, adding a splash of water to loosen the thick mixture.
Common mistakes to avoid
- •Adding salt at the start, which makes the finished soup far too salty as it reduces.
- •Not stirring the bottom of the pot periodically, causing the split peas to catch and burn.
Serving suggestions
Cooked Pea and Ham Soup?
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