Pea and ham soup is proper comfort food - thick, warming and packed with smoky flavour. Traditionally made with split peas and leftover ham or a ham hock, it's a brilliant way to turn simple ingredients into something deeply satisfying. This version is made with frozen petit pois making it quicker and slightly sweeter than the traditional version...but it's yum, you won't be disappointed! It's perfect for cold days, this soup is as economical as it is delicious.
The original recipe is from the BBC Good Food website. It's a meaty and vibrant soup that's great for using up festive ham leftovers or as a comforting store cupboard soup.
A proper winter warmer, the fresh flavour of the peas and chunks of ham are a perfect combination, and it'll keep in the fridge for 3 to 4 days.
Tips
- If you cook a gammon, ham or ham hock, strain the liquid and freeze. This can then be used in soups where stock is required. If you haven't got any reserved stock, use ham or pork stock cubes in this recipe. The stock and ham from a ham hock is delicious in this soup.
- This pea and ham soup recipe is easily adapted if you're cooking for less or more people.
Frequently Asked Questions
Ham hock gives the best flavour, but leftover roast ham or gammon works well too.
Yes - it freezes very well. Cool completely before freezing in air tight containers for up to 3 months.
Blend part or all of the soup for a smoother texture.
Yes - it's high in protein, fibre and very filling.
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How to make this Pea and Ham Soup
Ingredients
- knob of butter
- 1 onion (approx. 120g), chopped
- 1 medium potato (approx. 160g), peeled and diced
- 1 litre ham stock (made with 2 stock cubes - see Tips)
- 500g frozen petit pois
- 300g thickly sliced ham, trimmed of any fat and diced (see Tips)
- salt and freshly ground black pepper
Instructions
- Heat a knob of butter in a large saucepan or casserole pot and when lightly foaming, gently cook the chopped onion for 5 minutes, until softened, but not coloured, stirring occasionally.
- Add the diced potato and stir to coat in the butter, then pour over the stock. Bring to a simmer and cook for 8 to 10 minutes, until the potatoes have softened.
- Add in the frozen petit pois and bring it back to the boil. Reduce to a simmer and cook for 2 minutes.
- Remove from the heat and blend until smooth, stir in the diced ham, season to taste and serve.
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Pea and Ham Soup
Equipment
Ingredients
- knob of butter
- 1 onion (approx. 120g) chopped
- 1 medium potato (approx. 160g) peeled and diced
- 1 litre (4 ¼ cups) ham stock (made with 2 stock cubes - see Notes)
- 500 g (17.6 oz) frozen petit pois
- 300 g (10.6 oz) thickly sliced ham trimmed of any fat and diced or shredded (see Notes)
- salt and freshly ground black pepper
Instructions
- Heat a knob of butter in a large saucepan or casserole pot and when lightly foaming, gently cook the chopped onion for 5 minutes, until softened, but not coloured, stirring occasionally.
- Add the diced potato and stir to coat in the butter, then pour over the stock. Bring to a simmer and cook for 8 to 10 minutes, until the potatoes have softened.
- Add in the frozen petit pois and bring it back to the boil. Reduce to a simmer and cook for 2 minutes.
- Remove from the heat and blend until smooth, stir in the diced ham, season to taste and serve.
Notes
- If you cook a gammon, ham or ham hock, strain the liquid and freeze. This can then be used in soups where stock is required. If you haven't got any reserved stock, use ham or pork stock cubes in this recipe. The stock and ham from a ham hock is delicious in this soup.
- This pea and ham soup recipe is easily adapted if you're cooking for less or more people.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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