🇬🇧 United Kingdom · Food
Hearty Pea and Ham Soup
By eatmundo · July 5, 2026
🇬🇧 UKThis comforting and hearty British classic transforms humble split peas and salty ham hock into a rich, thick soup. It's a deeply satisfying meal, perfect for a chilly day, embodying the warmth of traditional home cooking.
Ingredients
check them off as you prepareHow to Make It
- 1
Prepare your ingredients: Thoroughly rinse 250g of dried green split peas. Dice 1 large onion, 2 medium carrots, and 2 celery stalks into small, even pieces. Shred 200g cooked ham (or dice ham hock meat).
- 2
Sauté the aromatics: In a large, heavy-bottomed pot or Dutch oven, melt 2 tablespoons of unsalted butter over medium heat. Add the diced onion, carrot, and celery. Sauté gently for 7-10 minutes until the vegetables have softened and become translucent, but not browned.
- 3
Build the base flavour: Stir in the rinsed split peas, shredded ham, 1 bay leaf, and 1 teaspoon of dried thyme. Cook for another 2-3 minutes, stirring constantly, allowing the flavours to meld beautifully.
- 4
Simmer to perfection: Pour in 2 liters of good quality chicken or vegetable stock. Bring the mixture to a rolling boil, then immediately reduce the heat to low, cover the pot, and let it simmer gently for 45-60 minutes. The peas should become very tender and start to break down, thickening the soup naturally.
- 5
Refine and season: Remove the bay leaf. At this point, you can use a potato masher or an immersion blender to lightly crush some of the peas for a creamier texture, leaving some whole for rustic appeal. Taste and adjust seasoning with salt and freshly ground black pepper as needed. Remember, ham can be salty, so season carefully.
- 6
Serve with warmth: Ladle the hot, thick pea and ham soup into warm bowls. A sprinkle of fresh parsley is a lovely touch. Serve immediately with crusty bread for dipping, making for a truly comforting meal.
Frequently Asked Questions
What type of ham is best for making Hearty Pea and Ham Soup, and how should it be prepared?+
For the richest flavor, a smoked ham hock or a leftover ham bone is ideal, slowly simmering to release its savory essence. If using pre-cooked ham, opt for a smoky variety and add it during the last 30 minutes of cooking.
Should I use fresh, frozen, or dried peas for this soup, and is pre-soaking necessary?+
Dried split peas are traditional and recommended for their thickening properties and hearty texture, requiring no pre-soaking but a thorough rinse. Frozen peas can be a quicker alternative, added towards the end of cooking.
How do I achieve the desired thick and creamy consistency for this pea and ham soup?+
The dried split peas will naturally break down during extended simmering, creating a thick soup. For an even smoother or creamier texture, remove a portion of the soup, blend it, then stir it back in.
What kind of broth should I use to maximize the "hearty" flavor, especially if I don't have a ham hock?+
Chicken or vegetable broth provides a good base; however, for a truly hearty and smoky flavor without a ham hock, consider adding a smoked ham bone or a dash of liquid smoke.
🇬🇧 UKMundo Match
Dishes across the world that share Hearty Pea and Ham Soup's core ingredients.
