Pea and Ham Soup is the ultimate comfort in a bowl—warm, hearty, and packed with flavor. Imagine tender split peas simmered until creamy, with smoky ham adding richness in every spoonful. This classic recipe is not just filling, it’s also incredibly easy to make, whether you use a slow cooker, stovetop, or Instant Pot. Perfect for chilly evenings, meal prep, or feeding a hungry crowd, this soup will quickly become a family favorite.

Table of Contents

Why You’ll Love This Recipe

Simple & Fuss-Free – Minimal prep and hands-off cooking with slow cooker or Instant Pot options.
Rich & Smoky Flavor – Ham hock infuses the broth with unbeatable depth and savoriness.
Nutritious & Satisfying – Packed with protein, fiber, and veggies for a wholesome meal.
Perfect for Leftovers – Tastes even better the next day as flavors deepen.
Comfort in a Bowl – Cozy, filling, and ideal for cold nights or when you need a hug in food form.

What makes this version special? The balance of creamy split peas with shredded ham and a touch of fresh herbs gives you a velvety, flavorful soup without being heavy or bland.

Ingredients Needed

For the Soup Base

500 g (1 lb) dried split peas – No soaking required; they naturally thicken the soup.
8 cups (2 liters) water – The liquid base; you can also use low-sodium stock for extra flavor.
2 garlic cloves, minced – Adds depth and aroma.
2 bay leaves (dried or fresh) – Essential for a subtle herby background.
1 onion, finely chopped – Forms part of the flavor foundation.
1 carrot, peeled and finely diced – Brings a touch of natural sweetness.
2 celery sticks, chopped small – Adds earthy balance.

For the Ham

1.2–1.5 kg (2.4–3 lb) ham hock or meaty leftover ham bone – The star ingredient, providing smoky richness.
¼ tsp salt (start light, adjust later) – Ham already carries salt, so season carefully.
¾ tsp freshly ground black pepper – For warmth and balance.

For Serving

Fresh parsley, finely chopped – A bright, fresh garnish.
Crusty bread – Perfect for dipping into the creamy soup.

How to Make Pea and Ham Soup

Step 1: Prepare the Base

Place the split peas into your slow cooker (or pot if using the stovetop/pressure cooker). Nestle the ham hock in the middle, then scatter the onion, carrot, celery, garlic, and bay leaves around it. Pour in the water.

Step 2: Cook the Soup

Slow Cooker: Cook on LOW for 8–10 hours or HIGH for 6 hours.
Stovetop: Simmer gently for 2.5 hours on low heat, stirring occasionally.
Instant Pot/Pressure Cooker: Cook on HIGH pressure for 1–1 hour 20 minutes.

(Tip: Low and slow cooking lets the ham become fall-apart tender while infusing the broth with deep flavor.)

Step 3: Remove the Ham

Once the peas are soft and creamy, carefully lift out the ham hock. Remove and discard the bone, fatty skin, and any gristle. Shred the ham meat into bite-sized pieces.

Step 4: Blend for Creaminess

Take out the bay leaves. Using a stick blender, pulse the soup 2–3 times directly in the pot. This thickens it while leaving some texture. For a smoother finish, blend fully.

Step 5: Return the Ham

Stir the shredded ham back into the soup. Taste and adjust seasoning—remember, the ham adds plenty of saltiness naturally.

Step 6: Serve & Enjoy

Ladle the soup into bowls, garnish with chopped parsley, and serve with warm crusty bread for dunking.

Serving and Storage Tips

Serving: Garnish with fresh herbs, a drizzle of olive oil, or even crispy bacon bits for extra crunch.
Storage: Let cool completely before refrigerating. Store in an airtight container for up to 4 days.
Freezing: Freezes beautifully for up to 3 months. Thaw overnight in the fridge before reheating.
Reheating: Warm gently on the stove or in the microwave with a splash of water if it has thickened too much.

Helpful Notes

For extra flavor, swap half the water with unsalted chicken or vegetable stock.
Don’t oversalt—taste at the end since ham is already salty.
If your soup gets too thick, add a little more water or stock before serving.
For a lighter version, trim excess fat from the ham before cooking.

Pea and Ham Soup

Pea and Ham Soup is the ultimate comfort in a bowl—warm, hearty, and packed with flavor. With creamy split peas, smoky ham, and fresh herbs, this cozy soup is perfect for chilly nights, meal prep, or feeding a crowd. Simple to make in a slow cooker, stovetop, or Instant Pot, it’s a timeless classic that never disappoints.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 2 30

Total Time 2 45

Servings: 8 servings

Course: Dinner, Soup

Cuisine: British, European

Ingredients Method Notes

Ingredients

For the Soup Base

500 g dried split peas No soaking required; they naturally thicken the soup.
2000 ml water You can also use low-sodium stock for extra flavor.
2 cloves garlic minced
2 bay leaves dried or fresh
1 onion finely chopped
1 carrot peeled and finely diced
2 sticks celery chopped small

For the Ham

1.2–1.5 kg ham hock or meaty leftover ham bone Provides smoky richness
0.25 tsp salt start light, adjust later
0.75 tsp black pepper freshly ground

For Serving

Fresh parsley finely chopped
Crusty bread for dipping

Method

Step 1: Place the split peas into your slow cooker (or pot if using stovetop/pressure cooker). Nestle the ham hock in the middle, then scatter the onion, carrot, celery, garlic, and bay leaves around it. Pour in the water.
Step 2: Cook according to method: Slow Cooker – LOW for 8–10 hours or HIGH for 6 hours. Stovetop – Simmer gently for 2.5 hours, stirring occasionally. Instant Pot – HIGH pressure for 1–1 hour 20 minutes.
Step 3: Once peas are creamy, lift out the ham hock. Discard bone, skin, and gristle. Shred the meat into bite-sized pieces.
Step 4: Remove bay leaves. Pulse with a stick blender 2–3 times for texture or blend fully for smoothness.
Step 5: Return shredded ham to the pot. Adjust seasoning if needed.
Step 6: Serve hot, garnished with parsley and crusty bread on the side.

Notes

For extra flavor, swap half the water with unsalted chicken or vegetable stock. Avoid oversalting, since ham already adds salt. If too thick, thin with water or stock. For a lighter version, trim ham fat before cooking. Freezes well for up to 3 months.

Conclusion

Pea and Ham Soup is more than just a recipe—it’s a comforting classic that warms you from the inside out. With its creamy peas, smoky ham, and simple ingredients, this dish delivers maximum flavor with minimal effort. Perfect for family dinners, meal prep, or cozy evenings, it’s a recipe you’ll come back to again and again.

Tried this recipe? Leave a comment and a star rating below—I’d love to hear how it turned out for you! And don’t forget to share it with friends on Pinterest or Facebook. What twist would you add to make it your own?

Frequently Asked Questions (FAQ)

Can I use fresh peas instead of dried split peas?

Fresh peas won’t thicken the soup the same way. Stick to dried split peas for the traditional creamy texture.

Can I make this gluten-free?

Yes! This recipe is naturally gluten-free. Just be sure to serve with gluten-free bread if needed.

Is this soup freezer-friendly?

Absolutely. Freeze in portions for up to 3 months. Thaw overnight in the fridge before reheating.

How thick should the consistency be?

The soup should be thick and hearty, but still spoonable. If it’s too thick, thin it with a splash of water or stock.

Can I use leftover cooked ham instead of a ham hock?

Yes, but you’ll miss out on some of the smoky depth. If using cooked ham, consider adding a little smoked paprika to boost flavor.