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Pea and Ham Soup

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.
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Prep Time 15 minutes
Cook Time 2 hours 30 minutes
Total Time 2 hours 45 minutes
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
 

  1. 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.
  2. 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.
  3. Step 3: Once peas are creamy, lift out the ham hock. Discard bone, skin, and gristle. Shred the meat into bite-sized pieces.
  4. Step 4: Remove bay leaves. Pulse with a stick blender 2–3 times for texture or blend fully for smoothness.
  5. Step 5: Return shredded ham to the pot. Adjust seasoning if needed.
  6. 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.