Pea and Ham Soup Recipe

Pea and Ham Soup is a hearty, comforting dish that’s perfect for colder weather. The combination of tender peas, smoky ham, and rich, savory broth creates a delicious and filling soup that’s easy to make and ideal for using up leftover ham. Here’s a simple recipe to make Pea and Ham Soup from scratch.

Pea and Ham Soup Recipe

Ingredients:

• 1 lb (450g) dried split peas (green or yellow), rinsed
• 1 medium onion, chopped
• 2 medium carrots, peeled and diced
• 2 celery stalks, chopped
• 2 cloves garlic, minced
• 1 bay leaf
• 6 cups (1.5 liters) chicken or vegetable broth (or water, for a lighter version)
• 2 cups cooked ham, diced (preferably with some bone or ham hock for extra flavor)
• 1 teaspoon dried thyme (or 2 teaspoons fresh thyme)
• 1/2 teaspoon black pepper (or to taste)
• Salt to taste
• Optional: 1-2 tablespoons vinegar or lemon juice (to brighten the soup at the end)

Instructions:

1. Prepare the Ingredients:

• Rinse the dried split peas thoroughly to remove any dust or debris.
• Chop the onion, carrots, celery, and garlic.
• Cut the cooked ham into small cubes or strips. If using a ham bone or ham hock, keep it whole to add extra flavor to the soup.

2. Sauté the Vegetables:

• In a large pot, heat a tablespoon of olive oil or butter over medium heat.
• Add the chopped onion, carrots, and celery. Sauté for about 5 minutes, until the vegetables are softened and the onion is translucent.
• Add the minced garlic and cook for another minute, stirring frequently, until fragrant.

3. Add the Peas and Broth:

• Add the rinsed split peas, bay leaf, thyme, and chicken broth (or water) to the pot. Stir to combine.
• Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for about 1 1/2 to 2 hours, or until the peas are tender and have broken down into a thick soup. Stir occasionally to prevent sticking.

4. Add the Ham:

• Once the peas are tender, add the diced ham (or ham bone/hock) to the pot. Continue simmering for another 20-30 minutes to allow the flavors to meld together. If you used a ham bone or hock, remove it after simmering, shred any remaining meat, and return the meat to the soup.

5. Adjust Seasoning:

• Taste the soup and add salt and pepper as needed. If the soup needs a bit of brightness, you can stir in a tablespoon or two of vinegar or a squeeze of lemon juice. This will help balance the richness of the ham and peas.

6. Serve:

• Ladle the soup into bowls and serve hot. You can garnish with a little fresh thyme, parsley, or a drizzle of cream if desired.

Tips:

• Ham Bone/Hock: If you have a ham bone or hock, it will add extra flavor to the broth. Simply simmer it with the soup and remove it once the soup is done, shredding any remaining ham back into the soup.
• Texture: If you prefer a smoother soup, you can use an immersion blender to blend part of the soup to your desired consistency, or blend it in batches in a regular blender.
• Frozen Peas: If you don’t have dried split peas, you can substitute frozen peas (though the texture will be slightly different) and cook for a shorter time.
• Leftovers: This soup freezes well, so it’s a great make-ahead meal. Just let it cool completely before transferring to freezer-safe containers.

Serving Suggestions:

• Bread: Serve with a warm, crusty bread or a slice of toasted sourdough for dipping.
• Side Salad: A simple green salad with a light vinaigrette would complement the soup nicely.

This Pea and Ham Soup is not only a perfect way to use up leftover ham, but it’s also a nourishing and comforting meal that’s sure to please on a chilly day! Enjoy!