Pea and Ham Soup Recipe – Hearty Comfort Food Dinner

Warm Introduction

There’s something about a steaming bowl of pea and ham soup that instantly evokes comfort, winter warmth, and nostalgia. It’s the kind of dish that feels like a hug in a bowl—perfect for chilly evenings, family gatherings, or those moments when you crave something hearty yet familiar. The aroma of simmering ham and garlic-tinged broth fills the kitchen, reminding us of simpler times and traditional home cooking.

Timeless and versatile, pea and ham soup has been passed down through generations, cherished for its ability to transform humble ingredients into something deeply satisfying. Whether served with crusty bread or enjoyed on its own, it’s a dish that never goes out of style.

What is Pea and Ham Soup?

Pea and ham soup is a classic comfort food with roots in British, Australian, and European kitchens. Traditionally made with split peas and a ham hock or bone, it’s a dish that celebrates resourcefulness—using inexpensive ingredients to create a nourishing, flavorful meal.

In Britain, it’s often associated with hearty pub fare, while in Australia, it’s a winter staple enjoyed with buttered bread. Across Europe, variations abound, from Dutch “erwtensoep” to Scandinavian versions that emphasize thickness and rustic presentation.

What makes it timeless is its balance of simplicity and depth. The peas break down into a creamy base, while the ham infuses the broth with smoky richness. It’s filling, nutritious, and endlessly adaptable, earning its place as a “classic” comfort food that bridges cultures and generations.

Key Ingredients & Their Role

• Split peas: The backbone of the soup, split peas break down during cooking to create a naturally creamy texture. They’re rich in fiber, protein, and essential nutrients, making the soup both hearty and wholesome.
• Ham hock/bone: This adds depth and smokiness. As the soup simmers, the ham releases flavor into the broth, while the meat becomes tender and shreddable. Choosing a well-smoked ham hock ensures maximum flavor.
• Aromatics (onion, carrot, celery): These vegetables form the flavor base, adding sweetness, earthiness, and balance. They complement the richness of the ham and peas.
• Broth and seasoning: A good stock elevates the soup, while simple seasonings like bay leaves, thyme, salt, and pepper round out the flavor.

Tip: Select a ham hock with plenty of meat and a deep smoky aroma. It will enrich the soup and provide generous shreds of tender ham for serving.

Cooking Methods Compared

• Stovetop method: The traditional approach. Simmer split peas, ham hock, and aromatics for 2–3 hours until peas break down and ham is tender. Pros: authentic flavor, control over texture. Cons: time-consuming, requires occasional stirring.
• Slow cooker method: Ideal for busy days. Add all ingredients, set on low for 6–8 hours, and let the cooker do the work. Pros: hands-off convenience, consistent results. Cons: longer cooking time, less control over thickness.
• Pressure cooker/Instant Pot method: Perfect for speed. Cook on high pressure for 30–40 minutes, then release steam. Pros: fast, retains flavor, great for weeknights. Cons: less traditional, requires careful timing to avoid overcooking peas.

Each method has its merits. Stovetop delivers nostalgia, slow cooker offers ease, and pressure cooker ensures efficiency. Choose based on your schedule and desired texture.

Step-by-Step Recipe Instructions

1. Prepare ingredients: Rinse 2 cups of split peas. Dice 1 onion, 2 carrots, and 2 celery stalks.
2. Sauté aromatics (optional): In a large pot, sauté onion, carrot, and celery in a little oil until softened. This step adds depth.
3. Add ham hock & peas: Place ham hock in the pot with peas and aromatics. Pour in 8 cups of chicken or vegetable broth. Add bay leaves and thyme.
4. Simmer: Bring to a boil, then reduce to low. Cover and simmer for 2–3 hours, stirring occasionally. The peas should break down into a creamy base, and the ham should become tender.
5. Check texture: If soup is too thick, add extra broth or water. If too thin, simmer uncovered to reduce.
6. Remove ham hock: Take out the ham hock, shred the meat, and discard the bone. Return shredded ham to the pot.
7. Season: Taste and adjust with salt and pepper.
8. Optional blending: For a smoother texture, blend part or all of the soup with an immersion blender.
9. Serve: Ladle into bowls, garnish with parsley, and serve with crusty bread.

Expert tip: Skim fat from the surface during cooking for a cleaner broth. This ensures a lighter, more refined flavor without sacrificing richness.