Pea and Ham Soup Recipe – Hearty Comfort Food Dinner
This pea and ham soup recipe is the ultimate comfort food. Packed with tender ham, fresh peas, carrots, and herbs simmered in a savory broth, it’s warming, hearty, and full of flavor. Perfect for cozy nights, family dinners, or when you want a nourishing bowl of soup to warm you up!
Equipment
- Large stockpot or Dutch oven
- Wooden spoon
- Ladle
- Cutting board & knife
- immersion blender (optional)
Ingredients
- 2 cups dried split peas (rinsed)
- 1 smoked ham hock (or meaty ham bone)
- 1 onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 8 cups chicken or vegetable broth
- 2 bay leaves
- 1 tsp dried thyme
- Salt & pepper to taste
- Fresh parsley (for garnish)
Instructions
- Prep veggies: Dice onion, carrots, and celery. Rinse split peas.
- Sauté aromatics (optional): In a large pot, sauté onion, carrot, and celery until softened.
- Add ham hock & peas: Place ham hock, peas, and aromatics in pot. Pour in broth. Add bay leaves and thyme.
- Simmer: Bring to boil, then reduce heat. Cover and simmer for 2–3 hours, stirring occasionally.
- Check texture: Peas should break down into a creamy base. Add water if too thick.
- Remove ham hock: Take out ham hock, shred meat, discard bone, and return meat to pot.
- Season: Taste and adjust with salt and pepper.
- Optional blending: Blend part or all of soup for smoother texture.
- Serve: Garnish with parsley and serve hot with crusty bread.
Notes
- Ham hock tip: Choose a well-smoked hock with plenty of meat for maximum flavor.
- Vegetarian option: Replace ham hock with smoked paprika and use vegetable broth.
- Texture: Blend for creamy style or leave chunky for rustic appeal.
- Storage: Keeps 4 days in fridge, 3 months in freezer.
- Pro tip: Skim fat during cooking for a cleaner broth.