How to Make Pea and Ham Soup – A British Classic Full of Flavour

--- published by foodie Parmod.

When it comes to traditional British comfort food, pea and ham soup is a timeless favourite. Thick, hearty, and full of rich flavour, it’s the perfect dish to warm you up on a cold day. Whether you use fresh or dried peas, a ham hock or leftover roast gammon, this recipe is as adaptable as it is delicious.

In this blog post, we’ll guide you through how to make pea and ham soup from scratch using British ingredients and methods. Let’s bring this pub classic into your home kitchen!

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🥣 What is Pea and Ham Soup?

Pea and ham soup is a thick, warming soup made with green split peas or fresh/frozen peas, ham (usually from a hock or leftover roast), and a base of aromatics like onion, celery, and carrot. It’s gently simmered to develop deep, smoky flavours and can be blended for a smooth texture or left chunky for a more rustic feel.

It’s especially popular in winter and often found on pub menus or served with crusty bread at home.

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🧾 Ingredients

This recipe serves 4–6 people.

Ingredients:

1 smoked ham hock or 300g cooked ham/gammon

1 onion, finely chopped

2 carrots, peeled and diced

2 sticks celery, chopped

1 garlic clove, minced

300g dried green split peas (soaked for 4 hours or overnight)

1.5 litres chicken or vegetable stock

1 bay leaf

Salt and freshly ground black pepper

1 tbsp vegetable oil or butter

Fresh parsley, chopped (for garnish)

> 💡 Optional: You can use 500g frozen garden peas instead of split peas for a quicker version – just reduce the simmering time.

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👩‍🍳 How to Make Pea and Ham Soup

Step 1: Prepare the peas

If using dried split peas, soak them in cold water for at least 4 hours or overnight. Drain and rinse before using.

Step 2: Sauté the vegetables

In a large saucepan or stockpot, heat the oil or butter. Gently fry the onion, carrots, celery, and garlic over medium heat for about 5–7 minutes, until softened but not browned.

Step 3: Add ham and stock

Add the ham hock (or cooked ham), drained split peas, bay leaf, and stock to the pot. Bring to the boil, then reduce to a gentle simmer. Cover and cook for 1.5 to 2 hours, or until the peas are soft and the ham is tender.

> 🕰️ If using cooked ham and frozen peas, add them after 15 minutes of simmering and cook for 20–25 minutes.

Step 4: Remove ham and blend (optional)

Once the ham hock is tender, remove it from the pot and set aside to cool slightly. Remove the bay leaf. If you prefer a smooth texture, use a hand blender to puree the soup until silky. For a chunkier version, mash slightly or leave it as is.

Step 5: Shred the ham

Strip the meat from the ham hock, discarding the skin and bones. Shred the meat into bite-sized pieces and stir it back into the soup.

Step 6: Season and serve

Season the soup with salt and pepper to taste. Ladle into bowls and garnish with fresh chopped parsley. Serve with warm crusty bread or buttered toast.

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🧡 Why You’ll Love This Recipe

Hearty and filling – Makes a full meal on its own.

Budget-friendly – Uses economical ingredients like split peas and ham hock.

Freezer-friendly – Great for batch cooking and meal prep.

Comforting – Ideal for winter, colds, or simply when you need a warm hug in a bowl.

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🧊 Storage and Freezing

Fridge: Store leftovers in a sealed container for up to 3 days.

Freezer: Freeze in portions for up to 3 months. Defrost and reheat gently on the hob or in the microwave.

Reheating Tip: Add a splash of water or stock if the soup has thickened too much.

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🔁 Variations

Vegetarian version: Use vegetable stock and smoked tofu or veggie bacon for flavour.

Add mint: A handful of fresh mint can be stirred in at the end for a refreshing twist.

Add potatoes: Dice a floury potato and cook along with the vegetables for extra creaminess.

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✍️ Final Thoughts

There’s a reason pea and ham soup has remained a firm British favourite for generations. It’s simple, satisfying, and packed with rich, smoky flavour. Whether you serve it as a starter or a hearty main, this soup is guaranteed to please the whole family.

Why not double the batch and freeze some for those rainy days when only comfort food will do?

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--- write ✍️ by foodie Parmod.