Pea and Ham Soup
Last Updated on October 17, 2024 by Elby | The Tasteful Pantry
Pea and Ham Soup is healthy, hearty and an easy meal to make all year round. This traditional soup has a slightly grainy texture from the split peas. However, the chunky veggies and shredded ham balance this texture nicely. For another non-blended soup, try my Potato and Caramelised Onion Soup. Or for a creamier, vegetarian option try my Roasted Pumpkin Soup.
Growing up, Pea and Ham was one of the many soups that were served at our table. This was at a time when there was far less focus on how food looked, and more about getting something cost effective and edible on the table.
However, things have come a long way since the 1980s. Obviously, meals should smell and taste good, including Pea and Ham Soup, or we wouldn’t go back for more. But equally important, we eat with our eyes first. Who hasn’t been guilty of choosing one recipe because the picture looked better than the next? I like to go a bit chunkier with the ham and vegetables. I find this not only balances the texture of the split peas but is also more visually appealing. That said, cut them as fine as you like.
This recipe for Pea and Ham Soup is rich in flavour and full of healthy veg, making it filling and tends to go further around the family.
Soup is an excellent way for using up the old veggies, reducing waste from your fridge and not compromising on flavour. It is also an extremely cost-effective meal with the main ingredients readily available all year round. Check out some of my other great Budget Friendly recipes.
Storing Pea and Ham Soup
This Pea and Ham Soup recipe makes at least 8 servings (depending on who’s eating). Store any leftovers in an airtight container in the fridge for a couple of days or in the freezer for up to 3 months. When reheating from the freezer, let it thaw completely first and then gradually heat the desired amount in a saucepan on low.
Feedback & More
Did you try the Pea and Ham Soup? Let me know in the comments below. Cheers, Elby!
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Pea and Ham Soup
A tasty, healthy, hearty soup great for any time of the year.
8
servings15
minutes2
hours10
minutes2
hours25
minutesStop your screen from going to sleep
Ingredients
1 onion, peeled and whole
9 whole cloves
2 brown onions, diced
3 carrots, roughly chopped
4 celery stalks, roughly chopped
1 litre vegetable stock
2 litres water
2 cups green split peas
2 bay leaves
1/2 tsp pepper
750 gram ham bones or bacon hock (see Note 1), fatty rind removed
1/4 tsp nutmeg, ground
2 tbsp plain flour
1 tbsp milk, approximately
Directions
- Push the cloves into the whole onion and set aside.
- Heat a large saucepan over medium heat. Add the diced onions, carrot, celery and one cup of water. Cover and cook (stirring occasionally) for approximately 3 minutes or until softened.
- Add the stock, water, peas, bay leaves, pepper, ham or bacon, nutmeg and whole onion with cloves to the pot.
- Cover and cook on low for two hours. Stir occasionally to ensure the bottom doesn’t stick to the pot.
- Remove whole onion (see Note 2) and hock from soup. Let the hock cool slightly before stripping off any meat. Roughly shred the bacon meat and return to the soup.
- Combine the flour and enough milk to form a paste. Whisk the paste into the soup and let thicken for a few minutes.
- To Serve
- Serve with crusty, fresh bread.
Try my classic Asian Chicken & Corn Soup and check out my other easy One Pan | One Pot meals.
Notes
- Note 1: I prefer to use ham bones, they tend to provide a saltier, meatier flavour. But if they are not available, substitute for hock.
- Note 2: The whole onion is no longer required for this recipe. However, you can remove and discard the cloves and refrigerate the onion for tomorrow night’s stew or roast.
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