Last Updated on 18 April, 2026 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.
This pea and ham soup is rich in flavour and full of healthy veg, making it filling and tends to go further.
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.
Other Family Favourite Soups
Soup is an excellent way of using up the old veggies; reducing waste and not compromising on flavour. It is also usually an extremely cost-effective meal. Check out some of my other faves:
- Bold Thai Pumpkin Soup – a spicy, warming pumpkin soup with Thai-style flavours
- Potato and Leek Soup – the classic combination of potato and leek are so comforting in this soup
- Creamy Chicken and Corn Soup – great for using up leftover cooked chicken, another comforting bowl
- Tomato Bacon and Bean Soup – a minestrone like soup with chunky vegetables, red kidney beans, pasta and smoky bacon
- Asian Chicken and Corn Soup – quick, easy and healthy with Asian flavours as the base for this soup
- Chicken Chilli Soup – a rich and spicy stew-like soup, great all year round but perfect as a winter warmer
- Sweet Potato and Coconut Soup – an ever so lightly spiced sweet potato soup with Thai flavours and a coconut cream. The soup is dairy-free, nut-free and gluten-free (just make sure you check the ingredients of the curry paste!)
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.
Split Pea Soup Recipe Nutritional Information
The figures used in the split pea soup recipe are estimates only. If you require precise figures, please check the numbers yourself as they will vary with different food brands, oil content, fat absorption, etc. If there are optional extras or serving suggestions, these may not have been included in the nutrition and calorie figures.
Feedback and More
Did you try the pea and ham soup recipe? I’d love to know how it was. Select a star rating ⭐⭐⭐⭐⭐ or leave a comment below to share your thoughts. Cheers, Elby! If you’re like me and don’t like cleaning lots of dishes, try some one pot and one pan recipes. Also, follow The Tasteful Pantry on Instagram, Facebook and Pinterest for all the latest recipes and info.
Pea and Ham Soup
*Note: Adjusting servings will not adjust the ‘light grey’ quantities
Ingredients
- 1 onion - peeled and whole
- 9 whole cloves
- 2 brown onions - diced
- 3 carrots - chopped
- 4 celery stalks - chopped
- 1 litre vegetable stock - salt reduced
- 2 litres water
- 2 cups split peas - green
- 2 bay leaves
- ½ tsp pepper
- 750 gram ham hock - fatty rind removed
- ¼ tsp nutmeg - ground
- 2 tbsp flour - plain, all purpose
- 1 tbsp milk - approximately
Instructions
- 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 hock, 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 notes) 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.
Notes
Nutrition
*Nutrition and calorie figures are estimates only.
