Pea and ham soup is a real winter warmer, comforting, filling, and perfect for using up leftover ham hocks or a meaty ham bone. This version is hearty, full of flavour, and easy enough to make in one big pot on the stovetop (or in a slow cooker if you prefer to set-and-forget). Let’s get into using up your pea harvests!
Picture this: a big, steaming bowl of golden-green soup, thick with tender peas and smoky shreds of ham that melt in your mouth. Each spoonful is warm, savoury, and deeply satisfying—like a hug from the inside out. The humble ingredients come together into something greater than the sum of their parts. You’ll taste the sweetness of slow-cooked carrots and onion, the fresh peas, and that irresistible smokiness from the ham hock that carries through every bite.
This isn’t just any soup—it’s the kind that gently bubbles on the stove all afternoon, filling your kitchen with the nostalgic aroma of home cooking. It reminds you of nanna’s house, rainy days, and big pots simmering with love. Paired with a crusty piece of sourdough or a slab of buttered toast, this soup turns an ordinary evening into something special.
It’s nourishing, budget-friendly, and perfect for batch cooking—because one bowl is never enough. Whether you’re feeding the whole family or just want to warm up after a chilly day in the garden, this Pea and Ham Soup brings that slow, soul-warming satisfaction we all crave during winter.
🥣 Sweet, smoky and full of green goodness—this garden-fresh twist on a winter classic will have everyone asking for seconds.
🌿 Serves: 6–8
⏱ Prep Time: 15 minutes | Cook Time: 2–2.5 hours (for flavour development)
🍲 Storage: Keeps well in the fridge for up to 5 days and freezes beautifully (though colour may dull slightly)
🛒 Ingredients
Main Ingredients:
- 1 large smoked ham hock (800g–1kg, nice and meaty)
- 4 cups fresh green peas, shelled (or frozen if out of season – no shame in that!)
- 1 large brown onion, finely chopped
- 2 medium carrots, peeled and diced
- 2 celery stalks, diced (celery leaves welcome!)
- 2 medium potatoes, peeled and chopped
- 3 garlic cloves, minced
- 1 bay leaf
- 1 tsp dried thyme (or a few sprigs of fresh thyme)
- 2 litres water or salt-reduced chicken stock
- Cracked black pepper, to taste
Optional:
- 1 small leek, cleaned and sliced
- 1 tbsp olive oil or butter, for sautéing
- Fresh mint or parsley, to garnish
- Crusty bread, for serving
🥄 Method
1. Sauté the aromatics
Heat a splash of olive oil or a knob of butter in a large heavy-based pot. Add the chopped onion, carrot, celery, leek (if using), and garlic. Gently cook over medium heat for 5–7 minutes until softened and fragrant.
🌼 Taking the time to soften your veggies adds beautiful depth—this step is worth it!
2. Add the ham hock and simmer
Place the ham hock into the pot along with potatoes, bay leaf, thyme, and water or stock. Bring to a boil, then reduce heat and simmer gently for about 1.5 to 2 hours. This gives the soup its body and lets all those smoky flavours infuse the broth.
3. Strip the meat from the bone
Once the ham hock is tender and falling apart, remove it from the pot and set it aside to cool slightly. Shred the meat, discarding any skin, gristle or bone, and set the ham pieces aside.
4. Add the fresh peas
Stir in the fresh peas and simmer for just 5–10 minutes, or until the peas are tender but still bright green. Don’t overcook—they’re the star here and you want to keep that sweet, garden-fresh flavour.
5. Blend to your liking
Use a stick blender to blend part or all of the soup. For a smooth, silky texture, blitz the lot. If you like a bit more rustic chunkiness, just blend half. Stir the shredded ham back into the pot once you’re happy with the texture.
🪻 Blending the peas gives you that gorgeous green finish—and keeps it feeling a little fancier, too.
6. Taste and season
Add cracked black pepper to taste. The ham usually provides plenty of salt, but adjust if needed.
7. Serve and savour
Ladle into bowls and garnish with chopped mint or parsley if you fancy a fresh lift. Serve hot with warm sourdough, damper, or whatever crusty bread is calling your name.
🍽 Tips & Variations
- Fresh from the garden? If you’re shelling peas yourself, you’ll need about 1.2–1.4kg of pods to get 4 cups of peas.
- Can’t find ham hock? You can easily substitute pork shank, smoked bacon, or smoked sausage without affecting your recipe too much. Not eating pork? Smoked turkey bacon should work just fine
- Frozen peas: Work just fine when fresh aren’t available—just add them frozen at the end.
- Go vegetarian: Skip the ham and use veggie stock, then stir in sautéed mushrooms or smoked paprika for umami depth.
- Add a creamy swirl: A drizzle of cream, yoghurt or coconut milk just before serving makes it even more luscious.
❄️ Storage & Freezing
This soup keeps well for up to 5 days in the fridge. It also freezes beautifully, though the colour might mellow slightly after freezing. Reheat gently on the stove, and add a little water if it thickens too much.
💛 Final Thoughts
This fresh-pea twist on the classic is perfect when your garden (or local grower’s market) is bursting with sweet green peas. It’s lighter and brighter, but still has all the rich, smoky comfort we love in a traditional pea and ham soup. Whether you’re curled up with a bowl on a cool night or sharing it around the family table, this one’s a keeper.