Pea and ham soup is the kind of practical meal that rewards a little patience: dried split peas soften around a meaty ham hock while onion, carrot, celery, garlic, and bay leaves build a savory broth. The finished soup is thick but not heavy, with tender shredded ham throughout. This pea and ham soup works especially well in a slow cooker, though a gentle stovetop simmer gives the same comforting result.
What this pea and ham soup is
This is a slow-cooked soup built around split peas and a meaty ham hock. The peas soften into the broth while the ham seasons it, and chopped vegetables add sweetness and savory depth. It is a useful make-ahead meal because the flavor settles as it rests and the texture becomes even thicker. Keep the soup rustic with a few quick blender pulses, or blend it fully if you prefer a smooth bowl.
Why this pea and ham soup works
Split peas naturally thicken the cooking liquid as they break down, so no flour or cream is needed. The ham hock seasons the broth as it cooks and gives the soup its meaty character. Brief blending is useful because it smooths part of the peas while leaving enough texture to keep each spoonful interesting.
Ingredients and preparation
Use a meaty ham hock, ham bone, bacon hock, or leftover ham bone. Because ham varies in saltiness, begin with the small amount of salt listed and adjust only after the meat has cooked.
- 500 g dried split peas, rinsed
- 1.2 to 1.5 kg meaty ham hock or ham bone
- 1/4 teaspoon salt, plus more to taste
- 3/4 teaspoon black pepper
- 2 garlic cloves, minced
- 2 bay leaves
- 1 finely chopped onion
- 1 peeled, finely chopped carrot
- 2 finely chopped celery stalks
- 8 cups water
- Chopped parsley and crusty bread, to serve
How to make pea and ham soup
Arrange the ingredients before you start so the long, gentle cooking stage is easy to manage. The ham should be surrounded by the vegetables and peas, with enough water to keep everything submerged.
- Put the split peas in a slow cooker and push the ham hock into them. Scatter all ingredients around the ham bone, then pour over the water.
- Slow cook 8 to 10 hours on LOW or 6 hours on HIGH. (Or 2.5 hours on low on stove, 1 h – 1 hr 20 min pressure cooker/Instant Pot on HIGH)
- Remove ham bone, shred ham meat. Discard bone and fatty skin.
- Remove bay leaves. Use a stick blender to blitz 2 or 3 times – thickens soup but does not make it completely smooth.
- Return ham into slow cooker, stir. Taste and add more salt if needed.
- Serve garnished with parsley. Serve with crusty bread.
Serving ideas
Serve the soup hot with parsley and bread for dipping. A crisp green salad makes a fresh contrast, while a little black pepper at the table lifts the earthy peas. For lunch, portion it with toast; for dinner, add a simple vegetable side.
The bowl is substantial enough to stand alone, but the toppings let you change the character from one serving to the next. Add parsley for freshness, use extra pepper for warmth, and keep the bread close so none of the savory broth is left behind. If serving guests, warm the bowls first so the soup stays hot longer.
Tips and an optional variation
Do not over-salt before the ham cooks: the hock can contribute a surprising amount of seasoning. The soup should be thick enough to coat a spoon, but loosen it with hot water if it becomes too dense after standing. For an optional variation, add a small pinch of smoked paprika with the pepper for a gentle smoky note; keep the ham and primary method unchanged.
Storage and reheating
Cool leftovers promptly and refrigerate them in a sealed container for up to three days. The soup thickens as it chills, so reheat it gently in a saucepan with a splash of water, stirring until smooth and steaming throughout. Freeze portions without the bread for up to three months, then thaw overnight in the refrigerator before reheating.
Search answers for pea and ham soup
Can you make split pea soup in a slow cooker? Yes. Add all ingredients at once and cook on LOW for 8 to 10 hours or HIGH for about 6 hours.
How do you thicken pea and ham soup? The split peas thicken it naturally. Briefly blend part of the soup for a thicker texture while keeping some peas whole.
What bread goes with pea and ham soup? Choose a crusty loaf, garlic bread, or soda bread so it can stand up to the thick broth.
FAQs
With a short preparation stage and a long, gentle cook, pea and ham soup turns humble pantry ingredients into a satisfying bowl. Keep the seasoning restrained until the end, shred the ham back into the pot, and serve it with bread while it is hot.
Pea and Ham Soup
Ingredients
Ingredients
- 500 g dried split peas rinsed
- 1.2 to 1.5 kg meaty ham hock or ham bone
- 1/4 teaspoon salt plus more to taste
- 3/4 teaspoon black pepper
- 2 cloves garlic minced
- 2 bay leaves dried or fresh
- 1 onion finely chopped
- 1 carrot peeled and finely chopped
- 2 stalks celery finely chopped
- 8 cups water
- to serve parsley finely chopped
- to serve crusty bread
Instructions
Instructions
- Put the split peas in a slow cooker and push the ham hock into them. Scatter all ingredients around the ham bone, then pour over the water.
- Slow cook 8 to 10 hours on LOW or 6 hours on HIGH. (Or 2.5 hours on low on stove, 1 h - 1 hr 20 min pressure cooker/Instant Pot on HIGH)
- Remove ham bone, shred ham meat. Discard bone and fatty skin.
- Remove bay leaves. Use a stick blender to blitz 2 or 3 times - thickens soup but does not make it completely smooth.
- Return ham into slow cooker, stir. Taste and add more salt if needed.
- Serve garnished with parsley. Serve with crusty bread.
