Split pea & green pea smoked ham soup

Split pea & green pea smoked ham soup

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(21 ratings)

Prep: 30 mins Cook: 3 hrs Plus overnight soaking


Serves 8
John Torode shares the recipe for one of his all-time favourite soups

Nutrition and extra info

  • Freezable

Nutrition: per serving

  • kcal292
  • fat11g
  • saturates4g
  • carbs23g
  • sugars5g
  • fibre5g
  • protein26g
  • salt3.56g
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  • 1kg gammon or ham hock
  • 200g split peas, soaked overnight



    A type of legume, peas grow inside long, plump pods. As is the case with all types of legume,…

  • 2 onions, roughly chopped



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 2 carrots, roughly chopped



    The carrot, with its distinctive bright orange colour, is one of the most versatile root…

  • 2 bay leaf
  • 1 stick celery, roughly chopped



    A collection of long, thick, juicy stalks around a central, tender heart, celery ranges in…

  • 300g frozen peas
  • crusty bread and butter, to serve

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  1. Put the gammon in a very large pan with 2 litres water and bring to the boil. Remove from the heat and drain off the water – this helps to get rid of some of the saltiness. Recover with 2 litres cold water and bring to the boil again. Put everything but the frozen peas into the pan and bring to the boil. Reduce to a simmer and cook for 1½-2½ hrs, topping up the water as and when you need to, to a similar level it started at. As the ham cooks and softens, you can halve it if you want, so it is all submerged under the liquid. When the ham is tender enough to pull into shreds, it is ready.

  2. Lift out the ham, peel off and discard the skin. While it is still hot (wear a clean pair of rubber gloves), shred the meat. Remove bay from the soup and stir in the frozen peas. Simmer for 1 min, then blend until smooth. Add a splash of water if too thick, and return to the pan to heat through if it has cooled, or if you are making ahead.

  3. When you are ready to serve, mix the hot soup with most of the ham – gently reheat if made ahead. Serve in bowls with the remaining ham scattered on top, and eat with crusty bread and butter.

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Comments (25)

dwatson27's picture

Great recipe! Added 1 shallot, pinch each of dried rosemary and thyme and 2 cloves of garlic to stock. Cooked ham in stock, drained and used the stock to cook 'no soak' split green peas until tender (40 mins). Added cooked ham when ready to serve. 5 stars

rhapsodyinc's picture

Fantastic recipe!!! Tastes amazing, filling and healthy.

cath132's picture

I added potato and some extra herbs. Was very nice but I agree it could have done with less liquid. Will reduce water next time.

archiescroft's picture

five out of five for me... best soup ever!

katherinestott's picture

I love this recipe! The soup is thick and full of flavour, it is quite time consuming to make but it is well worth the effort and the recipe makes a large quantity so ideal for freezing.

rainytigermouth's picture

This soup has lots of potential but it's not quite there yet.

Firstly - WAY too much meat. You need to halve if not quarter the amount of ham in this recipe otherwise you will find yourself eating shredded ham with a light coating of pea soup.

Secondly - if you follow the recipe and keep topping up with water you will end up with a really watery soup so you need to let it boil down a bit. It might be worthwhile topping up in the early stages when the ham is still being cooked in one piece but it's worth letting the stock reduce later on.

reidjan's picture

Great soup, filling and just right, the kids loved it too

kerry-whatley's picture

this was a loverly filling soup, however i think it was a little bit bland so i added some extra spices

lizleicester's picture

Well worth the effort. Used a box of dried peas which needed steeping overnight but have produced a delicious, quite salty soup which also encouraged me to make bread for the 1st time in over a year... The frozen peas at the end have brought the colour up to a beautiful green.

savourymave's picture

Making this for tea , Hoping not to change any ingredient's
will post how I get on

katmonki's picture

I've done this recipe a few times and have never used split peas, just loads of frozen ones. Also used an unsmoked/salted ham so I leave out the first stage. One of my absolute favourite soups and so cheap!

Heston B. had a recipe for a mint oil for his pea and ham soup. Get a handful of mint, drop in boiling water for 15 seconds. press on kitchen towel then blitz in a light flavoured veg oil. Drizzle on top. Really lifts up the soup.

ldegraft's picture

Made this today for the inlaws tomorrow. I just kept the ham separate once I'd shredded it and will add it when I reheat it. I did find that it needed extra split peas though, to thicken the texture a bit, so I cooked up an extra cupful and added them. Taste amazing and will definitely make it again.

ssarahneil's picture

can this soup be frozen with the ham in it

myramalcolm's picture

Absolutely wonderful ! Packed full of flavour, and oh so easy to make. This one is on my favourite list.....have made it countless times and never fails to impress.

ssarahneil's picture

can this soup be frozen

hollyj's picture

Split peas are not the same as peas, the frozen peas referred to are normal frozen peas, split peas are more like lentils and sometimes need soaking to rehydrate them. A great classic recipe, that once mastered will gast become be a winer fave.

ambertuesday's picture

loved it. It does take quite a while to do with all the soaking, shredding etc but is most definitely worth it. From others comments, I doubled the amount of dried peas. I also used 2 hocks as they were so cheap....but I think next time I would only put half the amount of the meat into the soup as mine was abit overcrowded with meat. I am sure my husband will disagree with that comment!!!
Made huge amounts, was cheap to make. Will be making again

clootiedumplin's picture

I like soup to be thick and tasty, but I felt there wasn't enough dried split peas to give it enough texture. Maybe I shouldn't have topped up the stock covering the hock so often, which left it "diluted" in flavour! However it was still good, but not 5 star! Secret would be to keep tasting as you go along, and I would personally add more split peas to the soup rather than the froz peas at the end.

roxiehatrack's picture

A good hearty soup, perfect for a cold day. The prep time; boiling the dried peas first, & shredding the ham, etc., made it a long process. The peas didn't soften up much even though I hadn't added salt, (?!!), but I gave them a good blitzing.

I used too much water to cook the ham which left the stock a bit 'thin', so I used half to cook some barley, which I added. It ended up being chunky instead of creamy! I garnished it with lots of fresh coriander.

Next time I'll try to keep it smooth. It might also be nice with the addition of a splash of hot pepper sauce.

kwacha's picture

Lovely. I used the stock to cook the split peas and then followed the recipe, adding bouillon.


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