Pea & ham soup

Pea & ham soup

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(24 ratings)

Prep: 10 mins Cook: 15 mins


Serves 4
A meaty and vibrant soup that's great for using up festive ham leftovers or as a comforting storecupboard soup

Nutrition and extra info

  • Freezable

Nutrition: per serving

  • kcal243
  • fat6.3g
  • saturates2.2g
  • carbs18.3g
  • sugars6.2g
  • fibre7.3g
  • protein28.5g
  • salt2.1g
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  • knob of butter



    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 1 onion, chopped



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

  • 1l ham or pork stock (see 'Try', below)
  • 1 medium potato, peeled and diced



    The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…

  • 500g frozen petits pois
  • 300g thickly sliced ham, trimmed of any fat and diced


  1. Heat the butter in a saucepan and when lightly foaming gently cook the onions until softened, but not coloured. Tip in the potato and stir to coat in butter, then pour over the stock. Simmer until softened.

  2. Tip in the frozen peas and bring back to the boil. Cook for a couple of mins. Remove from the heat and blend until smooth. Stir in the diced ham and serve.

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Comments, questions and tips

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17th Dec, 2016
Make this after I've boiled an unsmoked ham. The ham goes to glaze. The stock goes to soup. No need for chicken or veg stock.
28th Oct, 2016
Absolutely delicious soup, I am no fan of Pea and Ham soup but my husband absolutely loves it so made it as a treat. It was absolutely lovely, I followed tips from others on here and blended half of the ham and chopped the other to put in the blended. It was lovely 5*
1st Jun, 2016
This is magnificent! Also blended half the ham along with the peas - I had it just as for the first bowl and added a spot of mint sauce to the second - I couldn't choose which was best!
riskyangie's picture
19th Mar, 2016
I made this today for my husband. I followed what some of the other commentators said and put a load of the ham in before blending then added the rest as a topping. I put a bunch of parsley in as well. I also sessoned it generously. Husband loved it. It does serve four, and as I don't eat meat, I've frozen the remaining three portions so he can take to work for lunch. This one is a winner.
Louise Neal
3rd Mar, 2016
Great recipie . I love pea and ham soup and this was so easy to make!!
14th Feb, 2016
Simple, tasty and quick recipe. I had originally slow cooked the ham in a honey and mustard glaze and used the cooking juices in the soup - absolutely delicious and will definitely be made again! Would give it 5 stars but for some reason the rating won't work on iPad :( Freezes well.
9th Jan, 2016
Made this with the stock from cooking Tom Kerridge's very aromatic candied roast ham with star anise so had some lovely additional depth of flavour.
3rd Jan, 2016
Easy and delicious. I also put most of the ham in pre-blend and then shred the remaining ham and garnished on top of the soup.
3rd Jan, 2016
Just made with knorr ham stock cubes and left over New Year Ham. Nice but needs more potato and a sprinkle of parsley or mint to lift it a little. Will definitely make again with the tweaks!
Clare O Sullivan
1st Jan, 2016
Made this today. Delicious and so simple to make. I did add some garlic (2 cloves) with the onion and a big handful of fresh parsley just before blending. I also added half of the ham pre-blend and followed with chunky pieces on serving with a garnish of parsley. And a good few twists of black pepper. Didn't have ham stock so used half veg stock and half leftover Christmas turkey stock. Very yummy.


30th Dec, 2013
I don't have any stock available so will be using a stock cube, how much water should I mix it with??
riskyangie's picture
19th Mar, 2016
I used around a litre with one knorr stock cube.
9th Jan, 2016
If you like your soups thicker, just add a bit more potato!
14th Oct, 2015
Lovely and brilliant green. A nice change from the usually duller coloured and slightly floury split pea soups. Add a smidgen of garlic for extra flavour, plus some freshly chopped flat leafed parsley to serve. If it isn't thick enough for you, add a little flour, or a larger potato next time. I served ours with a swirl of half fat creme fraiche, some crispy baked croutons and ready prepared ham hock. Delicious!