Split pea & green pea smoked ham soup

Split pea & green pea smoked ham soup

  • 1
  • 2
  • 3
  • 4
  • 5
(30 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
Save to My Good Food
Please sign in or register to save recipes.


  • 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 leaves
  • 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


  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.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
7th May, 2012
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.
28th Apr, 2012
Great soup, filling and just right, the kids loved it too
14th Mar, 2012
this was a loverly filling soup, however i think it was a little bit bland so i added some extra spices
9th Mar, 2012
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.
22nd Jan, 2012
Making this for tea , Hoping not to change any ingredient's will post how I get on
23rd Dec, 2011
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.
16th Dec, 2011
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.
13th Nov, 2011
can this soup be frozen with the ham in it
13th Nov, 2011
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.
13th Nov, 2011
can this soup be frozen


Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.
Want to receive regular food and recipe web notifications from us?