Best 10 Green Pea And Ham Soup Recipes

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Indulge in a delightful culinary journey with our diverse collection of green pea and ham soup recipes. From classic to contemporary, each recipe offers a unique flavor profile that will tantalize your taste buds. Whether you're seeking a quick and easy weeknight meal or a comforting dish to warm you up on a chilly day, our recipes have you covered. Discover the perfect balance of fresh spring peas, savory ham, and aromatic herbs in our "Classic Green Pea and Ham Soup" recipe. For a creamy and decadent twist, try our "Creamy Green Pea and Ham Soup," featuring a velvety smooth texture and rich flavor. If you're looking for a lighter option, our "Spring Green Pea and Ham Soup" showcases the vibrant flavors of fresh peas, asparagus, and mint. And for those who love a hearty and smoky twist, our "Smoked Ham and Pea Soup" incorporates smoky ham hocks and a touch of paprika for an irresistible depth of flavor. With our carefully curated selection of recipes, you're sure to find the perfect green pea and ham soup to satisfy your cravings. So gather your ingredients, prepare your taste buds, and embark on a culinary adventure with our delicious and versatile green pea and ham soup recipes.

Here are our top 10 tried and tested recipes!

HAM BONE AND GREEN SPLIT PEA SOUP



Ham Bone and Green Split Pea Soup image

Split pea soup is a great way to use a leftover Christmas ham bone!

Provided by Mark

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Pork Soup Recipes     Ham Soup

Time 2h50m

Yield 8

Number Of Ingredients 12

1 teaspoon butter
1 teaspoon olive oil
4 stalks celery, diced
⅓ white onion, diced
½ large carrot, shredded
salt to taste
3 cups split peas, rinsed
3 cloves garlic, thinly sliced
1 ham bone
5 cups chicken stock
1 cup diced ham
ground black pepper to taste

Steps:

  • Melt butter and oil in a Dutch oven over medium-low heat. Add celery, onion, carrot, and salt. Cook and stir until tender, about 5 minutes. Stir in peas and garlic. Nestle ham bone into the pot; add stock and diced ham. Fill pot with water to about 1 1/2 inches from the top. Mix and bring soup to a boil.
  • Reduce heat to low and cover. Simmer, scraping the bottom of the pot and stirring every 30 minutes, until peas are mostly disintegrated, about 2 1/2 hours. Turn ham bone and skim surface for fat once every hour. Take bone out, remove any meat, and return meat to the pot. Season with salt and pepper.

Nutrition Facts : Calories 302.6 calories, Carbohydrate 47.8 g, Cholesterol 10.1 mg, Fat 3.9 g, Fiber 19.4 g, Protein 21.2 g, SaturatedFat 1.1 g, Sodium 670 mg, Sugar 7 g

SPLIT PEA SOUP WITH HAM



Split Pea Soup with Ham image

For a different spin on split pea soup, try this recipe. The flavor is peppery rather than smoky. -Barbara Link, Rancho Cucamonga, California

Provided by Taste of Home

Categories     Dinner     Lunch

Time 1h30m

Yield 12 servings (3 quarts)

Number Of Ingredients 13

1 package (16 ounces) dried green split peas
8 cups water
3/4 pound potatoes (about 2 medium), cubed
2 large onions, chopped
2 medium carrots, chopped
2 cups cubed fully cooked ham (about 10 ounces)
1 celery rib, chopped
5 teaspoons reduced-sodium chicken bouillon granules
1 teaspoon dried marjoram
1 teaspoon poultry seasoning
1 teaspoon rubbed sage
1/2 to 1 teaspoon pepper
1/2 teaspoon dried basil

Steps:

  • Place all ingredients in a Dutch oven; bring to a boil. Reduce heat; simmer, covered, 1-1/4 to 1-1/2 hours or until peas and vegetables are tender, stirring occasionally.

Nutrition Facts : Calories 202 calories, Fat 2g fat (0 saturated fat), Cholesterol 14mg cholesterol, Sodium 396mg sodium, Carbohydrate 33g carbohydrate (5g sugars, Fiber 11g fiber), Protein 15g protein. Diabetic Exchanges

SPLIT PEA SOUP WITH HAM



Split Pea Soup with Ham image

Split pea soup is an easy and cozy one-pot meal-and it's the perfect way to use leftover ham.

Categories     Easter     spring     winter     comfort food     dinner     main dish     soup

Time 1h40m

Yield 6-8 servings

Number Of Ingredients 13

3 tbsp. olive oil
2 c. diced ham (about 12 oz.)
1 yellow onion, chopped
3 carrots, peeled and sliced
2 celery stalks, sliced
3 garlic cloves, chopped
1 lb. dried green split peas
8 c. chicken stock
2 tsp. dried thyme
1 bay leaf, optional
1/2 tsp. salt, plus more to taste
1/2 tsp. ground black pepper, plus more to taste
Chopped fresh parsley, optional

Steps:

  • Heat a large Dutch oven or pot over medium heat. Add the olive oil and ham. Cook, stirring occasionally, until the ham pieces are golden brown, 8 to 10 minutes. Increase the heat to medium-high; add the onion, carrot, and celery and continue to cook until the vegetables are slightly softened, about 5 more minutes. Add the garlic and cook 1 more minute.
  • Meanwhile, place the split peas in a colander. Rinse them well and pick through and discard any tiny pebbles or debris.
  • Add the chicken stock, dried thyme and bay leaf, if using. Bring to a simmer, then reduce the heat to medium-low and cook, uncovered, stirring occasionally, for 1 hour and 30 minutes until the peas "split" open in the pot and are very tender. (If the pot stops simmering during cooking, increase the heat to medium until it returns to a simmer, then reduce the heat back to medium-low). Add 1/2 to 1 cup of water to reach desired consistency.
  • Season with the salt and black pepper. Serve topped with chopped parsley, if preferred.

GREEN PEA AND HAM SOUP



Green Pea and Ham Soup image

Provided by April Bloomfield

Categories     Soup/Stew     Blender     Onion     Kid-Friendly     Lunch     Ham     Celery     Pea     Carrot     Spring     Simmer     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Small Plates

Yield Serves 4

Number Of Ingredients 19

For the broth
2 pounds meaty smoked ham hocks
1/2 medium Spanish onion, halved
3 small celery stalks, very roughly chopped
1/2 medium carrot, peeled, very roughly chopped
1 head garlic, halved horizontally, not peeled
1 fresh bay leaf, or 1/2 dried
6 black peppercorns
For the soup
4 tablespoons unsalted butter
1/2 small Spanish onion, finely chopped
1 small carrot, peeled and cut into 1/2-inch pieces
2 teaspoons Maldon or another flaky sea salt
1/2 cup dry white wine, such as Sauvignon Blanc
Five-fingered pinch of mint leaves, plus some torn leaves for finishing
Two 10-ounce packages Birds Eye frozen baby peas
Extra virgin olive oil
Freshly ground black pepper
3 or 4 tablespoons crème fraîche

Steps:

  • Make the broth:
  • Combine the hocks, vegetables, bay leaf, peppercorns, and 8 cups of water in a medium stockpot and bring to a boil over high heat. Turn the heat to low, put the lid on, and cook at a nice steady simmer until the meat on the hocks is so tender it's almost falling off the bone, 4 to 5 hours.
  • Carefully remove the hocks and put them in a big bowl. Strain the cooking liquid through a sieve into the bowl, and discard the vegetables and aromatics. Let the hocks cool in the liquid.
  • When the hocks are cool enough to handle, pull off the meat in bite-sized chunks. Discard the bones and any hard bits and some of the fat, but don't throw away the skin-I add the skin to the soup in thin slices, along with the chunks of ham. You don't have to, but I like the way it goes sticky in the soup. You can keep the stock and meat (moistened with a splash of stock) in separate airtight containers in the fridge for up to two days. Gently warm the meat and skin before proceeding with the recipe. This recipe requires only 4 cups of stock-you may freeze the leftover stock for up to a month for your next batch of soup.
  • Make the soup:
  • Put the butter in a large pot that has a lid and set it over medium heat. Once the butter starts to froth, add the onion, carrot, and salt and stir. Cover the pot and cook, stirring every now and again, until the onions are soft and creamy (but not colored) and the carrots are tender but firm, about 15 minutes.
  • Add the wine and bring it to a boil (turn the heat up if you need to). Let the wine boil until it's all but gone, about 5 minutes. Add the mint and 4 cups of the ham broth and bring the liquid to a boil, then add the peas. (At this point, the carrots will have bobbed to the top. I like to pick out most of the carrot chunks before pureeing the soup, then add them back after. That way, you can nibble on them in the soup, getting that bit of texture.) Cook at a simmer until the peas are warmed through and tender, about 5 minutes.
  • Blend the pot's contents, in batches, until smooth. Return all the bright-green pea puree to the large pot, add the ham pieces and carrots, and cook at a very gentle simmer for about 5 minutes, just to let the flavors mingle and heat the ham. Have a taste, and season with salt. How much you need to add will depend on how salty the ham hocks are.
  • Add a generous drizzle of olive oil, several twists of black pepper, and the torn mint leaves. Then add the crème fraîche in little blobs here and there, so everyone will get a bit. Serve the soup in the pot, with small bowls along-side.

GREEN PEA AND HAM SOUP RECIPE



Green Pea and Ham Soup Recipe image

Loving this variation of Green Pea and Ham soup which is super fast to make, no soaking needed. So lunch on the table in no time.

Provided by Elaine Lemm

Categories     Side Dish

Time 30m

Yield 6

Number Of Ingredients 9

4 tablespoons cold-pressed canola oil (or olive oil )
1 large onion (finely chopped)
1 clove garlic (finely chopped)
4 cups of beef stock (or chicken)
1/4 cup parsley (finely chopped)
1 sprig mint (plus extra for garnish)
1.1 pounds (500 grams) frozen green peas (divided)
1/3 pound cooked ham (cut into pea-sized dice; divided)
Dash salt

Steps:

  • Gather the ingredients.
  • In a large heavy-bottomed saucepan, heat the oil over medium heat being careful not to burn it (if it does smoke, start again). Add the onions and cook until translucent, about 5 minutes. The onions should be softened but not browned.
  • Add the garlic and cook for another minute.
  • Add the stock, chopped parsley, the leaves from the sprig of mint, 2/3 of the peas, and 2/3 of the ham. Reserve remaining peas and ham.
  • Simmer over a gentle heat for 10 minutes. The peas should be cooked and the ham warmed throughout.
  • Working in batches, carefully blend the soup in a food processor until a thick, chunky soup is created. If the soup is too thin it can be reduced down next, and if too thick, add a little boiling water.
  • Pour the soup back into the saucepan, add the remaining peas and ham, and heat until the peas are cooked and the ham warmed right through. Check the seasoning and add black pepper and salt as desired. Be very careful with the salt as the ham is already quite salty.

Nutrition Facts : Calories 209 kcal, Carbohydrate 16 g, Cholesterol 15 mg, Fiber 4 g, Protein 13 g, SaturatedFat 1 g, Sodium 634 mg, Sugar 6 g, Fat 11 g, ServingSize 1 pot (4 to 6 servings), UnsaturatedFat 0 g

HAM AND SPLIT PEA SOUP RECIPE - A GREAT SOUP



Ham and Split Pea Soup Recipe - A Great Soup image

With the slightly sweet, somewhat salty, and subtly smoky flavor of the ham, this hearty soup is the ideal fall or winter soup -- a great one for lunches, or as a starter for dinner.

Provided by Chef John

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Pork Soup Recipes     Ham Soup

Time 1h50m

Yield 8

Number Of Ingredients 10

2 tablespoons butter
½ onion, diced
2 ribs celery, diced
3 cloves garlic, sliced
1 pound ham, diced
1 bay leaf
1 pound dried split peas
1 quart chicken stock
2 ½ cups water
salt and ground black pepper to taste

Steps:

  • Place the butter in a large soup pot over medium-low heat. Stir in onion, celery, and sliced garlic. Cook slowly until the onions are translucent but not brown, 5 to 8 minutes.
  • Mix in ham, bay leaf, and split peas. Pour in chicken stock and water. Stir to combine, and simmer slowly until the peas are tender and the soup is thick, about 1 hour and 15 minutes. Stir occasionally. Season with salt and black pepper to serve.

Nutrition Facts : Calories 373.7 calories, Carbohydrate 37 g, Cholesterol 39.8 mg, Fat 14.4 g, Fiber 15 g, Protein 25.1 g, SaturatedFat 5.8 g, Sodium 1186.7 mg, Sugar 5.7 g

SPLIT PEA & GREEN PEA SMOKED HAM SOUP



Split pea & green pea smoked ham soup image

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

Provided by John Torode

Categories     Dinner, Soup

Time 3h30m

Number Of Ingredients 8

1kg gammon or ham hock
200g split peas , soaked overnight
2 onions , roughly chopped
2 carrots , roughly chopped
2 bay leaves
1 stick celery , roughly chopped
300g frozen peas
crusty bread and butter, to serve

Steps:

  • 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.
  • 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.
  • 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.

Nutrition Facts : Calories 292 calories, Fat 11 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 23 grams carbohydrates, Sugar 5 grams sugar, Fiber 5 grams fiber, Protein 26 grams protein, Sodium 3.56 milligram of sodium

SPLIT PEA SOUP WITH HAM



Split Pea Soup with Ham image

You'll turn to this split pea soup with ham all winter long-especially when you need to warm up! Use leftover ham to make split pea soup prep even easier.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Time 1h10m

Number Of Ingredients 12

1 tablespoon olive oil
1 chopped medium onion
4 carrots, thinly sliced
3 celery stalks, thinly sliced
1 tablespoon dried thyme leaves
Coarse salt and ground pepper
1 can (14.5 ounces) reduced-sodium chicken broth
1 bag (16 ounces) green split peas, picked over and rinsed
Ham bone plus 2 cups reserved ham from the recipe Glazed Ham with Apricot-Mustard Sauce, cut into 1/2-inch cubes
2 tablespoons butter
4 slices whole-wheat sandwich bread, crusts removed, cut into 1/4-inch cubes
1 to 2 tablespoons fresh lemon juice

Steps:

  • In a Dutch oven or 5-quart heavy pot with a lid, heat oil over medium. Add onion, carrots, celery, and thyme; season with salt and pepper. Cook until vegetables begin to soften, 5 to 8 minutes.
  • Add broth, split peas, ham bone, and 5 cups water. Bring to a boil, reduce heat to medium-low, and partially cover; simmer until peas are soft, 30 to 45 minutes.
  • Meanwhile, make croutons: In a large skillet, melt butter over medium heat. Add bread and cook, tossing occasionally, until browned and crisp, 6 to 8 minutes. Transfer to a paper-towel-lined plate.
  • Remove and discard bone from soup. Working in batches, puree only 1/2 the soup in a blender (don't overfill); return to pot. Add ham cubes, and simmer until heated through. If necessary, thin with water. Add salt, pepper, and lemon juice to taste. Serve topped with croutons.

GRANDMA'S PEA SOUP



Grandma's Pea Soup image

My grandma's pea soup recipe was a family favorite. What makes it different from any other pea soups I have tried is the addition of whole peas, spaetzle-like "dumplings" and sausage. Try it once and you'll be hooked. -Carole Talcott, Dahinda, Illinois

Provided by Taste of Home

Categories     Dinner     Lunch

Time 3h

Yield 16 servings (4 quarts).

Number Of Ingredients 18

1/2 pound dried whole peas
1/2 pound dried green split peas
1 meaty ham bone
3 quarts water
1 large onion, chopped
1 medium carrot, chopped
2 celery ribs, chopped
1/2 cup chopped celery leaves
1 teaspoon bouquet garni (mixed herbs)
1 tablespoon minced fresh parsley
1 bay leaf
1 teaspoon salt
1/4 teaspoon pepper
1/2 pound smoked sausage, chopped, optional
SPAETZLE DUMPLINGS:
1 cup all-purpose flour
1 large egg, beaten
1/3 cup water

Steps:

  • Cover peas with water and soak overnight. Drain, rinse and place in a Dutch oven. , Add ham bone, water and remaining soup ingredients except sausage and dumplings. Bring to a boil. Reduce heat; cover and simmer 2 to 2-1/2 hours. , Remove ham bone and skim fat. Remove meat from bone; dice. Add ham and, if desired, sausage to pan. , For dumplings, place flour in a small bowl. Make a depression in the center of the flour; add egg and water and stir until smooth. , Place a colander with 3/16-in.-diameter holes over simmering soup; transfer dough to the colander and press through with a wooden spoon. Cook, uncovered, 10-15 minutes. Discard bay leaf. Freeze Option: Prepare soup without dumplings and freeze in serving-size portions to enjoy for months to come.

Nutrition Facts : Calories 155 calories, Fat 2g fat (1g saturated fat), Cholesterol 20mg cholesterol, Sodium 171mg sodium, Carbohydrate 26g carbohydrate (2g sugars, Fiber 6g fiber), Protein 9g protein.

PEA & HAM SOUP



Pea & ham soup image

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

Provided by Good Food team

Categories     Lunch, Soup

Time 25m

Number Of Ingredients 6

knob of butter
1 onion, chopped
1 medium potato, peeled and diced
1l ham or pork stock (see 'Try', below)
500g frozen petit pois
300g thickly sliced ham, trimmed of any fat and diced

Steps:

  • Heat a knob of butter in a saucepan and when lightly foaming gently cook 1 chopped onion until softened, but not coloured.
  • Tip in 1 peeled and diced medium potato and stir to coat in butter, then pour over 1l ham or pork stock. Simmer until softened.
  • Tip in 500g frozen petit pois and bring back to the boil. Cook for a couple of mins.
  • Remove from the heat and blend until smooth. Stir in 300g diced ham and serve.

Nutrition Facts : Calories 243 calories, Fat 6.3 grams fat, SaturatedFat 2.2 grams saturated fat, Carbohydrate 18.3 grams carbohydrates, Sugar 6.2 grams sugar, Fiber 7.3 grams fiber, Protein 28.5 grams protein, Sodium 2.1 milligram of sodium

Tips:

  • Select Fresh Ingredients: Use fresh, vibrant green peas for the best flavor and texture. Look for plump, tender peas with a bright green color.
  • Soak Dried Peas (Optional): If using dried peas, soak them in water for at least 4 hours or overnight before cooking. This will help them cook more evenly.
  • Use Good Quality Ham: Use a flavorful ham that you enjoy the taste of. Smoked ham or prosciutto can add a delicious smoky flavor to the soup.
  • Save Time with Frozen Peas: If you're short on time, frozen peas can be used instead of fresh or dried peas. Simply add them to the soup towards the end of the cooking time.
  • Add Vegetables for Extra Nutrition: Feel free to add other vegetables to the soup, such as carrots, celery, or potatoes, for extra nutrition and flavor.
  • Season to Taste: Always taste the soup before serving and adjust the seasoning as needed. Add more salt, pepper, or herbs to your liking.
  • Garnish for Presentation: Before serving, garnish the soup with fresh herbs like parsley or chives for a pop of color and freshness.

Conclusion:

Green pea and ham soup is a classic comfort food that is easy to make and packed with flavor. With its vibrant green color and smoky ham flavor, this soup is sure to be a hit with the whole family. Whether you use fresh, frozen, or dried peas, this versatile soup can be tailored to your preferences. So next time you're looking for a quick and satisfying meal, give this green pea and ham soup a try!

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