Pea and ham soup is a traditional dish with roots in European cuisine, especially popular in countries like Britain and the Netherlands. This hearty soup has been a staple in many households for centuries, prized for its simple yet satisfying flavours. Historically, it has been a favourite among the working class due to its cost effectiveness and the ease with which it can be made in large quantities. Today, it remains a favourite comfort food, especially during the colder months.
Not only is pea and ham soup delicious, it is also packed with nutrients. Peas are a great source of plant-based protein, fibre, vitamins, and minerals, while ham adds additional protein and essential amino acids. This combination makes for a balanced meal that can keep you full and energised. Plus, the soup is relatively low in calories, making it a healthy option for those looking to maintain a balanced diet.
Pea and Ham Soup Tips
- Use Dried Split Peas: Dried split peas are more economical and give the soup a creamy texture.
- Soak Peas Overnight: Soaking the peas overnight reduces cooking time and enhances their digestibility.
- Choose a Good Quality Ham Hock: A meaty ham hock will add depth of flavour to your soup.
- Shred or Cube the Ham: Shredding the ham gives you more flavour release in the soup, or you can cut it into small cubes for a chunkier texture.
- Add Vegetables: Carrots, celery, and onions not only add nutrition but also enhance the flavour of the soup.
- Cook Low and Slow: Slow cooking allows the flavours to meld together beautifully.
- Freeze in Portions: Make a large batch and freeze in portions for an easy meal on busy days.
- Smooth Peas: When cooked, blend or puree the peas with a stick blender to make them smoother.
Ingredients
- 500g dried whole peas
- 1 medium to large ham hock (choose based on desired meatiness)
- 1 large onion, medium chopped
- 2 carrots, medium chopped
- 2 celery stalks, medium chopped
- 2 garlic cloves, minced
- 2 bay leaves
- 1.5 litres of water or chicken stock
- Salt and pepper to taste
- Fresh parsley for garnish (optional)
Directions
- Soak the Peas: Place the dried split peas in a bowl and cover with cold water. Soak overnight, then drain and rinse.
- Prepare the Ingredients: In a large pot, add the ham hock, chopped onion, carrots, celery, garlic, and bay leaves. Add the soaked peas.
- Add Liquid: Pour in the water or chicken stock, ensuring all ingredients are submerged.
- Cook the Soup: Bring the pot to a boil, then reduce to a simmer. Cover and cook for 1.5 to 2 hours until the peas are soft and the ham is tender.
- Blend the Peas: For a smoother texture, use a stick blender to puree the peas in the pot, or blend in batches if you prefer a creamy consistency.
- Remove the Ham: Take out the ham hock and let it cool slightly. Remove the meat from the bone, shred or cube it, and return it to the pot with the juices.
- Season and Serve: Season with salt and pepper to taste. Serve hot, garnished with fresh parsley if desired.
Craving More Delicious Soups? Check out our Pork Roast Leftover Soup Recipe for another comforting and flavourful option!
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