Pea and Ham Soup
A thick, hearty split pea soup made with a meaty ham hock or leftover ham bone. Cook it in the slow cooker, on the stove, or in a pressure cooker, then serve with crusty bread.
By Cookin' Kitchen
- Total: 10 hours 10 minutes
- Servings: 6 servings
Recipe
Pea and Ham Soup
A thick, hearty split pea soup made with a meaty ham hock or leftover ham bone. Cook it in the slow cooker, on the stove, or in a pressure cooker, then serve with crusty bread.
Cookin' · https://cookin.club/recipes/pea-and-ham-soup
- Prep
- 10 minutes
- Cook
- 10 hours
- Total
- 10 hours 10 minutes
- Servings
- 6
Ingredients
For 6 servings
Soup
To serve
Equipment
- Slow cooker
- Stick blender
Instructions
Step 1: Put the peas in the slow cooker and push the ham hock or ham bone into them. Scatter the remaining ingredients around the ham, then pour in the water.
Step 2: Cook on LOW for 8–10 hours or on HIGH for 6 hours in the slow cooker. Alternatively, cook on the stove on low for 2.5 hours, or in a pressure cooker on HIGH for 1 hour to 1 hour 20 minutes.
Step 3: Remove the ham bone and shred the meat. Discard the bone and fatty skin.
Step 4: Remove the bay leaves. Use a stick blender to blend the soup 2 or 3 times, leaving it partly textured, or blend it completely smooth if you prefer.
Tip: Partially blending thickens the soup while leaving some soft pieces.
Step 5: Return the shredded ham to the slow cooker and stir. Taste and add more salt if needed; the ham adds salt to the soup.
Step 6: Serve garnished with parsley, with crusty bread for dunking.
Notes
Split peas do not need soaking. If buying them from a bulk sack, rinse them first; packaged peas can be used without rinsing.
Choose a ham hock or leftover ham bone with plenty of meat. If the bone is small or has little meat, add a chunk of ham; stock or bouillon powder can boost the broth’s flavor if needed.
Refrigerate leftovers for 4–5 days or freeze for up to 3 months.
Nutrition per serving
- Calories
- 509 kcal
- Fat
- 16 g
- Saturated fat
- 6 g
- Carbohydrates
- 54 g
- Sugar
- 8 g
- Fiber
- 22 g
- Protein
- 39 g
- Sodium
- 296 mg
- Cholesterol
- 70 mg
Estimated values; they will vary with the exact ingredients and brands you use.
About this recipe
This hearty pea and ham soup gets its rich flavor from a meaty ham hock or leftover ham bone. Split peas soften and thicken the broth as they cook.
No need to soak the split peas or sauté the onion first. Use the slow cooker, or follow the stovetop or pressure cooker timing below. Partially blend the soup for a creamy broth with some soft pieces left in.
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