If you are craving comfort in a bowl that warmly hugs you from the inside out, then this Pea and Ham Soup (Slow Cooker or Stove) Recipe is exactly what you need. It’s a luscious, hearty soup full of tender split peas and smoky, shredded ham that meld together beautifully after hours of gentle cooking. Whether you let it simmer slowly on the stove or set it on low in a slow cooker, this soup offers a wonderful depth of flavor, perfect for chilly days or any time you want a filling, nourishing meal that feels like a warm embrace. The simplicity of the ingredients belies the incredible taste and texture that unfolds with every spoonful.
Ingredients You’ll Need
This recipe relies on a handful of simple, wholesome ingredients that each play a crucial role in building the soup’s rich, satisfying character. From the earthy sweetness of carrots to the savory depth of the ham hock, each one complements the others perfectly to create a dish that’s worth every minute of cooking time.
- 500g / 1lb dried split peas: The heart of the soup, split peas break down to create a creamy texture and lovely natural sweetness.
- 1.2-1.5kg / 2.4-3lb ham hock (or meaty leftover ham bone): Infuses the soup with a smoky, savory backbone that’s simply irresistible.
- 1/4 tsp salt: Adds just enough seasoning, but start small to avoid overpowering the ham’s saltiness.
- 3/4 tsp black pepper: Gives a subtle spicy note that lifts the flavors without stealing the show.
- 2 garlic cloves (minced): Adds a mild aromatic depth that warms the palate.
- 2 bay leaves (dried or fresh): Imparts an aromatic, slightly herbal touch that rounds out the flavors beautifully.
- 1 onion (finely chopped): Offers a natural sweetness and complexity once softened in cooking.
- 1 carrot (peeled and finely chopped): Brings gentle sweetness and vibrant color to the bowl.
- 2 celery sticks (finely chopped): Adds a fresh, crisp undertone that balances the richness.
- 8 cups (2 litres/qts) water: The cooking liquid that helps everything meld together into a luscious broth.
- Parsley (finely chopped): For a fresh, herbal finish when serving.
- Crusty bread: Ideal for dunking and soaking up every delicious drop of this soup.
How to Make Pea and Ham Soup (Slow Cooker or Stove) Recipe
Step 1: Prepare and Combine Ingredients
Start by placing your dried split peas into the slow cooker or pot, then nestle the ham hock right in. Scatter the chopped onion, carrot, celery, garlic, bay leaves, salt, and pepper evenly around the ham. Finally, pour the water over everything to cover the ingredients completely. This layering and arrangement helps the flavors mingle while giving the peas room to hydrate and soften beautifully.
Step 2: Slow Cook or Simmer
If you’re using a slow cooker, set it on low and let the soup bubble away gently for 8 to 10 hours, or high for about 6 hours. For stove-top cooking, bring everything to a gentle simmer and cook on low for around 2.5 hours, adjusting as needed until the peas are tender and the ham is falling off the bone. Pressure cooker users can achieve the same results in just over an hour. This slow, patient process is what tenderizes the peas and lets the smoky ham flavor penetrate every corner of the soup.
Step 3: Remove the Ham and Shred
Once your cooking time is up, carefully lift the ham hock out of the pot. Let it cool slightly, then shred the meat off the bone, discarding any fatty skin and the bone itself. The shredded ham is the star protein in this dish – juicy, flavorful bites that dot the velvety soup.
Step 4: Blend for Perfect Texture
Before adding the ham back in, fish out and discard the bay leaves. Now use a stick blender to pulse the soup 2 or 3 times. This partial blending thickens the soup and creates an inviting, slightly chunky texture, but you can blend it completely if you prefer a totally smooth finish. This step is key to balancing creaminess with rustic heartiness.
Step 5: Reintroduce Ham and Adjust Seasoning
Stir the shredded ham back into the soup and taste. Remember, the ham naturally contributes saltiness, so add more salt only if necessary. This is the moment to make the soup perfectly tailored to your taste buds.
Step 6: Serve Hot and Enjoy!
Garnish generously with freshly chopped parsley and ladle the soup into deep bowls. The final touch is a slice of warm crusty bread, perfect for dunking and soaking up all that glorious flavor. Your Pea and Ham Soup (Slow Cooker or Stove) Recipe is now ready to be enjoyed!
How to Serve Pea and Ham Soup (Slow Cooker or Stove) Recipe
Garnishes
Fresh parsley is a classic topping that adds a burst of green color and a subtle herby brightness to contrast the soup’s rich, smoky notes. Feel free to sprinkle a little cracked black pepper on top as well for an extra hint of spice.
Side Dishes
This soup pairs wonderfully with crusty breads such as a rustic sourdough, warm Irish soda bread, or even a cheesy garlic bread for a little indulgence. A simple green salad dressed with a light vinaigrette can also add a fresh counterpoint if you want a light side.
Creative Ways to Present
For a cozy dinner, serve the soup in hearty bread bowls that double as edible containers. You might also drizzle a little good-quality olive oil or swirl some crème fraîche on top for a touch of creaminess and elegance. A sprinkle of grated cheese or crispy bacon bits can turn this humble soup into a real treat.
Make Ahead and Storage
Storing Leftovers
The Pea and Ham Soup (Slow Cooker or Stove) Recipe keeps beautifully in the fridge for up to 3 days. Store it in an airtight container to retain freshness and flavor. The soup often tastes even better after a day or two as the flavors continue to meld.
Freezing
This soup freezes exceptionally well. Portion it into freezer-safe containers, leaving a little space at the top for expansion. When you’re ready, thaw overnight in the fridge and reheat gently. Freezing is a great way to have a comforting meal ready when you need it most.
Reheating
Reheat the soup slowly on the stove over low to medium heat, stirring occasionally to prevent sticking. You may need to add a splash of water or broth to loosen it up as the peas can thicken the soup further when chilled. Avoid boiling, as this can dull the flavors and break down the ham texture.
FAQs
Can I use fresh peas instead of dried split peas?
Fresh peas don’t have the same thickening power as dried split peas, so using them will result in a lighter, less creamy soup. For the classic Pea and Ham Soup (Slow Cooker or Stove) Recipe experience, stick with dried split peas.
Is it necessary to use a ham hock?
The ham hock or a meaty leftover ham bone is essential because it imparts the deep smoky flavor that defines this soup. However, you can experiment with smoked bacon or even smoked sausage if needed, though the flavor will vary.
Can I make this soup vegetarian?
To make a vegetarian version, omit the ham and use vegetable broth instead of water. Add smoked paprika and a dash of liquid smoke to mimic the smokiness. However, the texture and flavor will not be quite the same as the original Pea and Ham Soup (Slow Cooker or Stove) Recipe.
How thick should the soup be?
The ideal texture is a thick and creamy soup with some chunkiness remaining from the peas and vegetables after blending. It should coat the back of a spoon but still have enough liquid to be easily scooped and enjoyed.
Can I use an Instant Pot for this recipe?
Absolutely! Using an Instant Pot or pressure cooker can dramatically reduce the cooking time to about 1 hour on high pressure. Follow the same ingredient and preparation steps, then release pressure naturally for best results.
Final Thoughts
There is something incredibly satisfying about making and enjoying this Pea and Ham Soup (Slow Cooker or Stove) Recipe. Its rich flavors, comforting texture, and wonderfully simple ingredients make it a true classic that feels like it was made just for you. Whether you’re feeding a crowd or simply craving some cozy nourishment, don’t hesitate to give this recipe a try — it might just become one of your all-time favorites!
Print
Pea and Ham Soup (Slow Cooker or Stove) Recipe
- Prep Time: 10 minutes
- Cook Time: 10 hours (slow cooker low) or 6 hours (slow cooker high) or 2.5 hours (stovetop low) or 1 hour 20 minutes (pressure cooker/Instant Pot high)
- Total Time: 10 hours 10 minutes (slow cooker low) or 6 hours 10 minutes (slow cooker high) or 2 hours 40 minutes (stovetop) or 1 hour 30 minutes (pressure cooker)
- Yield: 6 to 8 servings
- Category: Soup
- Method: Slow Cooking
- Cuisine: Irish
- Diet: Halal
Description
This hearty Pea and Ham Soup recipe features dried split peas slow-cooked with a flavorsome ham hock, aromatic vegetables, and herbs to create a comforting, thick soup perfect for chilly days. The ham bone infuses the soup with rich, smoky flavor, while blending the peas adds a creamy texture. Serve garnished with fresh parsley and crusty bread for a satisfying meal.
Ingredients
Soup Ingredients
- 500g / 1lb dried split peas
- 1.2–1.5kg / 2.4-3lb ham hock (or bacon hock or meaty leftover ham bone)
- 1/4 tsp salt (start with less, adjust later)
- 3/4 tsp black pepper
- 2 garlic cloves, minced
- 2 bay leaves (dried or fresh)
- 1 onion, finely chopped
- 1 carrot, peeled and finely chopped
- 2 celery sticks, finely chopped
- 8 cups (2 litres/qts) water
- Parsley, finely chopped (for garnish)
- Crusty bread (for serving)
Instructions
- Arrange Ingredients in Slow Cooker: Place the dried split peas in the slow cooker and insert the ham hock. Scatter the minced garlic, bay leaves, chopped onion, carrot, and celery around the ham bone, then pour the water over everything to cover.
- Slow Cook the Soup: Cook on LOW for 8 to 10 hours or on HIGH for 6 hours. Alternatively, cook on the stovetop on low heat for 2.5 hours or in a pressure cooker/Instant Pot on HIGH for 1 to 1 hour 20 minutes until peas are soft and flavors meld.
- Remove and Shred Ham: Take out the ham bone from the soup, shred the ham meat off the bone with a fork, discarding the bone and any fatty skin, and set the meat aside.
- Blend the Soup: Remove the bay leaves. Use a stick blender to pulse the soup 2 or 3 times to thicken it and make it creamy, while still retaining some texture. You may blend fully if you prefer a smooth soup.
- Return Ham to Soup and Season: Stir the shredded ham back into the soup. Taste and adjust salt as needed, keeping in mind the ham adds saltiness.
- Serve: Ladle the soup into bowls, garnish with finely chopped parsley, and serve with crusty bread such as Irish Soda Bread, garlic bread, or cheesy garlic bread for dipping.
Notes
- Start with less salt and adjust at the end as the ham provides significant saltiness.
- You can substitute bacon hock or any meaty leftover ham bone if ham hock is unavailable.
- Blending partially preserves some texture, but you can blend fully if you prefer a smoother consistency.
- This soup can be cooked on the stove, in a slow cooker, or pressure cooker/Instant Pot depending on your available time.
- Crusty bread is highly recommended to enjoy with this hearty soup.
