Hairy Bikers Pea and Ham Soup Recipe

This Pea and Ham Soup is a warm and comforting dish, perfect for cold days. It’s packed with flavor from ham hocks and green split peas, making it a hearty and filling meal. Serve it with crusty bread for the ultimate comfort food experience!

Ingredients Needed:

• 290g (1 1/3 cups) green split peas
• 2 tbsp olive oil
• 2 carrots, peeled and chopped
• 2 sticks celery, trimmed and chopped
• 1 brown onion, halved and chopped
• 3 garlic cloves, crushed
• 700g ham or bacon hocks
• 1.5L (6 cups) cold water
• Crusty bread, to serve

How To Make Pea and Ham Soup Recipe?

1. Rinse the Split Peas: Rinse the split peas under cold water until the water runs clear, then drain them.
2. Cook the Vegetables: Heat olive oil in a large pot over medium heat. Add chopped carrots, celery, onion, and garlic. Cook for about 5 minutes, stirring occasionally, until the onion softens.
3. Simmer the Soup: Add the split peas, ham hocks, and water to the pot. Bring to a boil over high heat, then reduce the heat to medium-low. Cover and simmer for 2 to 2 ½ hours, or until the ham is tender and falling off the bone. Remove from heat and let it cool slightly.
4. Shred the Meat & Blend the Soup: Take the ham hocks out of the pot, remove the meat from the bones, and chop it into small pieces. Blend one-quarter of the soup in a food processor until smooth, then return it to the pot along with the ham. Repeat with the rest of the soup. Stir everything together, season with salt and pepper, and heat for another 5 minutes.
5. Serve & Enjoy: Ladle the soup into bowls and serve hot with crusty bread.

Recipe Tips:

• Soak the Split Peas for Faster Cooking: If you soak the split peas for at least 2 hours or overnight, they will cook faster and become extra soft. This helps make the soup smoother and creamier.
• Use Smoked Ham Hocks for the Best Flavor: Smoked ham hocks give the soup a deep, rich taste. If you use plain ham hocks, add a little smoked paprika or bacon for extra flavor.
• Skim Off Any Foam or Fat While Cooking: As the soup simmers, some foam and fat may rise to the top. Use a spoon to remove it for a cleaner and better-tasting soup.
• Don’t Skip Blending for a Creamy Texture: Blending part of the soup makes it thicker and creamier while still keeping some chunks. If you like a completely smooth soup, blend all of it.
• Season in the End, Not the Beginning: Ham hocks are salty, and the soup gets saltier as it cooks. Always taste before adding salt at the end to avoid making it too salty.

How To Store & Reheat Leftovers?

• Refrigerate: Let the Pea and Ham Soup cool down first. Then, put it in a sealed container and keep it in the fridge for up to 3 days.
• Freeze: Once the soup is cool, pour it into freezer-safe bags or containers. Leave a little space at the top. Freeze for up to 3 months.
• Reheat: Pour the soup into a pot and heat over medium heat, stirring occasionally, for 5-10 minutes until hot. If it’s too thick, add a little water or broth.

Nutrition Facts:

• Calories: 250 kcal
• Total Fat: 6g
• Saturated Fat: 2g
• Cholesterol: 25mg
• Sodium: 600mg
• Potassium: 500mg
• Total Carbohydrate: 30g
• Dietary Fiber: 10g
• Sugars: 5g
• Protein: 18g

Try More Hairy Bikers Recipes:

• Hairy Bikers Chicken Balti Recipe
• Hairy Bikers Shortcrust Pastry Recipe

Hairy Bikers Pea and Ham Soup Recipe

Course: SoupsCuisine: BritishDifficulty: Easy

Servings

6

servings

Prep time

10

minutes

Cooking time

2

hours 

30

minutes

Calories

250

kcal

This Pea and Ham Soup is a warm and comforting dish, perfect for cold days. It’s packed with flavor from ham hocks and green split peas, making it a hearty and filling meal. Serve it with crusty bread for the ultimate comfort food experience!

Ingredients

• 290g (1 1/3 cups) green split peas

• 2 tbsp olive oil

• 2 carrots, peeled and chopped

• 2 sticks celery, trimmed and chopped

• 1 brown onion, halved and chopped

• 3 garlic cloves, crushed

• 700g ham or bacon hocks

• 1.5L (6 cups) cold water

• Crusty bread, to serve

Directions

• Rinse the Split Peas: Rinse the split peas under cold water until the water runs clear, then drain them.
• Cook the Vegetables: Heat olive oil in a large pot over medium heat. Add chopped carrots, celery, onion, and garlic. Cook for about 5 minutes, stirring occasionally, until the onion softens.
• Simmer the Soup: Add the split peas, ham hocks, and water to the pot. Bring to a boil over high heat, then reduce the heat to medium-low. Cover and simmer for 2 to 2 ½ hours, or until the ham is tender and falling off the bone. Remove from heat and let it cool slightly.
• Shred the Meat & Blend the Soup: Take the ham hocks out of the pot, remove the meat from the bones, and chop it into small pieces. Blend one-quarter of the soup in a food processor until smooth, then return it to the pot along with the ham. Repeat with the rest of the soup. Stir everything together, season with salt and pepper, and heat for another 5 minutes.
• Serve & Enjoy: Ladle the soup into bowls and serve hot with crusty bread.

Notes

• Soak the Split Peas for Faster Cooking: If you soak the split peas for at least 2 hours or overnight, they will cook faster and become extra soft. This helps make the soup smoother and creamier.
• Use Smoked Ham Hocks for the Best Flavor: Smoked ham hocks give the soup a deep, rich taste. If you use plain ham hocks, add a little smoked paprika or bacon for extra flavor.
• Skim Off Any Foam or Fat While Cooking: As the soup simmers, some foam and fat may rise to the top. Use a spoon to remove it for a cleaner and better-tasting soup.
• Don’t Skip Blending for a Creamy Texture: Blending part of the soup makes it thicker and creamier while still keeping some chunks. If you like a completely smooth soup, blend all of it.
• Season in the End, Not the Beginning: Ham hocks are salty, and the soup gets saltier as it cooks. Always taste before adding salt at the end to avoid making it too salty.