Ham and pea soup Recipe

Name: Ham and pea soup
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: about 8 cups
Cuisine: American
Ingredients: 1 tbsp olive oil; 1 large onion, diced; 2 carrots, diced; 2 celery stalks, diced; 3 cloves garlic, minced; 1 lb ham bone or ham hock (or 2 cups diced cooked ham); 6 cups chicken or vegetable broth; 1 bay leaf; 1 tsp dried thyme; 4 cups frozen peas; Salt and black pepper to taste; 1/4 cup heavy cream (optional)

American · Soup · 55 min total

Ham and pea soup recipe videos

A hearty and comforting soup made with smoky ham and sweet peas, perfect for using up leftover ham or a ham bone.

10
min prep

45
min cook

6
servings

280
kcal/serving

Ingredients

1 tbsp olive oil
1 large onion, diced
2 carrots, diced
2 celery stalks, diced
3 cloves garlic, minced
1 lb ham bone or ham hock (or 2 cups diced cooked ham)
6 cups chicken or vegetable broth
1 bay leaf
1 tsp dried thyme
4 cups frozen peas
Salt and black pepper to taste
1/4 cup heavy cream (optional)

Instructions

Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery; cook until softened, about 5 minutes. Add garlic and cook 1 minute more.
Add ham bone (or diced ham), broth, bay leaf, and thyme. Bring to a boil, then reduce heat and simmer for 30 minutes (if using ham bone, simmer 45 minutes).
Remove ham bone from pot. If using, shred any meat from the bone and return to pot. Discard bone.
Add frozen peas and cook until heated through, about 3 minutes. Remove bay leaf.
Using an immersion blender, puree soup to desired consistency (or blend in batches in a blender). For a creamier soup, stir in heavy cream.
Season with salt and pepper to taste. Serve hot.

Tips

For a chunkier soup, blend only half the soup and leave some peas whole.
Garnish with fresh mint or croutons for added texture.
Store leftovers in the refrigerator for up to 4 days or freeze for up to 3 months.

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