Hairy Bikers Pea And Ham Soup

There’s something deeply familiar about a bowl of pea and ham soup. For me, it takes me right back to my nan’s kitchen on a damp Tuesday evening — the windows all steamed up, the clatter of a big wooden spoon against a battered enamel pot, and that unmistakable smell of ham and sweet, earthy peas drifting through the house. This Hairy Bikers Pea and Ham Soup is exactly that: a hug in a bowl.

It’s simple, traditional, and deeply nourishing — just like the Hairy Bikers intended. No fuss, no fanciness. Just honest, hearty food that warms you up from the inside out. The key is in the split peas — they cook down slowly, thickening the soup naturally until it’s creamy and rich without a drop of cream. Add a proper ham hock or good diced ham, and you’ve got a meal that sticks to your bones in the best way possible.

Ingredients List

• 2 tablespoons butter — for that gentle, glossy base.
• 2 ribs celery, diced — adds subtle savouriness and body.
• ½ onion, diced
• 3 cloves garlic, sliced — sliced, not minced; it mellows beautifully this way.
• 1 pound dried split peas, rinsed — rinse well; no one wants starchy sludge.
• 1 pound diced ham — or a leftover ham bone if you’ve got one!
• 1 bay leaf — just one, but it does its job well.
• 1 quart chicken stock — homemade if you can, but a good-quality cube will do.
• 2½ cups water
• Salt and black pepper to taste

How to Make It (Instructions)

1. In a large soup pot, melt the butter over medium-low heat.
2. Add the garlic, celery, and onion. Stir gently and let them sweat for 5–8 minutes until softened and fragrant — but don’t let them colour.
3. Add the diced ham, bay leaf, and split peas. Stir everything together.
4. Pour in the chicken stock and water. Give it a good stir, scraping the bottom of the pot in case anything’s sticking.
5. Bring the soup to a gentle simmer, then lower the heat and partially cover the pot.
6. Cook for 1 hour and 15 minutes, stirring occasionally to stop anything catching.
7. Remove the bay leaf. Taste and season with salt and plenty of cracked black pepper.

Side note: I once added too much salt early on — forgot I was using smoked ham. Had to rescue the batch with, of all things, a raw potato. It worked… sort of. So yes, season at the end.

Common Mistakes

Why is my soup too salty?
Ham is naturally salty, especially if smoked. Always season at the end once the flavours have developed.

Why is it too thin?
You likely didn’t simmer long enough. Split peas need time to break down and thicken the soup.

Why are my peas still hard after an hour?
Old peas take longer to cook. Make sure yours are fresh (check expiry dates!) and always soak if the bag suggests it.

Why is it sticking to the bottom?
It’s a thick soup — stir often and keep the heat low. Trust me, scorched peas smell like despair.

Can I blend it smooth?
Yes! Some like it fully puréed. I prefer it a bit chunky — a nod to the rustic, homey feel.

Storage and Reheating Tips

Fridge:
Cool the soup completely, then store in an airtight container in the fridge for up to 4 days.

Freezer:
Freeze in individual portions (makes life easier) for up to 3 months. Label it — green mush isn’t always recognisable later on.

To Reheat:

• Stovetop: Reheat on medium-low, stirring now and then until piping hot.
• Microwave: 2-minute bursts, stir in between. Add a splash of water if it’s gone too thick.
• Air fryer? Don’t be daft — this one’s a pot job.

What to Serve With It

• Crusty Bread: A must. Bonus points for slathering with butter so thick your cardiologist calls you.
• Sharp Pickles or Gherkins: The tang cuts through the richness beautifully.
• Cider or Real Ale: If you’re making it for dinner, a chilled dry cider alongside is bliss.

FAQ Section

Can I make this with yellow split peas?
Absolutely. Yellow peas give it a slightly sweeter note and a golden hue.

Can I make this vegetarian?
Yes — skip the ham and use smoked paprika or liquid smoke for depth. A veggie stock works just fine.

Can I make it in a slow cooker?
Yes. Cook on low for 6–8 hours or high for 4–5. Don’t skip sautéing the onions/garlic first.

Does it thicken more after cooling?
It does. It turns almost stew-like once chilled. Just add a splash of water or stock when reheating.

Try More Recipes:

• Hairy Bikers Vegetarian Sausage Casserole
• Hairy Bikers Spinach And Ricotta Lasagne
• Hairy Bikers Lamb Curry Slow Cooker
• Hairy Bikers Fondant Potatoes