This delicious Hairy Bikers Pea and Ham Soup is a simple, hearty meal perfect for any time of day. Packed with rich, smoky flavours, it’s made with just a few easy ingredients, including tender ham and creamy split peas. You can adjust the seasoning to suit your taste, making it a flexible and comforting dish.
Ingredients Needed
Main Ingredients:
- 500g (1lb) dried split peas
- 1.2–1.5kg (2.4–3lb) ham hock, bacon hock, or meaty leftover ham bone
- 8 cups (2 litres) water
Seasoning and Aromatics:
- 1/4 tsp salt (adjust to taste)
- 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
Garnishes/Serving Suggestions:
- Parsley, finely chopped
- Crusty bread for dunking (Irish Soda Bread, Garlic Bread, or Cheesy Garlic Bread)
How To Make Pea And Ham Soup
- Prepare Ingredients: Place the dried split peas into the slow cooker and push the ham hock or bone in. Scatter the onion, carrot, celery, garlic, bay leaves, salt, and pepper around the ham, then pour in the water.
- Cook: Cook on LOW for 8–10 hours or HIGH for 6 hours in the slow cooker. Alternatively, cook on the stovetop for 2.5 hours on low heat or in a pressure cooker/Instant Pot for 1–1.5 hours on HIGH.
- Shred and Blend: Remove the ham hock, shred the meat, and discard the bone and fatty skin. Remove the bay leaves, then use a stick blender to blitz the soup 2 or 3 times—just enough to thicken it without making it completely smooth (unless you prefer a smoother texture).
- Combine and Adjust Seasoning: Return the shredded ham to the soup and stir. Taste the soup and adjust salt as needed (keep in mind the ham already adds salt).
- Serve and Garnish: Serve hot, garnished with chopped parsley, and with some crusty bread on the side for dunking.
Recipe Tips
- Rinse the Split Peas: Always rinse dried split peas before using them. This helps remove any dirt or debris and ensures a cleaner, smoother soup.
- Don’t Skip the Shredding: After cooking, make sure to shred the ham well. This adds more flavour and texture to the soup, making it heartier and tastier.
- Adjust the Salt Carefully: Since ham adds salt to the soup, be cautious when adding extra salt. Taste the soup first and only add more if needed.
- Use a Stick Blender for Texture: If you prefer a thicker soup, use a stick blender to blend part of the soup. This keeps it chunky while still thickening it up nicely.
- Let the Soup Rest: Allow the soup to rest for 10–15 minutes after cooking. This helps the flavours develop and makes the soup even tastier.
How To Store & Reheat Leftovers
- Refrigerate: Store leftovers leftovers pea and ham soup in an airtight container. It will keep in the fridge for up to 3 days.
- Freeze: Store leftovers leftovers pea and ham soup in a freezer-safe container. Freeze for up to 3 months. Thaw in the fridge overnight and reheat on the stove or in the microwave until hot.
- Reheating: Reheat leftovers leftovers pea and ham soup on the stove for 5–10 minutes over medium heat, stirring occasionally, or in the microwave for 2–3 minutes, stirring halfway through.
Nutrition Fact
Serving Size: 1 cup (approximately 240g)
- Calories: 220
- Total Fat: 3g
- Saturated Fat: 0.5g
- Trans Fat: 0g
- Cholesterol: 10mg
- Sodium: 310mg
- Total Carbohydrate: 36g
- Dietary Fiber: 12.5g
- Sugars: 4g
- Protein: 15g
More Recipes:
Hairy Bikers Pea And Ham Soup
Description
This delicious Hairy Bikers Pea and Ham Soup is a simple, hearty meal perfect for any time of day. Packed with rich, smoky flavours, it’s made with just a few easy ingredients, including tender ham and creamy split peas. You can adjust the seasoning to suit your taste, making it a flexible and comforting dish.
Ingredients
Main Ingredients:
Seasoning and Aromatics:
Garnishes/Serving Suggestions:
Instructions
- Prepare Ingredients: Place the dried split peas into the slow cooker and push the ham hock or bone in. Scatter the onion, carrot, celery, garlic, bay leaves, salt, and pepper around the ham, then pour in the water.
- Cook: Cook on LOW for 8–10 hours or HIGH for 6 hours in the slow cooker. Alternatively, cook on the stovetop for 2.5 hours on low heat or in a pressure cooker/Instant Pot for 1–1.5 hours on HIGH.
- Shred and Blend: Remove the ham hock, shred the meat, and discard the bone and fatty skin. Remove the bay leaves, then use a stick blender to blitz the soup 2 or 3 times—just enough to thicken it without making it completely smooth (unless you prefer a smoother texture).
- Combine and Adjust Seasoning: Return the shredded ham to the soup and stir. Taste the soup and adjust salt as needed (keep in mind the ham already adds salt).
- Serve and Garnish: Serve hot, garnished with chopped parsley, and with some crusty bread on the side for dunking.
Notes
- Rinse the Split Peas: Always rinse dried split peas before using them. This helps remove any dirt or debris and ensures a cleaner, smoother soup.
- Let the Soup Rest: Allow the soup to rest for 10–15 minutes after cooking. This helps the flavours develop and makes the soup even tastier.
- Adjust the Salt Carefully: Since ham adds salt to the soup, be cautious when adding extra salt. Taste the soup first and only add more if needed.
- Use a Stick Blender for Texture: If you prefer a thicker soup, use a stick blender to blend part of the soup. This keeps it chunky while still thickening it up nicely.
- Don’t Skip the Shredding: After cooking, make sure to shred the ham well. This adds more flavour and texture to the soup, making it heartier and tastier.
Hairy Bikers Pea And Ham Soup