James Martin pea and ham soup with its rich and velvety texture, combined with the smoky and savory notes from the ham, this soup has become a favorite among those seeking a comforting and satisfying bowl of warmth.
Why You’ll Love This James Martin Pea And Ham Soup
- Rich and flavorful: The combination of ham, bacon, and vegetables gives this soup a rich and savory flavor that is incredibly satisfying.
- Nutritious: Split peas are a good source of protein, fiber, and various vitamins and minerals. They add a nutritional boost to the soup, making it a wholesome and nourishing meal.
- Easy to make: This recipe is relatively simple and doesn’t require any complex techniques. It’s a great option for beginner cooks or when you’re looking for a quick and delicious meal.
- Versatile: Pea and ham soup can be easily customized to suit your taste preferences. You can adjust the seasoning, add extra vegetables, or even vary the type of ham used.
What Is James Martin Pea And Ham Soup?
James Martin Pea and ham soup is a thick and creamy soup made with green split peas, ham, vegetables, and seasonings. It is a comforting and hearty dish commonly enjoyed during the colder months.
James Martin Pea And Ham Soup Ingredients
- 2 tablespoons unsalted butter
- 1 large yellow onion, finely chopped
- ½ teaspoon salt
- 2 garlic cloves, minced
- 4 cups low-sodium chicken broth
- 3 cups water
- 1 pound ham steak, skin removed, cut into quarters (see note)
- 3 slices (4 oz) thick-cut bacon, left whole (see note)
- 1 pound green split peas (about 2 cups), picked through and rinsed
- 3 sprigs fresh thyme, plus more for serving
- 2 bay leaves
- 2 medium carrots, cut into ½-inch pieces
- 1 medium celery rib, cut into ¼-inch pieces
- Freshly ground black pepper
- Fresh croutons, for serving (optional; see instructions below)
How To Make James Martin Pea And Ham Soup
- In a large Dutch oven or soup pot, melt the butter over medium heat. Stirring constantly, sauté the onion and salt for 4 to 5 minutes.
- Add garlic and heat until fragrant, about 30 seconds. Do not burn.
- Add water, broth, ham steak, bacon, peas, thyme sprigs, and bay leaves.
- To avoid sticking, raise the heat to high and boil, stirring often. Cover and boil the peas for 45 minutes on low heat.
- Remove the ham steak and lay it on a platter. Cover with foil and set aside.
- Add the carrots and celery and boil, covered, for about 30 minutes until the veggies are soft and the peas are almost entirely broken down.
- Two forks should be used to shred the ham steak. Re-cover with foil.
- Bay leaves, thyme sprigs, and bacon slices should be discarded. Return the soup to a simmer with the shredded ham.
- Add a few grinds of pepper and taste, adding 1/4 to 1/2 teaspoon salt if needed.
- Pour the soup into dishes and sprinkle with fresh croutons, if desired.
Tips Recipe
- To balance the richness of the soup, consider adding a splash of acidity. You can squeeze a bit of fresh lemon juice into the soup just before serving or stir in a tablespoon of apple cider vinegar.
- If you enjoy a smoky flavor, you can substitute the regular bacon with smoked bacon or add a few drops of liquid smoke to the soup while it simmers. This will add a delicious smoky undertone to the dish.
- In addition to the thyme sprigs, consider garnishing the soup with chopped fresh parsley or chives. The vibrant green herbs will add a pop of color and freshness to each bowl.
- Consider adding additional herbs and spices to enhance the flavor profile of the soup. You can include a teaspoon of dried thyme or a pinch of dried rosemary along with the fresh thyme sprigs for added depth.
What To Serve With James Martin Pea And Ham Soup?
James Martin Pea and ham soup can be served wonderfully with a few classic and complementary options pair pea and ham soup with crusty bread, grilled cheese, salad, cornbread, smoked meats, roasted vegetables, or a cheese and charcuterie board.
How To Store James Martin Pea And Ham Soup?
- In the fridge: transfer the cooled James Martin pea and ham soup to an airtight container and store for up to 3–4 days.
- In the freezer: Place James Martin pea and ham soup in freezer-safe containers and store for up to 2-3 months.
How To Reheat James Martin Pea And Ham Soup?
- On the stove: Heat the James Martin pea and ham soup in a pot over medium-low heat, stirring occasionally, until warmed.
- In the oven: Transfer the James Martin pea and ham soup to an oven-safe dish and heat at 300°F for about 20–30 minutes.
- In the microwave: heat James Martin pea and ham soupfor a minute, then place the soup in a m icrowave-safe bowl.
FAQ’S
Can I Add Other Vegetables Like Bell Peppers Or Zucchini?
Yes, You Can Add Vegetables Like Bell Peppers Or zucchini to the Soup for added flavor and texture.
Can I Use Dried Thyme Instead Of Fresh Thyme Sprigs?
Yes, you can use dried thyme, using about 1 teaspoon for every tablespoon of fresh thyme.
Why Do We Sauté The Onion And Salt Before Adding Other Ingredients?
Sautéing the onion and salt enhances their flavors and creates a flavorful base for the soup.
What Type Of Pea Is Best For Pea And Ham Soup?
The best type of pea for pea and ham soup is green split peas because they are specifically bred for cooking and have a mild, slightly sweet flavor.
More James Martin Recipe
James Martin Pea And Ham Soup Nutrition Fact
Per serving (8 servings)
- Calories:431
- Fat:15 g
- Saturated fat:6 g
- Carbohydrates:42 g
- Sugar:6 g
- Fiber:15 g
- Protein:34 g
- Sodium:1,686 mg
- Cholesterol:57 mg
James Martin Pea And Ham Soup
Description
James Martin pea and ham soup with its rich and velvety texture, combined with the smoky and savory notes from the ham, has become a favorite among those seeking a comforting and satisfying bowl of warmth.
Ingredients
Instructions
- In a large Dutch oven or soup pot, melt the butter over medium heat. Stirring constantly, sauté the onion and salt for 4 to 5 minutes.
- Add garlic and heat until fragrant, about 30 seconds. Do not burn.
- Add water, broth, ham steak, bacon, peas, thyme sprigs, and bay leaves.
- To avoid sticking, raise the heat to high and boil, stirring often. Cover and boil the peas for 45 minutes on low heat.
- Remove the ham steak and lay it on a platter. Cover with foil and set aside.
- Add the carrots and celery and boil, covered, for about 30 minutes until the veggies are soft and the peas are almost entirely broken down.
- Two forks should be used to shred the ham steak. Re-cover with foil.
- Bay leaves, thyme sprigs, and bacon slices should be discarded. Return the soup to a simmer with the shredded ham.
- Add a few grinds of pepper and taste, adding 1/4 to 1/2 teaspoon salt if needed.
- Pour the soup into dishes and sprinkle with fresh croutons, if desired.
Notes
- To balance the richness of the soup, consider adding a splash of acidity. You can squeeze a bit of fresh lemon juice into the soup just before serving or stir in a tablespoon of apple cider vinegar.
- If you enjoy a smoky flavor, you can substitute the regular bacon with smoked bacon or add a few drops of liquid smoke to the soup while it simmers. This will add a delicious smoky undertone to the dish.
- In addition to the thyme sprigs, consider garnishing the soup with chopped fresh parsley or chives. The vibrant green herbs will add a pop of color and freshness to each bowl.
- Consider adding additional herbs and spices to enhance the flavor profile of the soup. You can include a teaspoon of dried thyme or a pinch of dried rosemary along with the fresh thyme sprigs for added depth.
James Martin Pea And Ham Soup