James Martin Pea And Ham Soup

This soup? It’s the one that makes everything feel okay again.
It reminds me of damp school shoes drying by the fire, and my mum clattering about the kitchen muttering that “soup doesn’t make itself.” She’d always make this just as the clocks went back — never needed a recipe, just a heavy pot and patience.

James Martin’s version is a proper tribute: hearty, simple, no nonsense. And most importantly? It’s deeply satisfying.
The smoky ham melts into the split peas, the broth goes gloriously thick without cream, and each spoonful feels like being wrapped in a wool blanket. It’s a keeper, this one.

Ingredients List

• 2 tablespoons unsalted butter — For softening the base veg. Go on, use salted if that’s all you’ve got.
• 1 large yellow onion, finely chopped — Sweetens everything as it cooks.
• ½ teaspoon salt
• 2 garlic cloves, minced — Don’t let it brown. Bitter garlic ruins everything. Trust me.
• 4 cups low-sodium chicken broth — Or veggie stock, if that’s what’s in the cupboard.
• 3 cups water
• 1 pound ham steak, skin removed, cut into big chunks — Leftover roast ham works a treat too.
• 3 slices thick-cut bacon (about 4 oz) — Smoked bacon brings that proper campfire edge.
• 1 pound green split peas (about 2 cups), rinsed — No soaking needed.
• 3 sprigs fresh thyme — I grow mine in a pot outside the kitchen. Half-dead but still hanging on.
• 2 bay leaves
• 2 medium carrots, chopped into hearty chunks
• 1 celery rib, diced — You can skip it, but it adds a nice little herbal backbone.
• Black pepper, freshly ground
• Fresh croutons (optional) — Or just tear up yesterday’s bread and crisp it in a pan with olive oil.

How to Make It

1. Get your biggest soup pot on the stove. Melt the butter, then tip in the onion and salt. Stir gently till the onion goes soft and glossy — about 5 minutes.
2. Add the garlic and stir for 30 seconds, until your kitchen smells like someone who knows what they’re doing.
3. Now chuck in the broth, water, ham, bacon, split peas, thyme, and bay leaves. Give it all a good stir.
4. Bring it to a boil, scraping the bottom of the pot so the peas don’t glue themselves down there (been there). Lower to a simmer, lid on, and let it go for 45 minutes.
5. Fish out the ham and put it on a plate. Cover it with foil so it doesn’t sulk.
6. Add the chopped carrots and celery to the pot. Lid back on. Simmer another 30 minutes. You’re aiming for the peas to break down and the soup to get nice and thick — it should almost slouch off the spoon.
7. Shred the ham with two forks (or your fingers if no one’s looking). Snack on a bit. That’s the cook’s privilege.
8. Take out the thyme, bay leaves, and bacon. Stir the ham back into the soup.
9. Grind in black pepper. Taste it. Add salt only if it needs it — the ham and bacon already bring a lot.
10. Serve it up hot, maybe with croutons or just a warm buttered roll. Sit down, breathe deep, and enjoy what you’ve made.

Common Mistakes

Why’s my soup watery?
It just needs more time. Keep simmering uncovered until it thickens naturally. Patience wins.

Why did the bottom burn?
You probably didn’t stir enough early on. I’ve scraped too many burnt peas off the bottom of a pot to judge.

Can I blitz it smooth?
Absolutely — use a stick blender if you like it creamy. I often do half and half.

Too salty?
Start low. The ham and bacon release loads as they cook. You can always add more but you can’t take it out. Learned that the hard way.

Storage & Reheating

Fridge: Let it cool, then keep it in an airtight container for 3–4 days. It gets better overnight.

Freezer: It freezes beautifully. Just portion it and you’ve got instant comfort on hand for months.

To reheat:

• Hob: Add a splash of water, stir often, low and slow.
• Microwave: Loosen it with water, cover, and stir halfway through.
• Oven: Bit faffy, but doable — 150°C (300°F) for 25 mins in a covered dish.

What to Serve With It

• Crusty sourdough — Toasted, buttered, maybe even rubbed with garlic if you’re fancy.
• A sharp salad — Something green and tangy to cut the richness.
• A mug of cider or ale — Optional, but strongly encouraged.

FREQUENTLY ASKED QUESTIONS

Can I make it in a slow cooker?
Yes! Chuck everything in and cook on low for 7–8 hours. Add the shredded ham near the end.

What if I only have yellow split peas?
Totally fine. They cook and taste almost the same, just a bit milder.

Can I make it vegetarian?
You can — ditch the meat, double the garlic, use smoked paprika or a dash of liquid smoke for depth.

Can I prep it ahead of time?
Oh yes. This soup is a next-day stunner. Just reheat and serve.

More James Martin Recipe

• James Martin Bread Sauce
• James Martin Chicken And Ham Pie
• Plum Tarte Tatin James Martin

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