Nigella Pea And Ham Soup

There’s something about a pot of pea and ham soup bubbling away on the stove that makes a house feel like a home. Maybe it’s the way the steam fogs up the kitchen windows, or how the scent of sweet peas and smoky ham hits you in waves every time you walk past. It’s proper, old-school comfort food — no frills, no fuss, just warmth in a bowl.

I remember my gran making a version of this in a battered old pot that looked like it had seen the Blitz. She’d chuck in a ham bone leftover from Sunday, add a handful of whatever veg was around, and stir the whole lot slowly with a wooden spoon she never washed (for flavour, she claimed). This recipe’s a bit more measured than hers — Nigella’s influence, I suppose — but it keeps all the soul of the original. It’s still the kind of thing that hugs you from the inside out.

Why You’ll Love It

• Tastes even better the next day — it’s one of those magic soups.
• Cheap as chips but feels like something from a cozy country pub.
• Easy to make and hard to mess up.
• Naturally thick and creamy — no cream needed.
• Smoky ham and sweet peas = perfect match.
• Freezer-friendly for those “I can’t be bothered” days.

Ingredients

• 200g yellow split peas (or green — both are fab)
• 1½ litres water
• 1 ham bone (from a cooked ham is best)
• 1 carrot, chopped
• 1 onion, chopped
• ½ leek, chopped
• 2 bay leaves
• Salt and freshly ground black pepper
• Fresh parsley, chopped (for serving)

How to Make It

Get the peas bubbling:

Rinse your split peas well — you want to get rid of any dusty bits. Then bring them to a boil in a big pot with the water. Skim off the foamy stuff that floats to the top. Weird, but normal.

Sort the ham:

If you’ve got a ham bone with meat on it, remove some of the ham now and chop it up. Set it aside — we’ll use it later for topping. Leave the bone in for flavour.

Build the base:

Chuck in your chopped carrot, onion, leek, bay leaves, and that glorious ham bone. Give it a stir, season lightly, and then cover and simmer for about 40 minutes. Low and slow.

Check your peas:

After 40 minutes, the peas should be soft and breaking down. If they’re still firm, simmer a little longer. Don’t rush them — this soup is all about patience.

Blend till smooth (or don’t):

Fish out the bay leaves and the ham bone (don’t bin that bone — give it a final scrape for any clingy bits of meat). Then blend the soup until it’s as smooth as you fancy. I like it half-blended — creamy but still with a bit of bite.

Season and warm through:

Pour it back into the pot, reheat gently, and taste. Add more salt or pepper if needed. Go easy with salt — the ham is already doing some of the work.

Serve it up:

Ladle into bowls, top with that reserved chopped ham, and a little parsley for colour. Best served with crusty bread, a blanket, and zero obligations for the rest of the evening.

Common Mistakes and How to Dodge Them

My peas are still hard after cooking.
Salt can toughen them if added too early. Wait until they’ve softened a bit before seasoning.

The soup’s too watery.
Just simmer it longer with the lid off. It’ll thicken up naturally.

Too thick and gloopy?
Add a splash of water or stock until it loosens up. Easy fix.

Forgot to soak the peas?
No stress — yellow or green split peas don’t have to be soaked. Rinse them well and cook a bit longer.

Too salty?
Use low-salt stock if you’re worried, and don’t add salt until after you’ve tasted.

Storage and Reheating

Fridge:
Let it cool, then store in an airtight container. Keeps for up to 3 days. The flavour actually improves.

Freezer:
Freeze in portions — perfect for lunch. Defrost in the fridge overnight or gently on the stove.

Reheating:

• Stovetop: Warm slowly, stirring now and then.
• Microwave: Heat in short bursts, stirring between.
  Add water if it’s thickened too much.

Frequently Asked Questions

Can I use a ham hock instead of a bone?
Yes, absolutely — smoked ham hocks add even more flavour. Just simmer longer until the meat’s falling off.

What’s the best pea to use?
Yellow split peas make a smoother soup, green ones give a slightly earthier flavour. Totally personal.

Can I add potatoes or other veg?
You can — just chop small and add them in with the carrot and onion. It’s a flexible recipe.

Can I make it vegetarian?
Sure — ditch the ham, use veggie stock, and maybe add smoked paprika for that depth.

Nutrition Facts (Per Serving):

• Calories: 191
• Fat: 2.5g
• Carbs: 30g
• Protein: 12g
• Sugar: 5g
• Sodium: 779mg
• Fibre: 4.9g

Try More Mary Berry Recipes:

• Nigel Slater Parsnip And Apple Soup
• Nigella Chestnut And Lentil Soup
• Nigella Pea And Lettuce Soup