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Hearty and vibrant Ham and Pea Soup made with fresh frozen peas will warm up the coldest night! This comforting soup is a great way to use up leftover ham.


serves 4-6

Total time

0 minutes


  • the broth
  • 1 or 2 smoked ham hocks (mine came in a pack of 2, so I used both)
  • ½ yellow onion (rough chopped)
  • 1 carrot, peeled and rough chopped
  • a couple of the tender inner stalks of celery, leaves included (rough chopped)
  • 2 bay leaves
  • a bunch of fresh thyme or sage (I used sage)
  • the soup
  • 4 tbsp olive oil
  • 1 onion (diced)
  • 3 cloves garlic (crushed)
  • 1 oz 16 bag frozen peas (you can use less peas for a slightly thinner soup if you like)
  • salt and pepper to taste


  1. First make the broth. In a large stock pot put the ham hocks and cover with 8 cups of water. Add the onion, carrot, and celery to the pot, along with the bay leaves and the whole bunch of sage or thyme. Bring the pot to a boil and then turn down the heat and simmer, partially covered, for 2 1/2 hours. You can also do this in a slow cooker set on low, for 6-8 hours.
  2. Remove the ham hocks to a plate and then fish out the bay leaves and whole herbs. Use an immersion blender to puree the broth. At this point I also ran it through a strainer just to get out any lumps, but this isn't necessary. (I ended up with a quart of broth.) Set the broth aside.
  3. In a clean soup pot heat the oil and saute the onion and garlic for several minutes until softened.
  4. Add the stock and the peas and heat up to a simmer. Using the immersion blender again, puree the soup. Bring back to a simmer and taste it. Add salt and pepper as needed. Remove the meat from the ham hocks and add to the soup.
  5. Serve hot!

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