If you’re looking for a cozy and satisfying soup to curl up with this winter, look no further than pea and ham soup. This recipe is easy to follow and results in a delicious and hearty soup that will keep you warm all season long.
Plus, it’s packed with nutrients, making it the perfect meal to help you stay healthy. The soup can be served either hot or cold, and it is often garnished with diced ham or croutons.
History of pea and ham soup
Pea and ham soup is a traditional dish that dates back centuries. It was originally made with split peas, which are a type of dried pea that has been split in half. This variety of pea was popular because it was inexpensive and easy to store.
Ham was often added to the soup for flavor, as well as to make it more filling. Today, pea and ham soup is still a popular dish, although it is often made with regular peas instead of split peas.
Which types of peas for your pea and ham soup?
There are two types of peas commonly used insplit pea and ham soup: yellow peas and green peas.
- yellow peas are the traditional choice and have a mild, slightly sweet flavor.
- Green peas, on the other hand, have a more grassy flavor and tend to hold their shape better when cooked.
Ultimately, it is up to the cook to decide which type of pea to use in their soup. Some cooks prefer to use a mix of yellow and green peas, while others stick to one type or the other. No matter what kind of pea you use, your soup is sure to be delicious.
There are many different variations of pea and ham soup. Some recipes add potatoes or carrots, while others include cream or milk to make it creamier. Some chefs also add bacon or sausage to the soup for extra flavor. If you want a spicier soup, add in some red pepper flakes or cayenne pepper.
Old fashioned split pea soup
- 1 onion chopped
- 2 carrots chopped
- 2 stalks of celery chopped
- 500 g of split peas
- 2 litres of chicken or vegetable stock
- 2 cloves of garlic chopped
- 1 bay leave
- 1 meaty ham bone
- salt and pepper to taste
- 1 pinch of sugar
- In a large pot, sauté the onions, garlic, carrots, and celery in a bit of oil until softened.
- In the meantime, wash and rinse the split peas in a sieve. Then add the ham bone, peas, bay leave and stock to the pot, and bring to a boil.
- Reduce heat to low and simmer for 1-2 hours, or until the peas are soft.
- Remove the ham bone from the soup and chop the meat into small pieces.
- Add the ham back to the soup, add a pinch of sugar and season with salt and pepper to taste. Serve hot!
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