Pea & Ham Soup Recipe

On a rainy Autumn day, you just can’t beat a hot bowl of soup.

I have made Pea & Ham soup for years and years now, but never featured it here on the blog.

The recipe is my friends Grandmas, and once you cook a batch well it is like the gift that keeps giving. There is always lots of leftovers, it makes around 10 bowls, easy.

This soup is so hearty and filling, stick to your ribs material, i don’t even feel the need to dip bread into it.

But you know, your call.

Pea & Ham Soup Recipe


  • 2 stalks of celery
  • 2 carrots
  • 1 large onion
  • 2 bags of yellow split peas
  • 1kg unsmoked gammon joint
  • 2 organic chicken stock cubes
  • 1 tablespoon of thyme
  • One tablespoon of cracked black pepper


  • Dice the carrots, celery and onion into small chunks. (The smaller the better).
  • To a heavy bottomed soup pan, add olive oil and the carrots, celery, onion and thyme.

  • Cook on a low heat for 15 minutes, stirring now and again.
  • To a separate pan, add the gammon joint, cover with water.
  • Boil on a medium heat for around 45 minutes to 55 minutes.
  • To the soup pan, add 10 cups of boiling water, and the yellow split peas, and stock.
  • Stir well and simmer on a low heat for 30-45 minutes, with the lid on. Check regularly and stir.
  • When the gammon joint has been cooking for 45 minutes, remove from the pan and transfer to a chopping board.
  • Using a fork and carving knife, slice the gammon into chunks. Around 2cm by 2cm is perfect.

  • The yellow split peas should be making the soup really thick by this point, add more water and keep stirring.
  • Repeat this process. You will have to keep your eye on the soup, as it starts to catch, so adding water and stirring at this point is important.
  • Add the diced gammon joint to the soup, and black pepper.
  • Simmer on a low heat for 30 minutes, and serve.

As i said earlier, this recipe makes a huge batch so i usually pop the leftovers into some tuppaware, and freeze.

The gammon joint is naturally salty, and even though a lot of the salt is removed when boiled there is still a salty flavour, so there is no need to add any extra salt, hence just the black pepper at the end.

What do you think? Will you try it?

Veggies can just ditch the gammon, it’s beautiful with, or without it.

There is a video below, showing a quick rundown of the process.



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