Pea and Ham Soup
Dutch Oven Pea & Ham Soup
Serves: 4–6 | Prep Time: 15 mins | Cook Time: 2–3 hours
This is the soup that brings me straight back to my childhood. My mum used to make a pot just like this — slow-simmered, rich with ham, and always served with buttered bread on the side. Every spoonful feels like home.
Whether you're cooking on a chilly night or meal prepping for the week ahead, this soup ticks all the boxes: hearty, nourishing, and freezer-friendly.
Ingredients
1 meaty ham hock (smoked for extra depth, if available)
1 tbsp olive oil or butter (for sautéing)
1 brown onion, finely chopped
2 garlic cloves, minced
2 celery stalks, chopped
2 carrots, chopped
1 bay leaf
1 tsp dried thyme or a few sprigs fresh thyme
1L (4 cups) chicken stock (store-bought or homemade)
500g frozen peas (about 4 cups)
Salt & pepper, to taste
Optional garnishes: squeeze of lemon, fresh parsley, or a drizzle of cream
Instructions
1. Build your flavor base
Heat olive oil or butter in a large Dutch oven over medium heat. Add chopped onion, garlic, celery, and carrots. Sauté for 5–7 minutes until the vegetables are soft and fragrant — this is the flavor foundation of your soup.
2. Add the stock
Pour in the chicken stock and stir to deglaze any browned bits from the bottom of the pot (that's flavor!). Bring to a gentle simmer.
3. Introduce the ham hock
Nestle the ham hock into the liquid, adding the bay leaf and thyme. Top up with water if needed — the hock should be mostly submerged. Cover with a lid.
4. Simmer low and slow
Reduce the heat to low and let the soup simmer for 2–3 hours. The ham will become meltingly tender and infuse the broth with a deep, smoky richness. You’ll know it’s ready when the meat pulls easily away from the bone.
5. Add the peas
Remove the lid and stir in the frozen peas. Simmer uncovered for 10–15 minutes, just until the peas are tender but still vibrant green.
6. Shred the ham
Carefully remove the ham hock. Shred the meat, discarding the bone, skin, and bay leaf. Return the shredded meat to the soup and stir well.
7. Taste and finish
Season with salt and pepper to taste — how much you'll need depends on the saltiness of the ham and stock. A squeeze of fresh lemon or a sprinkle of chopped parsley adds brightness before serving.
Serving Suggestions
Serve hot with thick slices of crusty bread or warm sourdough for dipping. For a creamier texture, you can blend a few ladles of the soup (before adding the ham back in) using an immersion blender.
Tips & Variations
Meal prep magic: This soup stores well in the fridge for up to 4 days and freezes for up to 3 months. Flavors deepen overnight — it's even better the next day.
Blended texture: For a smoother soup, purée part of the soup before adding the ham back.
Add greens: A handful of baby spinach stirred in at the end is a lovely optional touch.
No ham hock? Use diced smoked ham or leftover roast ham — just simmer for less time.