Pea Soup Recipe With Ham And Potatoes: Hearty Bowl of Rustic Comfort

There’s something deeply comforting about a bowl of pea soup thick with smoky ham and tender potatoes. This recipe delivers a rustic, hearty meal that warms you from the inside out.

I’ve refined this method to balance the sweetness of peas with the savory depth of ham, while potatoes add a satisfying thickness. It’s a foolproof way to turn simple ingredients into a meal that feels like home.

The key is simmering the split peas until they break down naturally, creating a creamy base without blending. The ham hock infuses the broth with rich flavor, and diced potatoes soak it all up beautifully.

By the time it’s ready, you’ll have a hearty soup with layers of texture and taste. Perfect for chilly evenings or whenever you need a dose of comfort.

Ingredients for Pea Soup Recipe with Ham and Potatoes

Simple, hearty ingredients for a bowl that feels like home cooking.

The ham hock is non-negotiable here—smoked is key for that deep, savory base. Most grocery stores carry them in the pork section, but Costco has great bulk options if you’re making a double batch. Look for ones with good marbling (they’ll melt into the soup better). The split peas should be bright green and dry—Goya or Bob’s Red Mill are solid, reliable brands.

No ham hock? Smoked bacon or leftover ham works in a pinch (use about 8 oz). Vegetarian? Swap in smoked paprika and liquid smoke (but it won’t be the same). The potatoes can be Yukon Gold if you prefer a waxier texture. Frozen peas at half the amount for a quick version, but you’ll lose that creamy breakdown. Fresh herbs like parsley work great for garnish.

This soup tastes even better the next day—3-4 days in the fridge, or freeze for 3 months. Store in airtight containers (the ham hock bones take up space, so pack carefully). Reheat gently to avoid breaking down the potatoes too much.

Step-by-Step Instructions for Pea Soup with Ham and Potatoes

This rustic soup comes together with simple steps and a hands-off simmer.

Step 1: Sauté the Aromatic Base

Heat the 1 tbsp olive oil in a large pot over medium heat. Add the finely diced 1 whole yellow onion, 2 whole carrots, and 2 whole celery stalks.

Cook for 5-7 minutes until the vegetables soften and the onion turns translucent. Stir occasionally to prevent browning. Add the minced 3 cloves garlic cloves and cook for 1 minute until fragrant.

Step 2: Build Flavor with Ham and Herbs

Nestle the 1 lb smoked ham hock into the pot. Sprinkle in the 1 tsp dried thyme, 1 tsp salt, and 0.5 tsp black pepper. Stir to coat the vegetables and ham with the spices.

Add the 2 pieces bay leaves and the 1.5 cups dried green split peas. Pour in the 6 cups low-sodium chicken broth and stir to combine. Bring the mixture to a boil, then reduce heat to maintain a gentle simmer.

Step 3: Simmer Until Peas Soften

Cover the pot and let it simmer for 45 minutes. After this time, the peas should be soft but still hold their shape. Stir occasionally to prevent sticking at the bottom.

Add the peeled and cubed 2 whole russet potatoes to the pot. Continue simmering uncovered for another 30-45 minutes until the potatoes are fork-tender and the peas are fully broken down.

Step 4: Shred Ham and Finish the Soup

Remove the ham hock from the pot and let it cool slightly. Once cool enough to handle, shred the meat, discarding any bones or excess fat. Return the shredded meat to the pot.

Taste the soup and adjust seasoning with additional salt and black pepper if needed. The soup should be thick and hearty, with the potatoes and peas creating a creamy texture. Serve hot, garnished with extra black pepper if desired.

Dietary Considerations for This Dish

Gluten-Free Friendly

This soup is naturally gluten-free, making it safe for anyone with celiac disease or sensitivity. Just ensure your ham hock and chicken broth are labeled gluten-free—most brands like Swanson or Progresso clearly state this on the packaging. 💪

Low-Fat Option

For a lighter version, trim excess fat from the ham hock before cooking and use skinless chicken broth. You’ll still get rich flavor from the smoked meat without the added fat. The potatoes and peas provide plenty of heartiness.

Vegetarian Adaptation

Swap the ham hock for 1 cup smoked paprika-marinated tofu and use vegetable broth instead of chicken. Add ½ tsp liquid smoke for that smoky depth. The texture won’t be identical, but the flavor will still be satisfying.

Dairy-Free

This recipe is inherently dairy-free, so no modifications are needed. If you garnish with cheese, simply skip it or use a plant-based alternative like nutritional yeast for a cheesy flavor without dairy.

High-Protein Boost

For extra protein, add 1 cup cooked white beans or diced turkey sausage along with the potatoes. This keeps the soup hearty while boosting the nutritional profile without altering the flavor balance.

Sodium Control

To reduce sodium, use low-sodium broth and opt for a lightly smoked ham hock. I also recommend tasting before adding extra salt, as the ham often provides enough seasoning on its own. ✨

Frequently Asked Questions