Pea and Ham Soup

Saffron Hodgson

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Looking across a white bowl with Pea and Ham Soup on a blue striped tablecloth with grass in the background.

There is something hearty and filling about a good pea and ham soup. It’s a perfect dish to make while camping, especially after a long day in the outdoors. Pea and ham soup is packed with veggies and meat and is creamy, smoky, and salty. 

This is a great option to use up leftover ham, whether it is roasted or smoked. If using a leftover bone, get some extra smoke by placing it back in the smoker for a second hit. At some butcher shops, you can buy soup ham hock, which also works great.

To make the soup a complete meal bake some fresh bread or rolls to serve alongside. Or it can be served as an appetizer soup course to a larger meal. It also makes a nice light lunch option. 

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A serving of pea and ham soup in a white camping bowl with a blue rim.
Pea and Ham Soup can be served as a first course or main dish, and is especially tasty while camping.
Looking down on a white bowl of Pea and Ham Soup on a multi-colored blue and green striped tablecloth.
You can leave the Pea and Ham Soup chunky or puree it to a smoother consistency.
Looking across a white bowl with Pea and Ham Soup on a blue striped tablecloth with grass in the background.
With just a few simple ingredients, you can give Pea and Ham Soup even more flavor by adding a smoked ham bone while cooking.

Pea and Ham Soup Recipe

Saffron Hodgson
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Looking across a white bowl with Pea and Ham Soup on a blue striped tablecloth with grass in the background.
There is something hearty and filling about a good Pea and Ham Soup. It's perfect while camping after a long day in the outdoors. This is a great option to use leftover ham.
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Preparation 15 minutes
Cook 2 hours 30 minutes
Ready in 2 hours 45 minutes
Servings 4 Servings
CourseAppetizer
InfluenceEuropean
DifficultySeasoned
MethodSimmer
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Looking across a white bowl with Pea and Ham Soup on a blue striped tablecloth with grass in the background.
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Ingredients

  • 1 1/3 cups split green peas
  • 1 tablespoon olive oil
  • 1 yellow onion chopped
  • 3 ribs celery chopped
  • 3 cloves garlic minced
  • 1 pound smoked ham diced
  • 6 cups water
  • salt and pepper to taste

Equipment

  • pot
  • stirring spoon

Directions

  • Wash and rinse the split green peas, drain, and set aside.
  • Heat the olive oil in a soup pot. Add the onions, celery, and garlic. Stir and cook until the vegetables start to soften.
  • Add the split peas, smoked ham, and water. Bring to a simmer.
  • When the green split peas have softened, you can eat them as is, mashed with a potato masher, or use an immersion blender to make smooth.

Nutritional Information

Calories: 386kcalCarbohydrates: 44gProtein: 36gFat: 8gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 54mgSodium: 1430mgPotassium: 1075mgFiber: 18gSugar: 7gVitamin A: 233IUVitamin C: 5mgCalcium: 81mgIron: 5mg

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Portrait Photo of Saffron Hodgson cooking on a Camp Stove with a campfire in the background

About Saffron Hodgson

Outdoor cooking has been Saffron’s passion since she was young, often choosing to go camping and cook hearty meals over fire rather than stay inside, watch TV, and eat take-out. Today she is the driving force of Bush Cooking bringing the skills of cooking outdoors to thousands of people.

Learn more about Saffron Hodgson
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