If you’re craving a cozy, comforting bowl of soup that’s hearty, flavour-packed, and so simple to make, this Pea and Ham Soup is exactly what you need. Made with tender gammon, sweet green peas, and a touch of fresh mint, it’s the kind of homemade meal that warms you up from the inside out.

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There’s something deeply satisfying about a big bowl of this vibrant green soup. It’s rustic, wholesome, and full of flavour — perfect for a family dinner, a quick lunch, or even meal prepping for busy weeks ahead. Whether you make it on the hob or in your slow cooker, you’ll end up with a thick, delicious soup that tastes like it simmered all day (even if it didn’t!).

Why You’ll Love This Pea and Ham Soup

⭐ Rich and flavourful – Real gammon and peas create the perfect balance of savoury and sweet.
⭐ Easy to make – Choose between stovetop or slow cooker — both deliver amazing results.
⭐ Freezer-friendly – Make a big batch and freeze portions for later.
⭐ Nutritious comfort food – Packed with protein, fibre, and vitamins for a feel-good meal.

The Story Behind This Green Bowl of Goodness

In our house, this recipe is lovingly known as “Green Superhero Soup” — a name that instantly convinced my kids to eat it when they were little. The bright green colour, the fresh smell of mint, and the tender flakes of ham make it one of those recipes that everyone looks forward to.

Unlike the old-fashioned split pea version, this one uses frozen peas or petit pois, which give the soup a fresher taste and a brighter green hue. It’s lighter, faster to make, and somehow feels more vibrant — perfect for when you want a hearty yet refreshing bowl.

And the best part? The rich stock made from cooking the gammon gives this soup incredible depth and a naturally savoury flavour that no store-bought stock can replicate. Once you try it, you’ll never go back to tinned soup again!

Pea and Ham Soup Ingredients

Here’s what you’ll need to make this classic dish:

• Gammon Joint (about 500g / 1.1lb) – Smoked for a rich, deep flavour (unsmoked works too if you prefer).
• Frozen Peas (1kg / 2.2lb) – Petit pois or standard green peas both work perfectly.
• Onions (2) – For that essential base flavour.
• Garlic (2 cloves) – Adds a subtle aromatic note.
• Fresh Mint (15g / 3 tsp) – Use only the leaves for a bright, fresh finish.
• Sea Salt & Freshly Ground Black Pepper – Essential for seasoning.
• Olive Oil (optional) – For softening the onion and garlic.

That’s it — simple ingredients that transform into something truly special.

Quick Note on the Gammon

You can cook a whole gammon joint for authentic, meaty flavour and homemade stock, or save time by using precooked ham and ready-made stock. If you’re concerned about saltiness, soak the gammon in cold water for 1–2 hours before cooking and discard the water. Most modern joints (especially in the UK) don’t need soaking, but the option’s there.

How to Make Pea and Ham Soup

You can make this comforting Pea and Ham Soup either on the hob or in the slow cooker. Both methods are simple, and the result is the same: a thick, delicious soup bursting with flavour.

Below, you’ll find detailed step-by-step instructions for both.

Method 1: On the Hob

1. Cook the Gammon
   Place the gammon joint in a large saucepan with one onion (cut in half) and about 1 litre (4 ½ cups) of water.
   Cover and simmer gently for around 1 hour, or until the meat is tender and easy to shred.
2. Prepare the Base
   Remove the gammon and discard the onion, keeping the cooking liquid (it becomes your homemade ham stock).
   In the same saucepan, heat a little olive oil and gently soften the chopped onion and garlic until translucent and fragrant.
3. Add the Peas and Stock
   Pour in 750ml (3¼ cups) of the ham cooking liquid. Add the frozen peas, fresh mint, and plenty of salt and pepper. Bring to the boil and cook for about 10 minutes, until the peas are soft.
4. Blend Until Smooth
   Blend the mixture until smooth using a hand blender or regular blender. Add a little extra stock if the texture is too thick.
5. Add the Ham
   Shred the cooked gammon and stir it into the blended soup, saving a few pieces to garnish.

Serve hot with crusty bread — perfection!

Method 2: In the Slow Cooker

1. Cook the Gammon
   Place the gammon joint and one halved onion in the slow cooker. Add 1 litre of water, cover, and cook on HIGH for 4 hours or LOW for 6 hours, until the meat is falling apart.
2. Prepare the Vegetables
   Remove the gammon and discard the onion, keeping the cooking liquid.
   If your slow cooker has a sauté function, use it to soften the chopped onion and garlic with a little oil. (If not, do this step in a frying pan on the hob.)
3. Cook the Peas
   Add 750ml (3¼ cups) of the ham stock to the slow cooker along with the peas, mint, salt, and pepper.
   Cook on HIGH for 30 minutes until everything is soft and fragrant.
4. Blend and Combine
   Blend the pea mixture until smooth, adjusting thickness with more stock if needed.
   Shred the cooked gammon and stir it into the soup, saving a handful to sprinkle on top before serving.

Leftovers and Storage Tips

• In the fridge: Store for up to 3 days in an airtight container. Reheat thoroughly on the hob or in the microwave.
• In the freezer: This Pea and Ham Soup freezes beautifully for up to 3 months. Defrost overnight in the fridge and reheat until piping hot.
• Batch cooking tip: Portion the soup into reusable containers or freezer bags for quick grab-and-go lunches.

Recipe Tips

💡 No time for a whole joint? Use precooked ham and shop-bought ham stock — it’s still delicious.
💡 Want extra creaminess? Stir in a splash of single cream or a knob of butter before serving.
💡 For extra veggies: Add a chopped carrot or celery stick when cooking the gammon for a more robust flavour .

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