What is the secret ingredient in pea and ham soup?

The secret lies in the quality of the smoked meat —whether ham hock or smoked turkey leg or thigh. This meat slowly infuses the broth with deep, rich umami. Another often-overlooked secret is using water instead of stock, which lets the natural flavors of the meat and peas shine through for a cleaner, more concentrated taste.

How to make traditional pea and ham soup?

Start with dried split peas, smoked turkey or ham, onions, carrots, celery, garlic, bay leaves, salt, and pepper. Add water, then cook slowly until the peas break down and the meat is tender enough to shred. Blend part of the soup for a creamy texture, return the meat, and season to taste. Serve with parsley and crusty bread for a classic finish.

Is ham and pea soup good for you?

Yes, it’s both hearty and nutritious. Split peas provide fiber and plant-based protein, while smoked turkey or ham adds a protein boost. It’s naturally gluten-free and dairy-free, and with mindful seasoning, it can be a healthy, filling meal. Just be cautious of sodium levels from smoked meat and adjust accordingly.

What is the origin of pea and ham soup?

Pea and ham soup has ancient origins, with dried peas being used in Greek and Roman cooking. In Britain, it evolved from “pease pottage,” a staple for centuries. Over time, it spread across Europe, adapting to local flavors and customs, and became a comforting, cross-cultural dish enjoyed globally.

Pea and Ham Soup – A Hearty & Inspiring Classic

Description

Pea and ham soup with smoked turkey: discover the secret, recipe, and origins of this rich, comforting bowl.

Ingredients

- 1 pound dried split peas
- 1.5 to 2 pounds smoked turkey leg or thigh (instead of ham hock or bone)
- 1/4 teaspoon salt (adjust to taste)
- 3/4 teaspoon black pepper
- 2 garlic cloves, minced
- 2 bay leaves
- 1 onion, finely chopped
- 1 carrot, peeled and finely chopped
- 2 celery stalks, finely chopped
- 8 cups water

Optional for serving:

- Chopped parsley
- Crusty bread

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Instructions

Add the split peas to the slow cooker and place the smoked turkey in the center.
Scatter the chopped vegetables, garlic, salt, pepper, and bay leaves around the meat.
Pour in the water to cover all ingredients.
Cook on low for 8 to 10 hours or on high for 6 hours. For stovetop cooking, simmer on low for about 2.5 hours, or use a pressure cooker on high for 1 to 1 hour and 20 minutes.
Remove the turkey, shred the meat, and discard any skin or bones.
Take out the bay leaves. Blend the soup partially with an immersion blender to thicken while retaining some texture.
Return the shredded turkey to the pot, stir well, and adjust seasoning as needed.
Serve hot, garnished with chopped parsley and accompanied by crusty bread if desired.

Prep Time: 10 minutes
Cook Time: 10 hours
Category: SOUPS
Method: Slow cooker or stovetop
Cuisine: Western