Spring pea and ham soup hits that sweet spot between fresh and cozy. It’s bright and green from sweet peas, with a savory backbone from tender ham and aromatic veggies. The texture is silky with pops of whole peas, and it tastes like the season—cheerful, clean, and satisfying.
Best of all, it comes together quickly on a weeknight, and it reheats beautifully for lunch. If you’re looking for a soup that feels light but still fills you up, this one will be on repeat.
Why This Recipe Works
This soup balances sweetness and savoriness in a way that feels effortless. The peas bring natural sweetness and color, while the ham adds depth and a subtle smokiness.
A base of onion, celery, and garlic builds flavor without weighing the soup down.
Using broth instead of water keeps it rich, and a short simmer preserves the peas’ bright color. A partial blend gives the soup body, while leaving some peas whole keeps the texture interesting. Finish with lemon and herbs, and everything comes alive.
Shopping List
- Olive oil or butter – 2 tablespoons
- Yellow onion – 1 medium, diced
- Celery – 2 ribs, diced
- Carrot – 1 medium, diced (optional for sweetness)
- Garlic – 3 cloves, minced
- Ham – 1 to 1.5 cups diced cooked ham, or a ham steak
- Chicken or vegetable broth – 4 cups (low-sodium preferred)
- Frozen peas – 4 cups (about 20 oz); fresh peas if in season
- Potato – 1 small, peeled and diced (for creaminess; optional)
- Bay leaf – 1
- Fresh herbs – dill, mint, or parsley (a small handful, chopped)
- Lemon – 1 (zest and juice)
- Salt and black pepper – to taste
- Cream, half-and-half, or Greek yogurt – 2 to 4 tablespoons (optional)
- Crusty bread – for serving (optional)
How to Make It
- Sauté the aromatics. Warm the olive oil or butter in a large pot over medium heat.
Add the onion, celery, and carrot. Cook until softened and translucent, about 6–8 minutes. Stir in the garlic and cook 30 seconds, just until fragrant.
- Add ham and bloom flavors. Stir in the diced ham and cook 2–3 minutes to warm it through and release flavor.
Season lightly with salt and pepper.
- Build the base. Pour in the broth, add the bay leaf, and drop in the diced potato if using. Bring to a gentle simmer and cook 8–10 minutes, until the potato is just tender.
- Add peas. Stir in 3 cups of the peas (reserve 1 cup). Simmer 3–4 minutes, just until bright green and tender.
Don’t overcook; you want the color to stay vibrant.
- Blend partly. Remove the bay leaf. Using an immersion blender, blend the soup until mostly smooth but not completely pureed. Alternatively, transfer half to a blender, puree, and return it to the pot.
- Finish with freshness. Stir in the remaining 1 cup of peas for texture.
Add lemon zest and a squeeze of lemon juice. Fold in herbs. Taste and season with more salt and pepper as needed.
- Make it creamy (optional). Swirl in cream or a spoonful of Greek yogurt for extra silkiness.
Warm gently; don’t boil.
- Serve. Ladle into bowls and top with extra herbs, a crack of black pepper, and a drizzle of olive oil if you like. Serve with warm bread.
How to Store
Let the soup cool to room temperature, then transfer to airtight containers. Refrigerate for up to 4 days. The flavors deepen by day two.
Reheat gently on the stove over low heat, adding a splash of water or broth if it thickens.
For longer storage, freeze for up to 3 months. Leave out any dairy before freezing and add it after reheating. Thaw overnight in the fridge, then reheat slowly to preserve texture and color.
Why This is Good for You
Peas are packed with fiber, plant protein, and micronutrients like vitamin C, vitamin K, and folate.
They help keep you full without feeling heavy. The soup is naturally lighter than cream-heavy versions but still satisfying.
Ham adds protein and minerals like iron and zinc. Using low-sodium broth keeps the salt in check, and fresh herbs plus lemon add brightness without extra calories.
If you opt for Greek yogurt instead of cream, you get a protein boost and tang without much fat.
Pitfalls to Watch Out For
- Overcooking the peas: This dulls the color and flavor. Add most of the peas near the end and simmer briefly.
- Too much salt: Ham and broth can be salty. Taste as you go and season lightly until the final step.
- Boiling after adding dairy: High heat can cause curdling.
Keep it at a gentle simmer or below.
- Skipping acid: Without lemon, the soup can taste flat. A squeeze of lemon at the end makes a big difference.
- One-note texture: Fully pureeing can make it monotone. Leave some peas whole for contrast.
Variations You Can Try
- Mint and pea classic: Swap dill or parsley for fresh mint for a brighter, garden flavor.
- Smoky twist: Use smoked ham hock or add a pinch of smoked paprika for depth.
- No-dairy version: Skip the cream and finish with a drizzle of good olive oil.
- Vegetarian: Omit ham, use vegetable broth, and add sautéed mushrooms or white beans for protein.
- Extra green: Blend in a handful of spinach or watercress at the end for a deeper green hue.
- Chunky style: Don’t blend at all; add small pasta like ditalini or diced zucchini for body.
- Coconut cream finish: For a subtle sweetness, stir in a splash of coconut milk and a squeeze of lime.
FAQ
Can I use fresh peas instead of frozen?
Yes.
Fresh peas are great when in season. Add them at the same point in the recipe and simmer just 2–3 minutes until tender and bright.
What’s the best way to make it thicker?
Blend a larger portion of the soup, or add the diced potato and puree until smooth. You can also simmer a bit longer uncovered to reduce slightly.
Can I make this ahead?
Absolutely.
The soup tastes even better the next day. Add the fresh herbs and lemon after reheating to keep the flavors lively.
What if I don’t have an immersion blender?
Carefully ladle half the soup into a blender, vent the lid, and blend until smooth. Return it to the pot.
Work in batches if needed.
Is there a substitute for ham?
Try cooked bacon or pancetta for a similar salty, savory note. For a meatless option, add sautéed mushrooms or a can of drained white beans.
How can I make it lower in sodium?
Use low-sodium broth, rinse the ham if it’s very salty, and season lightly. Lemon juice boosts flavor so you can use less salt.
Will it curdle if I add yogurt?
Stir in yogurt off the heat and don’t boil afterward.
Temper it by whisking some warm soup into the yogurt first, then add it back.
Can I use leftover holiday ham?
Yes, it’s perfect here. Dice it into small cubes and add it during the sauté step to warm and flavor the base.
Final Thoughts
Spring pea and ham soup is simple, fresh, and comforting all at once. It’s quick to make, flexible with what you have, and easy to tweak to your taste.
Keep the peas vibrant, finish with lemon and herbs, and you’ll have a bright bowl that feels like spring any time of year. Serve it with crusty bread, share it with friends, and enjoy the leftovers for lunch tomorrow.