Spring pea and ham soup is the kind of meal that wakes up your taste buds without weighing you down. It’s light and fresh from sweet peas, but still cozy thanks to savory ham and a silky broth. You can make it on a weeknight, serve it to guests, or pack it for lunch.
It also happens to be flexible—use fresh peas if you’ve got them, or a bag from the freezer if that’s what you have. Either way, the color is vibrant, the texture is satisfying, and the flavor is unexpectedly elegant.
What Makes This Special
This soup balances bright spring freshness with familiar, comforting flavors. The peas add sweetness and a pop of color, while the ham brings depth and a little smoky edge.
It’s a quick-cooking recipe, so you don’t lose that fresh pea taste. Plus, the base is simple—onion, garlic, and a little lemon—so every ingredient stands out. You can blend it smooth, leave it chunky, or aim for something in between.
- Fast: From chopping to ladling, you’re looking at about 30 minutes.
- Flexible: Works with fresh or frozen peas, bone-in ham, diced ham, or even a ham hock for extra richness.
- Balanced: A touch of lemon cuts through the richness and makes the flavors pop.
- Make-ahead friendly: The flavors settle and deepen after a day in the fridge.
Ingredients
- 2 tablespoons olive oil or unsalted butter
- 1 medium yellow onion, diced
- 2 cloves garlic, minced
- 1 medium carrot, diced (optional, for sweetness)
- 1 rib celery, diced (optional, for aroma)
- 4 cups low-sodium chicken or vegetable broth
- 3 cups peas (fresh shelled or frozen; do not thaw frozen peas)
- 1 to 1½ cups cooked ham, diced or shredded (or use a ham hock for simmering)
- 1 small potato, peeled and diced (optional, for body)
- 1 bay leaf
- ½ teaspoon dried thyme or 1 teaspoon fresh thyme leaves
- ¼–½ teaspoon black pepper, to taste
- Kosher salt, to taste
- 1–2 tablespoons lemon juice, plus more to taste
- 2 tablespoons fresh herbs like parsley, chives, or mint, chopped
- Optional garnish: a swirl of cream or yogurt, extra ham bits, croutons, or grated Parmesan
How to Make It
- Sauté the aromatics: Heat the olive oil in a soup pot over medium heat.
Add onion (and carrot and celery if using). Cook 5–7 minutes until translucent and lightly golden. Stir in the garlic and cook 30 seconds until fragrant.
- Build the base: Add the broth, bay leaf, thyme, potato (if using), and ham.
If using a ham hock, add it now. Bring to a gentle simmer.
- Simmer: Cook for 10–15 minutes, until the potato is tender and the broth tastes savory. If you used a ham hock, remove it, shred the meat, and discard the bone; return the meat to the pot.
- Add peas: Stir in the peas.
Simmer 3–5 minutes until bright green and just tender. Don’t overcook or the color will dull.
- Season and brighten: Remove the bay leaf. Stir in lemon juice, black pepper, and salt to taste.
Start with 1 tablespoon lemon juice and add more to reach a fresh, balanced flavor.
- Choose your texture: For a smooth soup, blend with an immersion blender until silky. For a half-smooth style, blend half the pot, then return it. For chunky, leave it as is.
- Finish and serve: Stir in fresh herbs.
Ladle into bowls and garnish with a drizzle of cream or yogurt, extra ham, or croutons if you like. Serve warm with crusty bread.
How to Store
- Refrigerate: Cool completely, then store in an airtight container for up to 4 days. The flavor improves by day two.
- Freeze: Freeze up to 3 months.
For best color and texture, freeze before adding dairy garnishes. Thaw overnight in the fridge.
- Reheat: Warm gently over medium-low heat, adding a splash of broth or water if it’s too thick. Adjust salt and lemon after reheating.
Health Benefits
- Protein and fiber: Peas and ham together make a satisfying, balanced bowl.
Fiber from peas supports digestion and satiety.
- Vitamins and minerals: Peas bring vitamin C, vitamin K, and folate. The broth helps with hydration and electrolytes.
- Lower in fat (if you choose): Use olive oil and skip heavy cream for a lighter version without losing flavor.
- Smart carbs: If you add potato, it provides gentle thickness and energy without overpowering the soup.
Common Mistakes to Avoid
- Overcooking the peas: This dulls both color and flavor. Add peas near the end and cook just until tender.
- Skipping acid: A splash of lemon brings everything into focus.
Without it, the soup can taste flat.
- Under-salting the broth: Taste after adding ham, then adjust. Ham can be salty, but the broth still needs seasoning.
- Blending too hot: If transferring to a blender, let it cool a bit and vent the lid to avoid pressure buildup.
- Using only water: Broth adds depth. If you must use water, add extra aromatics and herbs to compensate.
Recipe Variations
- Minted Spring Pea: Add 2 tablespoons chopped fresh mint at the end.
Skip thyme for a brighter, garden-fresh flavor.
- Creamy Style: Stir in 1/3 cup cream or half-and-half after blending for a velvety finish.
- Smoky Bacon Boost: Render 3–4 slices of chopped bacon at the start, then sauté the onions in the drippings. Use less salt later.
- Vegetarian Option: Swap ham for sautéed mushrooms and use vegetable broth. A pinch of smoked paprika adds savory depth.
- Lemon-Parmesan: Grate ¼ cup Parmesan into the hot soup and finish with extra lemon.
It adds umami and tang.
- Grainy and Hearty: Stir in ½ cup cooked barley or farro at the end for extra chew and fiber.
FAQ
Can I use frozen peas?
Yes. Frozen peas are picked and frozen at peak freshness, so they’re perfect here. Add them straight from the freezer and simmer just a few minutes.
What’s the best ham to use?
Diced leftover baked ham is great.
For a smokier taste, simmer a ham hock, then shred the meat. You can also use thick-sliced deli ham in a pinch.
How do I keep the soup bright green?
Don’t overcook the peas, and add lemon at the end. If blending, do it briefly and serve soon after.
Reheat gently to preserve color.
Can I make it dairy-free?
Absolutely. Use olive oil instead of butter and skip creamy garnishes. The soup is naturally silky once blended.
Is it gluten-free?
Yes, as long as your broth and ham are gluten-free.
Check labels, especially on packaged broth and deli ham.
What if I don’t have lemon?
Use a splash of white wine vinegar or apple cider vinegar. Start with 1 teaspoon and adjust to taste.
Can I make this in advance?
Yes. The flavors meld nicely overnight.
Store in the fridge and add fresh herbs and a bit more lemon after reheating.
How can I make it thicker?
Add the optional potato, or blend more of the soup. You can also stir in a spoonful of instant mashed potatoes for a quick fix.
Wrapping Up
Spring pea and ham soup is fresh, filling, and easy to tailor to your taste. Keep it bright with lemon, tender with a quick simmer, and cozy with plenty of ham.
Whether you serve it smooth or rustic, it’s a simple bowl that feels special. Make a pot for dinner tonight and enjoy the leftovers tomorrow—if there are any.