This James Martin Pea and Ham Soup is a hearty, comforting dish that’s perfect for chilly days. Combining tender ham with the sweetness of peas and a rich broth, this soup is both nutritious and filling. It’s a classic British recipe that’s simple to make and full of flavor, making it a great choice for lunch or dinner.
What is James Martin Pea and Ham Soup?
Pea and ham soup is a traditional British soup made with split peas, ham, onions, and vegetables, simmered together until thick and creamy. James Martin’s version stays true to the classic recipe, with tender ham hock and fresh or dried peas creating a rich, flavorful dish. It’s a comforting, hearty soup that’s perfect for the colder months.
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Why You Should Try This Recipe
- Hearty and filling: Packed with protein from the ham and fiber from the peas, this soup is a complete meal in itself.
- Easy to make: With simple ingredients and minimal effort, this soup is both easy and delicious.
- Perfect for meal prep: Make a big batch and enjoy it throughout the week or freeze it for later.
- Classic flavor: A timeless recipe that brings together the rich, savory taste of ham with the sweetness of peas.
- Comforting: Ideal for a cozy lunch or dinner, especially on cold days.
Ingredients Needed to Make James Martin Pea and Ham Soup
- Smoked Turkey Leg (1 large, about 750g): I used this as an alternative to ham hock, and it adds a smoky, savory flavor to the soup.
- Split peas (300g, soaked overnight if using dried peas): Adds sweetness and thickness to the soup.
- Onion (1 large, chopped): Adds depth and flavor.
- Carrots (2 medium, chopped): Provides sweetness and color.
- Celery (2 sticks, chopped): Adds a mild, earthy flavor.
- Garlic (2 cloves, minced): Enhances the savory flavor.
- Bay leaf (1): Adds a subtle aromatic note.
- Vegetable or chicken stock (1.5 liters): The base of the soup, giving it body and richness.
- Salt and pepper: To taste.
- Fresh parsley (for garnish, optional): Adds a fresh, bright finish to the dish.
Instructions to Make James Martin Pea and Ham Soup
- Cook the ham hock: Place the ham hock in a large pot and cover it with cold water. Bring it to a boil, then reduce the heat and simmer for about 1.5 hours, or until the ham is tender and falling off the bone. Remove the ham hock from the pot, let it cool slightly, then shred the meat and set aside. Discard the bones and any excess fat.
- Prepare the vegetables: In the same pot, heat a little oil over medium heat. Add the chopped onions, carrots, celery, and garlic. Sauté for 5-7 minutes until softened and fragrant.
- Add the peas and stock: Stir in the split peas, bay leaf, and stock. Bring the mixture to a boil, then reduce the heat to a simmer. Cook for 1-1.5 hours, or until the peas are soft and the soup has thickened.
- Blend the soup: Use a hand blender to blend the soup until smooth and creamy, leaving some texture if you prefer a chunkier soup. Alternatively, transfer the soup in batches to a countertop blender and blend until smooth.
- Add the ham: Stir the shredded ham back into the soup. Season with salt and pepper to taste.
- Serve: Ladle the soup into bowls and garnish with freshly chopped parsley if desired. Serve hot with crusty bread or as a hearty meal on its own.
What to Serve with James Martin Pea and Ham Soup?
- Crusty bread: Perfect for dipping into the hearty soup.
- Garlic bread: Adds extra flavor and texture.
- Grilled cheese sandwich: A comforting and cheesy pairing.
- Green salad: A light salad balances the richness of the soup.
- Roasted vegetables: Serve alongside roasted root vegetables for a filling meal.
Pro Tips for Making the Best James Martin Pea and Ham Soup
- Soak the peas: If using dried split peas, soak them overnight for a creamier texture. If using fresh peas, you can skip this step.
- Slow-cook the ham: Cooking the ham hock low and slow ensures tender meat that falls off the bone.
- Blend to your preference: Blend the soup as much or as little as you like, depending on whether you prefer a smooth or chunkier texture.
- Add herbs: A sprig of thyme or rosemary can add an extra layer of flavor to the soup while it simmers.
- Make it ahead: The flavors of this soup improve the next day, so making it ahead of time is a great option.
Best Practices to Store James Martin Pea and Ham Soup
- Refrigerate leftovers: Store the soup in an airtight container in the fridge for up to 3 days.
- Freeze for longer storage: Let the soup cool completely before transferring it to freezer-safe containers. Freeze for up to 3 months. Thaw in the fridge overnight before reheating.
- Portion for convenience: Freeze the soup in individual portions for easy reheating.
Best Practices to Reheat James Martin Pea and Ham Soup
- Reheat on the stovetop: Place the soup in a saucepan and heat over medium heat, stirring occasionally, until warmed through.
- Microwave for quick reheating: Transfer the soup to a microwave-safe bowl and heat in 1-minute increments, stirring between each, until hot.
- Add liquid if necessary: If the soup thickens after refrigeration or freezing, add a splash of water or stock while reheating to adjust the consistency.
Nutrition Value (per serving):
- Calories: 250
- Fat: 7g
- Carbohydrates: 30g
- Protein: 20g
- Fiber: 8g
Final Words
James Martin’s Pea and Ham Soup is a rich, hearty dish that’s perfect for a comforting meal. With tender ham, sweet peas, and a creamy texture, this soup is sure to become a family favorite. Serve it with crusty bread for a satisfying meal that’s ideal for lunch or dinner, and enjoy the comforting flavors of this British classic!
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James Martin Pea And Ham Soup
- Prep Time: 15
- Cook Time: 120
- Total Time: 2 hours 15 minutes
- Yield: 4
- Category: Soup
- Method: Simmering
- Cuisine: British
Description
Pea and ham soup is a traditional British soup made with split peas, ham, onions, and vegetables, simmered together until thick and creamy. James Martin’s version stays true to the classic recipe, with tender ham hock and fresh or dried peas creating a rich, flavorful dish. It’s a comforting, hearty soup that’s perfect for the colder months.
Ingredients
-
- Smoked Turkey Leg (1 large, about 750g): I used this as an alternative to ham hock, and it adds a smoky, savory flavor to the soup.
-
- Split peas (300g, soaked overnight if using dried peas): Adds sweetness and thickness to the soup.
-
- Onion (1 large, chopped): Adds depth and flavor.
-
- Carrots (2 medium, chopped): Provides sweetness and color.
-
- Celery (2 sticks, chopped): Adds a mild, earthy flavor.
-
- Garlic (2 cloves, minced): Enhances the savory flavor.
-
- Bay leaf (1): Adds a subtle aromatic note.
-
- Vegetable or chicken stock (1.5 liters): The base of the soup, giving it body and richness.
-
- Salt and pepper: To taste.
-
- Fresh parsley (for garnish, optional): Adds a fresh, bright finish to the dish.
Instructions
- Cook the ham hock: Place the ham hock in a large pot and cover with cold water. Bring it to a boil, then reduce the heat and simmer for about 1.5 hours, or until the ham is tender and falling off the bone. Remove the ham hock from the pot, let it cool slightly, then shred the meat and set aside. Discard the bones and any excess fat.
- Prepare the vegetables: In the same pot, heat a little oil over medium heat. Add the chopped onions, carrots, celery, and garlic. Sauté for 5-7 minutes until softened and fragrant.
- Add the peas and stock: Stir in the split peas, bay leaf, and stock. Bring the mixture to a boil, then reduce the heat to a simmer. Cook for 1-1.5 hours, or until the peas are soft and the soup has thickened.
- Blend the soup: Use a hand blender to blend the soup until smooth and creamy, leaving some texture if you prefer a chunkier soup. Alternatively, transfer the soup in batches to a countertop blender and blend until smooth.
- Add the ham: Stir the shredded ham back into the soup. Season with salt and pepper to taste.
- Serve: Ladle the soup into bowls and garnish with freshly chopped parsley if desired. Serve hot with crusty bread or as a hearty meal on its own.
