Pea and Ham Soup with Thyme

This pea and ham soup starts with fresh or frozen green peas and already-cooked ham. It is not a dried split-pea soup: the base method uses green peas, with carrots, celery and thyme. Brief partial blending thickens the broth while leaving some pieces intact.

Ingredients

• 500g frozen peas (or fresh)
• 200g cooked ham, diced
• 1 medium onion, chopped
• 2 carrots, diced
• 2 celery stalks, diced
• 2 cloves garlic, minced
• 1 litre vegetable stock
• 2 tbsp extra virgin olive oil
• 1 tsp dried thyme
• 1 bay leaf
• Sea salt & black pepper
• Fresh mint (optional)

How to make pea and ham soup

1. Heat the olive oil in a large pot over medium heat. Add the onion, carrots and celery and cook for 8–10 minutes, until softened.
2. Add the garlic and thyme and cook for 1 minute.
3. Add the peas, diced cooked ham, vegetable stock and bay leaf.
4. Bring to a boil, reduce the heat and simmer for 20–25 minutes, until the vegetables are tender and the soup is hot throughout. Follow any cooking instructions on the frozen pea package.
5. Remove the bay leaf before blending.
6. Use a hand blender briefly to partially blend the soup, following its directions for hot liquids. Stop while some whole peas and ham pieces remain.
7. Taste before adding salt and pepper. Stir in fresh mint at the end if using.

Use cooked ham, not raw pork

The specified 200g ham is already cooked. Raw pork or an uncooked ham joint is not an interchangeable ingredient in this method. Check the ham's label and handling directions before using it.

Optional pearl barley or split peas

The original variation adds 100g pearl barley or split peas. These need their own preparation and cooking according to the package instructions; neither is guaranteed to cook in the base soup's 20–25 minute simmer. Prepare them separately as required and combine once tender, rather than assuming that adding them at the beginning is sufficient. They absorb liquid and change the soup's consistency.

Texture and timing

Partial blending gives a thicker base without turning the entire soup into a purée. The simmering time does not include chopping, the initial 8–10 minutes softening the vegetables, cooking the garlic or bringing the pot to a boil.

Preparing portions for later

Divide leftovers into clean, shallow containers and refrigerate promptly. If freezing, use freezer-safe containers or soup trays, leave expansion space according to their instructions and label the portions. Transfer frozen tray portions to a freezer bag or container once solid.

Thaw in the fridge, then reheat in a pot, stirring until hot throughout. Choose portions for the meal rather than assuming a tray cavity or batch equals a fixed number of servings.

Serving ideas

Finish with mint and cracked black pepper or serve with bread or crackers. Extra cooked ham is an optional topping. Grated cheese or a drizzle of cream introduces dairy and is separate from the base recipe.

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