• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Home
  • FAQS
  • Privacy Policy

Rants From My Crazy Kitchen logo

  • About
  • Recipe Index
  • Contact Me/Work With Me!
menu icon
go to homepage
search icon
Homepage link
  • Home
  • FAQS
  • Privacy Policy
  • Follow Me!

    • Facebook
    • Pinterest
    • Twitter
  • ×
    Home » Recipes » Soups/Stews

    April 13, 2015

    Ham and Pea Soup

    Jump to Recipe Print Recipe

    Don't throw away a leftover meaty ham bone! Make Ham and Pea Soup, with delicious ham stock and frozen peas for vibrant color.  The stock can be made ahead of time and frozen for up to 9 month, and so can the soup.

    Ham and Pea Soup- Made with a delicious ham stock from a leftover meaty ham bone and frozen peas for vibrate color.

    With any luck at all, this will be the last winter kind of recipe I post for months. I made this Ham and Pea Soup a few days after Easter with the leftover ham bone from our dinner, when it was 40-something degrees out. Right now, as I write this, it is 75 degrees out, and I love it! I can't wait to start making grilled recipes, and cookout recipes, and maybe a few summertime drinks! But for now, soup is where I'm at.

    I was never able to make a pea soup that I really loved until I learned to use frozen peas instead of dried, that had to be simmered for forever and had such a bland taste that it wasn't really worth it. Frozen peas are more flavorful to begin with, since they are frozen soon after picking. Then, using a fresh made ham stock really gives this pea soup flavor. Yes, that part takes time, but it's totally worth it!

    Ham and Pea Soup- Fresh made ham stock and frozen peas are the key to this delicious soup. Great for using up a leftover ham bone!

    It's not hard at all, really. You don't even have to chop anything for the stock. Just put the meaty ham bone, peeled whole carrots, a peeled potato and unpeeled onion and garlic in a large stock pot and cover with water, then cook for an hour and a half (or more). Leaving the onion and garlic cloves unpeeled gives great flavor to stocks and leaves them a nice golden color. If you don't have a few hours to cook the stock, and you have a large enough slow cooker, you could use it to make the stock, and then finish the soup when you get home. The soup part of this recipe takes less than half an hour, and since the stock can be made ahead of time, it would be great for a busy night.

    Print Recipe
    5 from 1 vote

    Ham and Pea Soup

    Delicious ham and pea soup made with homemade ham stock and frozen peas for great flavor
    Prep Time15 minutes mins
    Cook Time2 hours hrs 15 minutes mins
    Total Time2 hours hrs 30 minutes mins
    Course: Soup
    Servings: 6
    Calories: 176kcal
    Author: Bernadette

    Ingredients

    • 1 leftover meaty ham bone about 1 ¾ pounds
    • 4 medium carrots ,peeled
    • 2-3 cloves garlic ,unpeeled
    • 1 medium onion ,unpeeled
    • 1 medium russet potato ,peeled
    • 2 bay leaves
    • large pinch whole black peppercorns
    • ¼ tsp ground cloves
    • water to cover
    • 2 pounds frozen sweet peas

    Instructions

    • Place the ham bone with the meat attached, carrots, onion, garlic, potato, bay leaves, peppercorns and ground cloves in a large stock pot and cover with water. Bring to a boil over high heat, reduce heat and simmer, uncovered, for 1 ½ - 2 hours. Skim the top of the broth occasionally to remove the fat.
    • Turn off the heat. Reserving the stock and allowing it to cool, use a large slotted spoon (a pasta draining spoon works great!) to remove the ham bone, onion, carrots, set aside to cool slightly. Discard the potato, bqy leves, and peppercorns.
    • Remove all the meat from the ham bone and chop fine. Peel the skin from the onion, and squeeze out the garlic pulp. Skim any remaining fat from the top of the broth. Place the onions, carrots, and garlic back in the ham stock, add the frozen peas. Bring to a boil, reduce heat, and simmer for about 5 minutes, or until the peas are tender. Using an immersion blender, puree the soup until smooth. Stir the the ham, heat through and serve.

    Notes

    Notes:
    1: If preparing the stock in a slow cooker, cook for 8-9 hours on low, or 5 hours on high.
    2. If freezing the stock for later use, puree the onion, carrots, and garlic in the broth until smooth. Cool in small batches and skim the fat off the top before freezing.
    3. Nutritional information for this recipe is approximate and will vary by the amount of meat you have. 

    Nutrition

    Calories: 176kcal | Carbohydrates: 34g | Protein: 9g | Sodium: 38mg | Potassium: 673mg | Fiber: 9g | Sugar: 11g | Vitamin A: 7950IU | Vitamin C: 66.6mg | Calcium: 62mg | Iron: 2.7mg

     

    « Turkey Habanero Chili
    Whole Wheat Pizza Dough with Italian Herbs »
    158 shares
    • Facebook36
    • Twitter

    Reader Interactions

    Comments

    1. Sarah says

      November 14, 2020 at 7:40 pm

      5 stars
      Turned out great! Tastes garden fresh. Warms our cold bones from being outside during a cold fall day!

      Reply
    5 from 1 vote

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Hi everyone!
    Welcome to Rants From My Crazy Kitchen, where I share my favorite recipes and my thoughts on food, picky eaters, products, and restaurants. Join in the fun by subscribing to receive new posts as they are published. You can find out more about me by clicking on my picture. Enjoy!

    More about me →

    • Facebook
    • Pinterest
    • Twitter

    Trending Recipes

    • Close up photo of Broccoli Cheddar Pasta Salad
      Broccoli Cheddar Pasta Salad (Walmart Copycat Recipe)
    • Photo of Creamy Cucumber Salad in a large white bowl on a wood table next to a black serving spoon
      Creamy Cucumber Salad
    • photo of a whole pot pie on a baking sheet on top of a wood table
      Chicken Pot Pie
    • Photo of 5 Ingredient Taco Soup in a white bowl topped with shredded cheese and sliced scallions along with a bowl of tortilla chips
      5 Ingredient Taco Soup

    Seasonal Favorites

    • photo of sliced brie on a platter surrounded by fruit
      Baked Brie With Apricot and Walnuts
    • close up photo of a filled and decorated cookie
      Salted Caramel Thumbprint Cookies
    • This Overnight Eggs Benedict Casserole with homemade Hollandaise sauce is perfect for Christmas morning or Sunday brunch. Just a few minutes of prep work the night before and you can have a delicious breakfast ready without any stress in the morning.
      Overnight Eggs Benedict Casserole
    • Slow Cooker Honey Ham

    Hi everyone! Welcome to Rants From My Crazy Kitchen, where I share my favorite recipes and my thoughts on food, picky eaters, products, and restaurants. Join in the fun by subscribing to receive new posts as they are published. You can find out more about me by clicking on my picture. Enjoy! Read More…

    SUBSCRIBE TO RANTS FROM MY CRAZY KITCHEN

    SUBSCRIBE BY EMAIL TO RECEIVE NEW RECIPES AND POSTS WHEN THEY ARE PUBLISHED. YOUR EMAIL WILL ONLY BE USED TO SEND UPDATES.

    Hi everyone!
    Welcome to Rants From My Crazy Kitchen, where I share my favorite recipes and my thoughts on food, picky eaters, products, and restaurants. Join in the fun by subscribing to receive new posts as they are published. You can find out more about me by clicking on my picture. Enjoy!

    More about me →

    • Facebook
    • Pinterest
    • Twitter

    Trending Recipes

    • Close up photo of Broccoli Cheddar Pasta Salad
      Broccoli Cheddar Pasta Salad (Walmart Copycat Recipe)
    • Photo of Creamy Cucumber Salad in a large white bowl on a wood table next to a black serving spoon
      Creamy Cucumber Salad
    • photo of a whole pot pie on a baking sheet on top of a wood table
      Chicken Pot Pie
    • Photo of 5 Ingredient Taco Soup in a white bowl topped with shredded cheese and sliced scallions along with a bowl of tortilla chips
      5 Ingredient Taco Soup

    Seasonal Favorites

    • photo of sliced brie on a platter surrounded by fruit
      Baked Brie With Apricot and Walnuts
    • close up photo of a filled and decorated cookie
      Salted Caramel Thumbprint Cookies
    • This Overnight Eggs Benedict Casserole with homemade Hollandaise sauce is perfect for Christmas morning or Sunday brunch. Just a few minutes of prep work the night before and you can have a delicious breakfast ready without any stress in the morning.
      Overnight Eggs Benedict Casserole
    • Slow Cooker Honey Ham

    Footer

    ↑ back to top

    • ABOUT
    • RECIPES
    • CONTACT ME/WORK WITH ME!
    • FAQS
    • PRIVACY POLICY

    • Facebook
    • Pinterest
    • Twitter

    Copyright © 2025 Rants From My Crazy Kitchen

    Enter your name and email address to subscribe by email
    Stay up to date on all the latest recipes, reviews, giveaways, and more for free!

    Your privacy is important! Please refer to Rants From My Crazy Kitchen's Privacy Policy for information how we use your information and protect your rights.

    158 shares
    158 shares

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.