Ham & pea soup

I always forget that this soup exists, and that it’s actually one of my favourite ones. I’m not sure of the exact quantities here, as I kind of just slung everything in, but just use your cook’s intuition to guide you through!



  • 400-500g pork ribs (preferably as a rack rather than individual ones)
  • water
  • 2 small onions, peeled & halved
  • 2 sticks celery, whole
  • 2 carrots, halved down the longside
  • sprinkle peppercorns
  • 2 bay leaves


  • 2kg peas (frozen)
  • 500g ready-cooked ham, diced
  • 3 garlic cloves, finely diced or minced
  • Salt & pepper


(Serves approx 10+)

  1. Place all stock ingredients (pork ribs, onions, celery, carrots, peppercorns & bay leaves) in a large pot and add water until everything is covered.
  2. Simmer for minimum 1 hour (more than 1 hour is great. Up to 2/2.5 hours should do the trick).
  3. Remove all ingredients from stock, and add the peas. Bring back up to heat, and when bubbling, whizz up the soup with a hand blender to desired consistency (mine was smooth, spare the odd pea).
  4. Once blended, add the ham and garlic and cook out for five minutes on a simmer. Season to taste.
  5. Serve with bread of choice & extra pepper on the side, if desired.



2 Comments Add yours

  1. Lacey says:

    This would be a perfect way to use up post holiday leftovers!

    Liked by 1 person

    1. You’re absolutely right! Let no food go to waste 🙂


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