This Ham and Pea Soup is a fresh, healthy spin on a classic recipe.
While I love a thick, hearty ham and pea or bean soup, this lighter veggie-packed version hits all the right notes. The chicken broth marries perfectly with flavorful chopped tomatoes and vitamin-packed greens. You can use Swiss chard or kale, as I did. Potatoes supply sustaining carbs. And peas and white beans add a boost of protein.
Leftover Ham Recipes
I decided to pop my leftover Easter ham into the freezer until I had a game plan for a few recipes. The result was two delicious options. The hubby requested Scalloped Potatoes & Ham. I selected this Ham and Pea Soup which has been a favorite since it was published in the 2009 copy of Lund’s & Byerlys Real Food magazine. This soup doesn’t take long to make, and the ingredients are gently simmered, which ensures the veggies retain a nice fresh texture.
Tips for Ham and Pea Soup
Ham Bone – The original recipe doesn’t require a ham bone. But I had one, so I decided to toss it in when the potatoes and greens were simmering. Since I was using Honey Baked ham, I cut off the remaining glaze to avoid adding too much sweetness to the soup. However, no ham bone no problem. This is an optional step.
Greens – There are a variety of different kinds of kale, as well as Swiss chard and other greens than can be used for his soup. I was looking for Swiss chard but ended up with red kale because that’s what my store had available. Here’s what my coarsely chopped kale looked like before and after it went into the pot. Keep in mind that it cooks down significantly.
Chicken Broth – I’ve always leaned toward a thinner soup, with plenty of broth for leftovers. So I usually add an extra 1/2 to 1 cup of broth to the pot, before freezing individual portions.
Love Ham Recipes?
Here are a few of my other favorite ham recipes that you can check out.
Ham and Pea Soup
Ingredients
- 1 tbsp olive oil
- 1 1/2 cup chopped onion
- 2 cloves garlic, minced
- 7 cups chicken broth
- ham bone, optional
- 1 lb yukon gold potatoes, peeled and cut into 1/2-inch cubes
- 8 oz kale, or Swiss chard, ribs removed, washed and coarsely chopped
- 2 cups diced canned tomatoes
- 1 sprig rosemary
- 2 bay leaves
- 1 lb ham cut into 1/2-inch cubes
- 1 cup cooked Great Nothern beans (or other small white cooked bean), drained.
- 2 cups frozen peas
- 2 tbsp freshly squeezed lemon juice, or more to taste
- kosher salt and freshly ground pepper to taste
- 3 tbsp finely chopped parsely
Garnish
- extra virgin olive oil
- grated Paremesan cheese
Instructions
- Heat olive oil in a Dutch oven. Add onions, season with salt and pepper to taste, and saute over medium heat until softened, about 8-10 minutes. Add garlic and saute for 1-2 minutes.
- Add chicken stock, optional ham bone, potatoes, and greens. Bring to a boil over high heat and then reduce heat and simmer until potatoes are tender, about 10-15 minutes.
- Wrap rosemary and bay leaves in cheesecloth and secure with kitchen string. Add herb bundle, tomatoes (with juices), chopped ham, and beans. Simmer for 15 minutes. Add peas and cook for 5 minutes more.
- Remove and discard the herb bundle, and season to taste with salt, pepper, and lemon juice. Stir in minced parsley. Ladle soup into bowls and serve drizzled with olive oil and a sprinkle of grated Parmesan.
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