Slow cooker pea and ham soup!

An old-fashioned classic brought up to date with the convenience of a slow cooker. Perfect for a cold, wintry day, this hearty and filling soup combines dried split green peas with smoky gammon to create a comforting, warming meal that is packed with flavour. The split peas add a lovely thick and hearty texture, while the smoky gammon brings a delicious savoury depth to every spoonful. It’s also a budget-friendly option, making it ideal for feeding the family without spending too much.

With less than 30 minutes of preparation, this recipe requires minimal effort, making it perfect for busy days when you want a homemade meal without spending hours in the kitchen. Simply prepare the ingredients, add everything to the slow cooker and leave it to cook away for around two hours, allowing the ingredients to soften and the flavours to develop while you get on with your day. There’s no need to constantly watch over the pan, making this an easy, hands-off recipe for a fuss-free lunch or dinner.

Serve the soup warm with some crusty bread for a satisfying and comforting meal that is perfect for warming you up on chilly days. If you have leftovers, don’t worry - they can easily be frozen in handy portions using sealed containers, ready to reheat and enjoy on another day. It’s a simple, comforting and economical recipe that is perfect for batch cooking, reducing food waste and having a delicious homemade meal ready whenever you need it.

Pea and ham soup- ingredient list!

This is a brief list of the ingredients you will need to prepare this tasty, comforting pea and gammon soup. Everything is simple and easy to find, making this a great budget-friendly recipe for a cosy homemade meal. Simply gather your ingredients, add them to the slow cooker and let everything cook away together, allowing the flavours to develop and the peas and gammon to become wonderfully tender.

One tablespoon of sunflower oil
One finely chopped onion
One finely sliced celery stalk; two peeled and chopped carrots (around 175g/6oz); 400g/14oz of dry split peas; and 850ml/1½ quarts of freshly boiled water from a kettle
Half a teaspoon of dried mixed herbs
600-750g/1 lb 5 oz-1 lb 10 oz smoked gammon joint; remove any netting and string; add salt and freshly ground black pepper.
chopped fresh flatleaf parsley (optional) for serving

Pea and ham soup- step by step instruction guide!

Step 1
Heat the oil in a large non-stick frying pan over a high heat. Add the chopped onion, celery and carrots, stirring regularly as they cook for 4-5 minutes, or until the vegetables begin to soften and become lightly golden. Once they have started to cook, carefully transfer the vegetables to the slow cooker, spreading them evenly across the base.

Step 2
Place the split peas in a sieve and rinse them thoroughly under cold running water, removing any dust or residue. Drain well, then tip the peas into the slow cooker with the softened onion, celery and carrots. Pour in the water and add the mixed herbs, then season generously with freshly ground black pepper. Stir everything together well to ensure the ingredients and herbs are evenly distributed throughout the pot, ready for the soup to begin cooking.

Step 3
Place the gammon in the centre of the slow cooker pot, gently nestling it into the vegetables and split peas. Cover securely with the lid and cook on High for 5-6 hours, allowing plenty of time for the peas to soften and the gammon to become tender. After around 3-4 hours, check the consistency of the peas. If they look a little dry or there doesn’t appear to be enough liquid, add approximately 100ml (3½fl oz) of just-boiled water and stir gently before replacing the lid and continuing to cook. By the end of the cooking time, the split peas should be completely softened and the gammon should be fall-apart tender, making it easy to shred into the soup.

Step 4 
Carefully remove the gammon from the slow cooker using a pair of tongs and place it onto a clean chopping board. Stir the soup thoroughly with a wooden spoon, gently crushing the softened peas as you mix until they form a thick, smooth purée. If the soup is too thick, gradually add a little more just-boiled water, stirring well until you reach your preferred soup consistency. For an extra smooth and creamy texture, use a stick blender to blitz the soup until completely smooth. Once you’re happy with the consistency, taste and season with salt and freshly ground black pepper as needed, keeping in mind that the gammon may already add some saltiness to the soup.

Step 5
Shred the cooked gammon into bite-sized pieces using two forks, removing any excess fat if needed. Stir a generous handful of the shredded gammon through the soup, making sure it is evenly distributed. Ladle the hot soup into warmed bowls and top each serving with the remaining gammon. Finish with a sprinkle of fresh parsley and an extra grind of black pepper, if preferred. If you’re making the soup ahead of time, add a little extra water when reheating, as the soup will naturally thicken as it cools and is stored. Stir well while reheating until it reaches your desired consistency, then serve piping hot.

Pea and ham soup- recipe tips!

This comforting soup is traditionally made using stock from a ham bone, but this updated version uses a small gammon joint, which is much easier to find in shops these days. As the flavour and saltiness of modern gammon joints can vary, don’t be afraid to season the soup generously with black pepper and adjust the seasoning to achieve that classic, hearty pea soup flavour.

Any leftovers can be frozen in individual portions in sealed, freezer-safe containers, making them ideal for a quick and convenient meal on another day. When reheating, add a little extra hot water or stock, as the soup will naturally thicken as it cools and freezes.

For this recipe, you will need a slow cooker with a capacity of around 4 litres (7 pints) to ensure there is enough room for all the ingredients to cook properly.

If you’re using a larger gammon joint, you may find that you don’t need all of the meat for the soup. There’s no need to waste any leftovers, though - simply shred the remaining gammon and use it in sandwiches, salads or other meals throughout the week.