Lancashire Pea and Ham Soup

Once again, delightful memories of childhood, this Pea and Ham Soup was a winter staple at our house and this recipe has been passed down for at least 4 generations.


Soak the peas as directed on the packet (or see notes) then in a large soup pan add the peas, water celery, carrots, onion, thyme, salt, and pepper. Bring to a boil and boil for 3 minutes now reduce the heat to slow simmer cover the pan and cook 45 to 60 minutes until the peas are tender.

Add the parsley and simmer uncovered for about 45 minutes until thick now you can puree the peas in a blender or pass through a sieve or just leave as is if you like a chunky soup.

Fine-tune the seasoning, add the diced ham, and serve with a swirl of cream or a sprinkling of chopped parsley on top.

Hints 'n' Tips


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John, this is simply the best pea and ham soup I have ever made and believe me I have made a few. Your attention to detail on the recipe is brilliant and detailed yet easy to follow and informative. I love the bit on the history of the recipe as well. Thanks for sharing this - well done.
Thank you it is so nice to get comments like this, Best regards John
I made this with the stock left from the Christmas gammon and it is delicious and very easy to make. But as I live in Spain I try to combine Britsih food with a touch of Spanish ingredients so here's a twist. My local supermarket sells the bone left after carving the Serano ham, I would imagine you could get one from a deli in the UK. Add half a bone (not too much - its salty) to the soup. When the soup is ready to liquidise remove the bone and take off any bits of meat to add to the soup. We are having that for lunch today with my husbands home made bread.
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