Soups & Stews
Andersen's pea soup with ham delivers the perfect balance of savory ham and sweet peas in every spoonful, a comforting classic that warms both body and soul. This recipe transforms simple ingredients into a rich, velvety soup with deep flavor and satisfying texture—ideal for chilly evenings or family gatherings. The ham adds a smoky depth that pairs beautifully with the natural sweetness of the peas, creating a harmony that's impossible to resist.
What makes this recipe special is the technique: simmering the ham and vegetables until tender, then blending just enough to create a smooth yet rustic texture.
The result is a soup that's hearty enough to stand alone or pair with crusty bread, while still feeling light enough for a quick weeknight meal. No fancy equipment is needed—just a pot, a blender, and patience for the flavors to develop.
The secret to achieving restaurant-quality results at home lies in proper seasoning and timing. The ham should be cooked until fall-apart tender, while the peas and vegetables absorb the rich broth.
This method ensures every bite delivers that perfect marriage of sweet and savory, with the ham's saltiness cutting through the peas' natural sweetness. The final touch—a swirl of cream or a sprinkle of fresh herbs—elevates the dish to something truly special.
Perfect for serving at holiday dinners or as a cozy weeknight meal, this pea soup with ham is a recipe that brings people together. Whether you're feeding a crowd or treating yourself to a comforting bowl, the flavors will leave you craving more.
Let's get started on creating this timeless classic.
Ingredients for andersen's pea soup recipe with ham
Six servings of velvety comfort—ham, peas, and potatoes create pure soul-soothing harmony.
| Ingredient | Amount | Notes |
|---|---|---|
| Ham Bone 🥓 | 1 lb | Smoked or unsmoked preferred |
| Green Peas 🌿 | 1 ½ cups | Fresh or frozen, thawed |
| Russet Potatoes 🥔 | 2 medium | Peeled and cubed into 1-inch pieces |
| Carrots 🥕 | 3 medium | Peeled and sliced into 1-inch rounds |
| Yellow Onion 🧅 | 1 whole | Diced, medium size |
| Celery Stalks 🧅 | 3 whole | Diced, medium size |
| Garlic Cloves 🧄 | 4 cloves | Minced, fresh preferred |
| Vegetable Broth 💧 | 4 cups | Low-sodium preferred |
| Heavy Cream 🥛 | ½ cup | Full-fat for richness |
| Salt 🧂 | 1 ½ tsp | Kosher or sea salt |
| Black Pepper 🌶️ | ½ tsp | Freshly ground preferred |
| Bay Leaf 🌿 | 1 whole | Remove before serving |
| Fresh Thyme 🌿 | ¼ cup | Chopped, or 1 tsp dried |
| Parsley 🌿 | 0.1 cup | Chopped, for garnish |
The ham bone is the flavor anchor—look for thick-cut, bone-in pieces at the butcher counter or Costco (they sell them pre-packaged). Smoked hams add depth, but unsmoked works too. For the potatoes and carrots, organic is worth it—no scrubbing needed. I always grab Yukon Golds when I can, but Russets work fine if you cube them small. Fresh peas? Trader Joe's has the best frozen—just thaw them in warm water for 10 minutes before adding. The broth should be low-sodium; Pacific Foods or Swanson are my go-tos for restaurant-quality flavor.
No ham bone? Substitute 1 cup diced smoked ham plus 1 tsp liquid smoke—it'll still taste amazing. Swapping frozen peas for canned? Drain and rinse thoroughly to avoid watery soup. Fresh thyme out of season? Dried works at one-third the amount, but toast it first in a dry pan for 30 seconds to wake up the flavor. The cream can be swapped for coconut milk if you're avoiding dairy—just add a pinch of salt to balance. For extra richness, stir in 2 tbsp butter at the end (trust me on this).
This soup tastes even better the next day—make a double batch and freeze half. Store leftovers in airtight containers for 4-5 days, or freeze for up to 3 months. To reheat, warm gently on the stove with a splash of water or broth. The ham bone can be saved, cleaned, and reused for another pot of soup—just simmer it with fresh veggies. Garnish with fresh parsley right before serving (it wilts fast, so don't add it early).
Why You'll Love This Recipe
- One-Pot Magic: That ham bone? It’s the secret weapon—simmered all day, it melts into the potatoes and peas, turning them into a rich, savory broth with zero extra effort. Honestly, I just chop the veggies, toss them in, and let the pot do the work while I handle the rest of dinner.
- Ham-Bone Richness: The deep, smoky flavor from the ham bone isn’t just background noise—it’s the star. Between us, the first bite of that creamy, slightly salty soup with tender peas and potatoes is the kind of taste that makes you pause mid-spoon. No fancy seasoning needed; the ham does all the heavy lifting.
- Weeknight Workhorse: This soup is my go-to when life gets busy: doubles easily, reheats like a dream, and even tastes better the next day. I’ll be real, I’ve made it three nights in a row for my family, and no one’s complained—yet. It’s that reliable.
- Budget Stretch: Russet potatoes, carrots, and a single ham bone feed four for under $10. The ham bone alone gives you flavor and stretches the meal, so you’re not scrambling for sides. Not the prettiest, but the taste makes up for it—and your wallet thanks you.
Step-by-step instructions for andersen's pea soup with ham
This hearty soup brings together rich ham flavors and sweet peas for a comforting dish that's easier than it looks.
Prepare the Ham Bone and Vegetables
Start by placing the 1 lb ham bone in a large pot and covering it with 4 cups vegetable broth. Bring to a boil over medium-high heat, then reduce to a simmer and let cook uncovered for 20 minutes. This creates a flavorful ham broth that infuses the entire soup.
While the ham simmers, peel and cube the 2 medium russet potatoes into 1-inch pieces, peel and slice the 3 medium carrots into 1-inch rounds, and dice the 1 whole yellow onion and 3 whole celery stalks into ¼-inch pieces. Mince the 4 cloves garlic. Keeping these prepped ensures everything cooks evenly and saves time later.
Build the Soup Base
Add the prepared vegetables to the simmering ham broth. Stir in the 1.5 cups green peas, 1.5 tsp salt, and 0.5 tsp black pepper. Tuck in the 1 whole bay leaf and 0.25 cup fresh thyme. Bring the mixture to a gentle boil, then reduce heat to medium-low and let simmer uncovered for 25-30 minutes until all vegetables are tender and fork-tender.
Here's the thing—don't rush this step. The vegetables need time to absorb the ham's rich flavor and develop that perfect texture. You'll know it's ready when the potatoes collapse easily and the carrots soften but don't turn mushy.
Finish with Cream and Fresh Herbs
Once the vegetables are tender, remove the ham bone and bay leaf. Use a slotted spoon to transfer about 1 cup of the vegetables to a bowl and set aside for garnish. Stir the 0.5 cup heavy cream into the remaining soup over low heat for 2-3 minutes until it's fully incorporated and the soup is smooth.
Season with additional salt and pepper if needed, then stir in the reserved vegetables along with the 0.1 cup chopped parsley. The cream adds luxurious richness that balances the sweet peas and savory ham. Taste and adjust seasoning one last time—this is where the magic comes together.
Serve Warm with Crispy Ham
Ladle the soup into bowls and garnish with extra parsley. For presentation, you can crisp up the ham bone by broiling it for 3-5 minutes until the edges turn golden brown, then serve it on the side for dipping. The contrast of crispy ham against the creamy soup is what makes this dish truly special.
This soup tastes even better the next day as flavors meld further. Store leftovers in the refrigerator for up to 3 days or freeze for 3 months. Each spoonful delivers that perfect harmony of sweet peas and savory ham that makes this recipe a classic.
Pro Tips For Making Andersen'S Pea Soup Recipe With Ham
- CRACK THE HAM BONE FIRST: Skip the raw ham bone—roast it uncovered at 400°F for 20 minutes before adding to the pot. This renders fat and deepens flavor without making the broth greasy. (Yes, even if you’re tempted to toss it in cold.)
- PEEL POTATOES AFTER COOKING: Russets brown fast and turn gummy when peeled raw. Boil them whole for 10 minutes first, then peel and slice—cleaner, less mess, and they hold shape better in the soup.
- DON’T OVERSTIR THE PEAS: After adding frozen peas, give the pot one gentle stir to submerge them, then walk away. Overmixing turns them to mush—this soup should have texture, not a puree.
- SALT THE WATER FOR POTATOES: The potatoes soak up broth like sponges. Boil their initial 10-minute bath with 1 tsp salt per quart of water—it seasons them before they even hit the main pot. (Trust me, it matters.)
Creative variations of these flavors
Smoky Bacon Twist
Swap the ham bone for 6 slices thick-cut bacon (like Oscar Mayer smoked) and cook until crispy. Reserve 2 tbsp bacon fat for the pot, then add 1 cup diced bacon to the simmering vegetables.
The smoky, salty depth replaces the ham bone perfectly—just add ½ tsp smoked paprika to the broth for extra richness. 🔥
Creamy Potato Addition
For a heartier texture, add 1 diced Yukon Gold potato (peeled and cubed) to the simmering vegetables. When the soup is nearly done, mash ½ cup of the potatoes directly into the broth for a naturally thickened, velvety consistency.
This trick eliminates the need for a blender while adding a comforting creaminess.
Spiced Apple Version
Add 1 diced tart apple (like Granny Smith) with the vegetables for natural sweetness. Stir in ½ tsp cinnamon and ¼ tsp nutmeg during the final 5 minutes of simmering. The apple softens beautifully and pairs beautifully with the ham’s saltiness—perfect for autumn gatherings. 🍏
Lemon-Herb Garnish
Finish each bowl with a squeeze of fresh lemon juice (about 1 tsp per serving) and a sprinkle of chopped chives or dill. The bright acidity cuts through the creaminess, while the herbs add a fresh, vibrant note.
I love this variation for springtime soups—it feels lighter but still rich.
Vegetarian Adaptation
Replace the ham bone with 1 cup diced smoked tofu (pressed and pan-fried) and 1 tbsp liquid smoke. Add 1 tsp soy sauce to the broth for depth.
For extra umami, stir in 1 tbsp miso paste during the final 5 minutes of cooking. The result is a vegetarian-friendly version that still delivers that satisfying savory-sweet balance.
Crispy Ham Croutons
Save the leftover ham bone and dice the meat into small cubes. Toss with 1 tbsp butter, 1 tsp Dijon mustard, and ½ tsp garlic powder, then bake at 375°F for 10 minutes until crispy.
Sprinkle these over the finished soup for a textural contrast that turns it into a full meal. 💫
Nutrition facts
Frequently asked questions
Can I use canned peas instead of fresh or frozen?
Yes, but drain and rinse them thoroughly first to remove excess liquid. Canned peas work in a pinch, though frozen peas (thawed) give you better control over texture and flavor. For every 1 cup of canned peas, use 1 cup of frozen peas—just be mindful of the soup's consistency, as canned peas release more moisture.
How do I make this soup thicker without a blender?
Simmer the soup uncovered for 10-15 extra minutes to reduce the liquid naturally. For a creamier texture without blending, mash ½ cup of the cooked potatoes directly into the broth or stir in 2 tbsp cornstarch mixed with 2 tbsp cold water until thickened. Always stir constantly to avoid lumps.
What's the best way to store leftovers?
Let the soup cool completely, then transfer to airtight containers. It keeps well in the fridge for 4-5 days or freezes for up to 3 months. To reheat, warm gently on the stove over medium-low heat, stirring occasionally. Add a splash of water or broth if it thickens too much during reheating.
Can I make this soup in an Instant Pot?
Sauté the onion, celery, and garlic in the Instant Pot for 3 minutes, then add all remaining ingredients (except cream and parsley) and pressure cook for 8 minutes. Quick-release the pressure, stir in the cream, and adjust seasoning. The Instant Pot cuts cooking time by about half while locking in all the rich flavors.
Why does my soup taste bland?
Check your seasoning—this soup needs a balance of salt, pepper, and acidity. Start with the full 1.5 tsp salt and adjust to taste. If it still lacks depth, try adding a splash of lemon juice or a pinch of smoked paprika at the end. The ham bone should contribute plenty of flavor, but if it's weak, consider using a stronger-smelling cut next time.