Recipe courtesy of Heather Whinney
Pea, Ham, and Potato Soup
Yield:
Serves 4-6
Level:
None
Yield:
Serves 4-6
Level:
None

Ingredients

  • 2 1/2 lbs fresh uncured ham
  • 1 bay leaf
  • 1 tbsp olive oil
  • 1 onion, finely chopped
  • Salt and freshly ground black pepper 
  • 1 tbsp Dijon mustard
  • 3 garlic cloves, finely chopped
  • 2 sprigs of rosemary
  • Handful of thyme, leaves only
  • 3 cups hot beef stock for the slow cooker (1 quart for traditional method)
  • About 4 cups frozen peas
  • 3 potatoes, peeled and chopped into bite-sized pieces

Directions

Slow cooker method: 

Prep, 15 minutes; Cook, Auto/Low 8 hrs or High 4 hours; THEN Auto/Low 8 hrs or High 4 hrs

Preheat the slow cooker, if required. Sit the ham and bay leaf in the slow cooker and cover with 3 cups of water. Cover and cook on auto/low for 8 hours or on high for 4 hours, then remove the ham and set aside. Discard the stock, or strain and reserve a little to add to the soup. 

Heat the oil in a large heavy-based pan over medium heat, add the onion, and cook for 3-4 minutes until soft. Season with salt and pepper, then stir in the mustard, garlic, and herbs (reserve some thyme leaves for garnish). Add a little stock and bring to a boil, then add in the peas (if you prefer pureed, pulse them gently in a food processor or use an immersion blender). Transfer to the slow cooker, add the remaining stock and the potatoes, cover, and cook on auto/low for 8 hours or on high for 4 hours. Remove any fat from the ham, chop into bite-sized pieces, and stir into the soup. Taste and season as needed. Garnish with reserved the thyme leaves and serve with whole grain bread.

Traditional method: 

Prep, 15 minutes; Cook, 2 hrs

Add the ham and bay leaf to a large pan, cover with 1 quart of water, and bring to a boil. Partially cover, reduce to a simmer, and cook for about 1 hour or until the ham is cooked. Skim away any scum that comes to the surface of the pan as you go. Discard the stock, or strain and reserve a little to add to the soup. Set the ham aside until cool enough to handle. 

Heat the oil in a large heavy-based pan over medium heat, add the onion, and cook for 3-4 minutes until soft. Season with salt and pepper, then stir in the mustard, garlic, and herbs (reserve some thyme leaves for garnish). Add a little stock and bring to a boil, then add in the peas and remaining stock. Bring to a boil, reduce to a simmer, and cook for 45 minutes, topping up with hot water as needed. 

About 20 minutes before the end of the cooking time, bring a separate pot of water to a boil. Add the potatoes, bring back up to a boil, and then simmer for 12-15 minutes until soft. Drain and set aside. Remove the rosemary from the soup, then use an immersion blender to gently puree the peas, or ladle them into a food processor and pulse a couple of times. Return them to the pot and stir in the potatoes. Remove any fat from the ham, chop into bite-sized pieces, and stir into the soup. Taste and adjust seasoning as needed. Garnish with the reserved thyme leaves and serve with whole grain bread. 

Freezes for 3 months.

IDEAS YOU'LL LOVE

Trini Callaloo (Coconut Soup)

Cooking Tips

How to Poach Eggs Perfectly

Watch videos from Cooking Channel shows and chefs. Learn to prepare feature recipes and relive your favorite moments

On TV

10am | 9c
11am | 10c
12pm | 11c
1pm | 12c

Good Eats

2pm | 1c

Good Eats

2:30pm | 1:30c

Good Eats

3pm | 2c

Good Eats

3:30pm | 2:30c

Good Eats

4pm | 3c

Good Eats

4:30pm | 3:30c

Good Eats

5pm | 4c

Good Eats

6pm | 5c

Good Eats

6:30pm | 5:30c

Good Eats

7pm | 6c

Good Eats

7:30pm | 6:30c
On Tonight
On Tonight

Carnival Eats

8pm | 7c

Carnival Eats

8:30pm | 7:30c

Carnival Eats

9:30pm | 8:30c

Cheap Eats

10pm | 9c

Cheap Eats

10:30pm | 9:30c

Good Eats

11pm | 10c

Good Eats

11:30pm | 10:30c

Carnival Eats

12am | 11c

Carnival Eats

12:30am | 11:30c

Carnival Eats

1am | 12c

Carnival Eats

1:30am | 12:30c

Cheap Eats

2am | 1c

Cheap Eats

2:30am | 1:30c

Good Eats

3am | 2c

Good Eats

3:30am | 2:30c

So Much Pretty Food Here