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5.0 from 12 votes

Slow Cooker Pea and Ham Soup

This delicious pea and ham soup is easy to make in the Slow Cooker. A great way to use up leftover ham and stock (from my Slow Cooker Gammon recipe)or you can make it with a small gammon joint.

Prep Time
10 mins
Cook Time
3 hrs 10 mins
Total Time
3 hrs 40 mins
Servings: 6 – 8 servings
Calories: 322 kcal
Course: Soup
Cuisine: British

Ingredients

Using leftover ham
  • 450 g (1 pound) cooked ham
  • 720 (3 cups) reserved ham stock
  • 3 shallots or 1 onion peeled and roughly chopped
  • bunch spring onions , diced
  • 900 g ( 2 pounds) frozen peas or petit pois
  • fresh mint leaves , to serve
  • Salt and pepper to season
Using a gammon joint
  • 450 g (1 pound) boneless gammon joint unsmoked or smoked
  • 1 onion roughly chopped
  • 1 carrot roughly chopped
  • 2 bay leaves
  • ½ cinnamon stick
  • 1 tsp black peppercorns
  • 1 tsp whole cloves
  • 480 ml (2 cups) apple juice or water
  • 300 ml (1 ¼ cups) ginger ale, cider or water
  • 900 g ( 2 pounds) frozen peas or petit pois
  • fresh mint leaves , to serve
  • Salt and pepper to season

Instructions

Using Leftover Ham
    Cup of Yum
  1. Put the stock, ham, shallots and spring onions in your slow cooker and cook on HIGH for 2 hours.
  2. Remove the ham from the slow cooker and shred using two forks.
  3. Add the frozen peas to the slow cooker and cook on HIGH for 30 minutes to an hour, or until the peas are cooked through.
  4. Blend the soup using a blender or an immersion blender. If the soup is too thick then dilute it by adding some extra stock or water.
  5. Stir most of the ham back into the blended soup, reserving some for garnishing.
  6. Check the seasoning and serve the soup garnished with ham and mint leaves.
Using a gammon joint
  1. Place the gammon in the slow cooker and position the carrots and onions around it. Add the bay leaves, cinnamon, cloves, and peppercorns. Pour in the liquids, cover and cook for 4 hours on the HIGH setting.
  2. Remove the ham from the slow cooker and shred as soon as it is cool enough to handle. Strain the cooking liquid and discard the vegetables and aromatics apart from the onion (you will use this in the soup).
  3. Have a taste of the ham stock. If it is too salty you can use half stock and half water in your soup. Pour the ham stock back into the slow cooker. Add the reserved onion and the peas and cook on HIGH setting for 30 minutes or until the peas are cooked through.
  4. Blend the soup using a blender or an immersion blender. If the soup is too thick then dilute it by adding some extra stock or water.
  5. Stir in most of the ham, reserving some to garnish the soup with.
  6. Check the seasoning and serve the soup garnished with ham and mint leaves.

Nutrition Information

Calories 322kcal (16%) Carbohydrates 26g (9%) Protein 25g (50%) Fat 13g (20%) Saturated Fat 5g (25%) Polyunsaturated Fat 2g Monounsaturated Fat 6g Cholesterol 47mg (16%) Sodium 1380mg (58%) Potassium 635mg (18%) Fiber 8g (32%) Sugar 11g (22%) Vitamin A 1411IU (28%) Vitamin C 61mg (68%) Calcium 55mg (6%) Iron 3mg (17%)

Nutrition Facts

Serving: 6– 8 servings

Amount Per Serving

Calories 322

% Daily Value*

Calories 322kcal 16%
Carbohydrates 26g 9%
Protein 25g 50%
Fat 13g 20%
Saturated Fat 5g 25%
Polyunsaturated Fat 2g 12%
Monounsaturated Fat 6g 30%
Cholesterol 47mg 16%
Sodium 1380mg 58%
Potassium 635mg 14%
Fiber 8g 32%
Sugar 11g 22%
Vitamin A 1411IU 28%
Vitamin C 61mg 68%
Calcium 55mg 6%
Iron 3mg 17%

* Percent Daily Values are based on a 2,000 calorie diet.