Ham and Pea Soup

Ham and Pea Soup

  • Prep: 10 min
  • Cook Time: 20 min
  • Total: 30 min
  • Serving: 4 Servings

A delicious blend of ham and peas make this soup a winner. Serve with a squeeze of lemon and a dollop of Greek yogurt.


  • 6 ounces ham (1 cup), cut in bite-sized pieces
  • 2 teaspoons olive oil
  • 12 ounces fresh peas or one 10-ounce package frozen baby peas
  • 2 cups water
  • 1 14-ounces can reduced-sodium chicken broth
  • 2 medium carrots, sliced 1/4-inch thick
  • 2 stalks celery, sliced 1/2-inch thick
  • 1 bunch green onions, bias-sliced
  • 1 tablespoon snipped fresh tarragon, or 1/2 teaspoon dried tarragon


  1. Place a large sauté pan over medium heat and add the olive oil.
  2. Once the oil begins to shimmer, add the ham and cook for 3 minutes without stirring, then stir and cook for an additional 3 minutes.
  3. Stir in the peas, water, broth, carrots, celery, green onions, and tarragon, and bring the mixture to a boil.
  4. Once boiling, reduce the heat to medium-low and simmer the mixture, covered, for about 10 minutes. The carrots and peas should be tender.
  5. Ladle the soup into bowls and serve hot.


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