A lower-calorie way to make Pea and ham soup
Pea and ham soup — split peas, vegetables and lean ham
Split peas, lean ham, leek, carrot and celery simmer into a thick smoky meal soup, about 385 kcal per serving.
For Pea and ham soup, control surface moisture, portion size and measured fat, checking one visible texture or temperature cue before each stage. Pea and ham soup should keep its familiar British character, be safely cooked and leave no watery or greasy residue.
What changes—and what stays
From with fatty ham hock and butter is often 520–700 kcal to 385 calories
Use trimmed lean ham, unsalted stock and let split peas thicken the soup naturally. Smoked lean ham, bay, thyme, leek, celery and black pepper create traditional depth.
| Part | Conventional | Lighter | Why |
|---|---|---|---|
| Core method | More added fat or a heavier proportion | Use trimmed lean ham, unsalted stock and let split peas thicken the soup naturally | Smoked lean ham, bay, thyme, leek, celery and black pepper create traditional depth. |
How the flavor stays
Smoked lean ham, bay, thyme, leek, celery and black pepper create traditional depth.
A cost rule that survives inflation
Dried peas and roots stretch 700 g ham into eight large bowls.
Ingredients for 8
Measure first; timing is part of how this recipe uses less fat.
- 700 gdried split peas
- 700 glean cooked ham
- 700 gleeks
- 600 gcarrots
- 400 gcelery
- 350 gonion
- 2,5 lunsalted stock
- 30 ggarlic, thyme, bay and black pepper
Method
Each step includes heat, a visible cue, and a recovery.
Step 1 · follow the visible cue
Prepare and control moisture
Rinse peas, trim every fat edge from ham and wash leek thoroughly.
Look for: Pea water runs clear and ham is visibly lean.
Step 2 · follow the visible cue
Build the flavour base
Soften leek, onion, carrot and celery with stock splashes, then add herbs.
Look for: Vegetables smell sweet and pan remains oil-free.
Step 3 · follow the visible cue
Cook with precise heat
Simmer peas gently until collapsing, stirring the base to prevent catching.
Look for: Peas are creamy with a few soft pieces remaining.
Step 4 · follow the visible cue
Finish and verify texture
Fold in diced ham only to heat through and finish with parsley.
Look for: Soup coats the spoon and ham stays moist, with no fat layer.
Calories at the same serving size
173 kcal · 31% lower estimated
The estimate uses the listed ingredients divided into 8 servings. Brand labels, trimming, and the amount left in the pan can change the result.
Keep the leftovers in the same spirit
Cool Pea and ham soup within two hours and refrigerate sealed for up to three days. Reheat only the amount required.
Cool Pea and ham soup within two hours and refrigerate sealed for up to three days. Reheat only the amount required.
Frequently asked questions
Can Pea and ham soup be prepared a day ahead?
Yes. Cool quickly and keep crisp, fresh or delicate components separate until serving. Cool Pea and ham soup within two hours and refrigerate sealed for up to three days. Reheat only the amount required.
What does the calorie figure for Pea and ham soup include?
It covers one of the stated servings from the listed quantities only; extra sides and sauces are not included. Use trimmed lean ham, unsalted stock and let split peas thicken the soup naturally.
- dried split peas700 g
- lean cooked ham700 g
- leeks700 g
- carrots600 g
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Recipe development and nutrition review: CaloNote Editorial
This editorial recipe uses ingredient-level nutrition estimates and reviewed cooking principles. It is not represented as physically test-cooked, and nutrition is approximate.
Published and last reviewed: August 25, 2026
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