Soups & Stews
This Andersen's pea soup with ham delivers a rich, velvety blend of sweet peas and smoky ham that warms the soul from the first spoonful. The traditional recipe relies on slow simmering to develop deep, savory flavors while keeping the peas tender and the ham perfectly seasoned.
I’ve perfected this version to balance sweetness and saltiness, ensuring every bite is both comforting and satisfying.
The secret to this soup lies in its layered flavors—ham cooked until tender, peas softened just enough to release their natural sweetness, and a touch of creaminess from blended vegetables. Unlike lighter pea soups, this version stays hearty and substantial, making it ideal for chilly days or family gatherings.
The ham adds a deep, savory backbone, while the peas provide a subtle sweetness that rounds out the dish beautifully.
By the time you finish blending and seasoning, you’ll have a soup that’s creamy yet light, with just the right amount of body to coat a spoon. The ham pieces stay tender and flavorful, while the peas maintain their natural sweetness without turning mushy.
This is the kind of soup that tastes even better the next day, as the flavors meld and deepen with time.
Serve it with crusty bread to soak up every last drop or pair it with a simple green salad for a balanced meal. The recipe is designed to be foolproof, with clear steps that ensure consistent results every time.
Whether you're making it for a cozy weeknight dinner or a holiday feast, this pea soup with ham will be the star of the table.
Ingredients for andersen's pea soup recipe with ham
Sweet peas, smoky ham, and velvety cream come together for this soul-warming classic.
| Ingredient | Amount | Notes |
|---|---|---|
| Fresh or Frozen Peas 🌱 | 2 cups | Thaw if frozen, no need to peel |
| Cooked Ham 🥓 | 1 lb | Diced, bone-in preferred for flavor |
| Carrots 🥕 | 3 medium | Peeled and chopped into chunks |
| Yellow Onion 🧅 | 1 whole | Diced, medium size preferred |
| Celery Stalks 🌿 | 3 whole | Chopped, including leaves for color |
| Garlic Cloves 🧄 | 4 cloves | Minced, fresh preferred |
| Vegetable or Chicken Broth 💧 | 4 cups | Low-sodium preferred |
| Heavy Cream 🥛 | ½ cup | Full-fat for richness |
| Butter 🧈 | 2 tbsp | Unsalted, for sautéing |
| Salt 🧂 | 1 ½ tsp | Kosher or sea salt |
| Black Pepper 🌶️ | ½ tsp | Freshly ground preferred |
| Bay Leaf 🍃 | 1 whole | Remove before serving |
| Fresh Thyme Leaves 🌿 | 1 tbsp | Or 1 tsp dried thyme |
The ham makes this soup sing—bone-in, smoked ham from the deli section adds the deepest flavor. Costco or Trader Joe's usually have good options, but any ham with visible fat and a nice pink color works. Carrots and celery should be fresh, not limp—Wilting means they've been sitting too long. I always grab extra carrots because they sweeten beautifully as they cook. For the peas, frozen is fine (just thaw first), but fresh gives that bright, garden-fresh taste. The broth? Low-sodium is key—you'll be adding plenty of salt later.
No ham? Smoked turkey or chicken works in a pinch, but it won't have that same rich, savory depth. Short on cream? Coconut milk adds a lovely richness, though it changes the flavor slightly. Fresh thyme is ideal, but dried works at one-third the amount. The bay leaf is non-negotiable—it adds that subtle earthiness that makes the soup sing. If you're using frozen peas, don't skip thawing them first—they'll stay intact and not turn to mush. The carrots can be baby carrots if that's what's in your fridge, but the flavor's better with fresh-cut chunks.
This soup tastes even better the next day—3-4 days in the fridge, covered. Freeze portions for up to 3 months if you want to make ahead. I always double the recipe because it disappears fast. The ham pieces keep well too—store them separately and reheat in the soup. For extra richness, stir in a pat of butter at the end. And trust me, the extra 10 minutes of simmering is worth it—everyone will ask for seconds.
Why You'll Love This Recipe
- Pantry Magic: I swear by this soup because it uses what’s already there—no fancy shopping trips. Frozen peas? Perfect. Leftover ham bone? Even better. Just chop the onion and celery once, toss everything in a pot, and let it simmer. No stress, no last-minute grocery runs.
- Ham’s Rich Kiss: That salty, smoky ham—it’s the star. The way it melts into the peas and carrots? Pure comfort. Honestly, the first time I made it, I nearly skipped dinner just to eat the broth alone. (Don’t tell my dietitian.)
- Leftovers That Beg for More: This soup tastes better the next day—yes, really. The flavors meld, the ham gets even more tender, and it’s the ultimate lazy lunch. I freeze portions too; just reheat and serve. My kids call it “mom’s magic soup,” and I’m not correcting them.
- Weeknight Workhorse: Twenty minutes, one pot, zero fuss. I’ve made this on Tuesdays, Sundays, and even a rushed Thursday after soccer practice. The celery and carrots soften just enough to disappear into the peas, but the ham stays distinct—every bite is balanced. No one’s ever complained.
Step-by-step instructions for Andersen's pea soup with ham
This smoky-sweet soup comes together beautifully with simple steps and rich flavors.
🍳 Step 1: Sauté the Vegetables for Flavor
In a large pot, melt the 2 tablespoons butter over medium heat. Add the 3 medium carrots, 1 whole yellow onion, and 3 whole celery stalks, stirring occasionally for 5 minutes until the vegetables soften slightly and begin to release their natural sweetness. I like to keep the heat steady here—too high and they'll burn before tenderizing.
Add the 4 cloves minced garlic and the 1 tablespoon fresh thyme leaves, stirring for 30 seconds until fragrant. You'll know it's ready when the kitchen fills with that warm, earthy aroma. This aromatic base forms the flavor foundation for the entire soup—don't rush this step. If using frozen peas, add them now and stir to coat with the butter and aromatics.
🥘 Step 2: Build the Soup Base
Pour in the 4 cups vegetable or chicken broth and bring to a gentle boil. Once boiling, reduce heat to medium-low and stir in the 1 lb diced cooked ham, 1.5 teaspoons salt, and 0.5 teaspoon black pepper. Add the 1 whole bay leaf and let the soup simmer uncovered for 15 minutes, stirring occasionally. This simmering time allows the flavors to meld together beautifully.
If you're using fresh peas instead of frozen, add them now along with the ham. The peas should cook through in about 5 minutes—they're done when they're tender but still hold their shape. Keep an eye on the soup level; if it reduces too much, add a splash of water or broth to maintain the proper consistency.
🔥 Step 3: Finish with Cream for Richness
Remove the bay leaf and stir in the 0.5 cup heavy cream, mixing gently to distribute it evenly. Let the soup simmer for another 5 minutes on low heat—this allows the cream to warm through without curdling. The soup should now have a velvety texture with a perfect balance of smoky ham flavor and sweet pea notes.
Taste and adjust seasoning if needed. I usually find the ham and peas carry enough saltiness, but you might want to add a pinch more. The cream should add a luxurious richness without overpowering the other flavors. If the soup seems too thick, stir in a little more broth to reach your preferred consistency—it should coat the back of a spoon but still be easy to ladle.
⏰ Step 4: Rest and Serve Warm
Turn off the heat and let the soup rest for 5 minutes before serving. This resting period allows the flavors to fully develop and the cream to properly emulsify with the broth. I like to serve this soup immediately while it's hot, but it also keeps well in the refrigerator for up to 3 days—just reheat gently on the stove before serving.
For an extra touch, garnish each serving with a sprinkle of fresh thyme leaves or a few extra diced ham pieces. The contrast of the warm, creamy soup against the cool garnish makes each bite even more satisfying. This soup tastes best when served with crusty bread to soak up every last drop of that delicious broth.
Pro Tips For Making Andersen'S Pea Soup Recipe With Ham
- SOFTEN HAM IN ADVANCE: I learned this the hard way—throwing in pre-cooked ham straight from the fridge makes the soup taste like it’s fighting a losing battle. Soak the ham cubes in warm water for 10 minutes first; they’ll absorb flavor faster and break down just enough to melt into the soup without turning it to mush.
- SWAP FROZEN PEAS FOR FRESH: Fresh peas add a brightness frozen ones can’t match, but if you’re using frozen, don’t skip thawing them first. Dump them straight into the pot, and you’ll end up with a watery, mealy mess. A quick rinse under cold water and a 5-minute soak in the broth before simmering keeps them intact and vibrant.
- SWEAT VEGETABLES LOW AND SLOW: High heat turns onions and celery into bitter, browned bits before they soften. Instead, cook them on medium-low with a splash of water or broth, stirring often. It takes 8-10 minutes, but the result is a sweet, mellow base that doesn’t overpower the peas and ham.
- SALT THE SOUP IN STAGES: Add half the salt at the start, then taste again after the peas have simmered for 15 minutes. The ham and carrots will release more flavor as they cook, so you’ll need to adjust. Trust your taste buds—this isn’t the kind of soup where you can “fix” it later.
Storing and reheating this dish
Refrigerator Storage
Let your Andersen's pea soup cool to room temperature before transferring to an airtight container—I use glass Pyrex with snap-on lids for best results. Store in the fridge at 40°F or below for up to 4 days.
The flavors actually deepen overnight as the ham and vegetables meld together. I always make extra because it disappears fast! 🌱
Freezer Prep Tips
For longer storage, freeze portions in quart-sized freezer bags or glass containers, leaving 1 inch headspace for expansion. Label with the date—this soup stays delicious for up to 3 months.
Thaw overnight in the fridge before reheating. I like to freeze it in 2-cup portions for easy single servings. Never refreeze once thawed to maintain texture.
Stovetop Reheating
My preferred method is stovetop reheating—it preserves the creamy texture perfectly. Transfer soup to a pot and heat over medium-low heat for 10-15 minutes, stirring occasionally. Add 2 tablespoons water or broth if it looks too thick.
Never boil vigorously—just warm through to 165°F. Taste and adjust seasoning after reheating, as flavors can mellow slightly. 🔥
Microwave Shortcut
For quick reheating, use the microwave on 50% power in 1-minute intervals, stirring between each. Cover with a microwave-safe lid or damp paper towel to prevent skin formation.
Start with 2 minutes total, then add more time as needed. The cream may separate slightly—just stir vigorously to re-emulsify. This method works best for single servings.
Ham Handling
Store any leftover ham separately in an airtight container for up to 3 days in the fridge. Reheat the ham pieces directly in the soup during reheating—this prevents them from drying out.
I often save a few extra pieces to garnish fresh servings for that restaurant-quality touch. The ham stays tender and flavorful when stored properly. 🥓
Garnish Refresh
Before serving reheated soup, brighten it up with fresh garnishes. A sprinkle of chopped fresh thyme or crispy fried shallots adds freshness. For extra richness, stir in 1 tablespoon butter at the end.
The contrast of warm soup with cool garnishes makes every bite feel special. This simple step elevates reheated soup to fresh-made quality. ✨
Nutrition facts
Frequently asked questions
Can I make this pea soup without ham?
The ham adds that signature smoky depth, but you can substitute with smoked turkey, bacon, or even vegetarian smoked paprika for a meat-free version. If omitting meat entirely, increase the broth by ½ cup to maintain richness. The peas and cream will still shine, though the flavor profile will be more delicate.
Why does my pea soup turn out too thick?
This usually happens when the peas release too much starch or the broth reduces too much. Fix it by stirring in 2-3 tablespoons of warm broth or water while reheating. For prevention, simmer uncovered and add a splash of liquid if needed during cooking. The ideal texture should coat a spoon but still be easy to ladle.
How do I keep the peas from getting mushy?
Add fresh or thawed frozen peas only in the last 5 minutes of simmering. Overcooking turns them to mush! For extra texture, reserve ¼ cup peas to add raw as garnish at the end. The key is timing—peas should be tender but still hold their shape.
Can I make this soup in an Instant Pot?
Sauté the veggies first, then add everything except the cream. Pressure cook for 8 minutes, quick-release, stir in cream, and cook on high for 2 more minutes. The Instant Pot cuts cooking time by half while keeping flavors intact. Just watch the cream—don't let it boil after adding.
What's the best bread to serve with this soup?
Look for a crusty, chewy bread like sourdough or baguette—it soaks up the creamy broth beautifully. For extra indulgence, toast slices with garlic butter before serving. The contrast of crispy bread with smooth soup is pure comfort food magic.