Liverpool-Style Pea Soup with Mint and Ham

By AislePrompt Editorial · Published 2026-07-07 · Updated 2026-07-07

A comforting green pea soup accented with fresh mint and chunks of smoky ham, in the northern English tradition of pea and ham broth. This British-inspired soup recipe, ready in about 50 minutes, pairs frozen green peas, smoked ham hock, yellow onion, diced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 4 cups frozen green peas
• 1 piece (about 12 oz) smoked ham hock
• 1 medium yellow onion, diced
• 2 garlic cloves, minced
• 4 cups vegetable broth
• 1/4 cup chopped fresh mint leaves
• 1 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tbsp lemon juice

The stock pot we’d simmer this in → Best Stock Pots for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Heat 1 tbsp olive oil in a large pot over medium heat. Add 1 medium diced yellow onion and 2 minced garlic cloves; sauté for 5 minutes until soft and fragrant.
2. Step 2: Add 4 cups frozen green peas, 1 smoked ham hock, 4 cups vegetable broth, 1 tsp salt, and 1/2 tsp black pepper to the pot. Bring to a boil, then reduce heat and simmer uncovered for 30 minutes until peas are tender and ham is flavorful.
3. Step 3: Remove the ham hock, shred the meat, and return it to the pot. Stir in 1/4 cup chopped fresh mint leaves and 1 tbsp lemon juice.
4. Step 4: Use an immersion blender to puree the soup until smooth but still slightly textured. Adjust seasoning with additional salt and pepper if needed, then serve hot.