Spring Pea Soup Ham Turkey

The first time I made this pea soup, I'd impulse-bought a bag of fresh peas at the farmers market without any plan. It was one of those gray April afternoons where spring feels like it might never actually arrive, and something bright and green felt like rebellion against the weather.

Last spring my neighbor came over while I was making this, and she stood in my kitchen sampling spoonfuls straight from the pot. We ended up eating it standing up, talking about our gardens, neither of us bothering to set the table.

Ingredients

• Smoked ham: The smokiness cuts through the sweetness of the peas, and dicing it small means every spoonful gets a little punch of flavor
• Cooked turkey breast: I love using leftover turkey here, it stays tender and adds protein without overwhelming the delicate spring flavors
• Fresh or frozen spring peas: If you can find fresh peas in spring, use them, but honestly frozen peas work beautifully and are often sweeter since they're picked at peak ripeness
• Onion, carrot, celery: This classic trio builds a foundation that makes the soup taste like it's been simmering longer than it actually has
• Garlic: Two cloves gives you that background warmth without making it taste like garlic soup
• Chicken or vegetable broth: Low-sodium is crucial here since the ham brings plenty of salt on its own
• Olive oil: A couple tablespoons gives you enough fat to sauté the vegetables properly
• Salt and pepper: Start with half a teaspoon of salt and taste at the end, the ham might be all the seasoning you need
• Dried thyme: It bridges the gap between the meaty elements and the fresh peas perfectly
• Fresh parsley: Stir it in right at the end so it keeps its bright color and fresh taste
• Crème fraîche or sour cream: Totally optional but that little tang against the sweet peas is magic

Instructions

Build your flavor foundation:

Heat olive oil in your large pot over medium heat, then add onion, carrot, and celery, letting them soften and become fragrant for about 5 minutes

Wake up the garlic:

Stir in the minced garlic and let it cook for just 1 minute, stirring constantly so it doesnt burn

Add the meats:

Toss in the diced ham and turkey, cooking them for 2 minutes just enough to warm through and let their flavors start melding with the vegetables

Create the soup base:

Pour in the peas, broth, thyme, salt, and pepper, bring everything to a gentle boil, then lower the heat and let it simmer uncovered for 15 minutes

Get the texture right:

Remove about one-third of the soup and blend it until smooth, then stir it back in to create that perfect mix of creamy and chunky

Fine-tune and finish:

Taste and adjust seasoning if needed, stir in the fresh parsley, and serve hot with a dollop of crème fraîche if you're feeling indulgent

Save to Pinterest

This soup has become my go-to when someone needs comfort but not heavy comfort. Last month I brought some to a friend who'd just had surgery, and she told me later it was the first thing she'd actually wanted to eat in days.

Make It Your Way

I've played around with this recipe enough to know it's forgiving. Sometimes I'll add diced potatoes if I want it more filling, or extra vegetables if I'm serving vegetarians and skipping the meat entirely.

Serving Suggestions

A slice of crusty bread is non-negotiable in my house. Something about mopping up that last bit of broth with bread just feels right. And if you drink wine, a crisp Sauvignon Blanc cuts through the richness beautifully.

Storage and Make-Ahead Tips

This soup actually tastes better the next day, which I know sounds impossible but the flavors really do settle in. It keeps for four days in the refrigerator and freezes well too, though I'd add the fresh parsley when you reheat it, not before freezing.

• Cool the soup completely before transferring to airtight containers
• Leave room at the top of containers for expansion if freezing
• Thaw overnight in the refrigerator and reheat gently over medium-low heat

Save to Pinterest

There's something about eating bright green food that makes everything feel a little more possible, even on the grayest spring day.

Recipe Questions & Answers

→ Can I use frozen peas instead of fresh?

Yes, frozen peas work well and produce a similar sweet flavor. They can be added directly without thawing.

→ How do I get a creamy yet chunky texture?

Remove about one-third of the soup and blend it until smooth, then stir it back into the pot. This balances creaminess with texture.

→ What can I substitute for ham and turkey?

For a vegetarian option, omit the meats and add diced potatoes or extra vegetables for heartiness.

→ Which herbs complement this soup best?

Thyme and fresh parsley enhance the flavor, adding earthy and fresh notes to the dish.

→ Is this soup gluten-free?

Yes, as long as the broth and any added ingredients are gluten-free, this soup is safe for gluten-free diets.

→ Can I prepare this soup ahead of time?

Absolutely, the flavors often deepen after resting. Reheat gently before serving and adjust seasoning if needed.