Swedish Pea Soup with Ham (Ärtsoppa)

This Swedish Pea Soup with Ham recipe is one you are going to want to make on repeat, especially as the colder months of the year draw near. Easy enough for a weeknight, this soul-warming, comforting soup can be on your table in about an hour. Yellow split peas, warm spices and ham simmer together to create a thick, creamy one bowl meal you won’t soon forget!

Swedish pea soup with ham, known as ärtsoppa, is a dish that is traditionally made from whole or split yellow peas which bring a mild, earthly flavor to the soup. This hearty and comforting soup typically includes ham or pork pieces which offer a savory, smoky element to the dish. We are shortening the cooking time in this version by using split rather than whole peas which cuts the cooking time by at least half but doesn’t compromise on flavor.

This recipe was inspired by my Vegetarian Split Pea Soup with Barley, and pairs well with Swedish Crispbread, Soft Rye Dinner Rolls or any other bread that is suitable for dunking. In Sweden, pea soup is typically served on Thursdays and is often followed by Swedish Pancakes for dessert, so some save room for those!.

Ingredients

• Split yellow peas are the backbone of this dish bringing a mild, earthy flavor and hearty texture.
• Onions and carrots add vegetal flavor and, in the case of the carrots, a pop of color.
• Fresh marjoram or thyme, ground ginger, allspice and a bay leaf are the tasty traditional herbs and spices found in this dish.
• Ham steak (or simply a thick slab of ham from the deli) that has been cut into cubes makes a quick and easy savory addition that really amps up the flavor of this soup.
• Chicken broth acts as a flavorful cooking liquid for the peas, vegetables and ham.
• A mere ¼ teaspoon of baking soda helps the split peas soften and break down more quickly.
• A squeeze of lemon juice and chopped fresh parsley add a bit brightness and color to the final dish.

See recipe card below for exact quantities and detailed instructions.

Substitutions

• Use split green peas in place of the yellow peas. Cooking times will be similar.
• Use cooked, chopped bacon or sausage in place of the ham.
• Substitute 1 teaspoon of dried marjoram or thyme for the fresh herbs called for in the recipe.
• For a vegetarian version, omit the ham entirely or consider swapping in a meat substitute (such as a vegan sausage) if you like. Or consider making this Split Pea Soup with Barley which is vegetarian as it is written.

How to Make Swedish Pea Soup

1. Step 1: Cook the onion in olive oil over medium heat until softened. Add the ham, marjoram, allspice and ginger and continue to cook until fragrant, about 1 minute.

2. Step 2: Add the split peas, broth, water and bay leaf. Bring to a boil and reduce to a simmer. Add carrots. Cook until peas are nearly tender, about 35 minutes.

3. Step 3: Mash the soup with a potato masher or fork to thicken the texture. Continue cooking until the peas are very soft, about 10 -15 minutes. Add water if the soup is becoming dry.

4. Step 4: Remove bay leaf and add lemon juice. Season to taste with salt and pepper. Serve!

Expert Tips

• For ease of digestion and a slightly quicker cooking time, you can soak the split peas in cold water for at least 8-10 hours or overnight. Drain the split peas in fine mesh strainer and rinse with cold water before proceeding with the recipe.
• Be sure to test the soup and add more salt, pepper or lemon juice as needed just before serving.
• The soup will thicken considerably as it cools. Feel free to add more broth or water as necessary to loosen it up or when reheating leftovers.

Recipe FAQ

What to Serve with Swedish Pea Soup

As we've discussed, consider Swedish pancakes for dessert for the full traditional experience. You can also serve cooked sausages (along with a dollop of mustard) with the soup. My favorite thing to serve with this hearty pea soup is a tasty bread that is suitable for dipping. Give these bread recipes a try if you want to do some baking:

Recipe

Swedish Pea Soup with Ham (Ärtsoppa)

This Swedish Pea Soup with Ham is a soul-warming, comforting meal in a bowl for any night of the week.

5 from 2 votes

Print Pin Rate

Course: soups and stews

Cuisine: Nordic, Scandinavian, Swedish

Prep Time: 15 minutes minutes

Cook Time: 40 minutes minutes

Total Time: 1 hour hour

Servings: 4 servings

Calories: 530kcal

Author: Kristi

Ingredients

• ▢ 2 tablespoons extra-virgin olive oil
• ▢ 1 onion diced small
• ▢ 8 ounces ham steak or cooked deli ham cut into ½ inch cubes
• ▢ 1 tablespoon chopped fresh marjoram or thyme
• ▢ ½ teaspoon ground ginger
• ▢ ¼ teaspoon ground allspice
• ▢ 2 cups yellow split peas picked over and rinsed
• ▢ 2 carrots peeled and diced small
• ▢ 4 cups low-sodium chicken broth
• ▢ 3 cups water more if needed
• ▢ ¼ teaspoon baking soda
• ▢ 1 bay leaf
• ▢ Coarse salt and freshly ground pepper
• ▢ Juice of half a lemon more to taste
• ▢ Chopped fresh parsley for garnish optional

Instructions

• Heat oil in a large pot over medium heat. Add the onion and cook, stirring occasionally, until tender and beginning to brown, about 5 minutes. Add ham, marjoram, ginger and allspice and cook for an additional minute.
• Add split peas, broth, water, carrots, baking soda and bay leaf to the pot. Bring to a boil and then reduce to a simmer. Continue to cook until peas are nearly tender, about 35 minutes. Using a potato masher or fork, mash the soup mixture to break up some of the peas and create a thicker texture. Continue cooking until the peas are very soft, about 10-15 minutes, adding more water as necessary to keep the soup from becoming too thick.
• Remove the bay leaf. Add lemon juice and season the soup to taste with salt and pepper. Serve, topped with chopped fresh parsley if desired.

Notes

• • For ease of digestion and a slightly quicker cooking time, you can soak the split peas in cold water for at least 8-10 hours or overnight. Drain the split peas in fine mesh strainer and rinse with cold water before proceeding with the recipe.  That said, it not necessary to soak your split peas.

• • To store this soup:  This soup will keep tightly covered in the refrigerator for 3 or 4 days. It also freezes well, so for longer storage simply transfer the cooled soup to a freezer safe container or bag and seal tightly. The soup will keep frozen for a couple of months

• • The soup will thicken considerably as it cools. Feel free to add more broth or water as necessary to loosen it up or when reheating leftovers.

Nutrition

Serving: 3g | Calories: 530kcal | Carbohydrates: 68g | Protein: 41g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Cholesterol: 26mg | Sodium: 905mg | Potassium: 1499mg | Fiber: 27g | Sugar: 11g | Vitamin A: 5287IU | Vitamin C: 25mg | Calcium: 90mg | Iron: 6mg

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