Hearty Potato, Ham, Pea and Lentil Soup

A delicious, hearty, and comforting meal that freezes beautifully

This recipe came about a lot like my Everything But the Kitchen Sink Hash recipe. I just kept adding things I had on hand to pull together a nutritious meal, and ended up with something we liked so much that it became part of our regular meal rotation.

Packed with fresh vegetables, plant-based protein, and savory ham, this soup is a "complete meal in a bowl." Whether you are looking for a way to use up holiday leftovers or just need a reliable weeknight dinner, this is sure to become one of your favorites, too.

Why You’ll Love This Recipe

• Budget-Friendly: Uses simple pantry staples like lentils, potatoes, and onions.
• Great for Leftovers: Perfect for using up that extra Christmas or Easter ham.
• Meal Prep: This soup actually tastes better the next day and keeps well in the freezer for months.

Tell me what you think!

If you make this soup, I’d love to hear how it turned out! Leave a comment below.

Potato, Ham, Pea and Lentil Soup

• 2 Tbsp Butter or oil
• 1 Sweet onion, diced
• 2 russet Potatoes, peeled and cubed
• 3 carrots, peeled and chopped
• 1/2 cup Dry white wine (like Pinot Grigio or Sauvignon Blanc)
• 4 cups Chicken stock
• 1 cup lentils
• 1 cup frozen peas
• 2 cups ham, cubed
• Salt & Pepper to taste

1. Melt butter/warm oil in a large pot over medium heat.
2. Add onion and saute for about 5 minutes, until soft and translucent.
3. Add potatoes and carrots. Cook for a few more minutes.
4. Pour in the wine to deglaze the pan. Scrape up any bits stuck to the bottom.
5. Add chicken stock, lentils and salt and pepper. Bring to a simmer. Cook on a low simmer for 20-30 minutes, until the veggies and lentils are tender.
6. Using an immersion blender, blend the soup for about 20 seconds- this should give you a creamy soup with some nice chunks remaining. If you don't have an immersion blender, remove about half of the soup to a blender and blend until creamy, then return to the pot.
7. Add frozen peas and ham. Cook for 5 more minutes, until peas and ham are warmed through. Add additional salt and pepper, to taste.
8. Top with your favourite toppings (I like green onions and shredded cheese) and serve.

Notes:

• I buy the Kirkland (Costco brand) Master Carve Half Ham. That is what I use in this recipe. Leftover Christmas/Easter ham work great, too!
• It is very important to blend the soup before adding the ham. Blended ham gives a really weird texture.
• Once I made this recipe before realizing I was out of ham. I just doubled the amount of lentils and it was great! Makes for a wonderful meatless option.
• When I make soup, I always double the recipe and freeze half to be able to pull out for easy meals.

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