There’s nothing quite like a steaming bowl of Swedish Yellow Pea Soup, or Ärtsoppa, to warm you up on a chilly day. This hearty, comforting soup is a Scandinavian classic, brimming with tender yellow peas, smoky ham, and a savory broth that’s subtly spiced with thyme and mustard. It’s got a creamy, stick-to-your-ribs texture and a rich, earthy flavor that feels like a hug in a bowl. I first tried this soup at a friend’s house during a winter visit to Sweden, and I’ve been hooked ever since—it’s now a go-to for cozy weeknight dinners or meal-prep Sundays. Traditionally served on Thursdays in Sweden (often followed by pancakes for dessert!), this soup is perfect for cold evenings, family gatherings, or whenever you need a nourishing, budget-friendly meal. With just a handful of ingredients and a bit of patience, you’ll have a pot of soul-warming goodness that’s sure to become a favorite.
Why You’ll Love This Recipe
- Hearty and filling: Packed with protein-rich peas and smoky ham, this soup is a meal in itself—perfect for satisfying hungry appetites.
- Budget-friendly: Made with affordable dried peas and a ham hock, it’s a delicious way to stretch your grocery budget.
- Ready in about 2 hours: While it simmers low and slow, most of the time is hands-off, making it great for multitasking.
- Meal-prep superstar: This soup tastes even better the next day and freezes beautifully, so you can enjoy it all week (or month!).
- Gluten-free and adaptable: Naturally gluten-free, and easy to make vegetarian or vegan with a few simple swaps.
- Rich tradition: You’ll feel connected to centuries of Swedish history with every spoonful, especially if you serve it with mustard and crispbread.
- Minimal equipment: Just a large pot and a blender (or potato masher) to create this rustic, flavorful dish.
Ingredients You’ll Need
- Dried yellow peas (1 lb, whole or split): Whole yellow peas are traditional for a chunkier texture, but split peas cook faster and are easier to find.
- Ham hock (1 large, about 1 lb): Adds smoky, savory depth; you can swap for smoked pork shank or bacon for similar flavor.
- Yellow onion (2 medium): One chopped for the soup base, one studded with cloves for extra warmth.
- Carrots (2 medium): Diced for a pop of sweetness and color; they add a subtle veggie boost.
- Thyme (1 tsp dried or 2 tsp fresh): Brings an earthy, herby note that complements the peas and ham.
- Whole cloves (2): Studded into the whole onion for a hint of warm spice—don’t skip this traditional touch
- Grainy mustard (for serving): A dollop on top or stirred in adds a tangy, spicy kick—Swedish mustard is ideal, but any coarse mustard works.
- Salt and white pepper: To season at the end, since the ham adds plenty of saltiness.
- Water or chicken broth (8 cups): Water is traditional, but broth adds extra flavor; adjust for desired thickness.
(Note: A complete list of ingredients with exact measurements is included in the instructions section below.)
How to Make It (Step-by-Step Instructions)
Step 1: Soak the peas
Rinse 1 pound of dried yellow peas (whole or split) in cold water, picking out any debris. If using whole peas, soak them overnight in a large bowl with water to cover by 2 inches. Split peas don’t need soaking but will cook faster if soaked for 2–4 hours. Drain and rinse before cooking. Pro tip: If your peas don’t soften after cooking, they might be old—adding ¼ teaspoon of baking soda to the cooking water can help.
Step 2: Prep the base
In a large pot, combine 8 cups of water (or chicken broth for richer flavor), the drained peas, 1 finely chopped onion, 1 peeled whole onion studded with 2 cloves, 2 diced carrots, and 1 ham hock. Bring to a boil over medium-high heat, skimming off any foam or pea skins that rise to the surface with a spoon. Note: The foam is harmless but can make the soup cloudy, so skim for a clearer broth.
Step 3: Simmer the soup
Reduce the heat to low, cover, and simmer gently for 90 minutes, stirring occasionally. Whole peas may need up to 2 hours to become tender, while split peas will soften in about 1–1.5 hours. Check the liquid level and add more water if it gets too thick. Heads-up: The soup should be thick but not pasty—aim for a creamy, spoonable consistency.
Step 4: Blend for texture
Remove the studded onion and ham hock from the pot. For a traditional texture, remove 2–3 cups of the soup and puree in a blender (or use an immersion blender for a few pulses), then return the puree to the pot. Alternatively, mash some peas with a potato masher for a rustic feel, leaving some whole for texture. Safety tip: When blending hot soup, fill the blender only one-third full, vent the lid, and cover with a towel to avoid splattering.
Step 5: Finish the soup
Shred the meat from the ham hock, discarding the skin, fat, and bones. Return the chopped meat (about 1 cup) to the pot. Stir in 1 teaspoon dried thyme (or 2 teaspoons fresh), 1 teaspoon salt, and a pinch of white pepper. Simmer for 15 more minutes to meld the flavors. Taste and adjust seasoning, keeping in mind the ham’s saltiness. Pro tip: If the soup is too salty, add a diced potato and simmer for 20 minutes to absorb some salt.
Step 6: Serve with flair
Ladle the soup into bowls and serve hot, with a generous dollop of grainy mustard on the side or swirled on top for each diner to mix in. Pair with crusty rye bread, crispbread, or homemade focaccia for dunking. For the full Swedish experience, follow with thin pancakes topped with jam and whipped cream, and maybe a glass of warm Swedish punsch if you’re feeling festive! Note: The mustard is key—it adds a bright, tangy contrast to the rich soup.
Helpful Tips
- Meal-prep like a pro: Make a big batch and store in airtight containers in the fridge for up to 5 days or freeze for up to 3 months. The soup thickens as it sits, so add a splash of water or broth when reheating to loosen it up. Reheat gently on the stovetop or in the microwave, stirring often.
- Storing leftovers: Keep leftovers in an airtight container in the fridge for 4–5 days. For longer storage, freezeportions in freezer-safe bags or containers. Thaw overnight in the fridge before reheating. Pro tip: Divide into single servings before freezing for easy grab-and-go meals.
- Reheating without splitting: To maintain the creamy texture, reheat over low heat, stirring frequently. If the soup separates, a quick blend with an immersion blender will bring it back together. Add a little broth if it’s too thick.
- Perfect pairings: Serve with rye bread, crispbread, or a whole-grain roll slathered with butter for a classic Scandinavian vibe. A simple green salad with a tangy vinaigrette balances the richness. For drinks, try a crisp lager, chilled akvavit, or warm punsch for authenticity.
- Creative twists: For a vegetarian version, skip the ham hock and use vegetable broth with a pinch of smoked salt or liquid smoke for that smoky flavor. Add diced celery or potatoes for extra heartiness. For a spicy kick, stir in a pinch of chili crisp or cayenne with the mustard. You can also experiment with herbs like marjoram or a pinch of allspice for a different spin.
Frequently Asked Questions (FAQs)
Can I make this soup ahead of time?
Yes, and it’s even better the next day! Prep the entire soup up to 2 days ahead and store in the fridge. Reheat gently on the stovetop, adding a splash of water or broth to adjust the consistency. The flavors deepen as it sits, making it ideal for meal prep.
Can I freeze Swedish yellow pea soup?
Absolutely! Cool the soup completely, then portion into freezer-safe containers or bags. Freeze for up to 3 months. Thaw in the fridge overnight and reheat with a little extra liquid to restore the texture.
What if I can’t find yellow peas?
If whole yellow peas aren’t available, yellow split peas are a great substitute—they cook faster (about 1–1.5 hours) and create a creamier texture. Green split peas work too but will change the flavor slightly to a more familiar split pea soup taste.
Is this soup good for meal prep?
It’s fantastic for meal prep! Store in the fridge for up to 5 days or freeze for up to 3 months. Portion into containers for easy lunches or dinners. Reheat with a splash of broth to keep it creamy, and serve with fresh mustard and bread for a quick meal.
How do I make it vegetarian or vegan?
Omit the ham hock and use vegetable broth instead of water or chicken broth. For smokiness, add a pinch of smoked salt, a dash of liquid smoke, or smoked paprika. You can also toss in a thumb-sized piece of fresh ginger for extra flavor, as some Swedish vegetarian versions do.
This Swedish Yellow Pea Soup is a recipe I turn to every winter, probably once a month when the weather turns cold and I’m craving something hearty and nostalgic. It’s so satisfying to ladle out a bowl, swirl in some grainy mustard, and dunk a piece of rye bread—it’s like a little taste of Sweden at home. For a fun twist, try serving it with a side of crispy bacon bits for extra crunch or a sprinkle of fresh parsley for color. Give it a go and let me know how it turns out—I’d love to hear if it becomes a cozy staple in your kitchen too!
Swedish Yellow Pea Soup (Ärtsoppa)
Ingredients
- 1 lb dried yellow peas whole or split
- 1 large ham hock about 1 lb
- 2 medium yellow onions
- 2 medium carrots diced
- 1 tsp dried thyme or 2 tsp fresh
- 2 whole cloves for studding the onion
- Grainy mustard for serving
- Salt and white pepper to taste
- 8 cups water or chicken broth for extra flavor
Instructions
- Soak the peas: Rinse the yellow peas in cold water, picking out any debris. If using whole peas, soak them overnight. If using split peas, soak for 2–4 hours before draining.
- Prep the base: In a large pot, combine 8 cups of water (or chicken broth), soaked peas, 1 finely chopped onion, 1 whole onion studded with 2 cloves, diced carrots, and the ham hock. Bring to a boil, skimming off any foam.
- Simmer the soup: Reduce heat to low, cover, and simmer for 90 minutes (1.5–2 hours for whole peas) until peas are tender. Check the liquid level and add more water if needed.
- Blend for texture: Remove the ham hock and studded onion. Puree 2–3 cups of soup using a blender or immersion blender, then return the puree to the pot. Alternatively, mash some of the peas for a rustic feel.
- Finish the soup: Shred the ham from the hock, discarding skin and bones. Stir the shredded meat, thyme, salt, and white pepper into the soup. Simmer for 15 minutes to meld the flavors.
- Serve with flair: Ladle the soup into bowls and serve with a dollop of grainy mustard. Enjoy with rye bread, crispbread, or focaccia.
Notes
- Storage: The soup stores well in the fridge for up to 5 days and freezes for up to 3 months. Reheat with extra liquid if it thickens.
- Vegetarian version: Skip the ham hock and use vegetable broth with smoked salt or liquid smoke.
- Pairing: Serve with rye bread, crispbread, or a whole-grain roll. For drinks, try a chilled lager or warm punsch for a traditional experience.
