Search

Yellow split pea and ham soup

(25 ratings)

What's my recipe book?

Close

We know what it's like when you're browsing a site with as many recipes as ours. You find a brilliant recipe, want to make it again, but can't remember how you found it!

But we've solved the problem. Now, by clicking 'Save this recipe' or 'I cooked this' on any of our recipes, they'll be saved and grouped into your personal online recipe book. All you have to do is log in with your Facebook account to see them. When you click either of these buttons it will also tell your friends on Facebook what you've been cooking or saving so they too can give our quick and easy recipes a go (but you can turn this off at any time by visiting your 'My recipe book' page). Just click one of the buttons below or 'see my book' to get started. We hope you like it!

Print
Pea and ham soup
Pea and ham soup
  • Serves: 8

  • Prep time:

    soak overnight
  • Cooking time:

  • Total time:

  • Skill level: Bit of effort

  • Costs: Mid-price

Woman's Weekly recipe Yellow split peas work perfectly in this ham and pea soup to create a much more filling and hearty alternative to a traditional pea soup made with garden peas or petit pois. The dried yellow version of the pea is much more starchy than it's green cousin so this makes the best base for a tempting winter soup. Rich in protein but low in fat, this soup is a warming choice for all the family.

Ingredients

  • 300g (10oz) dried yellow split peas
  • 1 litre (1¾ pints) chicken or vegetable stock, or water
  • 2 onions, peeled and quartered
  • 2 carrots, peeled and cut into big chunks
  • 2 celery sticks, chopped
  • 2 bay leaves and a few sprigs of fresh thyme
  • 500g (1lb) joint of smoked gammon
  • Salt and freshly ground black pepper
  • Chopped parsley, to garnish

If you can buy ham bones or 2 smoked ham hocks, use these instead of gammon. It’s best to make a big batch of this soup, and freeze what’s left over.

Method

  1. Rinse the peas thoroughly and put them in a large bowl.
  2. Cover with cold water and set aside, covered, overnight.
  3. Drain peas and put in a big stockpot
  4. Pour in stock, or water, bring to the boil and boil for 10 minutes
  5. Add the onion, carrot, celery, herbs and gammon
  6. Bring back to the boil, skim off any scum, then reduce the heat to very low
  7. Cover and simmer for 1½ hours.
  8. Take out the gammon. Set aside to cool a little
  9. Remove the bay leaves and sprigs of thyme.
  10. Blend the peas, vegetables and stock in a food processor until smooth
  11. Put back into the pan and heat through for serving, adjusting the consistency and checking for seasoning.
  12. Remove the skin and fat from the gammon and shred the meat (you should have about 350g/12oz) into small pieces.
  13. Serve the hot soup with chunks of meat added, and garnish with parsley

If you want to make a classic pea and ham soup, try our recipe.

Nutritional information per portion

  • Low
  • Med
  • High
  • Calories 244(kcal)
  • Fat 6.0g
  • Saturates 2.0g

This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.

Your rating

Average rating

  • 3
(25 ratings)

Your comments

Oldgitlux

Very nice, although the soup my mother used to make, was much better. Perhaps next time I'll get myself a pressure cooker and try to emulate my mum' sandy nan's recipes.

comments powered by Disqus

FREE Newsletter

Subscribe to Essentials

Subscribe from only £21.99