Pea and ham soup
Skill level: Easy peasy
Costs: Cheap as chips
We all know how easy it is to make pea soup, a mid-week staple that doesn't blow the shopping budget or the calorie counter. But sometimes our family can feel a little disheartened by a bowl of green soup, so we suggest adding a delicious ham hock (packaged supermarket ham works too) for this pea and ham soup. Especially if you have some cold cuts leftover from a Sunday lunch. This is easy to make, simple and perfect to store in tupperware for a light work lunch. This recipe serves 4 people and will take only 20 mins to make. Leftovers can be stored in the fridge in an airtight container for up to 2 days or you can freeze a portion or two in the freezer for up to 1 month. Make sure you defrost and reheat thoroughly before re-serving.
- 1 litre (1ĺ pints) ham stock
- 2 leftover cooked onions, chopped
- 2 leftover cooked carrots, chopped
- 500g (1lb) frozen peas
- 150g (5oz) cooked ham, cut into small chunks
Top tip: If you donít have stock from cooking a ham, use chicken or vegetable stock cubes.
- Put the ham stock into a large pan, add the onions, carrots and peas. Bring to the boil and simmer for 10 mins, until the peas are tender.
- Use a stick blender or a food processor to whizz everything together until smooth. Add ham chunks, warm through and serve.
If you fancy a classic pea soup, try our recipe.
Nutritional information per portion
- Calories 145(kcal)
- Fat 16.0g
- 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.