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Traditional Split Pea & Ham Soup

Name: Traditional Split Pea & Ham Soup
Total time: 150 min
Yield: 6 servings
Cuisine: Canadian
Ingredients: 1kg smoked gammon joint; 200g dried yellow split peas, soaked; 2 onions, chopped; 2 carrots, diced; 2 dried bay leaves; 1 celery stick, diced; 300g frozen garden peas; crusty bread loaf, to serve

Hearty shredded gammon soup loaded with slow-cooked yellow peas and sweet garden peas.

150 min serves 6 Easy Watch

Ingredients

1kg smoked gammon joint1kg

200g dried yellow split peas, soaked500g

2 onions, chopped3 pack

2 carrots, diced500g

2 dried bay leaves5g

1 celery stick, diced1 head

300g frozen garden peas900g

crusty bread loaf, to serve400g

Method

Put the gammon in a very large pan with 2 litres water and bring to the boil. Remove from the heat and drain off the water – this helps to get rid of some of the saltiness. Recover with 2 litres cold water and bring to the boil again. Put everything but the frozen peas into the pan and bring to the boil. Reduce to a simmer and cook for 1½-2½ hrs, topping up the water as and when you need to, to a similar level it started at. As the ham cooks and softens, you can halve it if you want, so it is all submerged under the liquid. When the ham is tender enough to pull into shreds, it is ready.
Lift out the ham, peel off and discard the skin. While it is still hot (wear a clean pair of rubber gloves), shred the meat. Remove bay from the soup and stir in the frozen peas. Simmer for 1 min, then blend until smooth. Add a splash of water if too thick, and return to the pan to heat through if it has cooled, or if you are making ahead.
When you are ready to serve, mix the hot soup with most of the ham – gently reheat if made ahead. Serve in bowls with the remaining ham scattered on top, and eat with crusty bread and butter.

Cost to cook

serves 6 · I have the cupboard staples

Mostly estimated prices. Full-pack shop cost · about £7.40 of it is what this recipe actually uses.

Find it in store

Search the ingredients at your stores:

Tesco Asda

£8.93 est. · serves 6

Method

Put the gammon in a very large pan with 2 litres water and bring to the boil. Remove from the heat and drain off the water – this helps to get rid of some of the saltiness. Recover with 2 litres cold water and bring to the boil again. Put everything but the frozen peas into the pan and bring to the boil. Reduce to a simmer and cook for 1½-2½ hrs, topping up the water as and when you need to, to a similar level it started at. As the ham cooks and softens, you can halve it if you want, so it is all submerged under the liquid. When the ham is tender enough to pull into shreds, it is ready.

Lift out the ham, peel off and discard the skin. While it is still hot (wear a clean pair of rubber gloves), shred the meat. Remove bay from the soup and stir in the frozen peas. Simmer for 1 min, then blend until smooth. Add a splash of water if too thick, and return to the pan to heat through if it has cooled, or if you are making ahead.

When you are ready to serve, mix the hot soup with most of the ham – gently reheat if made ahead. Serve in bowls with the remaining ham scattered on top, and eat with crusty bread and butter.