Green pea and ham soup recipe

40 ratings Rate
  • Serves 6
  • 6 hrs to soak, 20 mins to prepare and 1 hr to cook
  • 145 calories / serving
  • Freezable
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Pea and Ham SoupHERO

Soak the peas overnight in a large bowl of cold water.

Heat the oil in a large pan, add the onion and sauté for 3-4 mins or until soft. Add the peas, stock and bay leaf and season with salt and pepper. Bring to the boil, then cover and simmer for 50-55mins or until the peas are tender. Discard the bay leaf.

Transfer the soup to a food processor or blender, add the gammon, 200ml water, the milk and pulse until the soup is nice and smooth. Adjust the seasoning to taste. Return to the pan and gently reheat until piping hot.

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Freezing and defrosting guidelines

Make the soup, then leave to cool at room temperature. Freeze (without garnishes or toppings) in a rigid container, leaving a bit of space for expansion, for up to 1-3 months. Reheat either from frozen or defrost in the fridge overnight. Once piping hot, add toppings or garnishes and serve.

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.
  • Ingredients

  • 250g dried split green peas
  • 2tbsp vegetable oil
  • 1 large onion, chopped
  • 900ml left over ham stock
  • 1 bay leaf
  • 100g cooked left over gammon, chopped
  • 150ml milk
  • salt
  • ground black pepper
  • Energy 610kj 145kcal 7%
  • Fat 7g 9%
  • Saturates 2g 8%
  • Sugars 3g 3%
  • Salt 0.9g 17%

of the reference intake
Carbohydrate 12g Protein 8.5g Fibre 2g


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