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Hearty pea and ham soup recipe

Hearty pea and ham soup recipe



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  • Recipes
  • Dish type
  • Soup
  • Vegetable soup
  • Pea soup
  • Pea and ham soup

This warming split pea soup is ideal for cold and blustery days. Ideal for using up any small bits of cooked gammon.

252 people made this

IngredientsServes: 8

  • 2 tablespoons butter
  • 1/2 onion, diced
  • 2 sticks celery, diced
  • 3 cloves garlic, sliced
  • 450g cooked ham, diced
  • 1 bay leaf
  • 450g dried split peas
  • 1 litre chicken stock
  • 600ml water
  • salt and freshly ground black pepper to taste

MethodPrep:20min ›Cook:1hr30min ›Ready in:1hr50min

  1. Place the butter in a large soup pot over medium-low heat. Stir in onion, celery and sliced garlic. Cook slowly until the onions are translucent but not brown, about 5 to 8 minutes.
  2. Mix in ham, bay leaf and split peas. Pour in chicken stock and water. Stir to combine and simmer slowly until the peas are tender and the soup is thick, about 1 hour and 15 minutes. Stir occasionally. Season with salt and black pepper to serve.

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Reviews & ratingsAverage global rating:(437)

Reviews in English (340)

Wow delicious soup, pea and ham is my favourite and so pleased I can make it at home now. Didn't have any ham so used bacon and it was lovely.-15 Feb 2018

Great use for leftover ham. I made this for a commercial soup and it was GONE. They all absolutely loved it, as do my children. I used rapeseed oil instead of butter, homemade chicken bone broth instead of chicken stock. After sautéing the onion, garlic and celery, I tossed all the ingredients in an electric pressure cooker, put it on soup setting, and VOILA!-08 Jan 2018

by BILL556

Try this with the addition of Masoor Dal (red, split lentils). The lentils tend to disintegrate and give the soup a thickness that's quite appealing.-05 Nov 2011


The Spruce Eats / Nita West

Budget-friendly lentil soup gets even better with carrots, celery, onions, and diced cooked ham. It's simmered slowly on the stove top with an added ham hock for a satisfying family meal that's full of protein. Serve with biscuits, rolls, or cornbread, and a green salad as a complete family dinner.


  • 2 tablespoons butter
  • 2 medium onions (finely chopped)
  • 2 medium carrots (trimmed, peeled, and finely chopped)
  • 2 stalks celery (trimmed and finely chopped)
  • 1 medium potato (peeled and chopped)
  • 2 smoked ham hocks (about 1 1/4 pounds)
  • 1 package (12 ounces) green split peas (rinsed and sorted)
  • 1 can bottle (12 ounces) beer (or ale)
  • 6 to 8 cups water
  • 1 teaspoon dried thyme
  • 1 teaspoon Dijon mustard
  • 2 tablespoons cider vinegar
  • 1 teaspoon salt (or to taste)

In a large 6 to 8-quart pot, heat the butter over medium heat until melted. Add the onions, carrots, and celery and cook, stirring often, until the vegetables are beginning to soften, about 5 to 7 minutes.

Add the potato, ham hocks, split peas, beer, water, thyme, and Dijon mustard and stir well. Bring the mixture to a boil over medium-high heat. Reduce the heat to medium low and simmer, uncovered and stirring occasionally, until the ham and peas are very tender, about 2 to 2 1/2 hours.

Remove the pot from the heat. Transfer the ham hocks to a large plate and let cool. When cool enough to handle, remove and discard the bones and skin, and cut the meat into bite-size chunks. Return the meat to the pot.

Stir the vinegar into the soup and season to taste with salt. Reheat the soup over low heat, stir occasionally, and serve with some crusty bread.


1. Heat oil in a large heavy-based soup pot on a low heat. Add garlic, onion, leek, celery, carrot, bay leaves and small pinch of salt. Cook, stirring occasionally, until onion is very soft, about 10 minutes.

2. Add split peas and tinned tomatoes to pot and stir through. Place hocks into pot and cover with stock. Bring to a boil then simmer very gently, stirring occasionally, covered, for about 1½ hours, or until ham comes away from the bone.

3. Remove ham hock from the pot, pull meat from the bone and discard the skin and bones. If you like, you can purée the soup at this stage, or just leave it chunky. Shred the meat and return to the soup.

4. Check the soup's consistency: you may need to add a little more chicken stock or water if you find it is too thick for your liking.

5. Check seasoning, then just before serving, stir through the fresh herbs.


Recipe Summary

  • 1 teaspoon butter
  • 1 teaspoon olive oil
  • 4 stalks celery, diced
  • ⅓ white onion, diced
  • ½ large carrot, shredded
  • salt to taste
  • 3 cups split peas, rinsed
  • 3 cloves garlic, thinly sliced
  • 1 ham bone
  • 5 cups chicken stock
  • 1 cup diced ham
  • ground black pepper to taste

Melt butter and oil in a Dutch oven over medium-low heat. Add celery, onion, carrot, and salt. Cook and stir until tender, about 5 minutes. Stir in peas and garlic. Nestle ham bone into the pot add stock and diced ham. Fill pot with water to about 1 1/2 inches from the top. Mix and bring soup to a boil.

Reduce heat to low and cover. Simmer, scraping the bottom of the pot and stirring every 30 minutes, until peas are mostly disintegrated, about 2 1/2 hours. Turn ham bone and skim surface for fat once every hour. Take bone out, remove any meat, and return meat to the pot. Season with salt and pepper.


Hearty Split Pea and Ham Soup

Warm yourself up with this flavorful winter soup. It’s so good, you may have to keep it a secret in order to enjoy those wonderful leftovers!

Ingredients

  • 3 Tablespoons Salted Butter
  • 2-½ cups Carrots, Cut Into Coins
  • 2 Chopped Sweet Yellow Onion
  • 1-½ cup Coarsely Chopped Celery
  • 3 cloves Garlic, Minced
  • 1 Tablespoon Dry Parsley
  • ¾ teaspoons Salt
  • ½ teaspoons Black Pepper
  • 1 whole Hearty Or Lightly Trimmed Ham Bone
  • 24 ounces, weight Dried Green Split Peas, Rinsed And Sorted
  • 9 cups Water
  • 1-½ cup Peeled And Diced Yellow Potatoes
  • 1-½ cup Diced Ham

Preparation

Melt butter in a stock pot. Add carrots, onion, and celery and cook for 3 minutes. Add garlic, parsley, salt and black pepper and cook for 1 more minute. (This step adds a nice sweetness to the vegetables, but if you’re making your soup in a slow cooker, just dump the ingredients into the cooker and skip sautéing the vegetables.)

Add ham bone, split peas, and water to the pot and stir to evenly combine the vegetables and split peas. Cook soup at a simmer for 2 to 2 1/2 hours. Stir soup periodically and scrape the bottom of the pot to prevent burning. The soup can also be cooked in a slow cooker on high heat for 4–5 hours, or on low heat for 8–10 hours. Halfway through cooking, add potatoes to the pot so that they don’t become too soft. The soup is done when the split peas are soft and breaking apart and ham is falling off the bone.

The last step is to remove the bone from the pot and any gristle that may have fallen off of it. Stir in diced ham, bring back up to a simmer, and then remove soup from the heat. Serve immediately. Store in the refrigerator for up to 5 days or freeze for up to 3 months.


Hearty ham and pea soup

It&rsquos the ultimate winter warmer. It&rsquos a British staple for all the family. It&rsquos the starter that will wow and whet your guests&rsquo appetite in equal measure at your dinner party. It&rsquos pea and ham soup!

This recipe for pea and ham soup from Captain Birds Eye is brimming with tasty veg that&rsquos good for your wellbeing, but the clue&rsquos in the name as to what our favourite is in this delightful dish. Birds Eye Peas are frozen within only two and half hours of being freshly picked, meaning all that vital nutrition is safely stored for when you cook them up at home. They may be sweet, but believe us, our peas have reduced levels of sugar and fat, while they are high in fibre and protein, and provide a solid source of vitamin C!

This frozen pea recipe can also be rustled up in rapid time meaning that it&rsquos ultra-convenient as a quick dinner &ndash we&rsquod encourage you to find a hearty, rustic bread roll for dunking purposes. So whenever you feel the urge for a soup-er meal, look no further than the Captain&rsquos perfect pea and ham soup.

Ingredients

It&rsquos the ultimate winter warmer. It&rsquos a British staple for all the family. It&rsquos the starter that will wow and whet your guests&rsquo appetite in equal measure at your dinner party. It&rsquos pea and ham soup!

This recipe for pea and ham soup from Captain Birds Eye is brimming with tasty veg that&rsquos good for your wellbeing, but the clue&rsquos in the name as to what our favourite is in this delightful dish. Birds Eye Peas are frozen within only two and half hours of being freshly picked, meaning all that vital nutrition is safely stored for when you cook them up at home. They may be sweet, but believe us, our peas have reduced levels of sugar and fat, while they are high in fibre and protein, and provide a solid source of vitamin C!

This frozen pea recipe can also be rustled up in rapid time meaning that it&rsquos ultra-convenient as a quick dinner &ndash we&rsquod encourage you to find a hearty, rustic bread roll for dunking purposes. So whenever you feel the urge for a soup-er meal, look no further than the Captain&rsquos perfect pea and ham soup.

Method

Before adding the peas, cook the carrot, onion, leek and bay leaves in the vegetable stock until the vegetables are soft.

Add the frozen peas and bring back to the boil

Remove from the heat, remove the bay leaves and blend in a liquidiser until smooth, with the soup consistency of your choice


Reader Interactions

Comments

Now it's starting to get hot here Peter, but soups are always welcome and peas are such a sweet legume, I love them :D. I bet the soup tastes great even cold. By the way, have you seen my new blog? I'm so proud of it and would love to have your opinion. please. I know what you mean by needing to be disconnected but your opinion is so important to me. Will you, please? Thank you darling. http://www.spanishrecipesbynuria.com

So comforting. A tasty and soul-uplifting soup.

Jane's Adventures in Dinner

Totally true about ham hocks-they are not easy to find and need to be snapped up whenever possible. Love the soup, I usually make mine with dried, split peas but I love this fresher version so much more.

Gorgeous recipe, Peter. I always freeze the ham bone from our Christmas ham and then use it in Autumn or Winter to make this or a lentil version. Delicious! A question. do you home deliver? ) Hope you are feeling better now.

I love this soup and made it the other day actually. So delicious and warming. Your version looks beautiful and I love the styling here, Peter. Feel better xx

That soup sounds like just the thing to warm you up and fight off a cold. Hope you are on the mend!

I'm not usually a fan of pea and ham soup but yours looks too good to pass up. That hunk of ham in the middle is calling my name.

I like your 'fresher' take on this soup. I am NOT a pea & ham soup fan, but it is funny what happens when you have kids, and the kid I refer to says "mum my favourite soup is pea and ham". (Sara grumbles). So once a year I make a traditional P&H soup.

I love the fact you have used frozen green peas instead or dried. My brain has automatically gone 'oooooo', and can mentally taste the difference.

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You can make split pea soup on the stovetop, in the slow cooker, and I am pretty sure by now there are Instant Pot versions as well. I am doing it just like mom did (since she was a pretty amazing cook).

  • ham bone (or ham hock)
  • split peas
  • water
  • carrots
  • onions
  • bay leaves
  • salt & pepper

Basic, simple ingredients. The hardest part about this easy split pea soup recipe is WAITING for it to cook. I like to just place this on the stove and let it simmer while I do other things. You really don’t have to babysit it once it starts to simmer. Give it a stir now and again, and that is about it.

  • saute the carrots and onions
  • add the rinsed peas along with the ham bone, water, and seasonings
  • let simmer till done
  • shred the meat off the ham bone (or ham hock), and return to the pot
  • EAT!

INSTRUCTIONS

1. Bring 3 quarts water, ham, and bay leaves to boil, covered, over medium-high heat in large soup kettle. Reduce heat to low and simmer until meat is tender and pulls away from bone, 2 to 2 1/2 hours. Remove ham meat and bone from broth add split peas and thyme and simmer until peas are tender but not dissolved, about 45 minutes. Meanwhile, when ham is cool enough to handle, shred meat into bite-sized pieces (see illustration below) and set aside. Discard rind and bone.

2. While ham is simmering, heat oil in large skillet over high heat until shimmering. Add onions, carrots, and celery sauté, stirring frequently, until most of the liquid evaporates and vegetables begin to brown, 5 to 6 minutes. Reduce heat to medium low add butter, garlic, and sugar. Cook vegetables, stirring frequently, until deeply browned, 30 to 35 minutes set aside.

3. Add sautéed vegetables, potatoes, and shredded ham to soup simmer until potatoes are tender and peas dissolve and thicken soup to the consistency of light cream, about 20 minutes more. Season with ground black pepper. Ladle soup into bowls, sprinkle with red onion, if using, and serve, passing balsamic vinegar separately.


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