Read the recipe all the way through before starting it. This is a really tasty and nutritious soup which is well worth the effort. Make a batch of of it because it freezes very well.
1 large onion
2 celery sticks
1 medium carrot
7oz / 200g split peas (green or yellow) or split lentils
Half teaspoon of grated garlic or 2 fresh garlic cloves finely chopped
Half teaspoon dried mixed herbs
A hadfulr of parsley
1.5 litres vegetable stock
Salt and pepper to taste
Preparation for Split Pea and Ham Soup
Finely chop the parsley.
Chop the ham into small bite sized chunks or shred it.
We used leftovers from a Sunday lunch gammon joint.
As a very easy alternative, use pre-cooked ham which saves all the bother of cooking your own ham / gammon joint. We tried this and the taste was just as good but you never know what you are getting if the ham is pre-cooked!
Whatever ham is used, it's fine if it is smoked or un-smoked - we used un-smoked.
Place all the vegetables, split peas, parsley and garlic into a pan, pour in the stock and bring to the boil. Then lower the heat so that the mixture is just simmering (just below boiling). This will need to be cooked for around one hour, maybe one and a quarter hours if you want your vegetables soft.STEP 2
If you want a chunky soup, skip the next step. We chose a blended smooth version because the kids just hate lumps in their soup! Well, to be honest, we prefer it that way as well.STEP 3
We used a cheap blender to puree the soup which does the job really well. If you have a professional blender all the better.
It is also possible to use a hand potato masher which will puree all the vegetables just as well.STEP 4
The final step is to add the ham to the soup and heat gently for a couple of minutes. Stir well and have a quick taste. More salt and pepper can added if the soup needs more seasoning.
Serve the soup into bowls and add the parsley if you have any available. This soup freezes well and will keep in the freezer for a month.