Dr Mobeus
Pea and Ham Soup
Pea and ham soup is one of those recipes that has been keeping British families fed for generations, and it is easy to see why. A big pot costs less than three pounds and feeds six people with change to spare. The split peas break down as they cook, giving you a thick, hearty soup that sticks to your ribs without a drop of cream in sight. Smoked bacon bits from the supermarket are the budget-friendly shortcut here – you get all the ham flavour without buying a whole ham hock. Make a big batch and freeze portions for those evenings when cooking feels like too much effort.
Pea and Ham Soup
Ingredients
Method
- Heat the oil in a large saucepan. Add the onion and carrot, cook for 5 minutes until softened.
- Add the bacon bits or diced ham and cook for 2 minutes until starting to colour.
- Tip in the split peas, potato and bay leaf. Pour in the vegetable stock and stir well.
- Bring to the boil, then reduce the heat and simmer for 45-50 minutes until the split peas are completely soft and the soup is thick.
- Remove the bay leaf. Season with salt and pepper. Give it a good stir - the peas will have broken down to make it naturally creamy.
- Serve with crusty bread. Add a splash of water when reheating if it has thickened too much.
Tips and Variations
Soak the split peas overnight if you remember – it cuts cooking time by about 15 minutes, but it works fine without. The soup thickens a lot as it cools, so add water when reheating. A dollop of mint sauce stirred in at the end is a nice touch. Freezes perfectly for up to 3 months.
