Yellow split pea and ham soup is a delicious rich tasting traditional low cost family staple. This easy recipe makes 8 portions so plenty to freeze too!
This yellow split pea and ham soup recipe is one of my favourite soups.
The recipe makes 8 servings so there’s plenty to go round. Any leftovers can easily go into the freezer.
You’ll find this recipe for split pea and ham soup is full of flavor and an easy alternative to split pea and bacon soup, if you don’t have bacon.
All I’m using here as a substitute to bacon is a thick cooked slice of gammon / ham which you should easily be able to buy. Or have leftover.
For example, the slice of ham/gammon I used in the recipe was one of several saved from Christmas day, which was left over and then put in the freezer until I could make use of it.
This recipe is really easy, and makes a really tasty soup – filling and full of the right kind of carbohydrates and protein but low in calories. There are only 225 calories per portion of this spilt pea soup.
The ingredients are budget ones too so it shouldn’t cost you much to make either!
I mean is there anything more comforting than a bowl of thick hearty soup? This yellow split pea and ham soup is packed with flavour and easily fills you up too!
Hints And Tips For Your Yellow Split Pea And Ham Soup
- If you can’t get ham slices you could use some slices of turkey instead.
- To make this soup vegetarian just omit the ham and use vegetable stock cubes instead.
- To freeze the soup let it cool first. Then portion the soup into individual containers and place in the freezer. This makes it easy to take the split pea soup out of the freezer to defrost the night before the day its needed.
- Once defrosted the soup can easily be reheated on your stove or in your microwave.
For This Yellow Split Pea Soup Recipe You May Need….
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Other Popular Soup Recipes You Might Also Like
- Chorizo yellow split pea soup is a rich, comforting and filling winter soup. A budget soup that’s easy to make and has a delicious smoky flavour!
- Tasty ham and vegetable soup is packed full of nutrition. It’s an easy to make hearty healthy soup that makes 6 to 8 portions. It freezes well too.
- Pea and mint soup. Quick, easy and cheap to make as it’s made from frozen peas. This is a deliciously creamy gluten free and vegan frozen pea soup recipe!
Yellow Split Pea and Ham Soup Recipe
Soups are not only a convenient way to take your lunch to work but if you make your own you know exactly what’s in it!
Why not make your own wholemeal bread and rolls to go with it?
I’d love to hear what you think of my recipe in the comments below and please do rate my recipe 5* if you like it! 🙂
Yellow Split Pea and Ham Soup
- Low fat cooking spray or 1 tsp. olive oil
- 300 g yellow split peas – soak these overnight or for at least 6 hours in cold water.
- 2 medium sized diced onions.
- 3 medium sized peeled diced carrots
- 1 thick slice cooked ham/gammon diced.
- 1.5 L chicken stock home-made or from a stock cube
- 1 bay leaf
- Salt and pepper to taste
- Chopped fresh parsley
- Give 5 sprays of the low fat cooking spray in the bottom of a large saucepan which is big enough to hold 2.5 litres water in total. Or add the olive oil.
- Heat the oil in the saucepan until it is hot and turn the temperature down to medium.
- Add the diced onions, diced carrots and diced ham and sweat them down until they are soft it will probably take 8 minutes or so, if using the cooking spray method, quicker if using olive oil. Keep stirring the vegetables around the pan so that the ham also does not burn.
- Once the onions and carrots are soft add all of the pre-soaked yellow split peas, mix together, and then add the 1.5 litres of chicken stock and the bay leaf.
- Simmer for about 1 hour until all of the vegetable mixture is soft. You will need to keep stirring the pot to remove the bubbles on top.
- Switch off the heat and allow the soup to cool for half an hour.
- Remove the bay leaf.
- Puree the soup in batches and put back in a saucepan, gently re-heating the soup.
- Season with salt and pepper to taste.
- Allow to cool a little serve garnished with parsley.
- Or portion the soup into individual containers with labels on, and freeze to be used when required.