This delicious, rich tasting, low calorie easily made yellow split pea and ham soup is a great low cost family staple. This recipe makes 8 portions so there’s plenty to freeze for days you just haven’t got the time!
I mentioned in my Bircher Muesli recipe, that I’d made one of my favourite soups, Yellow Split Pea and Ham.
This is that recipe below. It makes 8 portions, so there’s plenty to go into the freezer in individual containers that can be taken out the night before and taken to work with one of my home-made rolls.
Whenever I have food left over I am always thinking about how I might use it up, in some kind of recipe. Nothing is wasted in our house. The slice of ham/gammon I mention in the recipe below, 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.
You can vary the pulses and substitute with others. For example I like to use the same recipe but change the yellow split peas to moong beans (moong dall).
- 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 diced carrots
- 1 thick slice cooked ham/gammon diced.
- 1.5 litres chicken stock home-made or from a stock cube
- 1 bay leaf
- Salt and pepper to taste
- Chopped fresh parley
- 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.
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!
Have you checked out all my other soup recipes yet? 🙂
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