Yellow split pea and ham soup is a delicious and rich tasting low cost family staple. This easy recipe makes 8 portions so there’s plenty to freeze too!
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).
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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!
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!
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! 🙂
- 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 L 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.