Pea and Ham Soup Recipe

5 from 1 vote

Thrifty, filling and flavour-packed, Pea and Ham Soup is something to be savoured.

Prep Time10

Cook Time1

Total Time1 10

Course: Appetizer

Cuisine: Australian

Servings: servings

Calories: 182kcal

250 grams green split peas (1 ¼ cups) (pre-soaked overnight) (or substitute yellow split peas)
1kg ham bone
1 onion, finely chopped
1 carrot, finely diced
1 potato, finely diced
1 stick celery, finely chopped
1 bay leaf
1 teaspoon salt
¼ teaspoon cracked pepper
3 litres water
1 sprig mint, chopped, to garnish (optional)
little extra ham, to garnish (optional)

Soak peas overnight in cold water.
Drain the water from the peas and add all the ingredients, apart from the mint, to the boiler.
Bring to the boil and then simmer for 1 hour.
Allow to cool a little and then remove the ham bone and bay leaf from the boiler.
If all of the meat hasn't fallen off the bone, remove and add back into the boiler.
Use a stick blender to create a thick but still slightly lumpy soup.
Garnish with ham and mint and serve warm. Serve with melba toast.

Storing: You can store leftovers, covered, in the fridge for 2 days.

Freezing: Store in an airtight container in the freezer for up to 3 months.

Nutrition: The nutrition information is an automatically generated estimate and is not guaranteed to be accurate.