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Speedy pea and ham soup recipe

Speedy pea and ham soup recipe

  • Recipes
  • Dish type
  • Soup
  • Vegetable soup
  • Pea soup

This is a tasty Northern soup. I used to eat this on Slimming World as a speed food and free food.

76 people made this

IngredientsServes: 4

  • 1 cooked ham hock or shank
  • 2 large carrots
  • 2 stick celery
  • 1 large onion
  • 2 to 3 vegetable stock cubes
  • salt and pepper to taste
  • 1 bag frozen mushy peas

MethodPrep:10min ›Cook:30min ›Ready in:40min

  1. Trim the fat and cut up your cooked hock (I use small pieces, my hubby prefers strips). Put to one side.
  2. Chop onions, carrots and celery to a small dice and put in a large pan (I used a pressure cooker without the lid). Cover almost to the top with water, allowing room for the water to boil so it doesn't over flow.
  3. Crumble in your stock cubes, add your salt and pepper. (The hock is quite salty, so be careful.) Bring to the boil, then turn to low to simmer.
  4. When the veg is softening, but not cooked, start adding a little of the hock. Keep adding the hock gradually, as I find the hock gives it more flavour as it is cooking. Leave some back for the end.
  5. When the veg is almost cooked, open your bag of frozen peas and add to the pan. Keep an eye on your water levels as the mushy peas will soak it all up. So cover the peas with more water at this stage if needed.
  6. Bring to the boil, then lower heat and simmer until the mushy peas are soft and mushy. Add the rest of the hock.
  7. The soup is almost done. If you like your soup thin add more water; if you like it thick keep boiling, till it reduces. Though I find it does thicken when left to stand.
  8. Serve. I add vinegar to mine. Enjoy!

Tip

This freezes for at least a month, though mine never lasts that long. Keep in the fridge when cooled. Can be kept 2 to 3 days in the fridge in sealed bags or container.

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Pea and Ham Soup

This is a fabulous “throw it all in the slow cooker” Pea and Ham soup. There’s no need to cook the onion separately – it “sautés” itself in the fat from the ham hock that rises to the surface. Thick, hearty soup broth infused with incredible flavour from the ham bone!

A worthy ending for your leftover Christmas ham bone, or use store bought. Make this in your slow cooker or on the stove!


Pea and ham soup recipe

At Lovefood we are supporting the RSPCA Christmas campaign to encourage shoppers to &lsquoThink Pig&rsquo and choose higher welfare meat. Freedom Food, the RSPCA's farm assurance and food labelling scheme has created some new delicious pork and ham recipes to help cooks get the most value out of the meat.

Ingredients

  • 50 g Butter
  • 1 Small onion, chopped
  • 1 Leek, chopped
  • 225 g Cooked, higher welfare Freedom Food ham or gammon
  • 455 g frozen peas
  • 750 ml Chicken or vegetable stock
  • 4 tbsp Double cream or natural fromage frais
  • 2 tbsp Parsley
  • 1 Salt and freshly ground black pepper
  • 1 Bay leaves
  • 1.8 oz Butter
  • 1 Small onion, chopped
  • 1 Leek, chopped
  • 7.9 oz Cooked, higher welfare Freedom Food ham or gammon
  • 16 oz frozen peas
  • 26.4 fl oz Chicken or vegetable stock
  • 4 tbsp Double cream or natural fromage frais
  • 2 tbsp Parsley
  • 1 Salt and freshly ground black pepper
  • 1 Bay leaves
  • 1.8 oz Butter
  • 1 Small onion, chopped
  • 1 Leek, chopped
  • 7.9 oz Cooked, higher welfare Freedom Food ham or gammon
  • 16 oz frozen peas
  • 3.2 cups Chicken or vegetable stock
  • 4 tbsp Double cream or natural fromage frais
  • 2 tbsp Parsley
  • 1 Salt and freshly ground black pepper
  • 1 Bay leaves

Details

  • Cuisine: British
  • Recipe Type: Starter
  • Difficulty: Easy
  • Preparation Time: 15 mins
  • Cooking Time: 15 mins
  • Serves: 2

Step-by-step

  1. Melt the butter in a large saucepan and gently cook the onion, bay leaves, leek and ham or gammon for 5 minutes until softened but not coloured.
  2. Add the peas , stirring constantly for 1 minute. Pour in most of the stock, bring to the boil and simmer for 5 minutes. Remove from the heat and cool for 5 minutes. Discard the bay leaves.
  3. Transfer to a blender or food processor and process for a few seconds until smooth. Return to the saucepan and begin to heat gently. Add the remaining stock until you get the desired consistency.
  4. Check the seasoning and season as required. Cook for a further minute or until piping hot but not boiling.
  5. Serve with a dollop of double cream or fromage frais, or a sprinkling of fresh herbs such as flat leaf parsley. You could also accompany it with plenty of crusty bread or some steamed greens, such as mange tout.

If you boiled your ham or gammon use the water as half the stock. However, check that the water, is not too salty.

If you have any leftover bread from Christmas that is beginning to go a little stale, cut it into cubes and toss gently in olive oil. Bake or grill until lightly toasted and serve as croutons.

Don't forget to Think Pig and find out more about the labels you should be looking for to help improve pig welfare.

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Pea and ham soup recipe

This wonderfully warming pea and ham soup is packed with hearty flavours &ndash make extra for lunch leftovers, delicious!

Pea and ham soup is a classic for a reason. With this recipe we use frozen peas and ham hock, however if you can't find ham hock you can adapt the recipe by using a gammon joint or chopping up ready-to-eat ham from the supermarket and ditching the cider.

If you are using ham hock, to save time, cook it in advance, as the rest cooks in under half an hour. Cooked slowly with lashings of sweet cider, the ham hock will be mouthwateringly tender, making the perfect base for this tasty pea and ham soup recipe. You can get plenty out of these ham hocks, too. Rather than shred it all into the soup, keep some aside for salads, sandwiches or even ham, egg and chips!

This pea and ham soup recipe makes 4-6 portions but it's easily halved or make the full batch and freeze the leftovers.


Ultimate Pea And Ham Soup

Sometimes the most comforting foods are also the most simplistic. Using straightforward steps and ingredients you probably already have, boil up this soup that will satisfy your stomach and your heart.

Ingredients

Steps

Heat oil and butter in a large saucepan on medium heat cook onion, celery and garlic, stirring, for about 10 mins or until vegetables are softened and browned lightly. Add stock, water, ham and parsley stalks. Bring to the boil, reduce heat, simmer, cover, for 1 hour. Add green split peas, simmer, cover, for a further 45 mins or until peas are very tender.

Remove ham hocks and parsley stalks from soup. Shred meat and discard skin, bone and parsley stalks.

Blend or process half the soup mixture with thawed peas in batches until smooth. Return pureed soup to same saucepan with shredded ham. Stir over heat until hot. Season to taste with salt and freshly ground black pepper.

Ladle into serving bowls, top with parsley and serve with garlic bread, if desired.

Pea and Ham Soup will thicken considerably upon standing, and especially after refrigeration. Add a little water to thin it down when you reheat it.


Pea and ham soup recipe

Ingredients

  • 450 grams of diced ham
  • 3 cloves of sliced garlic
  • 2 diced sticks of celery
  • 1/2 diced onion
  • 2 tablespoons of butter
  • 1 bay leef
  • 2 1/2 cups of water
  • 1 litre of chicken stock
  • 450 grams of dried split peas
  • salt and pepper for garnishing

Instructions

Video

Notes


How do you know when this Pea and Ham Soup is cooked?

You should cook this Pea and Ham Soup until the gammon falls apart and the peas are really soft.

This should take approx 30 minutes in the pressure cooker, 6 hours in the slow cooker (high) or 2.5 hours on the hob.

You can cook the Pea and Ham Soup in the pressure cooker, slow cooker or on the hob:

Pressure cooker: 30 minutes or so (plus 2 hours to soak the peas) – see further instructions in the recipe card below.

Slow cooker: 6 hours or so (plus 2 hours to soak the peas) – see further instructions in the recipe card below.

Hob: 2.5 hours or so – see further instructions in the recipe card below.

Standard advice here in the UK is to cook food until it has reached 70°C and stayed at that temperature for 2 minutes. This is to keep your family safe.


Classic Pea Soup with Ham

This flavourful, chunky yet smooth soup simmers away when you're relaxing around the house. If you cook a bone-in ham, save the bone for this soup instead of the smoked hock.

Ingredients

  • 1 smoked ham hock (about 1 lb/500 g)
  • 1 tablespoon vegetable oil
  • 1 large onion , finely chopped
  • 2 each carrots and stalks celery, finely chopped
  • 2 cloves garlic , minced
  • 2 bay leaves
  • 1/2 teaspoon each salt and pepper
  • 4 cups sodium-reduced chicken stock
  • 2 cups dry green or yellow split peas
  • 3 green onions , thinly sliced

Nutritional facts Per serving: about

  • Sodium 594 mg
  • Protein 16 g
  • Calories 232.0
  • Total fat 3 g
  • Cholesterol 6 mg
  • Total carbohydrate 36 g

Method

Using paring knife, peel off and discard skin from ham hock. Trim off and discard fat. Set aside.

In Dutch oven, heat oil over medium-low heat fry onion, carrots, celery, garlic, bay leaves, salt, pepper and ham hock, stirring occasionally, until vegetables are softened, about 5 minutes.

Add stock, peas and 2 cups (500 mL) water bring to boil over medium-high heat, skimming off any foam. Cover and simmer over medium-low heat until peas break down and meat is tender enough to fall off hock, about 1-3/4 hours.

Remove ham hock pull off and shred meat. Set meat aside. Discard ham bone and bay leaves. In blender, puree half of the soup return to pot along with meat. (Make-ahead: Let cool for 30 minutes. Transfer to container and refrigerate, uncovered, until cold. Cover and refrigerate for up to 2 days. Reheat to serve.) Ladle into bowls garnish with green onions.


Speedy pea and ham soup recipe - Recipes

Since back in July I&rsquove been sharing quick homemade soup recipes with you. The idea is that these are all ready in under 15 minutes, start to finish. While I never wrote this to you, it was always in my head to try to tackle as many standard soup recipes as I could. I mean, it&rsquos great if you can make a bunch of homemade soups quickly but if you can&rsquot do a Chicken Noodle or a Cream of Mushroom then it&rsquos not really that useful, is it?

But one that I thought would be impossible was Split Pea Soup. I couldn&rsquot imagine ever getting those dried split peas to cook quickly since their usual cooking time is around 30 minutes. No way, no shape, no how!

But then I remembered how much my family loves soup made from frozen green peas. I did a version here on COOKtheSTORY awhile ago and those of you who made it back then sent me some great feedback. It&rsquos so simple for something so delicious. You get frozen green peas, heat them, add some other flavors and puree. For that version the other flavors were basil, lemon, olive oil, and Parmesan cheese.

The flavors I chose for today&rsquos pea soup are the classic ones you find in split pea soup: ham and bay leaf. Together with some chicken broth and all those peas, it tasted amazingly like that old standard but with a fresher brighter flavor. And it was done much more quickly.


As usual when I share a SOUPin15 recipe with you I also have a tip to give you for making delicious soups quickly. Today&rsquos SouperTip is the immersion blender. I don&rsquot usually tell you that you need a particular piece of equipment. And you don&rsquot *need* this one to make this recipe. But it does make things quicker and easier.

Instead of having to transfer the soup to the blender in batches, blend each batch and transfer that to a separate pot or bowl while you wait for subsequent batches to be pureed, you just leave it all in the pot, insert the immersion blender and puree to your heart&rsquos content. So easy. (In the case of today&rsquos soup, part of it is heated in the microwave in a large bowl. The immersion blender is then used inside of that bowl. Same idea though).

Something else I&rsquoll tell you about immersion blenders. When I first got mine, I wasn&rsquot convinced that I needed it. I therefore bought a cheap one. It cost me about $20.00. My thinking was that if I really loved it, I would later splurge for a more expensive model. That was 8 years ago and I&rsquom still using that old cheap one. Not because I didn&rsquot love it enough to upgrade but because it works perfectly as it is. I use it all the time, it does the job and I&rsquove never felt the need to get a new one. So if you don&rsquot have one already, think about getting an inexpensive one just to try it out. Maybe you&rsquoll get lucky too. (Note that I would love to tell you which one I have but it doesn&rsquot have a brand name on it at all. It really was a low-cost no-name brand, I suppose).


Split Pea Soup With Ham From 'Lighten Up, America!'

Split pea soup was a favorite of mine as a kid (did that make me a weird kid?). I was just as happy eating it from a can as I was from a big, lovingly attended pot. But I rarely make it these days in fact, I had forgotten about the soup until opening up Allison Fishman Task's new cookbook, Lighten Up, America! Her lightened version isn't much different from the classic. She still includes chunks of ham and slivers of bacon, but bulks up the nutrition with hearty chunks of carrots and leeks. Instead of adding a traditional smoked ham hock (too salty in her book), she stirs in a little smoked paprika to finish. It's not quite the same as a hock, but it's still a fine addition to a warm, comforting supper.

Why I picked this recipe: Cold, snowy January weather is the perfect environment for hot, porky split pea soup.

What worked: I especially liked the double dose of pork here eating ham and bacon kept the soup from feeling like diet food. Adding smoked paprika at the end of cooking was also a nice touch.

What didn't: My peas needed a little bit longer in the pot before they turned tender. I gave them about 1 hour before serving. I also added extra salt.

Suggested tweaks: If you're short on time in the evenings, you can soak the split peas ahead of time (8 hours or so is plenty), and they'll cook up much more quickly.

Reprinted with permission from Lighten Up, America! Favorite American Foods Made Guilt-Free by Allison Fishman Task. Copyright 2013. Published by Oxmoor House. All rights reserved. Available wherever books are sold.


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