Pea and Ham soup

    This is an old Manchester Dish we ate when I was growing up I learnt the receipt from my Dad who was a great cook.


    Lancashire, England, UK
    7 people made this


    • 1 Ham shank Or you can use Bacon ribs
    • 250 g orange lentils
    • 205g yellow lentionin and ls
    • 1 large tin of prossed peas (good make so they have good green colour)
    • 1 onion
    • 3 carrots


    1. Place Ham shank into large pan and cover with water.(leave he large layer of fat on the shank)can be removed at end if you don't want it.
    2. add all lentils
    3. peel and chop onion into small pieces add to pan.
    4. Peel and chop the carrots add to pan .
    5. Bring to boil then simmer(put on low heat) till ham is falling off the bone about 2 hours, stir occasionally so lentils, and ham do not stick to the bottom.
    6. 5 minutes before end add a tin of peas this should give greener colour to soup.
    7. remove the shank when cooked and slice all the meat from the bone add meat to each serving then the soup.


    If you wand the soup thick turn off and cool then reheat , do not let water reduce too much or soup will burn on base. its nice served with fresh chunky bread. and can be frozen.

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