Ham and pea soup

    2 hours 15 min

    This soup takes a while to cook so the flavours can develop, but it is delicious and simple. The perfect way to use up leftover gammon after Christmas, especially as it makes enough to feed a crowd!

    10 people made this

    Serves: 10 

    • 2 slices bacon
    • 4 sticks of celery, chopped
    • 1 large onion, chopped
    • 3 litres water
    • 1/4 teaspoon ground thyme
    • 1/4 teaspoon dried sage
    • 1/4 teaspoon onion powder
    • 1/4 teaspoon dried parsley
    • ground white pepper to taste
    • 450g gammon or ham, cubed
    • 450g frozen peas

    Prep:15min  ›  Cook:2hr  ›  Ready in:2hr15min 

    1. Place bacon in a large pot and cook over medium-high heat, turning occasionally, until evenly browned, about 5 minutes. Reserve the bacon grease in the pot (you will use this to cook the vegetables) and transfer bacon onto kitchen roll; slice into pieces when cool.
    2. Reduce heat to medium-low; add celery and onion. Cook and stir until golden brown. Slowly pour in water; bring to the boil. Reduce heat to low, cover and cook for 1 hour.
    3. Return bacon pieces to the pot. Sprinkle in thyme, sage, onion powder, parsley and white pepper; stir to combine. Add cubed ham; simmer soup for flavours to combine, about 20 to 30 minutes.
    4. Stir peas into the soup; cook until very tender and they start to disintegrate into the soup, about 30 minutes.

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