Ham and split pea soup

Ham and Split Pea Soup

Course: Lunch, Soup and Light Dinners
Prep Time: 15 mins
Cook Time: 1 hr 30 mins
Total Time: 1 hr 45 mins
Servings: 4 people
Author: Anna Bloomfield
A gorgeous, warming ham and split pea soup, perfect for cold winter days. Make it using stock from your Christmas ham or your regular stock.
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  • 25 g (1 tablespoon) butter
  • 1 onion (finely chopped)
  • 2 leeks (thinly sliced and washed well)
  • 3 cloves garlic (crushed)
  • pints of stock (I use ham or chicken)
  • 280 g (1⅓ cups) split peas
  • 300 g carrot (peeled and cut into small dice)
  • Salt and pepper
  • A handful of diced ham (optional)


  • Melt the butter over a low heat. Add the onion, leeks and garlic and cook, lid on, over a low heat until soft. This should take about 15 minutes. If the vegetables show any signs of browning, add a small splash of water to the pan.
  • Add the stock and split peas to the pan, cover and bring to the boil. Simmer gently for 45 minutes then add the carrot and simmer for a further 30 minutes.
  • When the split peas are disintegrating, and the carrot is soft, check the seasoning, adjusting if necessary and add the ham if using. Simmer for a couple more minutes then serve.


Calories: 370kcal (19%) | Carbohydrates: 62g (21%) | Protein: 19g (38%) | Fat: 6g (9%) | Saturated Fat: 3g (15%) | Cholesterol: 13mg (4%) | Sodium: 1300mg (54%) | Potassium: 1055mg (30%) | Fiber: 21g (84%) | Sugar: 14g (16%) | Vitamin A: 14160IU (283%) | Vitamin C: 13.8mg (17%) | Calcium: 100mg (10%) | Iron: 4.3mg (24%)

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