Pea and Ham Soup Recipe

Overhead shot of pea and ham soup in blue bowls on white napkin with pile of ham in.

4.96 from 22 votes

Pea and Ham Soup Recipe

Pea and ham soup made with a gammon joint, frozen peas and mint for a light and healthy soup. This simple meal is easy and warming.

Prep Time10

Cook Time4 50

Total Time5

Course: Soup

Cuisine: Family Food

Servings: Servings

Author: Sarah Rossi

Ingredients

500 g Smoked gammon joint
2 Onions Peeled
2 Cloves Garlic Peeled and chopped
1 kg Frozen peas
15 g Fresh mint Leaves only, chopped
Sea salt and freshly ground black pepper

Instructions

To cook on the Hob:

Put the joint into a large saucepan, add ONE of the onions (cut in half) and add 1 litre of water and put the lid on. Cook for about 1 hour or until the meat is soft and tender and falling apart.
Remove the meat from the saucepan, reserving the liquid and discarding the onion.
Chop the remaining onion. In the saucepan heat the oil and soften the chopped onion and garlic until translucent.
Add 750ml of the ham cooking liquid (keep the rest in case you need it), the frozen peas, the mint and plenty of salt and pepper. Bring to the boil and cook for about 10 minutes until the peas are cooked through.
Blend the peas and stock mixture. Add a little more of the reserved stock if it is too thick.
Shred the cooked ham and add to the soup (reserving some to garnish).

To cook in the Slow Cooker:

Put the joint into the slow cooker, add ONE of the onions (cut in half) and add 1 litre of water. Cook on HIGH for 4 hours or LOW for 6 hours, or until the meat is soft and tender and falling apart.
Remove the meat from the slow cooker pan, reserving the liquid and discarding the onion.
Chop the remaining onion. In the pan of your slow cooker (if you have a nifty hob safe one like mine) or in a frying pan, heat the oil and soften the chopped onion and garlic until translucent.
Add 750ml of the ham cooking liquid (keep the rest in case you need it), the frozen peas, the mint and plenty of salt and pepper. Cook on HIGH for 30 minutes.
Blend the peas and stock mixture. Add a little more of the reserved stock if it is too thick.
Shred the cooked ham and add to the soup (reserving some to garnish).

Notes

Note 1 - Pre Soaking
If you are very concerned about the meat being too salty, you can soak the gammon joint in plenty of water for about an hour or two before cooking. Discard the water. I must say I don't do this, but the option is there if you're very worried about salt.

Nutrition