Pea and Ham Soup {Easy & Delicious}
This easy Pea and Ham Soup is made with a whole gammon joint, frozen fresh peas and mint for a really delicious homemade bowl of comforting goodness.
Servings: 8 Servings
Ingredients
- 500 g Smoked gammon joint
- 2 Onions Peeled
- 2 Garlic cloves 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 ham joint into a large saucepan, add 1 of the onions (cut in half) and add 1 litre/4.5cups 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/3.25cups 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 1 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 hob safe one. If not, in a frying pan), heat the oil and soften the chopped onion and garlic until translucent.
- Add 750ml/3.25cups 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).
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Notes
Pre-soaking the joint: 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
Type of gammon joint: I like to use smoked gammon for a deep flavour. You can use unsmoked if you prefer though
Substitute: If you don’t have time to slow cook a whole joint of gammon, you can replace it with precooked ham and gammon stock
To freeze: You can freeze the soup in an airtight container for 2-3 months. You should defrost it overnight in the fridge and reheat thoroughly
Nutrition
Calories: 266kcal | Carbohydrates: 21g | Protein: 20g | Fat: 11g | Saturated Fat: 3g | Cholesterol: 38mg | Sodium: 750mg | Potassium: 538mg | Fiber: 7g | Sugar: 8g | Vitamin A: 1060IU | Vitamin C: 53mg | Calcium: 49mg | Iron: 2.6mg