Chunky Pea n Ham Soup Recipe

A tasty filling healthy soup
Chunky Pea n Ham Soup


1 Ham Shank
4 medium carrots
2 sticks of celery
2 large onions
olive oil
500g split peas
Packet Lentils
sea salt
Black pepper
coarsely chopped flat-leaf parsley to garnish


Place the ham in a large pan or casserole and cover with water.
Bring to the boil briefly, then drain and set aside.
Peel and chop the onions, peel and slice the carrots, trim and thinly slice the celery
In the pan used for the ham, heat 2 tbsp oil over a medium-low heat, add the onions, carrot and celery and fry for 20-25 minutes until soft and aromatic, stirring occasionally.
Rinse the split peas in a sieve under the cold tap, and add them to the pan. Add 2½ litres water, the ham joint Bring to the boil, skim off any surface foam, and simmer uncovered over a low heat for 1 hour.
Now add lentils, put on a lid and simmer for a further hour, by which time the split peas should be nice and mushy, and the ham meltingly tender.
Remove the ham from the pan to a plate or chopping board, peel off the rind and shred the flesh off the bone using a fork. Add this back to the pan, and season to taste salt n pepper


This soup can be made chunky or you can blend if prefer smooth
*remember that the stock might be quite salty already from the ham*
Adding lentils to the pan makes it thicker

Serve in warm bowls dressed with chopped parsley. With chunky slices of bread or crusty bread rolls

The soup can be successfully frozen and reheated (it sets thickly as it cools, so reheat gently, stirring with a wooden spoon).

Prep Time: 10 minutes
Cook Time: 1 hours, 25 minutes
Total Time: 1 hours, 35 minutes
Number of Servings: 6
Yield: 6-8 servings
Style: European, UK and Ireland

Comments (2)

What about to think when cooking ? May be such receipt interesting:
OMG this sounds so delicious, I can't wait to try it :)

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