Pea and ham soup

A great way to use up leftover Christmas ham, make a big batch and freeze in containers for a quick meal on a cool day.
Minutes preparation and cooking (plus overnight soaking)
Degree of difficulty

Pea and ham soup


500g green split peas
1 tbs extra virgin olive oil
1 brown onion, diced
1 clove garlic, crushed
2 celery sticks, chopped
4 carrots, chopped
3L chicken stock
500g shredded Christmas ham and the bone


  1. Place split peas in a large bowl and cover with water, set aside to soak for at least 6 hours (they are best soaked overnight). 
  2. Heat oil in a large saucepan or soup pot and add onion and garlic, cook stirring for 2–3 minutes until onion begins to turn clear. 
  3. Add celery and carrot and cook stirring for 5 minutes, until the carrot begins to soften. 
  4. Add stock, split peas (drained) and ham bone and bring the mixture to the boil. 
  5. Reduce the mixture to a simmer and cook, stirring occasionally for 2 hours. 
  6. After 2 hours, remove the ham bone from the pot using tongs.
  7. Add shredded ham to the soup and stir through.
  8. Return soup to heat and cook for a further 5 minutes before serving. 

Tip: Use frozen peas if you don't have time to soak the split peas.

Leftovers: Freeze in individual portions for a quick meal when needed.

Variation: Use green peas in place of split peas for a slightly lighter option.

Summer table