Ham and split pea soup
- January 2013
- Serves 4
- Takes 5 minutes to make, 50 minutes to cook
Use any leftover ham from Christmas to make this delicious, warming soup.
- 16g (7.9g saturated)
- 22g (3.8g sugars)
Soak the split peas overnight and they’ll cook faster.
For a smoother consistency and a flavour twist, whizz the soup before you stir in the ham (step 3), then add lemon zest and chopped fresh coriander, and scatter with crisp-fried chorizo.
Freeze in small batches and defrost thoroughly before reheating.
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