Pea and Ham Soup

Pea and Ham Soup

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To serve – 4
Preparation time – overnight soaking of dried peas + 5 minutes
Cooking time – 2 hours, slow cooking

Comforting and warming, a great defence against the cold on a winter’s day served with some crusty bread.

Nutritional count per serving
Energy 306kcal/1287kj; Protein 26.8g; Carbohydrate 27.3 g f which sugards 2.8 g; Fat 10.7g of which saturates 3.6g; Cholesterol 42mg; Calcium 57mg; Fibre 5.7g; Sodium 869mg.


200 g/ 7 oz dried peas 1.5 litres/ 2 ½ pints water Small piece of pork belly cut into cubes 200 g/ 7 oz smoked bacon, chopped 1 onion, finely chopped 1 carrot, finely chopped 1 leek, chopped 2.5 ml/ 1 ½ tsp ground allspice 2.5 ml/ 1 ½ tsp dried marjoram 30 ml/2 tbsp German or Dijon mustard Salt and freshly ground black pepper


  1. Soak the peas overnight in plenty of cold water. The next day, rinse and put the peas in a pan with belly pork, bacon, onion, carrot, leek and allspice.
  2. Bring the liquid to the boil. Skim away any foam that rises, then lower the heat, cover and simmer for about 2 hours, until the meat and vegetables are tender. If the soup has thickened too much for your taste, dilute with a little water.
  3. Lift out the belly pork and cut away the meat discarding the fat and bones. Return to the soup. Stir in the dried marjoram and mustard.
  4. Taste for seasoning and add salt if needed.
  5. Pour into individual serving bowls and serve hot.

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