Summer Ham Pea Broth Recipes

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PEA AND HAM SOUP (SLOW COOKER OR STOVE)



Pea and Ham Soup (slow cooker or stove) image

Recipe video above. This is a fabulous "throw it all in the slow cooker" soup. There's no need to cook the onion separately - it "sautés" itself in the fat from the ham that rises to the surface. Thick, hearty soup broth infused with incredible flavour from the ham! Use leftover ham bone, or purchase a ham hock.

Provided by Nagi

Categories     Mains     Soup

Number Of Ingredients 12

500g / 1lb dried split peas ((Note 1))
1.2-1.5kg / 2.4-3lb ham hock (aka ham bone), bacon hock or MEATY leftover ham bone ((Note 2))
1/4 tsp salt ((start with less, adjust later))
3/4 tsp black pepper
2 garlic cloves (, minced)
2 bay leaves (, dried or fresh)
1 onion (, finely chopped)
1 carrot (, peeled and finely chopped)
2 celery sticks (, finely chopped)
8 cups (2 litres/qts) water
Parsley (, finely chopped)
Crusty bread for dunking!

Steps:

  • Place peas in slow cooker, push ham in. Scatter all ingredients around the ham bone, then pour over water.
  • Slow cook 8 to 10 hours on LOW or 6 hours on HIGH. (Or 2.5 hours on low on stove, 1 h - 1 hr 20 min pressure cooker/Instant Pot on HIGH)
  • Remove ham bone, shred ham meat. Discard bone and fatty skin.
  • Remove bay leaves. Use a stick blender to blitz 2 or 3 times - thickens soup but doesn't make it completely smooth (my preference, you can blend completely if you want).
  • Return ham into slow cooker, stir. Taste and add more salt if needed (soup gets lots of salt from ham).
  • Serve garnished with parsley. Serve with crusty bread for dunking - make a quick Irish Soda Bread, Garlic Bread or upgrade to Cheesy Garlic Bread!

Nutrition Facts : Calories 509 kcal, Carbohydrate 54 g, Protein 39 g, Fat 16 g, SaturatedFat 6 g, Cholesterol 70 mg, Sodium 296 mg, Fiber 22 g, Sugar 8 g, ServingSize 2 cups

SUMMER HAM & PEA BROTH



Summer ham & pea broth image

This smart soup doesn't require any cooking- just pour hot water over stock, grains and lots of delicious green vegetables

Provided by Sarah Cook

Categories     Lunch

Time 15m

Number Of Ingredients 9

250g pouch ready-to-eat mixed grains (we used Merchant Gourmet Wholesome Mix)
200g frozen pea
small bunch mint , leaves picked
2 spring onions , whites and greens separated and thinly sliced
1 tbsp white wine vinegar
1 tsp golden caster sugar
½ vegetable stock cube
140g piece of ham , or thick slices, trimmed of any fat and shredded or finely chopped
big handful pea shoots

Steps:

  • Heat the grains in the microwave following pack instructions. Put the peas in a sieve and pour over boiling water.
  • Put 50g of the peas, most of the mint leaves, the spring onion whites, vinegar, sugar and stock cube in a food processor, and blend to a smooth paste, adding a little water if you need to. Divide between 2 soup or pasta bowls.
  • Divide the remaining peas, hot grains and ham between the bowls and pour over enough boiling water to almost fill the bowls. Stir and leave for 2 mins to heat through.
  • Stir in the spring onion greens and remaining mint leaves, season well with pepper and top with some pea shoots.

Nutrition Facts : Calories 436 calories, Fat 14 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 43 grams carbohydrates, Sugar 7 grams sugar, Fiber 10 grams fiber, Protein 32 grams protein, Sodium 3.4 milligram of sodium

HAM SHANK BROTH



Ham shank broth image

Serve this flavourful ham shank soup packed with lentils and veg for lunch or supper - delivering four of your five-a-day, it's both filling and nutritious

Provided by Kathleen Campbell

Categories     Lunch, Starter

Time 4h10m

Yield Serves 4 (with leftovers)

Number Of Ingredients 16

1½kg ham shank
1 tsp olive oil
1 onion, roughly chopped
2 leeks, finely sliced
4 carrots, sliced
½ swede, peeled and finely chopped
3 celery sticks, finely sliced
5-6 small potatoes, halved
1 tsp dried sage
1 tsp dried marjoram
1 tsp dried thyme
1 tsp dried rosemary (or a handful each of fresh)
150g barley
75g red lentils
140g frozen or fresh peas
steamed cabbage and crusty white bread, to serve

Steps:

  • Soak the ham shank in cold water overnight, then drain. The next day, pour hot water from the kettle over the ham to scald it. Discard the water.
  • Put the ham in a large saucepan and cover with cold water. Bring to the boil, then simmer the ham for 2-3 hrs until very tender.
  • When the meat is almost cooked, heat the olive oil in a large saucepan and cook the onion over a medium heat for 6-8 mins, or until softened. Add the leeks, carrots, swede, celery, potatoes and dried herbs, if using. (If using fresh, don't add at this stage.) Pour in more cold water to just cover the veg. Season. Bring to the boil over a medium-high heat and cook for 15-20 mins until softened. Meanwhile, put the barley in another saucepan and cover with boiled water from the kettle. Boil for 8-10 mins over a medium heat until starting to soften. Drain. Set aside.
  • When the ham is cooked, drain the liquid, saving one cupful. Trim the fat from the ham and slice the meat into large chunks. Add the meat to the pan of vegetables and pour in a little of the reserved stock, but not too much, as it will be salty. Top up with enough cold water to cover everything and bring to a simmer.
  • Add the barley and lentils and cook for 20-25 mins until tender. Around 5 mins before the end of cooking, add the peas and the fresh herbs, if using. Season to taste with salt and black pepper. Serve with steamed cabbage and crusty white bread, if you like.

Nutrition Facts : Calories 896 calories, Fat 28 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 75 grams carbohydrates, Sugar 15 grams sugar, Fiber 12 grams fiber, Protein 79 grams protein, Sodium 5.6 milligram of sodium

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