Split pea and ham soup

Split pea and ham soup

3½ Syns on Green choice
6 Syns on Original choice
Syn Free on Extra Easy
Serves 6

INGREDIENTS

227g / 8oz green dried split peas
1 onion, chopped
1 carrot, chopped
1 leek, chopped
1 celery stick, chopped
2 garlic cloves, crushed
1136ml / 2 pints chicken stock made with Bovril
pinch of dried thyme
freshly ground black pepper
227g / 8oz cooked leftover ham, diced
1 tbsp finely chopped parsley



INSTRUCTIONS

1. Put the split peas in a bowl, cover with cold water and leave to soak for a minimum of 2 hours, Drain well.

2. Put the onion, carrot, leek, celery, garlic and 284ml / 1/2pint stock in a large saucepan. Bring to the boil and boil for 10 minutes. Cover the pan, reduce the heat and simmer for 20 minutes, until the vegetables are softened.

3. Add the drained split peas, stir well and then add the remaining stock. Bring to the boil, then reduce the heat and stir in the thyme and black pepper. Simmer gently for 2 hours, until the peas have cooked down and the soup has thickened. Keep an eye on the soup and thin down with hot water if it is getting too thick.

4. About 30 minutes before the end of the cooking time, add the diced ham. Serve the soup sprinkled with parsley.