Warm up with our classic Split Pea Soup with Ham recipe. This soup is easy to make, incredibly delicious, and perfect for any occasion. It is an esepcially delicious way to use leftover spiral ham.

ham, whole onion, peeled, bay leaves, dried green split peas, chopped onion, carrots, sliced, celery, sliced, garlic powder, onion powder, paprika, dried parsley ...

2. Add garlic and peas (which were previously soaked for an hour and drained), bay leaves, ham bone or ham hock and fresh thyme to the stock pot. 3. Pour chicken stock and water and simmer for up ...

Add the peas and cook for 1 minute or until soft. Remove from the heat and add the watercress and yoghurt. Using a hand-held stick blender, blend until smooth. Divide the soup between bowls and top ...

Add the ham stock and bring to a simmer. Add 900g of the peas (reserve the remaining 100g for a garnish by setting aside to allow them to defrost) and blend the soup immediately. Pass through a ...

Whatever you do, don’t forget to save that ham bone! It’s the secret to an out-of-this-world split pea soup (that, and bacon!). Want more leftover inspiration? Check out our are our top go-to ...

A classic refreshing chilled soup with the fresh flavours of summer. Allow plenty of time to get the soup really cold. Heat the oil in a large pan. Add the spring onions, garlic, and bacon and ...

Growing up, ham was a weekly staple in our house, lovingly cooked by my grandmother. She always went for ham hocks – cheaper, more flavourful, and way more versatile than gammon or other ham joints.

Another recipe that can transport you to warmer shores is spicy sweetcorn soup, which is eaten throughout the Caribbean – particularly in Jamaica and Trinidad and Tobago. Sweet, fresh, and spicy, this ...