Yellow Pea Soup with Ham and Maple Syrup

A thick and hearty yellow pea soup, infused with smoky ham and a touch of Canadian maple syrup for a comforting winter warmer.

Prep Time

15 minutes

Total Time

1 hour 45 minutes

Calories

385 kcal

Difficulty

Easy

Equipment

2 items

Cost

£1.16/serving

Season:

Meal Type:

Cuisine:

Main Ingredient:

Dietary:

Mood:

Ingredients

Servings

2cupsDried Yellow Split Peas(Rinsed)

£0.60

1largeHam Hock or Ham Bone(Or 1 cup diced cooked ham)

£3.50

1mediumOnion(Diced)

£0.30

2mediumCarrots(Diced)

£0.20

2Celery Stalks(Diced)

£0.40

2clovesGarlic(Minced)

£0.15

8cupsChicken Broth(Or vegetable broth for vegetarian option (without ham))

£1.20

2cupsWater(Adjust to desired consistency)

1tablespoonsMaple Syrup(Adjust to taste)

£0.25

1teaspoonDried Thyme

£0.10

1Bay Leaf

£0.05

0.5teaspoonSalt(Or to taste)

£0.01

0.3teaspoonBlack Pepper(Or to taste)

£0.03

1tablespoonOlive Oil

£0.15

Total Cost

£6.94

£1.16 per serving

Instructions

1.
Heat olive oil in a large pot or Dutch oven over medium heat. Add the onion, carrots, and celery and cook until softened, about 5-7 minutes.
2.
Add the garlic and cook for another minute until fragrant.
3.
Stir in the rinsed yellow split peas, chicken broth, water, thyme, bay leaf, salt, and pepper.
4.
Add the ham hock or ham bone. Bring to a boil, then reduce heat to low, cover, and simmer for 1 hour to 1 hour 30 minutes, or until the peas are very tender and have broken down. Stir occasionally to prevent sticking.
5.
Remove the ham hock or bone. If using a ham hock, shred the meat and return it to the soup. Discard the bone and any skin or fat.
6.
Stir in the maple syrup. Taste and adjust seasonings as needed, adding more salt, pepper, or maple syrup to your liking.
7.
If the soup is too thick, add more water to reach your desired consistency.
8.
Serve hot. Garnish with a drizzle of maple syrup or fresh parsley (optional).

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My Notes

Nutrition Information

Nutrition per serving (450g)

385 kcal / 1611 kJ

Carbs

42g

16% of RDA

Fat

14g

20% of RDA

Protein

28g

56% of RDA

Detailed Breakdown

Fibre

14 g

47% of RDA

Sugar

7 g

8% of RDA

Sodium

850 mg

37% of RDA

Saturated Fat

4 g

20% of RDA

Chef's Tips

For a smoother soup, use an immersion blender to partially blend the soup after removing the ham hock. Be careful not to over-blend, as you still want some texture.

If you don't have a ham hock or bone, you can use 1 cup of diced cooked ham added in the last 30 minutes of cooking.

This soup freezes well. Allow to cool completely before transferring to freezer-safe containers.

Cooking Equipment

Large pot or Dutch oven

Ladle

Wine Pairings

No wine pairing suggestions available for this recipe.

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