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Spiced pea and ham soup

When you have leftover pulled or roast ham, besides sandwiches and wraps, you can make wonderful meals with it ( such pies, stews, soups, puff tarts, frittata etc). I particularly like this  Mexican-style spiced pea and ham soup (similar toThe London particular), as the soup itself is vegan (so it can be served to those who don’t eat meat) and the ham is added at the end. The soup is incredibly easy to make, perfect on Boxing day, on Easter Monday or at parties. Serve with flat bread or tortilla chips.
Print Recipe
Prep Time 5 minutes
Cook Time 20 minutes
Resting Time 4 hours
Total Time 25 minutes
Servings: 6 people
Cuisine: Tex-Mex
Calories: 1234
Ingredients Method

Ingredients
  

  • 1 red onion
  • 2 cloves of garlic
  • 1 medium carrot
  • 1 green chilli
  • 1 Tbsp. tomato purée
  • 1 tsp of Chipotle paste
  • 1 tsp cumin powder
  • ½ tsp paprika
  • 750 ml chicken or vegetable stock
  • 500 g green peas defrosted, if frozen
  • 1 large handful of coriander leaves
  • 1 lime
  • 2 cups shredded/pulled ham

Method
 

  1. Finely chop the onion, garlic, chilli and carrot.
  2. Heat one Tbsp of oil in a saucepan, then add the chopped vegetables.
  3. Gently sauté for 5 minutes, until soft, then add the tomato purée, chipotle paste and the spices and stir for a few seconds, until well coated.
  4. Add the stock and bring to the boil. Simmer for 10 minutes.
  5. Add the peas and cook for another 5 minute. Turn off the heat add the coriander leaves and lime juice.
  6. Spoon the hot soup into bowls and top with a couple of spoonful of shredded ham.
  7. Serve immediately.