Gluten-Free Split Pea & Ham Soup Recipe

By: Gillian Olins on January 23, 2013

This gluten-free split pea and ham soup is really delicious and warming on a cold winter’s day and makes a nice change from a sandwich or salad for lunch.

0.5 cup dried yellow split peas
1 Tbs vegetable oil
3 leeks, white/pale green stems only, sliced
1 onion, chopped
3 1/2 cups vegetable stock (gluten-free)
2 Tbs chopped fresh parsley
3 oz cooked ham (gluten-free), diced
Salt & pepper

Soak the peas overnight in cold water. Drain, rinse and place in a saucepan with fresh water to cover. Boil rapidly for 10 minutes; drain. In the meantime, heat the oil in a large saucepan over medium heat; add the leeks and onion, cover, and cook for 10 minutes, shaking the pan occasionally. Add the peas, stock and parsley to the vegetables. Bring to a boil, cover, reduce the heat and simmer for 20 minutes. Stir in the ham and cook for a further 10 minutes. Cool slightly, pour into a blender or food processor, and purée until smooth (if the consistency seems too thick, add a little more stock). Re-heat the soup before serving. Season to taste with salt and pepper.

4 servings