Turkey and Ham Soup
250g/8oz/1⅓ cups green split peas, soaked overnight
2 tbsp olive oil
1 onion, chopped
400g/14oz carrots, cubed
2 garlic cloves, crushed
2 litres/3½ pints/8 cups ham or turkey stock
225g/8oz potatoes, cubed
125g/4oz each cooked turkey and ham, cut into chunks
250g/9oz spring greens (collards) or kale, shredded
salt and ground black pepper
grated Cheddar cheese to seve
1 Drain the split peas and put them in a pan. Cover with cold water and bring to the boil. Reduce the heat and simmer for 10 minutes. Drain well.
2 Heat the oil in a pan, add the onion and carrots and cook for 10 minutes. Add the garlic and cook for 1 minute.
3 Add the split peas and stock to the pan. Bring to the boil, then reduce the heat and simmer for 40 minutes or until the split peas are tender.
4 Add the potatoes and cook for 15 minutes. Season to taste with salt and black pepper.
5 Add the turkey, ham and spring greens or kale and bring to the boil. Reduce the heat and simmer for 3 minutes.
6 Ladle the soup into warmed bowls, sprinkle with grated Cheddar cheese and serve immediately.