Pea and Ham Soup with Flatbread - Budget Dinners

Pea & ‘Ham’ Soup with Easy Flatbreads
A nostalgic bowl of comfort made from just a few humble ingredients, this old-school pea and ‘ham’ soup uses bacon bones, dried peas, and a handful of veg to deliver maximum flavour for minimal spend. It’s hearty, smoky, and soothing, and you can even whip up some flatbreads to mop it all up.

Serves: 4–6
Prep time: 10 minutes
Cook time: 1 hr 20 mins (pressure cooker) or 2–2.5 hrs (stovetop)
Total time: Up to 2 hrs 40 mins
Special equipment: Pressure cooker or large pot with lid

Let’s learn how to make it.
There’s something incredibly satisfying about turning bacon bones and dried peas into a big, soul-warming pot of soup. Whether you’re cooking low and slow on the stove or letting the pressure cooker do the work, this is the kind of budget recipe that proves simple food can still be incredibly nourishing.

Ingredients

For the soup:

• 2 leftover bacon bones (200g roughly)

• 1 onion, peeled and roughly chopped

• 400g dried split green peas

• 1–1.5L water (depending on thickness desired, but be warned 1ltr is the minimum)

• 1–2 carrots, peeled and chopped (optional, great if you have them!)

• Salt & pepper, to taste

• Optional: Maggi liquid seasoning or soy sauce for a savoury boost

For the flatbreads (makes 4):

• 180g plain flour

• 1 tsp baking powder

• 1 tsp salt

• 20g oil (olive or vegetable)

• 120–140g water

• Extra oil, for frying

Method

Soup – Pressure Cooker Method:

1. Add bacon bones, onion, split peas, water, and carrots (if using) to the pressure cooker.

2. Seal and cook for 1 hour 20 minutes on high pressure.

3. Once done, release the pressure and remove the bones.

4. Shred any meat from the bones and stir it back into the soup.

5. Season with salt and pepper to taste, and finish with a dash of Maggi or soy sauce if you like.

Soup – Stovetop Method:

1. Add everything to a large pot and bring to a boil.

2. Reduce to a low simmer, cover, and cook for 2–2.5 hours, stirring occasionally.

3. Add more water as needed to prevent sticking and to loosen the soup if it thickens too much.

4. Remove the bones, shred any meat, return it to the pot, and season to taste.

Easy Flatbreads:

1. In a bowl, combine flour, baking powder, salt, oil, and 120g water. Add more water if needed to form a soft dough.

2. Knead for a minute, then divide into 4 pieces and roll each into a rough circle.

3. Heat a little oil in a frying pan and cook each flatbread for 2–3 minutes per side until golden and puffed.

Chef’s Tip: This soup thickens as it sits—add a splash of water when reheating to bring it back to a silky consistency.

Enjoy

Del x

If you have bought a whole packet of bacon bones (750g-850g pack) here are another 2 budget dinners to use them up. Bacon Bone Pasta and Chicken Parmy