Who loves a bargain?


This works out about 33p per portion thanks to dried pulses and a cheaper cut of meat. Marrowfat peas are great for two things – making mushy peas, and making soup.

It isn’t labour intensive, but it does require a bit of time management!

First you’ll need to soak your gammon joint and marrowfat peas overnight in water (separately). Then drain and cook the gammon in fresh water. I used a slow cooker which takes longer, but meant I could leave the house and not worry about the gas being on.

Then you remove the ham (see how it’s changed it’s name – magic), and use the ham water to cook the peas in for about half an hour. Then use a handblender to achieve the consistency you prefer. I have tried a chunkier soup (pictured below) but I think I prefer it move pureed. Then add your chunks of ham back in and warm through.

Serve with a slice of bread if you like! I made homemade white bread to go with it and felt like a housewife.

Proper marriage material me.


Only two ingredients needed to make this super cheap bulk recipe.
Prep Time10 mins
Cook Time3 hrs
Soaking time12 hrs
Total Time15 hrs 10 mins
Course: Soup
Diet: Low Fat
Keyword: soup
Servings: 10 servings
Calories: 265kcal


  • 500 g dried marrowfat peas
  • 600 g gammon joint


  • Soak the dried marrowfat peas overnight in water. About double the volume of water to peas as they’ll soak most of it up.
  • Soak the gammon joint in cold water to remove excess salt, again overnight.
  • Pour off the steep water and boil then simmer the gammon joint in new water for about an hour. Make sure there is enough to easily cover the gammon as this makes the stock for the soup. Or slow cook for around 3 hours.
  • Remove the gammon and put to one side. Drain the peas and add them to the ham water. Simmer for as long as needed to cook the peas tender. About half an hour. Cut the gammon into little pieces, so you can get ham and peas on the same spoon for a mouthful.
  • Take a handblender an blitz the peas, until you reach your desired consistency.
  • Throw the gammon back in the pea soup and reheat when ready.
  • Serve with black pepper and a slice of bread or two if you like.


Macros: 265 calories, 27g carbs, 28g protein, 5g fat

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