Smithfieldhamsplitpeasoup Recipes

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SMITHFIELD HAM & SPLIT PEA SOUP



Smithfield Ham & Split Pea Soup image

Make and share this Smithfield Ham & Split Pea Soup recipe from Food.com.

Provided by Julesong

Categories     Vegetable

Time 1h45m

Yield 6 serving(s)

Number Of Ingredients 6

1 lb Smithfield Ham (in pieces is fine)
1 large onion, chopped
1 gallon water
2 lbs dried split peas
3 large carrots, peeled and chopped fine
2 stalks celery & leaves

Steps:

  • Separate fat from the ham meat. Set meat aside.
  • In a heavy large soup pot, fry the ham fat. When crisp, discard the solids.
  • Fry the chopped onion in the fat.
  • Add the reserved lean ham meat pieces and saute until meat is heated through and slightly browned.
  • Add the water, dried split peas, carrots, and celery (center portion with leaves, chopped fine).
  • Cover pot and bring to a boil. Reduce heat to low and cook slowly, about 1 1/2 hours until peas are mushy. (Do not puree.).
  • Serve with good, crusty bread and enjoy!

Nutrition Facts : Calories 542.5, Fat 1.9, SaturatedFat 0.3, Sodium 78.2, Carbohydrate 97.5, Fiber 40.2, Sugar 15.1, Protein 37.8

HAM AND SPLIT PEA SOUP RECIPE - A GREAT SOUP



Ham and Split Pea Soup Recipe - A Great Soup image

With the slightly sweet, somewhat salty, and subtly smoky flavor of the ham, this hearty soup is the ideal fall or winter soup -- a great one for lunches, or as a starter for dinner.

Provided by Chef John

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Pork Soup Recipes     Ham Soup

Time 1h50m

Yield 8

Number Of Ingredients 10

2 tablespoons butter
½ onion, diced
2 ribs celery, diced
3 cloves garlic, sliced
1 pound ham, diced
1 bay leaf
1 pound dried split peas
1 quart chicken stock
2 ½ cups water
salt and ground black pepper to taste

Steps:

  • Place the butter in a large soup pot over medium-low heat. Stir in onion, celery, and sliced garlic. Cook slowly until the onions are translucent but not brown, 5 to 8 minutes.
  • Mix in ham, bay leaf, and split peas. Pour in chicken stock and water. Stir to combine, and simmer slowly until the peas are tender and the soup is thick, about 1 hour and 15 minutes. Stir occasionally. Season with salt and black pepper to serve.

Nutrition Facts : Calories 373.7 calories, Carbohydrate 37 g, Cholesterol 39.8 mg, Fat 14.4 g, Fiber 15 g, Protein 25.1 g, SaturatedFat 5.8 g, Sodium 1186.7 mg, Sugar 5.7 g

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