Split Pea Soup Cooks Illustrated Recipes

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SPLIT PEA AND HAM SOUP - COOKS ILLUSTRATED



Split Pea and Ham Soup - Cooks Illustrated image

Another, simpler version of their Split Pea and Ham soup using a ham steak and bacon. Excellentl flavour!

Provided by Abby Girl

Categories     Ham

Time 1h45m

Yield 6-8 serving(s)

Number Of Ingredients 14

2 tablespoons butter
1 large onion, chopped fine (about 1-1/2 cups)
salt
2 medium garlic cloves, minced
7 cups water
1 lb ham steak (left whole)
3 bacon, thick cut (left whole)
1 lb split peas, picked through and rinsed (2 cups)
2 thyme, sprigs of fresh
2 bay leaves
2 medium carrots, peeled and cut into 1/2-inch pieces
1 medium celery rib, cut into 1/2-inch pieces
pepper
hot sauce, to taste (optional)

Steps:

  • Heat butter in large Dutch oven over medium high heat. When foaming subsides, add onion and 1/2 tsp salt; cook, stirring frequently, until softened, about 3 - 4 minutes.
  • Add garlic and cook until fragrant, about 30 seconds. Add water, ham steak, bacon, green peas, thyme, and bay leaves. Increase heat to high and bring to simmer, stirring frequently to keep peas from sticking to bottom.
  • Reduce heat to low, cover and simmer until peas are tender but not falling apart, about 45 minutes.
  • Remove ham steak, cover with foil to prevent drying out, and set aside. Stir in carrots and celery; continue to simmer, covered, until vegetables are tender and peas have almost completely broken down, about 30 minutes longer.
  • When cool enough to handle, remove skin and shred ham into small pieces with two forks, Remove and discard thyme sprigs, bay leaves and bacon slices. Cut the fat off the bacon and chop into small pieces. Stir ham and bacon back into soup and return to simmer. Season to taste with salt and pepper. Add a few shakes of hot sauce, if desired.

Nutrition Facts : Calories 423.4, Fat 9.8, SaturatedFat 4.3, Cholesterol 47, Sodium 1068.3, Carbohydrate 50.5, Fiber 20.4, Sugar 8.2, Protein 34.5

SPLIT PEA SOUP (COOKS ILLUSTRATED)



Split Pea Soup (Cooks Illustrated) image

I love this soup. I like to have the vegetables cut medium it makes is hardier. But if you prefer smooth you can always chop smaller or puree. I also omit the bay leaf because I don't like bay leaf. I also use a ham hock from left over Easter or Christmas dinner.

Provided by Sheila the Great

Categories     Low Cholesterol

Time 3h20m

Yield 6 cups, 6 serving(s)

Number Of Ingredients 16

2 1/2 lbs smoked ham, picnic bone in
3 quarts water
4 bay leaves
1 lb split peas (2 1/2 cups)
1 teaspoon dried thyme
2 tablespoons olive oil
2 medium onions, chopped medium
2 medium carrots, chopped medium
2 medium celery ribs, chopped medium
1 tablespoon butter
2 medium garlic cloves, minced
1 pinch sugar
3 small new potatoes, diced 1/2 inch
1 dash ground black pepper
1/4 cup red onion, minced
3 tablespoons balsamic vinegar

Steps:

  • Place the ham, bay leaves, and 3 quarts water in a large stock pot or dutch oven. Cover and bring to a boil over medium heat. Reduce the heat to low and simmer until meat is tender and pulls away from the bone, 2 to 2 1/2 hours. Remove the ham meat and bone from pot. When ham is cool enough to handle, shred the meat into bite sized pieces and set aside. Discard rind, fat, and bone.
  • Add split peas and thyme to ham stock. Bring back to a boil, reduce the heat, and simmer, uncovered, until peas are tender but bot dissolved, about 45 minutes.
  • While ham is simmering, heat oil in a large skillet over high heat until simmering. Add the onions, carrots, and celery and saute, stirring frequently, until most liquid evaporates and the vegetables begin to brown, 5 to 6 minutes. Reduce the heat to medium-low and add the butter, garlic, and sugar. Cook the vegetables, stirring frequently, until deeply browned, 30 to 35 minutes; set aside.
  • Add the sauteed vegetables, potatoes, and shredded ham to the pot with the split peas. Simmer until the potatoes are tender and the peas dissolve ad thicken soup to the consistency of light cream, about 20 minutes more. Season with ground pepper to taste. (The soup can be refrigerated in an airtight container for 2 days. Warm the soup over low heat until hot.) Ladle the soup into bowls, sprinkle with red onion, if using, and serve, passing balsamic vinegar separately.

Nutrition Facts : Calories 802.9, Fat 29.5, SaturatedFat 9.4, Cholesterol 135.2, Sodium 3344.6, Carbohydrate 71.4, Fiber 22.8, Sugar 11, Protein 65

HEARTY SPLIT PEA SOUP WITH BACON



Hearty Split Pea Soup With Bacon image

This is a thick, mellow split pea soup with a whisper of meaty smoke and the brambly fragrance of thyme. The recipe is easy and copious, and the soup freezes well. Look for split peas that have a use-by date on the package and are relatively fresh; they will cook faster and better.

Provided by Florence Fabricant

Categories     dinner, soups and stews, appetizer

Time 2h

Yield 10 to 12 servings

Number Of Ingredients 10

1 pound slab bacon in 1/4-inch-thick slices
1 large onion, chopped
1 carrot, chopped
1 stalk celery, chopped
1 head garlic, cloves peeled and sliced thin
Salt and black pepper
1 pound dried green split peas, rinsed and picked over
4 bay leaves
2 to 3 quarts chicken stock
1/2 bunch fresh thyme leaves, stripped from stems

Steps:

  • Dice bacon into 1/4-inch cubes. Place in a heavy 6-quart pot over medium-low heat. Cook until fat is rendered and translucent. Add onion, carrot, celery and garlic. Cook until onion and garlic are soft and translucent. Season with salt and pepper.
  • Add split peas, stir to coat with fat, and add bay leaves and 2 quarts stock. Increase heat and bring to a boil. Reduce heat so soup simmers. Skim foam that rises to the surface for about 10 minutes, until no more appears. Add thyme leaves. Simmer uncovered about 1 hour or longer, until peas are soft and starting to fall apart. Add more stock, as needed.
  • Remove soup from heat. Add salt and pepper to taste. Purée soup in a food processor in several batches, short of perfect smoothness; you should be able to spoon up some texture. Reheat soup, skimming off any foam. Stir from the bottom to mix well, then ladle into bowls and serve.

Nutrition Facts : @context http, Calories 377, UnsaturatedFat 11 grams, Carbohydrate 35 grams, Fat 18 grams, Fiber 10 grams, Protein 19 grams, SaturatedFat 6 grams, Sodium 698 milligrams, Sugar 7 grams, TransFat 0 grams

SPLIT PEA SOUP



Split Pea Soup image

This is a wonderful, hearty split pea soup. Great for a fall or blustery winter day.

Provided by bluebayou

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes

Time 10h30m

Yield 6

Number Of Ingredients 10

2 ¼ cups dried split peas
2 quarts cold water
1 ½ pounds ham bone
2 onions, thinly sliced
½ teaspoon salt
¼ teaspoon ground black pepper
1 pinch dried marjoram
3 stalks celery, chopped
3 carrots, chopped
1 potato, diced

Steps:

  • In a large stock pot, cover peas with 2 quarts cold water and soak overnight. If you need a faster method, simmer the peas gently for 2 minutes, and then soak for l hour.
  • Once peas are soaked, add ham bone, onion, salt, pepper and marjoram. Cover, bring to boil and then simmer for 1 1/2 hours, stirring occasionally.
  • Remove bone; cut off meat, dice and return meat to soup. Add celery, carrots and potatoes. Cook slowly, uncovered for 30 to 40 minutes, or until vegetables are tender.

Nutrition Facts : Calories 310.3 calories, Carbohydrate 57.9 g, Fat 1 g, Fiber 21.5 g, Protein 19.7 g, SaturatedFat 0.2 g, Sodium 255.1 mg, Sugar 9.5 g

EASY SPLIT PEA SOUP



Easy Split Pea Soup image

Easy Split Pea Soup

Provided by Patricia Murray

Categories     Soup/Stew     Blender     Pork     Vegetable     St. Patrick's Day     Celery     Pea     Carrot     Spring     Bon Appétit     Ireland

Yield Serves 6

Number Of Ingredients 8

2 tablespoons (1/4 stick) butter
1 large onion, chopped
1 cup chopped celery
1 cup chopped peeled carrots
1 1/2 pounds smoked pork hocks
2 teaspoons dried leaf marjoram
1 1/2 cups green split peas
8 cups water

Steps:

  • Melt butter in heavy large pot or Dutch oven over medium-high heat. Add onion, celery and carrots. Sauté until vegetables begin to soften, about 8 minutes. Add pork and marjoram; stir 1 minute. Add peas, then water, and bring to boil. Reduce heat to medium-low. Partially cover pot; simmer soup until pork and vegetables are tender peas are falling apart, stirring often, about 1 hour and 10 minutes.
  • Transfer hocks to bowl. Puree 5 cups soup in batches in blender. Return to pot. Cut pork off bones. Dice pork; return pork to soup. Season with salt and pepper. (Can be made 1 day ahead. Refrigerate until cold, then cover. Rewarm before serving.)

SLOW-COOKER SPLIT PEA SOUP



Slow-Cooker Split Pea Soup image

When I have leftover ham in the fridge, I always like to make this split pea soup. Just throw the ingredients in the slow cooker, turn it on, and dinner is done. -Pamela Chambers, West Columbia, South Carolina

Provided by Taste of Home

Categories     Dinner     Lunch

Time 8h15m

Yield 8 servings (2 quarts).

Number Of Ingredients 9

1 package (16 ounces) dried green split peas, rinsed
2 cups cubed fully cooked ham
1 large onion, chopped
1 cup julienned or chopped carrots
3 garlic cloves, minced
1/2 teaspoon dried rosemary, crushed
1/2 teaspoon dried thyme
1 carton (32 ounces) reduced-sodium chicken broth
2 cups water

Steps:

  • In a 4- or 5-qt. slow cooker, combine all ingredients. Cover and cook on low 8-10 hours or until peas are tender.Freeze Option: Freeze cooled soup in freezer containers. To use, thaw overnight in the refrigerator. Heat through in a saucepan over medium heat, stirring occasionally.

Nutrition Facts : Calories 260 calories, Fat 2g fat (1g saturated fat), Cholesterol 21mg cholesterol, Sodium 728mg sodium, Carbohydrate 39g carbohydrate (7g sugars, Fiber 15g fiber), Protein 23g protein. Diabetic Exchanges

CREAMY SPLIT PEA SOUP



Creamy Split Pea Soup image

A friend gave me this recipe 25 years ago. At the time, she was in her 60s and working as a cook on a riverboat barge.-Sherry Smith, Salem, Missouri

Provided by Taste of Home

Categories     Lunch

Time 1h10m

Yield 12 servings (3 quarts).

Number Of Ingredients 11

1/2 pound sliced bacon, diced
1 large onion, chopped
2 ribs celery, sliced
1 pound dried green split peas
2 quarts water
2 medium potatoes, peeled and diced
2 cups diced fully cooked ham
2 teaspoons salt
1 bay leaf
1/4 teaspoon pepper
1 cup heavy whipping cream

Steps:

  • In a Dutch oven or soup kettle, cook bacon over medium heat until crisp. Using a slotted spoon, remove bacon to paper towels; drain, reserving drippings. Add onion and celery to drippings. Saute until vegetables are tender; drain. Add the peas, water, potatoes, ham, salt, bay leaf and pepper. Bring to a boil. Reduce heat; cover and simmer for 45 minutes or until peas are very tender, stirring occasionally. Discard bay leaf., Cool slightly. Process in small batches in a blender until smooth. Return to Dutch oven; stir in cream. Heat through (do not boil). Garnish with reserved bacon.

Nutrition Facts : Calories 336 calories, Fat 16g fat (8g saturated fat), Cholesterol 48mg cholesterol, Sodium 832mg sodium, Carbohydrate 32g carbohydrate (5g sugars, Fiber 11g fiber), Protein 17g protein.

SPLIT PEA SOUP



Split Pea Soup image

This customizable recipe for classic split pea soup allows you to make it vegetarian or not with equally delicious results. Meat eaters can get that classic smoky flavor by adding bacon or ham hock, while vegetarians can reach for the smoked paprika. Half the split peas are added part way through cooking, which adds texture to each cozy, hearty spoonful.

Provided by Ali Slagle

Categories     lunch, weekday, beans, soups and stews, vegetables, appetizer, main course, side dish

Time 2h20m

Yield 4 servings

Number Of Ingredients 11

6 slices bacon or 1 (1-pound) smoked ham hock, or 1 teaspoon smoked paprika
2 tablespoons extra-virgin olive oil, plus more as needed
1 medium onion, diced (about 1 1/2 cups)
2 medium leeks, white and pale green parts rinsed and thinly sliced (about 1 3/4 cups)
4 garlic cloves, minced
Kosher salt and black pepper
2 medium carrots, scrubbed and diced (about 1 1/2 cups)
1 pound dried split green peas
2 fresh thyme sprigs
8 to 12 cups chicken stock or water
Lemon wedges, for serving (optional)

Steps:

  • If using bacon: In a large pot or Dutch oven over medium heat, cook the bacon until crisp, 12 to 13 minutes. Transfer the bacon to a plate lined with a paper towel. Once cool, crumble and set aside for garnish. If using ham hock: In a large pot or Dutch oven over medium-high heat, heat the olive oil, then brown the ham hock until golden, about 6 minutes. If making the soup vegetarian: In a large pot or Dutch oven over medium heat, heat the olive oil.
  • Add the onion, leeks and garlic and season generously with salt and pepper. Cook over medium heat, stirring occasionally, until tender, about 5 to 8 minutes. (If the vegetables seem dry, add a little olive oil.) Stir in the carrots, paprika (if using), half the split peas, thyme and 8 cups stock or water. Bring to a boil, then reduce heat and simmer, partly covered, stirring occasionally, for about 45 minutes until peas are tender.
  • Mash the soup coarsely with a potato masher or give it a few quick blitzes with an immersion blender (watch out for the thyme sprigs). If you'd prefer a smoother soup, blitz until nearly smooth. Add the remaining 1/2 pound split peas and simmer about 1 hour, or until the peas are soft. If at any point the soup looks too thick, add more stock or water; if it looks too thin, remove the lid during the second simmer until it thickens. If using ham hocks, remove any meat from the bone, cut it into small cubes and stir into the soup. Season soup to taste with salt and pepper. Serve with crumbled bacon, if using, and lemon wedges.

Nutrition Facts : @context http, Calories 611, UnsaturatedFat 21 grams, Carbohydrate 53 grams, Fat 32 grams, Fiber 9 grams, Protein 29 grams, SaturatedFat 9 grams, Sodium 2129 milligrams, Sugar 21 grams, TransFat 0 grams

SPLIT PEA SOUP



Split Pea Soup image

With only 20 minutes of prep time and just seven ingredients, this soup will cure your cravings for a cozy, soul-warming meal without a ton of work. Split pea and ham soup is just about the easiest, least fussy soup you'll ever make, and this time-tested recipe is one you'll come to rely on whenever you need a comforting meal.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 3h50m

Yield 8

Number Of Ingredients 7

2 1/4 cups dried split peas, (1 pound), sorted and rinsed
8 cups water
1 large onion, chopped (1 cup)
2 medium celery stalks, finely chopped (1 cup)
1/4 teaspoon pepper
1 ham bone or 2 pounds shanks
3 medium carrots, cut into 1/4-inch slices (1 1/2 cups)

Steps:

  • Heat peas and water to boiling in 4-quart Dutch oven. Boil uncovered 2 minutes; remove from heat. Cover and let stand 1 hour.
  • Stir in onion, celery and pepper. Add ham bone. Heat to boiling; reduce heat. Cover and simmer about 1 hour 30 minutes or until peas are tender.
  • Remove ham bone; remove ham from bone. Trim excess fat from ham; cut ham into 1/2-inch pieces.
  • Stir ham and carrots into soup. Heat to boiling; reduce heat. Cover and simmer about 30 minutes or until carrots are tender and soup is desired consistency.

Nutrition Facts : Calories 170, Carbohydrate 33 g, Cholesterol 15 mg, Fiber 13 g, Protein 17 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 30 mg

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