Split Pea Soup For Freezer Recipes
OLD-FASHIONED SPLIT PEA SOUP WITH HAM BONE
Not only is this old-fashioned favorite a snap to make but it's economical, too. Carrots, celery and onion accent the subtle flavor of the split peas, while a ham bone adds a meaty touch to this hearty soup. It's sure to chase away autumn's chill. -Laurie Todd, Columbus, Mississippi
Provided by Taste of Home
Time 2h45m
Yield 10 servings (about 2-1/2 quarts).
Number Of Ingredients 9
Steps:
- Sort peas and rinse with cold water. Place peas in a Dutch oven; add water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1 to 4 hours or until peas are softened. Drain and rinse peas, discarding liquid., Return peas to Dutch oven. Add 2-1/2 qts. water, ham bone, onion, salt, pepper, thyme and bay leaf. Bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours, stirring occasionally., Remove the ham bone; when cool enough to handle, remove meat from bone. Discard bone; dice meat and return to soup. Add carrot and celery. Simmer, uncovered, for 45-60 minutes or until soup reaches desired thickness and vegetables are tender. Discard bay leaf.
Nutrition Facts : Calories 202 calories, Fat 3g fat (1g saturated fat), Cholesterol 11mg cholesterol, Sodium 267mg sodium, Carbohydrate 31g carbohydrate (6g sugars, Fiber 12g fiber), Protein 14g protein.
SPLIT PEA SOUP WITH HAM
You'll turn to this split pea soup with ham all winter long-especially when you need to warm up! Use leftover ham to make split pea soup prep even easier.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Time 1h10m
Number Of Ingredients 12
Steps:
- In a Dutch oven or 5-quart heavy pot with a lid, heat oil over medium. Add onion, carrots, celery, and thyme; season with salt and pepper. Cook until vegetables begin to soften, 5 to 8 minutes.
- Add broth, split peas, ham bone, and 5 cups water. Bring to a boil, reduce heat to medium-low, and partially cover; simmer until peas are soft, 30 to 45 minutes.
- Meanwhile, make croutons: In a large skillet, melt butter over medium heat. Add bread and cook, tossing occasionally, until browned and crisp, 6 to 8 minutes. Transfer to a paper-towel-lined plate.
- Remove and discard bone from soup. Working in batches, puree only 1/2 the soup in a blender (don't overfill); return to pot. Add ham cubes, and simmer until heated through. If necessary, thin with water. Add salt, pepper, and lemon juice to taste. Serve topped with croutons.
SPLIT PEA SOUP FOR FREEZER
Make and share this Split Pea Soup for Freezer recipe from Food.com.
Provided by hungrykitten
Categories Beans
Time 1h55m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- In a Dutch oven, combine water, broth, ham, split peas, bay leaves, marjoram and pepper. Bring to a boil; reduce heat. Simmer, covered, for 1 hour, stirring occasionally.
- Uncover, stir in carrots, celery and onions. Bring to a boil. Reduce heat. Simmer, covered for 20 to 25 minutes or until vegetables are tender. Season to taste with salt and pepper. Remove bay leaves and discard. Stir to combine (mixture may appear separated). Serve immediately or cool for 30 minutes.
- To Freeze: Divide cooled soup among three 2 quart containers. Cover; label. Freeze up to 3 months.
- To reheat frozen soup, transfer soup to large saucepan. Cook, cobered, over medium-low heat about 30 minutes or until heated through, stirring occasionally.
Nutrition Facts : Calories 334.1, Fat 3.9, SaturatedFat 0.9, Cholesterol 26.9, Sodium 522, Carbohydrate 49.8, Fiber 19.7, Sugar 7.8, Protein 27.1
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