SPLIT PEA SOUP
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
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
SPLIT PEA SOUP
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
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
SPLIT PEA SOUP WITH HAM
Steps:
- Place all ingredients in a Dutch oven; bring to a boil. Reduce heat; simmer, covered, 1-1/4 to 1-1/2 hours or until peas and vegetables are tender, stirring occasionally.
Nutrition Facts : Calories 202 calories, Fat 2g fat (0 saturated fat), Cholesterol 14mg cholesterol, Sodium 396mg sodium, Carbohydrate 33g carbohydrate (5g sugars, Fiber 11g fiber), Protein 15g protein. Diabetic Exchanges
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
A simple recipe that delivers big flavor, this split pea soup with ham is hearty enough to serve as a meal.
Categories Soups
Time 1h45m
Yield 6 to 8
Number Of Ingredients 15
Steps:
- Heat the butter in a large Dutch oven or soup pot over medium heat. Add the onion and salt and cook, stirring frequently, until softened, 4 to 5 minutes. Add the garlic and cook until fragrant, about 30 seconds. Do not brown.
- Add the broth, water, ham steak, bacon, peas, thyme sprigs, and bay leaves. Increase the heat to high and bring to a boil, stirring frequently to keep the peas from sticking to the bottom of the pot. Reduce the heat to low, cover, and simmer until the peas are tender but not falling apart, about 45 minutes.
- Remove the ham steak and place it on a plate; cover with foil and set aside. Stir in the carrots and celery and continue to simmer, covered, until the vegetables are tender and the peas have almost completely broken down, about 30 minutes longer.
- Meanwhile, shred the ham steak into small bite-size pieces with two forks. Cover with foil again.
- Remove and discard the thyme sprigs, bay leaves, and bacon slices. Add the shredded ham to the soup and return to a simmer. Add a few grinds of pepper, then taste and adjust seasoning if necessary (depending on the saltiness of the ham and bacon you used, you may need an additional ¼ to ½ teaspoon salt). Ladle the soup into bowls and top with fresh croutons, if using. (The soup will thicken as it sits on the stove; thin it with water and adjust seasoning as necessary.)
- Note: A ham steak is a thick slice of cooked ham cut from a whole ham roast. They can be found packaged in the refrigerated meat section of the supermarket, near the bacon.
- Note: Regular sliced bacon can be used, but the thinner slices are a little harder to remove from the soup.
- To Make Fresh Croutons: Melt 2 tablespoons of unsalted butter in a medium skillet over medium heat. Add 2 cups of cubed good-quality French or Italian bread and cook, stirring frequently, until golden brown and toasted, 3 to 5 minutes.
- Make-Ahead/Freezer-Friendly Instructions: The soup can be made up to 3 days ahead of time and refrigerated, or frozen for up to 3 months. Defrost the soup in the refrigerator for 12 hours and then reheat it on the stovetop over medium heat until hot. The soup will thicken once cool, so thin with water and adjust seasoning as necessary.
Nutrition Facts : Calories 431, Fat 15 g, Carbohydrate 42 g, Protein 34 g, SaturatedFat 6 g, Sugar 6 g, Fiber 15 g, Sodium 1,686 mg, Cholesterol 57 mg
SPLIT PEA SOUP
Just a lovely warming soup. I use ham stock which I freeze after cooking the Christmas ham.
Provided by janerollinson
Time 50m
Yield Serves 4
Number Of Ingredients 0
Steps:
- Soak the yellow split peas for 12 hours in cold water.
- Rinse the split peas, put in a large pan and cover with the stock. Bring to the boil and simmer for 25 mins.
- Remove any scum and add the onion, sweet potato and carrots. Simmer for 15-20 minutes, until the veg are tender.
- Cool slightly, then blend until smooth.
- Return to the pan and reheat, adding the spinach to wilt it.
SPLIT PEA SOUP (((BEST PEA SOUP EVER)))
This recipe was developed by my partner, Dean Ramsey and everyone just raves about it, because it's the BEST PEA SOUP you have ever tasted!
Provided by Alan Leonetti
Categories < 4 Hours
Time 3h30m
Yield 8-12 serving(s)
Number Of Ingredients 9
Steps:
- Place all ingredients into a large stew pot.
- Cover ingredients with water about 2 inches above the top of the ingredients.
- Bring to a boil.
- Reduce heat and simmer for about 3 hours, or until peas are pureed and slightly thickened.
- Serve with a crusty bread if desired.
Nutrition Facts : Calories 442.8, Fat 1.4, SaturatedFat 0.2, Sodium 31.7, Carbohydrate 81.3, Fiber 30.9, Sugar 11, Protein 29.3
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