Split Pea Soup With Barley And Ham Recipes

SPLIT PEA SOUP WITH BARLEY AND HAM

Steps:

• In a medium bowl or liquid measure, combine the water, bouillon cubes and spices and whisk to combine (it's ok if the bouillon cubes don't completely dissolve).
• In a medium round slow cooker (about 4-quart), layer peas, barley, ham, carrots, onion and celery. Do not mix.
• Pour in the water/spices mixture and add the bay leaf to the slow cooker.
• DON'T STIR!
• Cover the slow cooker and cook on high for four hours or on low eight hours, until the peas reach the desired creamy, soft texture.
• Remove the bay leaf, stir well, and add salt and pepper to taste, if needed. Serve immediately.
• Note: Upon sitting and/or refrigerating, this soup thickens considerably. Simply add water or chicken broth to thin the soup to the desired consistency before re-serving.

SPLIT PEA, BARLEY AND HAM SOUP

Steps:

• Heat olive oil in large soup pot over medium heat.
• Add onions, then add pepper, salt, pepper sauce and stir twice.
• Saute over medium heat for 3 minutes.
• Add rinsed split peas,barley,chopped carrots, garlic, bay leaves and saute another 2 minutes, stirring several times.
• Add chicken broth and the chopped ham or smoked turkey sausage.
• Bring to boil, reduce heat and simmer for 1 hour, stirring occasionally.
• Remove from heat, remove bay leaves,add milk or half and half and stir.
• Enjoy with warm, crusty bread.

SPLIT PEA WITH HAM SOUP

Steps:

• Combine the peas, hocks, carrots, celery and onions in a large soup pot or Dutch oven. Tie the parsley, thyme and bay leaf together with kitchen string. Add the herb bundle, stock and 1 teaspoon salt. Bring to a boil over high heat. Lower the heat to a simmer; cover and cook until the peas are tender, 50 minutes to 1 hour.
• Remove the pot from the heat, and remove the hocks to a bowl to cool. Remove the meat from the hocks, discarding the bones, fat and skin. Cut the meat into cubes. Remove the herb bundle from the soup and discard.
• Puree the soup with an immersion blender or in batches in a blender to desired consistency. Heat the soup to a simmer with the meat and season with salt and pepper. Serve in heated bowls. Serve with the Simple Salad.
• Although the salad is prewashed, still give it a soak in a big bowl of cold water for about 5 minutes. Lift the salad out of the water, so any grit is left in the bowl. Put it in a salad spinner; don't pack it in or the greens will get bruised. Spin dry. If you don't have a spinner, lay on a clean towel and gently pat dry.
• Put the greens in a big bowl. Drizzle 3 tablespoons (a regular soup spoon is fine ¿ you don't need the measuring type) of olive oil over the greens. Drizzle with 1 tablespoon vinegar. Sprinkle with salt and pepper. Using tongs or 2 forks, toss just enough so that all the greens are lightly dressed. Transfer to 4 salad plates and serve immediately.

HAM AND SPLIT PEA SOUP

Steps:

• Place the peas in a large pot or bowl, cover with water by 2 inches and soak 8 hours or overnight. Drain the peas and set aside.
• Score the ham hock. Place in a pot, cover with water and bring to a boil. Reduce heat and let simmer for 1 hour. Drain and set aside.
• In a large pot, melt the butter over medium-high heat. Add the onions and cook, stirring, for 2 minutes. Add the celery and carrots and cook, stirring, until just soft, about 3 minutes. Add the garlic and cook, stirring, for 30 seconds.
• Add the ham hock and ham and cook, stirring, until beginning to brown. Add the drained peas, salt, pepper, and pepper flakes, and cook, stirring for 2 minutes. Add 8 cups of water, the bay leaf and thyme, and cook, stirring occasionally, until the peas are tender, about 1 hour. (Add more water as needed, if the soup becomes too thick or dry.)
• Remove the bay leaf and discard. Adjust the seasoning, to taste, and serve immediately with Parmesan Truffled Chips on top.
• Using a mandolin or very sharp, heavy knife, slice the potatoes into rounds as thin as possible, and place in a large bowl of water to prevent discoloration.
• Heat the oil in a large, heavy pot to between 340 and 350 degrees F.
• Pat the potatoes completely dry. Add to the oil in batches and cook until golden brown, stirring with a long handled spoon to turn and cook evenly, about 2 minutes. Drain on paper towels and place in a large bowl. Toss with the cheese, truffle oil, salt, and pepper. Serve immediately.

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.

SPLIT PEA AND BARLEY SOUP

Steps:

• Pick over the split peas. Rinse, drain and place them in a saucepan. Cover with water to the depth of one inch, bring to a boil and cook for two minutes. Remove from heat and set aside to soften for one hour.
• Melt butter or oil in a large, heavy kettle. Add onion, celery and carrot and saute over medium heat until soft and just barely beginning to color. Drain and rinse the peas and add them. Add 10 cups of water and the bay leaves.
• Bring to a boil, lower heat to a simmer and cook for one hour. Add the barley and continue cooking one hour longer.
• Stir the soup, add lemon juice and dill. Season to taste with salt (don't be surprised if you need quite a bit) and pepper. Serve topped with a dollop of sour cream or yogurt if you wish.

HAM AND SPLIT PEA SOUP RECIPE - A GREAT SOUP

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.

OLD-FASHIONED SPLIT PEA SOUP WITH HAM BONE

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.

SPLIT PEA SOUP WITH HAM

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 AND HAM SOUP II

Steps:

• Place the ham bone in a large pot over high heat. Add water to cover, bring to a boil, reduce heat to low and let simmer overnight. Allow to cool and clean the stock, discarding the bone, excess fat, and any cartilage. Return any good ham meat to the pot and bring back to a boil.
• Add the onion, garlic and ground black pepper and allow to simmer for 1 hour. Then pour in the split peas and the carrots and allow to simmer for at least 1 more hour to allow the peas to break down. Stir together well and season to taste.