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 AND HAM SOUP I
This is a good way to use leftover ham, quite inexpensive, and VERY tasty. I hope that you enjoy it. Some people like to add carrots or other types of vegetables. Don't forget to serve with buttered bread toasted in the oven.
Provided by TEETOE
Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas Split Pea Soup Recipes
Time 2h30m
Yield 4
Number Of Ingredients 5
Steps:
- In a medium pot, saute onions in oil. Add the split peas, ham bone, and enough water to cover ingredients; season with salt and pepper.
- Cover, and cook until there are no peas left, just a green liquid, 2 hours. While it is cooking, check to see if water has evaporated. You may need to add more water as the soup continues to cook.
- Once the soup is a green liquid remove from heat, and let stand so it will thicken. Once thickened you may need to heat through to serve.
Nutrition Facts : Calories 413 calories, Carbohydrate 72.2 g, Fat 2.5 g, Fiber 29.6 g, Protein 28.3 g, SaturatedFat 0.3 g, Sodium 18.6 mg, Sugar 10.8 g
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 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
HAM AND SPLIT PEA SOUP RECIPE - A GREAT SOUP
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
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
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 HOCKS
Steps:
- In a large saucepan, saute onion, celery and carrots over medium-high heat. Add peas and ham hock and cover with stock by a couple inches. Bring to a simmer and cook about 1 hour until soup is thick and peas have almost disintegrated but not quite. Season, to taste, with salt and pepper. Remove ham hock and let cool. Pull meat from ham hock bone and shred. Garnish with ham and pepper.
SLOW COOKER SPLIT PEA AND HAM SOUP
Easy and delicious! Very thick and hearty! Freezes well! (I always make a double batch and freeze 2/3.) Update: If you overcook, the soup will get even thicker than usual! and turn a little bit of an olive drab color--it will still taste good though!
Provided by Dwynnie
Categories Ham
Time 8h30m
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- Layer ingredients in slow cooker in the order listed.
- Pour in water. Do not stir!
- Cover and cook on low 8 to 10 hours or until peas are very soft and ham falls off bone.
- Remove bones and bay leaf.
- Serve!
SPLIT PEA WITH HAM SOUP
A classic recipe, but I've tweaked a little to make it healthy and paleo-friendly. Perfect use for a leftover ham bone (leave plenty of meat on it!), but you can also just used diced ham. This recipe takes an hour to cook, but comes together very quickly so it can work for a weeknight meal.
Provided by profken
Categories One Dish Meal
Time 1h15m
Yield 8 cups, 8 serving(s)
Number Of Ingredients 11
Steps:
- Put the peas into a strainer and rinse until the water coming out of the bottom is clear. Pick over to ensure that there are no twigs or small rocks in there.
- Heat olive oil in a stock pot or dutch oven. Saute the onion and celery until soft, about 5 minutes.
- Add the stock and water to the pot and bring to a boil. It's OK if the ratio isn't precise since cartons of stock seem to come in different sizes these days. Just make sure you have 6 cups of liquid in total.
- Add ham bone, bay leaves, rosemary, and thyme. Partially cover and simmer for 1/2 hour.
- Add carrots and diced ham (if you are using it). Partially cover and simmer for another 1/2 hour, or until peas are soft.
- Add salt and pepper to taste.
Nutrition Facts : Calories 230.7, Fat 5.3, SaturatedFat 0.9, Cholesterol 3.4, Sodium 189.7, Carbohydrate 33.1, Fiber 11.8, Sugar 6.8, Protein 13.7
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