Splitpeaandhamchowder Recipes

SLOW-COOKER SPLIT PEA AND HAM CHOWDER

Steps:

• Mix all ingredients in 3 1/2- to 4-quart slow cooker.
• Cover and cook on Low heat setting 6 to 8 hours.

CLASSIC SPLIT PEA SOUP

Steps:

• Gather the ingredients.
• In a large saucepan or Dutch oven, cover dried peas with 2 quarts of water.
• Bring the peas to a boil; boil gently for 2 minutes.
• Set aside to soak for 1 hour.
• Add ham bone to the peas, along with chopped onion, bay leaf, garlic powder, marjoram, thyme, and pepper, and bring the soup to a boil.
• Cover, reduce heat, and simmer for 2 hours, stirring occasionally.
• Remove meat from the ham bone. If desired, put a little finely chopped ham aside for garnish. Dice the meat and return to pea soup with chopped celery and carrot.
• Simmer the pea soup gently for 45 minutes, stirring occasionally.
• Taste and add salt, as needed. Remove the bay leaf.
• If desired, top servings with reserved finely chopped ham or crumbled cooked bacon.
• Gather the ingredients.
• When using this method, you can omit the soaking time. Instead, rinse the split peas and reduce the liquid (water or broth) to 1 quart.
• Combine the ingredients (except salt and garnish) in the slow cooker.
• Cover and cook on low for 6 to 8 hours, or until the peas are tender. Or cook on high for about 4 to 5 hours. If cooking on high, it might be necessary to add more liquid.
• Remove the meat from the ham bone and chop.
• Return the chopped meat to the soup. Taste and season with salt, as needed.
• Garnish servings with some reserved diced ham or cooked crumbled bacon.

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.

SPLIT PEA AND HAM CHOWDER

Steps:

• Cut potatoes into small cubes, and add to slow cooker sprayed with vegetable cooking spray.
• In slow cooker, combine all remaining ingredients, plus 3 cups water, and 1 teaspoon salt.
• Cover and cook on low for 6-8 hours.

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 SOUP WITH HAM HOCKS

Steps:

• In a 4- or 5-qt. slow cooker, combine the broth, ham hocks, vegetables, split peas and bay leaves. Cover and cook on low for 8-10 hours or until ham hocks and peas are tender. , Discard bay leaves. Remove meat from bones when cool enough to handle; cut ham into small pieces and set aside. Cool soup slightly. , In a blender, cover and process soup in batches until smooth. Return soup to slow cooker; stir in reserved ham. Heat through. Garnish with croutons if desired.

SNERT (SPLIT PEA SOUP)

Steps:

• Place dried split peas, ham hock, and bacon into slow cooker; pour in chicken broth and 3 1/2 cups water.
• Cover cooker and cook on High until peas are tender and broken apart, 3 to 4 hours. Stir in more water as needed to prevent soup from burning on the bottom. Stir occasionally throughout cooking.
• Stir potatoes, carrots, leek, onion, celery, and garlic into soup; mix in more water, if needed. Cover and cook soup on High for 2 more hours.
• Season with salt, black pepper, thyme, nutmeg, and cloves; mix sausage slices into soup. Cover and cook 2 more hours to blend the flavors.

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 AND HAM SOUP - COOKS ILLUSTRATED

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.