UNCLE BILL'S GREEN SPLIT PEA WITH HAMBONE SOUP
Make and share this Uncle Bill's Green Split Pea With Hambone Soup recipe from Food.com.
Provided by William Uncle Bill
Categories Ham
Time 4h
Yield 12-14 serving(s)
Number Of Ingredients 11
Steps:
- Rinse peas well in cold water and add to a large cooking pot.
- Measure 8 cups of water and add to cooking pot.
- Bring to boil, remove from heat, cover and let sit for 1 hour.
- Return to stove and bring back to boil.
- Add ham bone, carrots, onions, celery, bay leaf, beef bouillon, salt, peppercorns and dried thyme.
- Reduce heat to simmer, cover and cook for about 1 to 1 1/2 hours, stirring occasionally.
- Remove ham bone and cut off any remaining ham, cut into bite size pieces and return to soup.
- Discard ham bone.
- If there are big pieces of ham in the soup, remove, cut into bite size pieces and return to soup.
- Remove bay leaf and discard.
- Adjust seasonings to taste.
- If you desire a smooth soup, then puree' in batches in a food processor or blender.
- Or eat the soup without puree'ing.
- If soup is too thick, add more water to your desired consistency.
- Beef broth or chicken broth may be added, just reduce the water by the amounts used.
- Smoked ham hocks are excellent to use instead of a ham bone.
- If there is not enough ham on the ham bone, then add additional ham of your choice.
- You may also use about 1/4 teaspoon of Liquid Hickory Smoke, to get a smokey flavor.
- You may also use whole peas, but it will take a bit longer to cook these peas so that they are tender.
Nutrition Facts : Calories 128.5, Fat 0.5, SaturatedFat 0.1, Cholesterol 0.1, Sodium 390.9, Carbohydrate 23.3, Fiber 9.2, Sugar 4.3, Protein 8.6
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.
HAM BONE AND GREEN SPLIT PEA SOUP
Split pea soup is a great way to use a leftover Christmas ham bone!
Provided by Mark
Categories Soups, Stews and Chili Recipes Soup Recipes Pork Soup Recipes Ham Soup
Time 2h50m
Yield 8
Number Of Ingredients 12
Steps:
- Melt butter and oil in a Dutch oven over medium-low heat. Add celery, onion, carrot, and salt. Cook and stir until tender, about 5 minutes. Stir in peas and garlic. Nestle ham bone into the pot; add stock and diced ham. Fill pot with water to about 1 1/2 inches from the top. Mix and bring soup to a boil.
- Reduce heat to low and cover. Simmer, scraping the bottom of the pot and stirring every 30 minutes, until peas are mostly disintegrated, about 2 1/2 hours. Turn ham bone and skim surface for fat once every hour. Take bone out, remove any meat, and return meat to the pot. Season with salt and pepper.
Nutrition Facts : Calories 302.6 calories, Carbohydrate 47.8 g, Cholesterol 10.1 mg, Fat 3.9 g, Fiber 19.4 g, Protein 21.2 g, SaturatedFat 1.1 g, Sodium 670 mg, Sugar 7 g
INSTANT POT® SPLIT PEA AND HAM SOUP
Cooking split peas under pressure makes them nearly instantly creamy. This recipe is very close to a classic split pea soup, but I have the option of cooking with or without a meaty ham bone. If you just have ham, it will be just as great with the combination of celery, carrots, onions, potatoes, and split peas. Get ready for a thick and flavorful broth!
Provided by Diana71
Categories Soups, Stews and Chili Recipes Soup Recipes Pork Soup Recipes Ham Soup
Time 1h15m
Yield 4
Number Of Ingredients 12
Steps:
- Turn on a multi-functional pressure cooker (such as Instant Pot®), and select Saute function. Add butter and olive oil; heat until butter is melted. Add carrots, celery, and onion; cook until onion is nearly translucent, about 3 minutes. Add ham and cook for 1 minute.
- Add potato; cook and stir to prevent anything from sticking to the bottom of the pot, for 2 minutes. Season with salt and pepper. Add 3 cups chicken broth, split peas, and bay leaves. Turn Saute function off.
- Close and lock the lid and seal the valve. Select high pressure according to manufacturer's instructions; set timer for 15 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer's instructions, 10 to 12 minutes. Release remaining pressure carefully using the quick-release method, 2 to 3 minutes. Unlock and remove the lid.
- Unlock and remove the lid. Taste and adjust with salt and pepper as desired. If soup is too thick, select Saute function and add remaining 1 cup chicken broth. Stir until heated through and desired consistency, about 5 minutes. Adjust seasonings if necessary. Serve immediately with Cheddar cheese sprinkled over top.
Nutrition Facts : Calories 526.3 calories, Carbohydrate 50.1 g, Cholesterol 56.7 mg, Fat 23.7 g, Fiber 17 g, Protein 29.1 g, SaturatedFat 8.8 g, Sodium 2052 mg, Sugar 8.7 g
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