QUEBEC-STYLE YELLOW SPLIT PEA SOUP
Steps:
- Trim off and discard skin from ham hocks.
- In a large soup pot or Dutch oven, melt butter over medium heat. Add carrots, celery and onion. Cook, stirring regularly, until softened, about 10 minutes.
- Stir in dried split peas, bay leaf ,savory and thyme. Cook, stirring, for about 2 minutes.
- Stir in chicken broth and water. Add the ham hock. Bring to a boil, then reduce heat to medium-low, cover the pot and simmer, stirring occasionally, until the peas are very soft and soup is thickened, about 1 1/2 - 2 hours. *NOTE: You may need to add additional water or stock if soup gets too thick.
- PICK OUT AND DISCARD BAY LEAF and remove the ham hock to a plate. *Note: I prefer a thicker soup, so I blend just a bit of the soup with an immersion blender or blender. Just do a quick blend (or blend just a cup of the soup. You don't want a completely pureed soup. You want it to retain most of it's texture, but the bit of pureed soup will incorporate with the broth for a thicker soup.)
- Let ham hock cool slightly, then remove any meat on the hock and add it back to soup. Discard the fat and bone from the hock.
- Stir to combine meat with soup. Taste and generously season with salt and pepper, to taste.
Nutrition Facts : Calories 445 kcal, Carbohydrate 39 g, Protein 32 g, Fat 18 g, SaturatedFat 8 g, Cholesterol 73 mg, Sodium 787 mg, Fiber 16 g, Sugar 6 g, ServingSize 1 serving
YELLOW SPLIT PEA SOUP WITH HAM
This yellow split pea soup recipe uses leftover ham bone to create a hearty and savory soup that's perfect for chilly weather!
Provided by Jersey Girl Cooks (Lisa Grant)
Categories Soup
Time 3h10m
Number Of Ingredients 8
Steps:
- In a large stock pot, put ham in water on medium heat. Bring to a boil, cover with a lid and simmer for an hour or more.
- Add onion, carrots, celery and seasoning. Simmer for another hour.
- Strain stock and reserve ham bone and vegetables.
- Add the stock and split peas to the pot. Chop up the vegetables (they will be soft) and remove all the ham from the bone shredding it in bite size pieces. Add veggies and ham to the soup. Simmer for an hour or until peas are soft. Cook longer if creamier soup is desired. Add extra water if needed.
- Season with salt and pepper to taste.
Nutrition Facts : Calories 280 kcal, Carbohydrate 51 g, Protein 19 g, Fat 1 g, SaturatedFat 1 g, Sodium 51 mg, Fiber 21 g, Sugar 8 g, ServingSize 1 serving
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
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.
CANADIAN YELLOW SPLIT PEA SOUP WITH HAM
Creamy yellow pea soup studded with bits of ham, carrots, celery, and thyme. There is nothing like this one on a cold day! I am a Canadian now living in the US. and cannot get Habitant® soup anymore, so I came up with this version. I think it is as good as the real thing, if not better, because it is homemade.
Provided by channyharte
Categories Soups, Stews and Chili Recipes Soup Recipes Pork Soup Recipes Ham Soup
Time 3h50m
Yield 12
Number Of Ingredients 10
Steps:
- Place split peas, ham bone, carrots, onion, celery, thyme, bay leaf, salt, and pepper into a large pot; pour in water. Bring mixture to a boil and skim off any foam with a spoon. Reduce heat; place a lid on the pot slightly ajar to allow some evaporation. Simmer, stirring occasionally, until peas are tender and soup is thick, about 3 hours.
- Remove ham bone from soup; strip meat from ham bone, chop meat, and return it to the pot.
Nutrition Facts : Calories 171.8 calories, Carbohydrate 31.9 g, Fat 0.1 g, Fiber 1.1 g, Protein 11.8 g, Sodium 995.1 mg, Sugar 3.1 g
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!
WHOLE YELLOW PEA SOUP
This Swedish yellow pea soup is flavored with smoked ham.
Provided by Lori
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 2h30m
Yield 9
Number Of Ingredients 5
Steps:
- Cover the peas with at least 3 inches of cold water and soak overnight.
- Drain the peas from the water. In a large kettle or stockpot, bring the chicken stock and peas to a hard boil for 5 minutes. Reduce the heat to a simmer. Add the chopped onion and ham shank, and cook for an additional two hours. Season to taste with salt and pepper. Remove the ham shank before serving.
Nutrition Facts : Calories 219 calories, Carbohydrate 31.7 g, Cholesterol 11.2 mg, Fat 3.8 g, Fiber 0.2 g, Protein 15.4 g, SaturatedFat 1.3 g, Sodium 618.2 mg, Sugar 2.2 g
SLOW-COOKER GOLDEN PEA AND HAM SOUP
Yellow split peas give a pretty tawny color to hearty soup packed with ham, carrots and seasonings.
Provided by Betty Crocker Kitchens
Categories Entree
Time 8h40m
Yield 5
Number Of Ingredients 8
Steps:
- In 3- to 4-quart slow cooker, mix all ingredients.
- Cover; cook on Low heat setting 8 to 10 hours.
- Increase heat setting to High. Stir well. Cover; cook 30 minutes longer.
Nutrition Facts : Calories 390, Carbohydrate 51 g, Cholesterol 25 mg, Fat 1/2, Fiber 25 g, Protein 33 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 1410 mg, Sugar 3 g, TransFat 0 g
CROCK POT SPLIT PEA SOUP
Steps:
- Gather the ingredients.
- Layer the ingredients in a slow cooker in the order given-split peas, ham, carrots, onion, celery, garlic, bay leaf, parsley, pepper, and salt; add the water or stock. Do not stir the ingredients.
- Cover and cook on high for 4 to 5 hours or on low for 8 to 10 hours until peas are very soft and the ham falls off the bone.
- Remove the meat from the bones and chop. Save some of the chopped ham for a garnish, if desired. Remove the bay leaf.
- Before serving, mash the peas slightly to thicken the soup or blend the soup in batches for a smoother texture (safety tips below).
Nutrition Facts : Calories 224 kcal, Carbohydrate 40 g, Cholesterol 3 mg, Fiber 16 g, Protein 15 g, SaturatedFat 0 g, Sodium 657 mg, Sugar 6 g, Fat 1 g, ServingSize 8 bowls (8 servings), UnsaturatedFat 0 g
FRENCH CANADIAN PEA SOUP
This authentic French Canadian recipe is a classic belly warmer and perfect for a cold day. Split-pea soup with a ham bone, ham hock or salt pork. Make it a vegetarian split-pea soup by leaving out the ham bone and using vegetable stock instead of water.
Categories Side Dish Canadian Soups Regional Cuisine
Time 2h
Yield 8
Number Of Ingredients 22
Steps:
- This soup is excellent reheated. For a truly authentic version of Quebec's "soupe aux pois" use whole yellow peas, salt pork, and herbs. Outside fo Quebec, it tends to be difficult to find whole yellow peas so we typically have to settle for yellow split-peas. Alternatively to dried or fresh herbs, "herbes salees" (herbs preserved with salt) are frequently used; either home-made or purchased commercially. Pea soup prevails as a popular dish in restaurants where tourists can enjoy a true and authentic taste of old Quebec. If using whole dried yellow peas. Wash and sort the peas and soak in cold water overnight. Simply rinse before using, when using split-peas. Add the drained peas to a large pot; add the salt pork, onion, celery, carrots, parsley, bay leaf, savoury, water and 1 teaspoon of salt. Bring to the boil then reduce heat down to a simmer. Simmer over low heat, occasionally stirring, until the peas are very soft, about 2 hours. Add more water if needed. Remove the salt pork (if using); chop and return to soup. Discard bay leaf. Season to taste with salt and pepper. How to serve pea soup Following cooking, the pork is commonly diced and returned to the soup. Sometimes the pork or ham is removed, thinly sliced and served on the side or as a topping. Newfoundland Pea Soup Newfoundland Pea Soup is quite similar but typically includes more vegetables such as diced carrots and turnips, and the soup is often served topped with small dumplings. Split-pea soup with ham bone Use a ham bone or ham hock instead of the salt pork. Thick pea soup For a thicker consistency (although this is not traditional) a cup or two of cooked peas may be puréed then returned to the soup. Variations In some regional variations, garlic, leeks, different vegetables or a ham bone are added for flavor.
Nutrition Facts :
GRANDMA'S PEA SOUP
My grandma's pea soup recipe was a family favorite. What makes it different from any other pea soups I have tried is the addition of whole peas, spaetzle-like "dumplings" and sausage. Try it once and you'll be hooked. -Carole Talcott, Dahinda, Illinois
Provided by Taste of Home
Time 3h
Yield 16 servings (4 quarts).
Number Of Ingredients 18
Steps:
- Cover peas with water and soak overnight. Drain, rinse and place in a Dutch oven. , Add ham bone, water and remaining soup ingredients except sausage and dumplings. Bring to a boil. Reduce heat; cover and simmer 2 to 2-1/2 hours. , Remove ham bone and skim fat. Remove meat from bone; dice. Add ham and, if desired, sausage to pan. , For dumplings, place flour in a small bowl. Make a depression in the center of the flour; add egg and water and stir until smooth. , Place a colander with 3/16-in.-diameter holes over simmering soup; transfer dough to the colander and press through with a wooden spoon. Cook, uncovered, 10-15 minutes. Discard bay leaf. Freeze Option: Prepare soup without dumplings and freeze in serving-size portions to enjoy for months to come.
Nutrition Facts : Calories 155 calories, Fat 2g fat (1g saturated fat), Cholesterol 20mg cholesterol, Sodium 171mg sodium, Carbohydrate 26g carbohydrate (2g sugars, Fiber 6g fiber), Protein 9g protein.
SWEDISH YELLOW SPLIT PEA SOUP WITH HAM
This yellow split pea soup has fresh ginger to give it a bright flavor. Use the best ham you can find to get the most flavor.
Provided by Jim Romanoff
Categories Healthy Soup Recipes
Time 5h
Number Of Ingredients 10
Steps:
- Place split peas in a medium bowl. Wash with cold water until the water runs clear; drain and spread in a 5- to 6-quart slow cooker.
- Add broth, water, onion, carrot, celery, ham, ginger and marjoram to the slow cooker (see Tip). Stir to combine.
- Cover and cook for 5 hours on High or 7 to 8 hours on Low. Season with pepper.
Nutrition Facts : Calories 335.4 calories, Carbohydrate 54.5 g, Cholesterol 12.8 mg, Fat 2.5 g, Fiber 20 g, Protein 24.1 g, SaturatedFat 0.7 g, Sodium 663.4 mg, Sugar 4.5 g
YELLOW SPLIT PEA SOUP WITH HAM
Make and share this Yellow Split Pea Soup With Ham recipe from Food.com.
Provided by dicentra
Categories Ham
Time 1h40m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- In a large soup pot, combine dry peas, ham and water. Heat to boiling over high heat and skim off any residue that rises to the surface.
- Add chopped onions, marjoram and thyme. Heat to boiling over high heat.
- Reduce heat to low. Simmer, covered for 1 hour.
- Add carrots, celery, parsley, salt and pepper. Cook, covered, over medium-low heat, until peas are tender, about 30 minutes.
- Discard ham bone if there is one. Serve hot.
PARKER'S SPLIT PEA SOUP
Is there anything more comforting than a bowl of homemade soup? Cook up a pot of Parker's Split Pea Soup by Ina Garten, Food Network's Barefoot Contessa.
Provided by Ina Garten
Categories appetizer
Time 1h40m
Yield 5 to 6 servings
Number Of Ingredients 10
Steps:
- In a 4-quart stockpot on medium heat, saute the onions and garlic with the olive oil, oregano, salt, and pepper until the onions are translucent, 10 to 15 minutes. Add the carrots, potatoes, 1/2 pound of split peas, and chicken stock. Bring to a boil, then simmer uncovered for 40 minutes. Skim off the foam while cooking. Add the remaining split peas and continue to simmer for another 40 minutes, or until all the peas are soft. Stir frequently to keep the solids from burning on the bottom. Taste for salt and pepper. Serve hot.
YELLOW SPLIT PEA SOUP
Soupe aux Pois - An easy Yellow Split Pea Soup recipe.
Categories Soup/Stew Onion Pork Appetizer Leek Pea Winter Gourmet Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 8 servings
Number Of Ingredients 10
Steps:
- Rinse peas and combine in a 6- to 8-quart heavy pot with water, salt pork, and half of onions. Bring to a boil, skimming froth, then reduce heat and simmer, partially covered, until peas are tender but not falling apart, 1 to 1 1/2 hours.
- Cook leek and remaining onions in butter in a large heavy skillet over moderate heat, stirring, until softened, about 10 minutes. Add to soup along with chives, savory, salt, and pepper and continue to simmer, partially covered, until peas are falling apart and soup is thickened, 1 to 1 1/2 hours. Remove ham bone or ham hock, if using, then shred meat and return meat to soup.
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- Heat the vegetable oil in the Instant Pot using sauté mode adjusted to high (medium-high heat in a stovetop PC) until the oil is shimmering. Add the onion, carrots, and garlic to the pressure cooker pot, and then sprinkle with the salt and red pepper flakes. Saute until the onion softens, about five minutes. Add the bone to the pot, then the peas, and cover with the water. (It’s OK if the end of the bone pokes up out of the water.)
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