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
SPLIT PEA AND HAM SOUP II
I am fifty years old, and I picked this recipe up watching my mother make it when I war young, and I'm sure she learned it from her mother. It's a great Split Pea soup recipe for the frugal. Serve with crusty French bread for dunking, a sprinkle of pepper and a pat of butter on the top of the soup.
Provided by Clinton C. Wigen
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time P1DT20m
Yield 8
Number Of Ingredients 6
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.
Nutrition Facts : Calories 348.3 calories, Carbohydrate 38.2 g, Cholesterol 35.2 mg, Fat 10.3 g, Fiber 15.4 g, Protein 26.6 g, SaturatedFat 3.5 g, Sodium 694.3 mg, Sugar 6.2 g
SPLIT PEA SOUP WITH HAM AND VEGETABLES
I'm a pea soup fan, but have evolved a "Cook's Colour Treasury" recipe to my own taste, and thought I'd share it out will the Board. We freeze this one for lunches at work, and enjoy it greatly! Low fat, high fibre healthy eating!
Provided by John DOH
Categories Vegetable
Time 3h55m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Empty the chicken and vegetable stock into a large pot, heat to a low boil.
- Add split peas and chunks and bones of ham hock, ensuring all are covered.
- Simmer for about 2.5 hours until peas are tender.
- Evacuate ham chunks to a cutting board and allow to cool.
- Drain stock and reserve.
- Toss peas into a blender and puree carefully until smooth.
- Mix peas into the reserved stock and set to simmer.
- Skin ham chunks and discard skin and fat.
- Debone the meat and slice small 1/2" square pieces; add to soup mix.
- Add barley if desired and stir periodically so it soesn't stick and burn to the pot.
- Add onion, garlic and carrots and stir.
- Allow this to simmer about an hour, stirring every 15 minutes.
- Add beans and peas, stirring, allow these to cook about 15 minutes.
- You may serve like this, with or without croutons, or pour into indivdual tupperware containers and freeze for future use.
Nutrition Facts : Calories 365.4, Fat 2.7, SaturatedFat 0.6, Sodium 162.4, Carbohydrate 63.1, Fiber 23, Sugar 11.9, Protein 26.5
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.
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:
- Heat a large Dutch oven or pot over medium heat. Add the olive oil and ham. Cook, stirring occasionally, until the ham pieces are golden brown, 8 to 10 minutes. Increase the heat to medium-high; add the onion, carrot, and celery and continue to cook until the vegetables are slightly softened, about 5 more minutes. Add the garlic and cook 1 more minute.
- Meanwhile, place the split peas in a colander. Rinse them well and pick through and discard any tiny pebbles or debris.
- Add the chicken stock, dried thyme and bay leaf, if using. Bring to a simmer, then reduce the heat to medium-low and cook, uncovered, stirring occasionally, for 1 hour and 30 minutes until the peas "split" open in the pot and are very tender. (If the pot stops simmering during cooking, increase the heat to medium until it returns to a simmer, then reduce the heat back to medium-low). Add 1/2 to 1 cup of water to reach desired consistency.
- Season with the salt and black pepper. Serve topped with chopped parsley, if preferred.
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
SPLIT PEA SOUP WITH HAM & JALAPENO
To me, this spicy pea soup is total comfort food. I cook it low and slow all day, and it fills the house with a yummy aroma. It's so good with a nice, crispy baguette. -Chelsea Tichenor, Huntington Beach, California
Provided by Taste of Home
Categories Lunch
Time 6h15m
Yield 6 servings (2-1/4 quarts).
Number Of Ingredients 9
Steps:
- In a 4- or 5-qt. slow cooker, combine all ingredients. Cook, covered, on low until meat is tender, 6-8 hours. Remove meat from bones when cool enough to handle; cut ham into small pieces and return to slow cooker.
Nutrition Facts : Calories 316 calories, Fat 2g fat (0 saturated fat), Cholesterol 9mg cholesterol, Sodium 642mg sodium, Carbohydrate 55g carbohydrate (9g sugars, Fiber 21g fiber), Protein 22g protein.
LEFTOVER HOLIDAY HAM & SPLIT PEA SOUP
I make this every time I make a holiday ham to use up the leftovers. It smells so wonderful as it cooks and pleases even the so-called pea haters in my family. Simple to prepare too..just chop all your veggies and ham up and toss everything into the pot and cook. No need to soak the peas overnight..just a rinse and drain before cooking.
Provided by HeatherFeather
Categories Ham
Time 1h45m
Yield 10-12 serving(s)
Number Of Ingredients 14
Steps:
- Chop veggies and meat, then combine everything in a large stockpot -- going VERY EASY on the salt as your ham and bouillon might be salty enough already (you will test and add more later if needed).
- Stir, then bring to a boil over high heat.
- Don't walk away from the pot.as soon as it comes to a boil,stir, then lower the heat to low and drop a lid on the pot, venting just a bit for a few minutes so you don't have a boilover.
- As soon as the temperature drops enough to avoid a boilover (a few minutes), go ahead and let the lid sit fully on top of the pan.
- Let cook on low, covered, for about 1 1/2 hours,stirring once or twice, until all veggies are tender.
- Give the finished soup a taste test and adjust salt and other seasonings as needed.
Nutrition Facts : Calories 280.5, Fat 5.5, SaturatedFat 1.9, Cholesterol 25.5, Sodium 239.6, Carbohydrate 38.9, Fiber 13.5, Sugar 5.9, Protein 19.9
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 & GREEN PEA SMOKED HAM SOUP
John Torode shares the recipe for one of his all-time favourite soups
Provided by John Torode
Categories Dinner, Soup
Time 3h30m
Number Of Ingredients 8
Steps:
- Put the gammon in a very large pan with 2 litres water and bring to the boil. Remove from the heat and drain off the water - this helps to get rid of some of the saltiness. Recover with 2 litres cold water and bring to the boil again. Put everything but the frozen peas into the pan and bring to the boil. Reduce to a simmer and cook for 1½-2½ hrs, topping up the water as and when you need to, to a similar level it started at. As the ham cooks and softens, you can halve it if you want, so it is all submerged under the liquid. When the ham is tender enough to pull into shreds, it is ready.
- Lift out the ham, peel off and discard the skin. While it is still hot (wear a clean pair of rubber gloves), shred the meat. Remove bay from the soup and stir in the frozen peas. Simmer for 1 min, then blend until smooth. Add a splash of water if too thick, and return to the pan to heat through if it has cooled, or if you are making ahead.
- When you are ready to serve, mix the hot soup with most of the ham - gently reheat if made ahead. Serve in bowls with the remaining ham scattered on top, and eat with crusty bread and butter.
Nutrition Facts : Calories 292 calories, Fat 11 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 23 grams carbohydrates, Sugar 5 grams sugar, Fiber 5 grams fiber, Protein 26 grams protein, Sodium 3.56 milligram of sodium
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