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
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.
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
BROTHY SPLIT PEA & HAM SOUP
This is a great soup to make in the months when nothing much is growing...you can find everything you need in your pantry...or easily found at the grocery store. This is a great recipe for that first bite of cold weather. I don't get much cold weather where I'm at, but this is great for when I do! Recipe is courtesy of the Loveless Cafe in Nashville, TN.
Provided by breezermom
Categories Ham
Time 3h55m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- In a large stockpot, combine the ham, bay leaves, and 3 quarts of water. Bring to a boil. Reduce the heat to a low wimmer until the meat is tender, about 2 1/2 hours.
- Remove the ham from the stockpot and pick it into bite sized pieces. Return to the stockpot. Add the split peas, potatoes, and thyme to the stock. Cook until tender, about 20 minutes.
- In a large saute pan heat the olive oil on medium high. Saute the onions, carrots, garlic and celery. Add the butter and sugar. Cook the vegetables until carmelized, 12 to 15 minutes.
- Add the vegetables and potatoes to the split-pea pot. Simmer until the potatoes are tender, about 10 minutes. Add the salt and pepper to taste and a splash of balsamic vinegar.
SPLIT PEA SOUP WITH HAM
A simple recipe that delivers big flavor, this split pea soup with ham is hearty enough to serve as a meal.
Categories Soups
Time 1h45m
Yield 6 to 8
Number Of Ingredients 15
Steps:
- Heat the butter in a large Dutch oven or soup pot over medium heat. Add the onion and salt and cook, stirring frequently, until softened, 4 to 5 minutes. Add the garlic and cook until fragrant, about 30 seconds. Do not brown.
- Add the broth, water, ham steak, bacon, peas, thyme sprigs, and bay leaves. Increase the heat to high and bring to a boil, stirring frequently to keep the peas from sticking to the bottom of the pot. Reduce the heat to low, cover, and simmer until the peas are tender but not falling apart, about 45 minutes.
- Remove the ham steak and place it on a plate; cover with foil and set aside. Stir in the carrots and celery and continue to simmer, covered, until the vegetables are tender and the peas have almost completely broken down, about 30 minutes longer.
- Meanwhile, shred the ham steak into small bite-size pieces with two forks. Cover with foil again.
- Remove and discard the thyme sprigs, bay leaves, and bacon slices. Add the shredded ham to the soup and return to a simmer. Add a few grinds of pepper, then taste and adjust seasoning if necessary (depending on the saltiness of the ham and bacon you used, you may need an additional ¼ to ½ teaspoon salt). Ladle the soup into bowls and top with fresh croutons, if using. (The soup will thicken as it sits on the stove; thin it with water and adjust seasoning as necessary.)
- Note: A ham steak is a thick slice of cooked ham cut from a whole ham roast. They can be found packaged in the refrigerated meat section of the supermarket, near the bacon.
- Note: Regular sliced bacon can be used, but the thinner slices are a little harder to remove from the soup.
- To Make Fresh Croutons: Melt 2 tablespoons of unsalted butter in a medium skillet over medium heat. Add 2 cups of cubed good-quality French or Italian bread and cook, stirring frequently, until golden brown and toasted, 3 to 5 minutes.
- Make-Ahead/Freezer-Friendly Instructions: The soup can be made up to 3 days ahead of time and refrigerated, or frozen for up to 3 months. Defrost the soup in the refrigerator for 12 hours and then reheat it on the stovetop over medium heat until hot. The soup will thicken once cool, so thin with water and adjust seasoning as necessary.
Nutrition Facts : Calories 431, Fat 15 g, Carbohydrate 42 g, Protein 34 g, SaturatedFat 6 g, Sugar 6 g, Fiber 15 g, Sodium 1,686 mg, Cholesterol 57 mg
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, BARLEY AND HAM SOUP
Make and share this Split Pea, Barley and Ham Soup recipe from Food.com.
Provided by Crispbrook
Categories Winter
Time 1h30m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Heat olive oil in large soup pot over medium heat.
- Add onions, then add pepper, salt, pepper sauce and stir twice.
- Saute over medium heat for 3 minutes.
- Add rinsed split peas,barley,chopped carrots, garlic, bay leaves and saute another 2 minutes, stirring several times.
- Add chicken broth and the chopped ham or smoked turkey sausage.
- Bring to boil, reduce heat and simmer for 1 hour, stirring occasionally.
- Remove from heat, remove bay leaves,add milk or half and half and stir.
- Enjoy with warm, crusty bread.
Nutrition Facts : Calories 628, Fat 10.6, SaturatedFat 3, Cholesterol 8.5, Sodium 2289.4, Carbohydrate 91, Fiber 32.1, Sugar 13.9, Protein 44
SPLIT PEA 'N HAM SOUP
Our family loves this soup. My mother used to make this, as did my DH's mother, using a similar recipe. We like to serve cornbread with this soup...yum!
Provided by Hazeleyes
Time 6h15m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Put all ingredients and 6 1/2 cups water in a 5 1/2-quart slow cooker.
- Cover and cook on high for 6 hours, or low for 12 hours until peas are very soft and fall apart.
- Remove ham.
- When cool enough to handle, cut meat off the bone, dice and return to soup.
Nutrition Facts : Calories 427.2, Fat 1.5, SaturatedFat 0.2, Sodium 653.4, Carbohydrate 77.8, Fiber 31.4, Sugar 13.5, Protein 28.9
SPLIT PEA SOUP WITH HAM
A thick and creamy pea soup that is quick and easy to put together. Peas soak overnight, and ham can be purchased pre-cubed at the store.
Provided by spinn710
Categories Soups, Stews and Chili Recipes Soup Recipes Pork Soup Recipes Ham Soup
Time 10h15m
Yield 12
Number Of Ingredients 9
Steps:
- Place split peas into a large container and cover with 6 cups cool water; soak 8 hours to overnight. Drain and rinse.
- Mix chicken broth and 2 cups water together in a large pot over high heat; add ham, red onion, split peas, brown sugar, garlic, black pepper, and salt. Bring broth mixture to a boil, reduce heat, and simmer until peas are softened, about 2 hours.
Nutrition Facts : Calories 189.2 calories, Carbohydrate 24.9 g, Cholesterol 11.9 mg, Fat 4.1 g, Fiber 9.8 g, Protein 13.9 g, SaturatedFat 1.5 g, Sodium 291.5 mg, Sugar 4.6 g
JUDY'S HEARTY SPLIT PEA AND HAM SOUP
This is my mom's recipe that she has been making since I was a kid. My husband never liked pea soup until he tried this one! My mom always makes it without the ham bone and just uses diced ham, but if you have bone in ham, you could put that in the soup while it's cooking. This hearty soup gets even tastier and thicker the next day when reheated. Goes great with crusty bread and butter!
Provided by Maizy Lou
Categories Vegetable
Time 3h30m
Yield 20 cups, 10-12 serving(s)
Number Of Ingredients 12
Steps:
- Rinse one bag of split peas. Bring to a boil with 7 cups of water and 1 can of chicken broth. Cover and turn off heat and let sit for 1 hour.
- Turn burner back on medium heat and add the ham, (bone if you have it), onions, salt, pepper, marjoram, and bay leaf. Cover and bring to a simmer. Reduce heat to and allow to simmer on low for 1 1/2 hours.
- Add carrots, celery, and potatoes. Cover and simmer on low for 1 hour.
- Remove the bay leaf and bone (if using) and serve.
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