SPLIT PEA SOUP WITH SAUSAGE RECIPE
A split pea soup recipe where no ham bone is required. It includes sausage for a great flavor.
Provided by Jennifer Soltys
Categories Lunch and Dinner
Time 2h30m
Number Of Ingredients 11
Steps:
- Place sausage, onions and celery in a large stock pot and heat on medium to brown sausage.
- Add split peas, broth, water, carrots and spices. Heat on medium-high heat until boiling.
- Reduce heat to simmer and cover, 2 hours. Stir occasionally.
- Remove bay leaves and discard before serving.
Nutrition Facts : Calories 239 calories, Carbohydrate 22 grams carbohydrates, Cholesterol 26 milligrams cholesterol, Fat 11 grams fat, Fiber 8 grams fiber, Protein 13 grams protein, SaturatedFat 4 grams saturated fat, ServingSize 1 serving, Sodium 1324 grams sodium, Sugar 6 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 6 grams unsaturated fat
COUNTRY STYLE SMOKED SAUSAGE, HAM AND SPLIT PEA SOUP
This is the soup I make after I have baked my Recipe #262247. This soup uses split peas, but you can just as easily use yellow or red split lentils instead (same weight and cooking instructions). Many old style recipes require that the split peas are soaked overnight before starting recipes but this is not normally necessary nowadays. However, be sure to read the packet instructions carefully. If the split peas are soaked overnight their cooking time can be reduced to around 40 minutes. This recipe does not require overnight soaking however. If you have made my Recipe #262247, you will not need to add the vegetables listed here - unless you want extra vegetables, as the stock will already contain them. The cooking time will then depend on the split peas or lentils only. This serves 4 hungry people in large, deep soup bowls as a main course soup dish. It is wonderful with crusty bread rolls or baguette. This also makes a fabulous soup to take on a picnic in the Autumn or Winter, just what the doctor ordered!
Provided by French Tart
Categories Stocks
Time 4h
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- WHICH GAMMON or HAM?.
- I used a cooked boneless ham joint throughout this recipe. If you use an uncooked ham, you will need to cook it (see instructions below) which will leave you with homemade stock for the soup.
- Sometimes ham or gammon can be very salty, especially gammon from supermarkets. To remove most of the salt, soak the gammon in water for two hours before cooking and pour away the water. Then simmer it for 15 minutes, pour away the water and add new water for the remaining cooking time.
- If the ham or gammon joint you buy is too large, put what is left in the fridge and use it for sandwiches,or as a main meal another time.
- As a very easy alternative, use pre-cooked ham which saves all the bother of cooking your own ham / gammon joint. If you decide to use pre-cooked ham, just ignore the first step of the recipe, OR you might have cooked my Celebration Spiced Ham with Orange and Marmalade glaze already - so the stock base and ham will be done!
- Whatever ham or gammon is used, it's fine if it is smoked or un-smoked - I used un-smoked.
- Cooking the Ham or Gammon:.
- Pour 3 pints of water into a largish pan and bring to the boil. Turn the heat down until the water is simmering (barely boiling). Place the uncooked gammon in the pan. If the gammon is covered half way to all the way by the water you're OK. Chop the gammon into smaller pieces if it's not at least half covered. The cooking method is the same whatever ham or gammon joint you use. Cook for around 50 minutes.
- Turn the ham over about half way through cooking.
- Immediately after the ham is put on to cook, start on the vegetables.
- Cooking the Soup:.
- Chop up the onions and carrots into small cubes, and place all the vegetables, split peas and chopped parsley into a pan, pour in the stock and bring to the boil. Then lower the heat so that the mixture is just simmering (just below boiling).
- This will need to be cooked for around one hour, maybe one and a quarter hours if you want your vegetables soft.
- The ham or gammon should be cooked after about 50 minutes, just enough time to prepare it before the vegetables are cooked.
- Remove the ham from the pan, and chop it into small cubes. Chop up the smoked sausage to the same size.
- The final step is to add the ham and smoked sausage to the soup and heat gently for about 5 to 10 minutes. Stir well and have a quick taste. More salt and pepper can added if the soup needs more seasoning.
- Serve the soup into bowls and add some extra chopped parsley if you have any available. Serve with crusty bread rolls or French bread/baguette.
- This soup freezes well and will keep in the freezer for a month.
Nutrition Facts : Calories 624.4, Fat 28.1, SaturatedFat 9.6, Cholesterol 146.8, Sodium 2469.1, Carbohydrate 29.9, Fiber 11.1, Sugar 6.4, Protein 60.8
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 SAUSAGE SOUP
Meet the Cook: When my husband and I eat out and enjoy a dish, I go home and try to duplicate it. That's how I came up with this recipe. While it's good at any time, we like it full and hearty over the winter. Our three children are grown. Now, we keep busy watching their children - our six grandchildren - grow. -Donna Mae Young, Menomonie, Wisconsin
Provided by Taste of Home
Categories Lunch
Time 1h30m
Yield 8 servings (2 quarts).
Number Of Ingredients 10
Steps:
- Cut sausage in half lengthwise; cut into 1/4-in. pieces. Place in a Dutch oven or stockpot; add remaining ingredients. Bring to a boil. Reduce heat; cover and simmer 1-1/4 to 1-1/2 hours or until peas are tender. Remove bay leaves.
Nutrition Facts : Calories 387 calories, Fat 16g fat (6g saturated fat), Cholesterol 38mg cholesterol, Sodium 933mg sodium, Carbohydrate 39g carbohydrate (8g sugars, Fiber 16g fiber), Protein 22g protein.
SPLIT PEA AND SMOKED HAM SOUP
Provided by Jeff Mauro, host of Sandwich King
Time 1h45m
Yield 6 servings
Number Of Ingredients 15
Steps:
- In a large sauce pot, heat the olive oil over medium heat. Add the celery, garlic, parsnip and onion, and saute for 15 minutes to build flavor, seasoning with salt and pepper as you go. Add the oregano, thyme and bay leaf, and cook on low for 3 more minutes. Turn the burner off and add the bourbon, return to the heat and reduce for 3 minutes. Add the split peas, ham and stock. Remember to season lightly as you cook. Cook until the peas are tender and the soup has reduced to the desired consistency, about 1 hour. Pull the ham piece and herbs from the pot and, using an immersion blender, blend the soup until mostly smooth. Cut the ham into 1/2-inch pieces and add back to the pot. Serve with the toasted baguette.
HOME-STYLE COUNTRY SAUSAGE
"My family loves sausage, but I wanted to reduce the fat and calories," confides Linda Murray of Allenstown, New Hampshire. "This version, which uses ground turkey, is nicely spiced with garlic, sage, allspice, thyme and cayenne pepper."
Provided by Taste of Home
Categories Breakfast Brunch Dinner
Time 20m
Yield 8 patties.
Number Of Ingredients 11
Steps:
- In a large bowl, combine the first 10 ingredients. Crumble turkey over mixture and mix well. Shape into eight 1/2-in. thick patties., In a large nonstick skillet coated with cooking spray, cook patties for 4-6 minutes on each side or until juices run clear.
Nutrition Facts : Calories 111 calories, Fat 5g fat (1g saturated fat), Cholesterol 45mg cholesterol, Sodium 348mg sodium, Carbohydrate 6g carbohydrate (0 sugars, Fiber 1g fiber), Protein 10g protein. Diabetic Exchanges
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
SPLIT PEA SOUP WITH SMOKED SAUSAGE AND GREENS
Provided by Bon Appétit Test Kitchen
Categories Soup/Stew Quick & Easy High Fiber Lunch Sausage Kale Pea Boil Bon Appétit Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 4 servings
Number Of Ingredients 5
Steps:
- Combine split peas, whole sausages, 8 cups broth, and bay leaves in heavy large pot. Bring to boil over medium-high heat, stirring often. Cover, reduce heat to low, and simmer until peas are tender, stirring occasionally, 30 to 35 minutes.
- Transfer sausages to cutting board. Cut lengthwise in half, then crosswise into 1/4-inch-thick half-rounds.
- Puree soup (including bay leaves) 1 cup at a time in blender until smooth; return to same pot. Add sausages and greens. Thin with more broth if necessary. Simmer soup until greens soften, 3 to 4 minutes. Season to taste with salt and pepper.
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SPLIT PEA SOUP WITH SAUSAGE RECIPE - SOUTHERN LIVING
From southernliving.com
5/5 (1)Total Time 55 mins
- Heat oil in a large Dutch oven over medium-high. Add sausage; cook, stirring often, until browned, 5 to 6 minutes. Remove sausage, and set aside.
- Add onion, carrots, celery, and garlic to Dutch oven. Cook, stirring often, until tender, about 5 minutes. Stir in split peas, broth, salt, pepper, and bay leaves. Bring to a boil over medium-high.
- Stir in cooked sausage. Reduce heat to medium-low. Simmer, stirring occasionally, until peas are tender, about 40 minutes. Remove and discard bay leaves. Spoon soup evenly into 6 bowls.
SAUSAGE AND SPLIT PEA SOUP RECIPE - IAN KNAUER - FOOD
From foodandwine.com
- In a large heavy pot, brown the sausage over medium heat, turning occasionally, until golden, about 6 minutes. Transfer the sausage to paper towels to drain, keep the fat in the pot.
- Stir the onions, garlic, and 1/2 teaspoon each salt and pepper into the fat in the pot and cook, stirring occasionally, until golden, 6 to 8 minutes. Stir in the carrots, celery, stock, and split peas and bring to a simmer. Cook, stirring occasionally, until the split peas are very soft and falling apart, about 1 1/2 hours. In a blender, puree the soup in batches until smooth. Stir in the reserved sausage and cook until the sausage is warmed through, about 2 minutes. Season the soup with salt and pepper to taste and serve.
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