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
HEARTY SPLIT PEA AND HAM SOUP
Warm yourself up with this flavorful winter soup. It's so good, you may have to keep it a secret in order to enjoy those wonderful leftovers!
Provided by Rachel Hanawalt
Categories Soups
Time 2h20m
Yield 7-8 servings
Number Of Ingredients 13
Steps:
- Melt 3 Tbsp of butter in a stock pot and then add the carrots, onion, and celery and cook for 3 minutes. Next, add the garlic, parsley, and black pepper and cook for 1 more minute. (This step adds a nice sweetness to the vegetables, but if you're making your soup in a slow cooker, just dump the ingredients into the cooker and skip sautéing the vegetables.)
- Add the ham bone, split peas, and water to the pot and stir to evenly combine the vegetables and split peas. Cook the soup at a simmer for 2-2½ hours. Stir the soup periodically and scrape the bottom of the pot to prevent burning. The soup can also be cooked in a slow cooker on high heat for 4-5 hours, or on low heat for 8-10 hours. Midway through your cooking time, add the potatoes to the pot so that they don't become too soft. The soup is done when the split peas are soft and breaking apart and the ham is falling off the bone.
- The last step is to remove the bone from the pot and any gristle that may have fallen off of it. Stir in 2 C of diced ham, bring back up to a simmer, and then remove the soup from the heat. Serve immediately. Store in the refrigerator for up to 5 days or freeze for up to 3 months.
HEARTY SPLIT PEA SOUP
For a different spin on traditional pea soup, try this split pea soup recipe with corned beef. The flavor is peppery rather than smoky, and a tasty change of pace. -Barbara Link, Alta Loma, California
Provided by Taste of Home
Time 1h45m
Yield 12 servings (3 quarts).
Number Of Ingredients 14
Steps:
- In a Dutch oven, combine all ingredients; bring to a boil. Reduce heat; cover and simmer for 1-1/4 to 1-1/2 hours or until peas and vegetables are tender.
Nutrition Facts : Calories 199 calories, Fat 2g fat (0 saturated fat), Cholesterol 11mg cholesterol, Sodium 352mg sodium, Carbohydrate 32g carbohydrate (0 sugars, Fiber 0 fiber), Protein 15g protein. Diabetic Exchanges
HEARTY HAM AND PEA SOUP
This is not your usual Ham and Pea Soup. The ingredients together makes a flavorful and hearty soup. I made this because I can never find ham hocks or ham bones but I had leftover ham. So I used bacon instead and it doesn't over power it but gives the soup the added flavor I was looking for. I added the croutons for more texture and flavor and makes it just a bit hardier. Enjoy!
Provided by Tammy T @ttodd4jesus
Categories Bean Soups
Number Of Ingredients 14
Steps:
- In a large pot, fry the bacon and when cooked pull the bacon out and save, leaving the bacon grease in the pot.
- To the bacon grease add the onions and celery and cook until soft. 4 to 5 minutes.
- Add the carrots , potatoes , chicken broth and water. Bring to a boil then turn stove down to simmer uncovered.
- Add the thyme, salt , pepper and garlic and simmer 40 minutes. Add the ham for the last 20 minutes.
- After the 40 minutes take a potato masher and mash at the bottom to mash some of the cooked peas to thicken.
- To serve I add croutons and crumbled bacon to each bowl and salt and pepper to taste.
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.
PEA & HAM SOUP
A meaty and vibrant soup that's great for using up festive ham leftovers or as a comforting storecupboard soup
Provided by Good Food team
Categories Lunch, Soup
Time 25m
Number Of Ingredients 6
Steps:
- Heat a knob of butter in a saucepan and when lightly foaming gently cook 1 chopped onion until softened, but not coloured.
- Tip in 1 peeled and diced medium potato and stir to coat in butter, then pour over 1l ham or pork stock. Simmer until softened.
- Tip in 500g frozen petit pois and bring back to the boil. Cook for a couple of mins.
- Remove from the heat and blend until smooth. Stir in 300g diced ham and serve.
Nutrition Facts : Calories 243 calories, Fat 6.3 grams fat, SaturatedFat 2.2 grams saturated fat, Carbohydrate 18.3 grams carbohydrates, Sugar 6.2 grams sugar, Fiber 7.3 grams fiber, Protein 28.5 grams protein, Sodium 2.1 milligram of sodium
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- 2. Heat the olive oil in a large heavy-based saucepan over medium heat. Add the onion, carrot, celery and thyme sprigs and sauté for 10 minutes, or until the vegetables are tender.
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