Hearty Split Pea Ham Leek Soup Recipes

HAM AND SPLIT PEA SOUP RECIPE - A GREAT SOUP

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.

HEARTY SPLIT PEA AND HAM SOUP

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

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.

JUDY'S HEARTY SPLIT PEA AND HAM SOUP

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.

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.

SPLIT PEA SOUP WITH HAM

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.