Kittencals Pea Soup With Ham Bone Crock Pot Or Stove Top Recipes

OLD-FASHIONED SPLIT PEA SOUP WITH HAM BONE

Old-Fashioned Split Pea Soup with Ham Bone image

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

Categories Dinner Lunch

Time 2h45m

Yield 10 servings (about 2-1/2 quarts).

Number Of Ingredients 9

Ingredients

1 package (16 ounces) dried green split peas
1 meaty ham bone
1 large onion, chopped
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon dried thyme
1 bay leaf
1 cup chopped carrot
1 cup chopped celery

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.

KITTENCAL'S PEA SOUP WITH HAM BONE (CROCK POT OR STOVE TOP)

Kittencal's Pea Soup With Ham Bone (Crock Pot or Stove Top) image

This soup is hearty and extremely flavorful and one that I have made many times in the past and even served to my guests with rave reviews all around! --- I make this soup using all chicken broth but if you are using the canned chicken broth, it is best to use only 4 cans and the rest water, also I suggest not to add any salt into this soup until the end of cooking --- if desired you may puree the soup after cooking and then return it to the saucepan and if you should decide to do so heat the soup again in the saucepan then ladle hot soup into serving dishes, and for a nice presentation drizzle about 1 tablespoon whipping cream in the soup but do not mix in --- you will love this soup!

Provided by Kittencalrecipezazz

Categories Rice

Time 2h15m

Yield 10 cups (approx)

Number Of Ingredients 13

Ingredients

1 large onion, finely chopped
1 -2 tablespoon minced fresh garlic (or to taste)
3 tablespoons oil (not olive oil)
1 (16 ounce) bag dried split green peas
1 ham bone (make certain that the bone has a fair amount of meat on it)
4 (14 ounce) cans chicken broth
3 cups water (for a very thick soup use only 2 cups water, you can always add in more water during cooking)
salt & freshly ground black pepper (I use seasoned salt)
2 -3 medium carrots, peeled and finely diced
1 large bay leaf
1 cup frozen peas (optional, add in towards the end of cooking and heat through)
1 cup cooked rice (or to taste)
whipping cream (optional)

Steps:

In a large Dutch oven or saucepan saute the onion and garlic in oil until soft (about 5-6 minutes).
Add in broth, dried split peas, water, ham bone and bay leaf; bring to a boil, reduce heat to medium-low, and simmer for about 2 hours, or until the soup thickens (add in the diced carrots the last hour of cooking).
Add in pepper to taste.
Remove the ham bone and bay leaf.
At this point the soup can be pureed if desired.
When the ham is cool, pull the meat from the bone and shred it into bite-size pieces, then return to the saucepan, or serve on the side.
Add in rice and stir until heated through.
Ladle into serving bowls, and drizzle with whipped cream if desired.

Nutrition Facts : Calories 264.9, Fat 5.7, SaturatedFat 0.9, Sodium 555.2, Carbohydrate 38, Fiber 12.8, Sugar 6, Protein 16.1

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