Leftover Holiday Ham Split Pea Soup Recipes

HAM BONE AND GREEN SPLIT PEA SOUP

Steps:

• Melt butter and oil in a Dutch oven over medium-low heat. Add celery, onion, carrot, and salt. Cook and stir until tender, about 5 minutes. Stir in peas and garlic. Nestle ham bone into the pot; add stock and diced ham. Fill pot with water to about 1 1/2 inches from the top. Mix and bring soup to a boil.
• Reduce heat to low and cover. Simmer, scraping the bottom of the pot and stirring every 30 minutes, until peas are mostly disintegrated, about 2 1/2 hours. Turn ham bone and skim surface for fat once every hour. Take bone out, remove any meat, and return meat to the pot. Season with salt 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.

LEFTOVER HOLIDAY HAM & SPLIT PEA SOUP

Steps:

• Chop veggies and meat, then combine everything in a large stockpot -- going VERY EASY on the salt as your ham and bouillon might be salty enough already (you will test and add more later if needed).
• Stir, then bring to a boil over high heat.
• Don't walk away from the pot.as soon as it comes to a boil,stir, then lower the heat to low and drop a lid on the pot, venting just a bit for a few minutes so you don't have a boilover.
• As soon as the temperature drops enough to avoid a boilover (a few minutes), go ahead and let the lid sit fully on top of the pan.
• Let cook on low, covered, for about 1 1/2 hours,stirring once or twice, until all veggies are tender.
• Give the finished soup a taste test and adjust salt and other seasonings as needed.

SPLIT PEA SOUP WITH HAM

Steps:

• Heat a large Dutch oven or pot over medium heat. Add the olive oil and ham. Cook, stirring occasionally, until the ham pieces are golden brown, 8 to 10 minutes. Increase the heat to medium-high; add the onion, carrot, and celery and continue to cook until the vegetables are slightly softened, about 5 more minutes. Add the garlic and cook 1 more minute.
• Meanwhile, place the split peas in a colander. Rinse them well and pick through and discard any tiny pebbles or debris.
• Add the chicken stock, dried thyme and bay leaf, if using. Bring to a simmer, then reduce the heat to medium-low and cook, uncovered, stirring occasionally, for 1 hour and 30 minutes until the peas "split" open in the pot and are very tender. (If the pot stops simmering during cooking, increase the heat to medium until it returns to a simmer, then reduce the heat back to medium-low). Add 1/2 to 1 cup of water to reach desired consistency.
• Season with the salt and black pepper. Serve topped with chopped parsley, if preferred.