SPLIT PEA SOUP WITH HAM
Steps:
- Place all ingredients in a Dutch oven; bring to a boil. Reduce heat; simmer, covered, 1-1/4 to 1-1/2 hours or until peas and vegetables are tender, stirring occasionally.
Nutrition Facts : Calories 202 calories, Fat 2g fat (0 saturated fat), Cholesterol 14mg cholesterol, Sodium 396mg sodium, Carbohydrate 33g carbohydrate (5g sugars, Fiber 11g fiber), Protein 15g protein. Diabetic Exchanges
PERFECT SPLIT PEA 'N HAM SOUP
Originally a grandmother's recipe in a San Francisco newspaper, I've modified this a bit to make it even easier and better. It's the best pea soup I've ever eaten, offering big flavor where many pea soups are just too bland. It takes some time, but almost all is unattended. Enjoy it on a chilly night, and for several more days afterward! Delicious right off the stove, or make-ahead. (This soup thickens a lot when chilled, but "melts" on reheating. You can add a little water if needed.)
Provided by Laurie H.
Categories Vegetable
Time 3h30m
Yield 5-6 serving(s)
Number Of Ingredients 11
Steps:
- Rinse peas well in a strainer or colander.
- Melt the butter in a large Dutch oven or soup pot, and saute onions, carrots and celery over medium heat until lightly browned. Sprinkle 1/4 teaspoon salt over all.
- Add the crushed garlic and saute until fragrant, about 1 minute.
- Keeping heat the same, add the broth and peas. Scrape bottom of pan to loosen any browned bits and stir to mix everything up.
- Trim all visible fat from the ham and add ham to the pot. It's fine if it breaks into a few chunks, but they need to be large enough to pick out later.
- When soup comes to a light boil, use a wad of paper towels to dab any whitish foam off the surface.
- Lower heat to a simmer, cover, and cook for 2-3 hours. About an hour in, use tongs to pull out all the ham and either chop into bite-sized pieces or snip with kitchen scissors right over the pot. Now is also a great time to taste for seasoning; you may need to add nothing at all, but see Ingredients for ideas.
- If you like, blend some or all of the soup with a regular blender (more trouble) or immersion blender (zero trouble).
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.
SPLIT PEA 'N HAM SOUP
Our family loves this soup. My mother used to make this, as did my DH's mother, using a similar recipe. We like to serve cornbread with this soup...yum!
Provided by Hazeleyes
Time 6h15m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Put all ingredients and 6 1/2 cups water in a 5 1/2-quart slow cooker.
- Cover and cook on high for 6 hours, or low for 12 hours until peas are very soft and fall apart.
- Remove ham.
- When cool enough to handle, cut meat off the bone, dice and return to soup.
Nutrition Facts : Calories 427.2, Fat 1.5, SaturatedFat 0.2, Sodium 653.4, Carbohydrate 77.8, Fiber 31.4, Sugar 13.5, Protein 28.9
LEFTOVER HOLIDAY HAM & SPLIT PEA SOUP
I make this every time I make a holiday ham to use up the leftovers. It smells so wonderful as it cooks and pleases even the so-called pea haters in my family. Simple to prepare too..just chop all your veggies and ham up and toss everything into the pot and cook. No need to soak the peas overnight..just a rinse and drain before cooking.
Provided by HeatherFeather
Categories Ham
Time 1h45m
Yield 10-12 serving(s)
Number Of Ingredients 14
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.
Nutrition Facts : Calories 280.5, Fat 5.5, SaturatedFat 1.9, Cholesterol 25.5, Sodium 239.6, Carbohydrate 38.9, Fiber 13.5, Sugar 5.9, Protein 19.9
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