Split Pea Soup Wham Veggies Recipes

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.

SPLIT PEA SOUP

Steps:

• In a large stock pot, cover peas with 2 quarts cold water and soak overnight. If you need a faster method, simmer the peas gently for 2 minutes, and then soak for l hour.
• Once peas are soaked, add ham bone, onion, salt, pepper and marjoram. Cover, bring to boil and then simmer for 1 1/2 hours, stirring occasionally.
• Remove bone; cut off meat, dice and return meat to soup. Add celery, carrots and potatoes. Cook slowly, uncovered for 30 to 40 minutes, or until vegetables are tender.

SPLIT PEA AND HAM WITH VEGGIES SOUP

Steps:

• take ham hocks and put in lg stock pot add water to cover add spices bring to boil turn temp to low[so it jus simmers cook til meat is coming off bones remove hocks from pan set aside to cool and then debone and return to pot
• next add peas and cook bout 45 min add all other veggies cook til they tender add water as needed[but remember milk is bein added at end] WATCH CLOSE,STIR OFTEN PEAS LIKE TO SCORCH
• once veggies tender add butter stir til it melts add milk heat til hot but not boiling
• serve with lg dollop of sour cream

VEGETARIAN SPLIT PEA SOUP

Steps:

• In a large saucepan, combine the first 9 ingredients; bring to a boil. Reduce heat; cover and simmer until peas are tender, about 1 hour, stirring occasionally. , Add salt and pepper; simmer 10 minutes longer. Remove soup from heat; cool slightly. Process in batches in a blender or food processor until smooth; return to pan and heat through. If desired, garnish with carrots and green onions.

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.

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 SOUP WITH HAM AND VEGETABLES

Steps:

• Empty the chicken and vegetable stock into a large pot, heat to a low boil.
• Add split peas and chunks and bones of ham hock, ensuring all are covered.
• Simmer for about 2.5 hours until peas are tender.
• Evacuate ham chunks to a cutting board and allow to cool.
• Drain stock and reserve.
• Toss peas into a blender and puree carefully until smooth.
• Mix peas into the reserved stock and set to simmer.
• Skin ham chunks and discard skin and fat.
• Debone the meat and slice small 1/2" square pieces; add to soup mix.
• Add barley if desired and stir periodically so it soesn't stick and burn to the pot.
• Add onion, garlic and carrots and stir.
• Allow this to simmer about an hour, stirring every 15 minutes.
• Add beans and peas, stirring, allow these to cook about 15 minutes.
• You may serve like this, with or without croutons, or pour into indivdual tupperware containers and freeze for future use.

VEGAN SPLIT PEA SOUP I

Steps:

• In a large pot over medium high heat, saute the oil, onion, bay leaf and garlic for 5 minutes, or until onions are translucent. Add the peas, barley, salt and water. Bring to a boil and reduce heat to low. Simmer for 2 hours, stirring occasionally.
• Add the carrots, celery, potatoes, parsley, basil, thyme and ground black pepper. Simmer for another hour, or until the peas and vegetables are tender.

SPLIT PEA SOUP

Steps:

• Heat peas and water to boiling in 4-quart Dutch oven. Boil uncovered 2 minutes; remove from heat. Cover and let stand 1 hour.
• Stir in onion, celery and pepper. Add ham bone. Heat to boiling; reduce heat. Cover and simmer about 1 hour 30 minutes or until peas are tender.
• Remove ham bone; remove ham from bone. Trim excess fat from ham; cut ham into 1/2-inch pieces.
• Stir ham and carrots into soup. Heat to boiling; reduce heat. Cover and simmer about 30 minutes or until carrots are tender and soup is desired consistency.