HEARTY SPLIT PEA SOUP WITH BACON
This is a thick, mellow split pea soup with a whisper of meaty smoke and the brambly fragrance of thyme. The recipe is easy and copious, and the soup freezes well. Look for split peas that have a use-by date on the package and are relatively fresh; they will cook faster and better.
Provided by Florence Fabricant
Categories dinner, soups and stews, appetizer
Time 2h
Yield 10 to 12 servings
Number Of Ingredients 10
Steps:
- Dice bacon into 1/4-inch cubes. Place in a heavy 6-quart pot over medium-low heat. Cook until fat is rendered and translucent. Add onion, carrot, celery and garlic. Cook until onion and garlic are soft and translucent. Season with salt and pepper.
- Add split peas, stir to coat with fat, and add bay leaves and 2 quarts stock. Increase heat and bring to a boil. Reduce heat so soup simmers. Skim foam that rises to the surface for about 10 minutes, until no more appears. Add thyme leaves. Simmer uncovered about 1 hour or longer, until peas are soft and starting to fall apart. Add more stock, as needed.
- Remove soup from heat. Add salt and pepper to taste. Purée soup in a food processor in several batches, short of perfect smoothness; you should be able to spoon up some texture. Reheat soup, skimming off any foam. Stir from the bottom to mix well, then ladle into bowls and serve.
Nutrition Facts : @context http, Calories 377, UnsaturatedFat 11 grams, Carbohydrate 35 grams, Fat 18 grams, Fiber 10 grams, Protein 19 grams, SaturatedFat 6 grams, Sodium 698 milligrams, Sugar 7 grams, TransFat 0 grams
HAM AND SPLIT PEA SOUP RECIPE - A GREAT SOUP
With the slightly sweet, somewhat salty, and subtly smoky flavor of the ham, this hearty soup is the ideal fall or winter soup -- a great one for lunches, or as a starter for dinner.
Provided by Chef John
Categories Soups, Stews and Chili Recipes Soup Recipes Pork Soup Recipes Ham Soup
Time 1h50m
Yield 8
Number Of Ingredients 10
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.
Nutrition Facts : Calories 373.7 calories, Carbohydrate 37 g, Cholesterol 39.8 mg, Fat 14.4 g, Fiber 15 g, Protein 25.1 g, SaturatedFat 5.8 g, Sodium 1186.7 mg, Sugar 5.7 g
JOE'S SPLIT PEA, BACON, HAM & POTATO SOUP
This was my first attempt at making pea soup, and because it was the first time, I went and checked out a multitude of other recipes to get ideas. This is the resultant recipe, and if I do say so myself, it's the best pea soup I've ever tasted. I know that sounds like boasting, but I really mean it. This recipe made an excellent pea soup. Try it, you'll like it!
Provided by Smokin Joe of Wixom
Categories Ham
Time 3h5m
Yield 12-14 serving(s)
Number Of Ingredients 15
Steps:
- Rinse peas in a colandar and set aside.
- Medium chop red onion, celery, and green pepper, and cut bacon into small pieces.
- Add the bacon to a large soup pot, and render the bacon, on medium high heat, until crispy. Add onions, celery and green pepper to the bacon and bacon fat, and cook until onions are translucent. Add garlic and cook for 1 minute more. Add the bay leaves, marjoram, black pepper, peas, water and bouillon granules and stir well. Add the ham bone and bring the soup to a boil. Reduce heat and simmer for 1-1/2 hours (90 minutes), stirring occasionally.
- Remove the ham bone and allow to cool. Meanwhile, cut up the potatoes into bite sized pieces and add to the soup pot. If soup if too thick, add additional water. Remove any remaining ham from the ham bone, cut the ham into bite sized pieces, and return to the soup pot. Check the soup pot for large pieces of ham, hunks of fat, etc. Cut up the ham, and remove the hunks of fat. Continue to simmer for 30 to 45 minutes, or until the potatoes are fork tender.
- Serve and enjoy.
CREAMY SPLIT PEA SOUP WITH BACON
Steps:
- Rinse split peas in cold water, pick over and discard any discolored peas or small stones. Set aside.
- In a Dutch oven or 6-quart pan over medium heat, cook bacon until crisp .
- Remove bacon with a slotted spoon to paper towels to drain. Refrigerate until later, for garnish.
- In the bacon drippings over medium heat, cook the onion and celery until tender and lightly browned, about 12 to 15 minutes.
- Add the split peas, water, potatoes, salt, pepper, bouillon, and bay leaf.
- Bring to a boil over high heat, then reduce heat to low.
- Cover and let simmer for 45 minutes, or until peas are soft. Stir occasionally.
- Discard bay leaf.
- Carefully purée the hot pea soup in batches , filling the blender no more than 1/3 to 1/2 full each time. Make sure cover is secure when blending the hot mixture.
- Pour blended mixture into a bowl while blending subsequent batches.
- Return the mixture to the Dutch oven and stir in the half-and-half.
- Cook over medium heat until hot, but do not boil.
- Taste and season with salt and pepper.
- Sprinkle the reserved bacon on top of the soup just before serving.
Nutrition Facts : Calories 284 kcal, Carbohydrate 34 g, Cholesterol 26 mg, Fiber 11 g, Protein 17 g, SaturatedFat 4 g, Sodium 497 mg, Sugar 5 g, Fat 9 g, ServingSize 12 servings, UnsaturatedFat 0 g
GREEN SPLIT PEA AND BACON SOUP
From Super Food Ideas July 2008. Though I have listed chicken stock as per recipe I used a homemade ham stock. This bought back memories of New Years Eve parties that my parents used to have and there was always pots of mushy peas served. UPDATE- after making this several times now I have found the cooking time will vary between 25 to 45 minutes - I can only put it down to the split peas and that they may vary from packet to packet.
Provided by ImPat
Categories Low Cholesterol
Time 55m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Heat oil in a saucepan over medium high heat and add onion and garlic and cook stirring for about 3 minutes till onion is soft.
- Add peas and stir to coat.
- Add stock and cold water and bring to the boil.
- Reduce heat to low and simmer partially covered for 25 to 45 minutes or until peas are tender (see note above).
- Remove from heat and process half the soup in a blender or use a stick blender till smooth or do what I did and put the stick blender straight into the pot and process to your liking.
- Return to pot or if you just used the stick blender, stir in lemon juice and cook for 3 minutes or until heated through.
- While soup was cooking in the first 25 minutes, heat a frying pan over medium high heat and add bacon and cook till crisp or use recipe #208501 .
- Transfer to a plate lined with paper towel and drain.
- Crumble into pieces.
- Ladle soup into bowls and top with crumbled bacon and paprika and serve with a roll.
SPLIT PEA,HAM AND BACON SOUP
This soup is great any time of year. I wanted to try and make it lower in fat and cholesterol,and I believe I have done it with this recipe. There are two ways to make this recipe. I have done both and prefer to add the extra 4 cups of water.
Provided by Peace
Categories Vegetable
Time 3h30m
Yield 10-12 serving(s)
Number Of Ingredients 10
Steps:
- Saute onion and garlic until tender.
- Brown bacon.
- Mix all ingredients together except last 4 cups of water.
- Add Salt and Pepper to taste.
- Bring to a full boil then reduce heat and simmer for about 1 1/2 to 2 hours, or however tender you prefer your peas.
- This is how I make it with the extra 4 cups of water.
- Saute onion and garlic until tender.
- Brown bacon.
- Mix all ingredients together including the last 4 cups of water.
- Add Salt and Pepper to taste.
- Bring to a full boil then reduce heat and simmer for about 3 hours (until about half of the peas are mush).
- If you prefer you may also add 3 tablespoons of flour to adjust your thickness.
Nutrition Facts : Calories 206.2, Fat 3.1, SaturatedFat 0.8, Cholesterol 8.8, Sodium 446.2, Carbohydrate 30.6, Fiber 12.2, Sugar 5.3, Protein 14.9
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- In a large heavy pot, cook the bacon over medium heat, turning occasionally, until crisp, about 8 minutes. Transfer the bacon to paper towels to drain, keep the fat in the pot.
- Stir the onions, garlic, and 1/2 teaspoon each salt and pepper into the fat in the pot and cook, stirring occasionally, until golden, 8 to 10 minutes. Stir in the carrots, celery, stock, and split peas and bring to a simmer. Cook, stirring occasionally, until the split peas are very soft and falling apart, about 1 1/2 hours. Season the soup with salt and pepper to taste and crumble the reserved bacon over top.
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