OLD-FASHIONED SPLIT PEA SOUP WITH HAM BONE
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
Time 2h45m
Yield 10 servings (about 2-1/2 quarts).
Number Of Ingredients 9
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.
VEGETARIAN SPLIT PEA SOUP
Even the pickiest eater will request this vegetarian split pea soup recipe time and again. Thick and well-seasoned, it's a nutritional powerhouse packed with fiber and protein. It's wonderful with a slice of crusty French bread. -Michele Doucette, Stephenville, Newfoundland
Provided by Taste of Home
Categories Lunch
Time 1h45m
Yield 7 servings.
Number Of Ingredients 12
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.
Nutrition Facts : Calories 227 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 771mg sodium, Carbohydrate 42g carbohydrate (7g sugars, Fiber 15g fiber), Protein 14g protein.
VEGETARIAN SPLIT PEA SOUP
This is my vegetarian version of split pea soup without the ham bone. It goes nicely with fresh-baked bread, which is also included in my recipes. Substitute 1 cup of barley for the rice, if you like :)
Provided by BelleTerre
Categories One Dish Meal
Time 2h30m
Yield 8-10 serving(s)
Number Of Ingredients 13
Steps:
- In a large soup pot, saute onion and celery in oil until tender. Add carrots, turnip, and potato. Saute about 5 more minutes. Add water, broth, peas, rice, and spinach.
- Simmer until peas are tender (this will take about 2-4 hours), stirring every so often to avoid scorching. Add water or broth as needed to keep soup from becoming too thick. Add parsley, salt, and pepper in the last 30 minutes.
- Warning: If you do not add water during the cooking process, the soup will be very thick and the split peas may not soften!
Nutrition Facts : Calories 324.1, Fat 4.8, SaturatedFat 0.7, Sodium 55.9, Carbohydrate 56.4, Fiber 15.4, Sugar 6, Protein 15.7
BROTHY SPLIT PEA & HAM SOUP
This is a great soup to make in the months when nothing much is growing...you can find everything you need in your pantry...or easily found at the grocery store. This is a great recipe for that first bite of cold weather. I don't get much cold weather where I'm at, but this is great for when I do! Recipe is courtesy of the Loveless Cafe in Nashville, TN.
Provided by breezermom
Categories Ham
Time 3h55m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- In a large stockpot, combine the ham, bay leaves, and 3 quarts of water. Bring to a boil. Reduce the heat to a low wimmer until the meat is tender, about 2 1/2 hours.
- Remove the ham from the stockpot and pick it into bite sized pieces. Return to the stockpot. Add the split peas, potatoes, and thyme to the stock. Cook until tender, about 20 minutes.
- In a large saute pan heat the olive oil on medium high. Saute the onions, carrots, garlic and celery. Add the butter and sugar. Cook the vegetables until carmelized, 12 to 15 minutes.
- Add the vegetables and potatoes to the split-pea pot. Simmer until the potatoes are tender, about 10 minutes. Add the salt and pepper to taste and a splash of balsamic vinegar.
SPLIT PEA SOUP
This is a great way to use up a leftover ham bone. This is our favorite version of this soup. Hope you enjoy it.
Provided by momstar
Categories Ham
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- In a 5-quart dutch oven over medium heat, heat bone, split peas, carrots, onion, and water to boiling.
- Tie allspice, peppercorns, and bay leaf in a piece of cheesecloth. Add to bone mixture.
- Reduce heat to low; cover; simmer 1 hour. Discard spice bag; add salt if necessary.
- Remove bone to cutting board. Cut off meat and discard done.
- Cut meat into bite-size chunks and return to soup for serving.
Nutrition Facts : Calories 277.6, Fat 1, SaturatedFat 0.1, Sodium 32.1, Carbohydrate 50.4, Fiber 20.5, Sugar 7.8, Protein 19.1
VEGETARIAN SPLIT PEA SOUP
Make and share this Vegetarian Split Pea Soup recipe from Food.com.
Provided by Dreamer in Ontario
Categories Vegetable
Time 1h15m
Yield 6-8 serving(s)
Number Of Ingredients 15
Steps:
- Place first 5 ingredients in a large pot.
- Bring to a boil, reduce heat to low, and simmer, partially covered for about 20 minutes, stirring occasionally to prevent split peas from sticking to bottom of pot.
- Add onions, garlic, celery, carrots and potato. (You can saute these first or add them in directly if you want a fat free soup).
- Partially cover and allow to simmer for about 40 minutes, stirring occasionally.(You may need to add extra water).
- Season to taste with pepper and vinegar.
- Serve with a drizzle of sesame oil, diced tomato and minced parsley.
SPLIT PEA SOUP WITH HAM AND VEGETABLES
I'm a pea soup fan, but have evolved a "Cook's Colour Treasury" recipe to my own taste, and thought I'd share it out will the Board. We freeze this one for lunches at work, and enjoy it greatly! Low fat, high fibre healthy eating!
Provided by John DOH
Categories Vegetable
Time 3h55m
Yield 4-6 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 365.4, Fat 2.7, SaturatedFat 0.6, Sodium 162.4, Carbohydrate 63.1, Fiber 23, Sugar 11.9, Protein 26.5
SPLIT PEA WITH HAM BONE SOUP
After the holiday bone-in ham has been consumed, use the bone with left-over meat attached to make this simple and delicious soup! Amount of ham used can vary greatly, but try for at least a cup.
Provided by Dr. Paul
Categories < 4 Hours
Time 2h10m
Yield 2 Quarts, 4 serving(s)
Number Of Ingredients 7
Steps:
- Disjoint a meaty ham bone and place in a 3 qt pot.
- Cover with about 2 quarts water.
- Add the remaining ingredients and bring to a boil.
- Simmer for about 2 hours until the carrots are tender, the meat is falling off the bones, snd the peas are mushy.
- Fish the bones out of the soup and return any clinging meat to the pot.
Nutrition Facts : Calories 276.6, Fat 1, SaturatedFat 0.1, Sodium 47.8, Carbohydrate 50.4, Fiber 20.3, Sugar 8.5, Protein 18.8
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