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
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
SPLIT PEA AND HAM SOUP - COOKS ILLUSTRATED
Another, simpler version of their Split Pea and Ham soup using a ham steak and bacon. Excellentl flavour!
Provided by Abby Girl
Categories Ham
Time 1h45m
Yield 6-8 serving(s)
Number Of Ingredients 14
Steps:
- Heat butter in large Dutch oven over medium high heat. When foaming subsides, add onion and 1/2 tsp salt; cook, stirring frequently, until softened, about 3 - 4 minutes.
- Add garlic and cook until fragrant, about 30 seconds. Add water, ham steak, bacon, green peas, thyme, and bay leaves. Increase heat to high and bring to simmer, stirring frequently to keep peas from sticking to bottom.
- Reduce heat to low, cover and simmer until peas are tender but not falling apart, about 45 minutes.
- Remove ham steak, cover with foil to prevent drying out, and set aside. Stir in carrots and celery; continue to simmer, covered, until vegetables are tender and peas have almost completely broken down, about 30 minutes longer.
- When cool enough to handle, remove skin and shred ham into small pieces with two forks, Remove and discard thyme sprigs, bay leaves and bacon slices. Cut the fat off the bacon and chop into small pieces. Stir ham and bacon back into soup and return to simmer. Season to taste with salt and pepper. Add a few shakes of hot sauce, if desired.
Nutrition Facts : Calories 423.4, Fat 9.8, SaturatedFat 4.3, Cholesterol 47, Sodium 1068.3, Carbohydrate 50.5, Fiber 20.4, Sugar 8.2, Protein 34.5
SPLIT PEA AND HAM SOUP
I created this recipe by taking ingredients from other split pea soup recipes and added a few of my own. My husband loves it, and my dad requests that I make him a batch for his birthday present. This soup also freezes well.
Provided by jennifer.blake-some
Categories Ham
Time 3h15m
Yield 10-12 serving(s)
Number Of Ingredients 13
Steps:
- Rinse split peas well.
- Heat peas and water to boiling.
- Boil uncovered for 2 minutes; remove from heat. Cover and let stand for 1 hour.
- Stir in onions, celery, bay leaves, bouillon cubes, salt, pepper, garlic powder and oregano leaves. Mix well.
- Add ham bone.
- Heat to a boiling; reduce heat, cover and simmer for 1 1/2 hours; stirring occasionally.
- Remove ham bone and bay leaves.
- Stir in ham and carrots.
- Heat to a boiling; reduce heat, cover and simmer about 30 minutes or until carrots are tender and soup is desired consistency; stirring occasionally.
Nutrition Facts : Calories 239.8, Fat 3.3, SaturatedFat 1, Cholesterol 23.7, Sodium 1030.1, Carbohydrate 31.3, Fiber 12.6, Sugar 5.5, Protein 21.9
HAM AND SPLIT PEA SOUP (EMERIL LAGASSE)
Oh my, oh my is this ever good. I skipped the Parmesan Truffled Potato Chips and didn't miss it. I like to make split pea soup when I've just made a ham to make good use of the ham bone. I also re-used some of the water I cooked the ham hock in instead of getting fresh water. This is a definite "make again" recipe, and I don't make very many recipes twice. Recipe courtesy of Food Network.
Provided by AmyZoe
Categories Beans
Time 1h40m
Yield 8 serving(s)
Number Of Ingredients 20
Steps:
- Place the peas in a large pot or bowl, cover with water by 2 inches and soak 8 hours or overnight. Drain the peas and set aside.
- Score the ham hock. Place in a pot, covered with water and bring to a boil. Reduce heat and let simmer 1 hour. Drain and set aside.
- In a large pot, melt the butter over medium-high heat. Add the onions and cook, stirring, for 2 minutes. Add the celery and the carrots and cook, stirring, until just soft, about 3 minutes. Add the garlic and cook, stirring, for 30 seconds.
- Add the ham hock and the ham and cook, stirring, until beginning to brown. Add the drained peas, salt, pepper, and pepper flakes, and cook, stirring for 2 minutes. Add 8 cups of water, the bayleaf and thyme, and cook, stirring occasionally, until the peas are tender, about 1 hour (add more water as needed, if the soup becomes too thick or dry).
- Remove the bay leaf and discard. Adjust the seasoning to taste, and serve immediately with Parmesan Truffled Chips on top.
- Parmesan Truffled Potato Chips:
- Heat the oil in a large, heavy pot to between 340 and 350 degrees.
- Pat the potatoes completely dry. Add to the oil in batches and cook until golden brown, stirring with a long handled spoon to turn and cook evenly, about 2 minutes. Drain on paper towels and place in a large bowl. Toss with the cheese, truffle oil, salt, and pepper. Serve immediately.
SPLIT PEA SOUP WITH HAM HOCKS
Steps:
- In a large saucepan, saute onion, celery and carrots over medium-high heat. Add peas and ham hock and cover with stock by a couple inches. Bring to a simmer and cook about 1 hour until soup is thick and peas have almost disintegrated but not quite. Season, to taste, with salt and pepper. Remove ham hock and let cool. Pull meat from ham hock bone and shred. Garnish with ham and pepper.
SPLIT PEA AND SMOKED HAM SOUP
Provided by Jeff Mauro, host of Sandwich King
Time 1h45m
Yield 6 servings
Number Of Ingredients 15
Steps:
- In a large sauce pot, heat the olive oil over medium heat. Add the celery, garlic, parsnip and onion, and saute for 15 minutes to build flavor, seasoning with salt and pepper as you go. Add the oregano, thyme and bay leaf, and cook on low for 3 more minutes. Turn the burner off and add the bourbon, return to the heat and reduce for 3 minutes. Add the split peas, ham and stock. Remember to season lightly as you cook. Cook until the peas are tender and the soup has reduced to the desired consistency, about 1 hour. Pull the ham piece and herbs from the pot and, using an immersion blender, blend the soup until mostly smooth. Cut the ham into 1/2-inch pieces and add back to the pot. Serve with the toasted baguette.
HAM AND SPLIT PEA SOUP
Steps:
- Place the peas in a large pot or bowl, cover with water by 2 inches and soak 8 hours or overnight. Drain the peas and set aside.
- Score the ham hock. Place in a pot, cover with water and bring to a boil. Reduce heat and let simmer for 1 hour. Drain and set aside.
- In a large pot, melt the butter over medium-high heat. Add the onions and cook, stirring, for 2 minutes. Add the celery and carrots and cook, stirring, until just soft, about 3 minutes. Add the garlic and cook, stirring, for 30 seconds.
- Add the ham hock and ham and cook, stirring, until beginning to brown. Add the drained peas, salt, pepper, and pepper flakes, and cook, stirring for 2 minutes. Add 8 cups of water, the bay leaf and thyme, and cook, stirring occasionally, until the peas are tender, about 1 hour. (Add more water as needed, if the soup becomes too thick or dry.)
- Remove the bay leaf and discard. Adjust the seasoning, to taste, and serve immediately with Parmesan Truffled Chips on top.
- Using a mandolin or very sharp, heavy knife, slice the potatoes into rounds as thin as possible, and place in a large bowl of water to prevent discoloration.
- Heat the oil in a large, heavy pot to between 340 and 350 degrees F.
- Pat the potatoes completely dry. Add to the oil in batches and cook until golden brown, stirring with a long handled spoon to turn and cook evenly, about 2 minutes. Drain on paper towels and place in a large bowl. Toss with the cheese, truffle oil, salt, and pepper. Serve immediately.
SPLIT PEA & GREEN PEA SMOKED HAM SOUP
John Torode shares the recipe for one of his all-time favourite soups
Provided by John Torode
Categories Dinner, Soup
Time 3h30m
Number Of Ingredients 8
Steps:
- Put the gammon in a very large pan with 2 litres water and bring to the boil. Remove from the heat and drain off the water - this helps to get rid of some of the saltiness. Recover with 2 litres cold water and bring to the boil again. Put everything but the frozen peas into the pan and bring to the boil. Reduce to a simmer and cook for 1½-2½ hrs, topping up the water as and when you need to, to a similar level it started at. As the ham cooks and softens, you can halve it if you want, so it is all submerged under the liquid. When the ham is tender enough to pull into shreds, it is ready.
- Lift out the ham, peel off and discard the skin. While it is still hot (wear a clean pair of rubber gloves), shred the meat. Remove bay from the soup and stir in the frozen peas. Simmer for 1 min, then blend until smooth. Add a splash of water if too thick, and return to the pan to heat through if it has cooled, or if you are making ahead.
- When you are ready to serve, mix the hot soup with most of the ham - gently reheat if made ahead. Serve in bowls with the remaining ham scattered on top, and eat with crusty bread and butter.
Nutrition Facts : Calories 292 calories, Fat 11 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 23 grams carbohydrates, Sugar 5 grams sugar, Fiber 5 grams fiber, Protein 26 grams protein, Sodium 3.56 milligram of sodium
SPLIT PEA SOUP WITH HAM
I came up with this when I was craving split pea soup and there was no hambone in the freezer. With both bacon and ham steak, I don't think it requires salt. Be sure to add the hot sauce to your bowl...the heat and vinegar mellows the soup.
Provided by Needles
Categories Ham
Time 1h50m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Fry the bacon in your soup pot and reserve for garnish.
- Add the olive oil to the rendered bacon fat.
- Add chopped onions and carrots. Cook & stir for 10-15 minutes.
- Push to one side of the pot to make a hot spot.
- Drop the red pepper flakes and garlic into the spot.
- Cook the garlic/pepper a minute in that spot.until golden.
- Add the bay leaf, split peas, ham, broth, water and bring to a boil.
- Cover the soup and let it simmer for 60 minutes.
- Remove the bay leaf and add the half and half.
- The peas, onions and carrots should cooked enough to make the soup thick and vegetables indistinct, if not - use a hand blender -- but you'll lose the lovely ham cubes if you're too vigorous.
- Serve with reserved bacon and hot sauce dribbled on top.
Nutrition Facts : Calories 466, Fat 21.6, SaturatedFat 7.4, Cholesterol 33.7, Sodium 416.2, Carbohydrate 47.2, Fiber 16.2, Sugar 8.8, Protein 23.4
BEST HAM AND SPLIT PEA SOUP
Wonderfully comforting, healthy, and easy to make soup. From the Canadian Heart and Stroke Healthy Living Calender for 2006 (called "Winter Warming Soup".
Provided by CassiaDawn
Categories Ham
Time 2h10m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- In a large saucepan, combine peas and broth. Bring to a boil over medium-high heat; boil 2 minutes.
- Remove from heat, cover, and let stand 1 hour.
- Add ham and vegetables. Bring to a boil. Reduce heat and simmer covered until peas are tender - about 30 to 60 minutes.
- Stir in milk and season to taste. Reheat gently and enjoy.
Nutrition Facts : Calories 242.3, Fat 4.4, SaturatedFat 1.8, Cholesterol 18.6, Sodium 536.4, Carbohydrate 33.5, Fiber 9.7, Sugar 9.1, Protein 19.4
CHEF JON'S SPLIT PEA AND HAM BONE SOUP
Make and share this Chef Jon's Split Pea and Ham Bone Soup recipe from Food.com.
Provided by Chef Jon Wm.
Categories Ham
Time 3h15m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Rinse peas well in cold water and add to a large cooking pot.
- Measure 12 cups of water and add to cooking pot.
- Bring to boil, remove from heat, cover and let sit for 1 hour.
- Return to stove and bring back to boil.
- Add ham bone, carrots, onions, celery, bay leafs, beef base, Goya ham and Goya Sazon seasoning, salt, peppercorns and dried thyme.
- Reduce heat to simmer, cover and cook for about 1 to 1 1/2 hours, stirring occasionally.
- Remove ham bone and cut off any remaining ham, cut into bite size pieces.
- Use an immersion blender to puree the soup.
- Add ham back to soup.
- Discard ham bone.
- If there are big pieces of ham in the soup, remove, cut into bite size pieces and return to soup.
- Remove bay leaf and discard.
- Adjust seasonings to taste.
- If soup is too thick, add more water to your desired consistency.
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
SLOW COOKER SPLIT PEA AND HAM SOUP
Easy and delicious! Very thick and hearty! Freezes well! (I always make a double batch and freeze 2/3.) Update: If you overcook, the soup will get even thicker than usual! and turn a little bit of an olive drab color--it will still taste good though!
Provided by Dwynnie
Categories Ham
Time 8h30m
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- Layer ingredients in slow cooker in the order listed.
- Pour in water. Do not stir!
- Cover and cook on low 8 to 10 hours or until peas are very soft and ham falls off bone.
- Remove bones and bay leaf.
- Serve!
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