SPLIT PEA SOUP WITH HAM
A simple recipe that delivers big flavor, this split pea soup with ham is hearty enough to serve as a meal.
Categories Soups
Time 1h45m
Yield 6 to 8
Number Of Ingredients 15
Steps:
- Heat the butter in a large Dutch oven or soup pot over medium heat. Add the onion and salt and cook, stirring frequently, until softened, 4 to 5 minutes. Add the garlic and cook until fragrant, about 30 seconds. Do not brown.
- Add the broth, water, ham steak, bacon, peas, thyme sprigs, and bay leaves. Increase the heat to high and bring to a boil, stirring frequently to keep the peas from sticking to the bottom of the pot. Reduce the heat to low, cover, and simmer until the peas are tender but not falling apart, about 45 minutes.
- Remove the ham steak and place it on a plate; cover with foil and set aside. Stir in the carrots and celery and continue to simmer, covered, until the vegetables are tender and the peas have almost completely broken down, about 30 minutes longer.
- Meanwhile, shred the ham steak into small bite-size pieces with two forks. Cover with foil again.
- Remove and discard the thyme sprigs, bay leaves, and bacon slices. Add the shredded ham to the soup and return to a simmer. Add a few grinds of pepper, then taste and adjust seasoning if necessary (depending on the saltiness of the ham and bacon you used, you may need an additional ¼ to ½ teaspoon salt). Ladle the soup into bowls and top with fresh croutons, if using. (The soup will thicken as it sits on the stove; thin it with water and adjust seasoning as necessary.)
- Note: A ham steak is a thick slice of cooked ham cut from a whole ham roast. They can be found packaged in the refrigerated meat section of the supermarket, near the bacon.
- Note: Regular sliced bacon can be used, but the thinner slices are a little harder to remove from the soup.
- To Make Fresh Croutons: Melt 2 tablespoons of unsalted butter in a medium skillet over medium heat. Add 2 cups of cubed good-quality French or Italian bread and cook, stirring frequently, until golden brown and toasted, 3 to 5 minutes.
- Make-Ahead/Freezer-Friendly Instructions: The soup can be made up to 3 days ahead of time and refrigerated, or frozen for up to 3 months. Defrost the soup in the refrigerator for 12 hours and then reheat it on the stovetop over medium heat until hot. The soup will thicken once cool, so thin with water and adjust seasoning as necessary.
Nutrition Facts : Calories 431, Fat 15 g, Carbohydrate 42 g, Protein 34 g, SaturatedFat 6 g, Sugar 6 g, Fiber 15 g, Sodium 1,686 mg, Cholesterol 57 mg
CANADIAN YELLOW SPLIT PEA SOUP WITH HAM
Creamy yellow pea soup studded with bits of ham, carrots, celery, and thyme. There is nothing like this one on a cold day! I am a Canadian now living in the US. and cannot get Habitant® soup anymore, so I came up with this version. I think it is as good as the real thing, if not better, because it is homemade.
Provided by channyharte
Categories Soups, Stews and Chili Recipes Soup Recipes Pork Soup Recipes Ham Soup
Time 3h50m
Yield 12
Number Of Ingredients 10
Steps:
- Place split peas, ham bone, carrots, onion, celery, thyme, bay leaf, salt, and pepper into a large pot; pour in water. Bring mixture to a boil and skim off any foam with a spoon. Reduce heat; place a lid on the pot slightly ajar to allow some evaporation. Simmer, stirring occasionally, until peas are tender and soup is thick, about 3 hours.
- Remove ham bone from soup; strip meat from ham bone, chop meat, and return it to the pot.
Nutrition Facts : Calories 171.8 calories, Carbohydrate 31.9 g, Fat 0.1 g, Fiber 1.1 g, Protein 11.8 g, Sodium 995.1 mg, Sugar 3.1 g
PEA & HAM SOUP
A meaty and vibrant soup that's great for using up festive ham leftovers or as a comforting storecupboard soup
Provided by Good Food team
Categories Lunch, Soup
Time 25m
Number Of Ingredients 6
Steps:
- Heat a knob of butter in a saucepan and when lightly foaming gently cook 1 chopped onion until softened, but not coloured.
- Tip in 1 peeled and diced medium potato and stir to coat in butter, then pour over 1l ham or pork stock. Simmer until softened.
- Tip in 500g frozen petit pois and bring back to the boil. Cook for a couple of mins.
- Remove from the heat and blend until smooth. Stir in 300g diced ham and serve.
Nutrition Facts : Calories 243 calories, Fat 6.3 grams fat, SaturatedFat 2.2 grams saturated fat, Carbohydrate 18.3 grams carbohydrates, Sugar 6.2 grams sugar, Fiber 7.3 grams fiber, Protein 28.5 grams protein, Sodium 2.1 milligram of sodium
SOUP MAKER PEA & HAM SOUP
Make a traditional pea and ham soup using a soup maker. It's perfect for a light lunch or supper served with bread and delivers two of your 5-a-day
Provided by Good Food team
Categories Lunch, Soup, Starter, Supper
Time 35m
Number Of Ingredients 5
Steps:
- Put the onion, potatoes, stock and peas into a soup blender, and press the 'smooth soup' function. Make sure you don't fill the soup maker above the max fill line.
- Once the cycle is complete, season, and stir in the ham before serving.
Nutrition Facts : Calories 260 calories, Fat 6 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 24 grams carbohydrates, Sugar 10 grams sugar, Fiber 8 grams fiber, Protein 24 grams protein, Sodium 3.98 milligram of sodium
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