LENTIL AND PEA SOUP (HAM HOCKS)
Try this hearty soup for supper with chunks of rye bread to dunk. All you'll need to finish a comfort food supper is some apples and cheese for dessert.
Provided by Derf2440
Categories One Dish Meal
Time 3h30m
Yield 12 serving(s)
Number Of Ingredients 16
Steps:
- In a heavy (cast iron is best) dutch oven heat oil over medium heat.
- Add onion and garlic and cook about 5 minutes, stirring until soft.
- Add remaining ingredients except carrots,celery and lemon slices.
- Bring to boil.
- Reduce heat to low, cover pot.
- Simmer 1 1/4 hours.
- Add carrots and celery.
- Bring back to boil then reduce heat and simmer 40 minutes, uncovered.
- Remove pot from heat.
- Lift out hocks and bay leaf, discard bay leaves.
- Cool hocks enough to handle, remove fat and bones.
- Put meat back in soup. Stir and heat gently.
- Float a lemon slice on top of each serving.
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.
RED PEA HAM HOCK SOUP
Ham hock soup was another one of my favorites while in Jamaica. Serve as is or with a tablespoon of pure dark Appleton® rum swirled into the soup.
Provided by SUE626
Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas
Time 9h55m
Yield 8
Number Of Ingredients 15
Steps:
- Place kidney beans in a bowl with water to cover. Soak 8 hours to overnight. Drain.
- Combine soaked beans, ham hocks, and broth in a large stockpot over medium-low heat. Simmer until beans are tender, 45 minutes to 1 hour.
- Stir sweet potatoes, potatoes, onion, carrots, scallions, Scotch bonnet pepper, garlic, thyme, salt, and black pepper into the stockpot. Let simmer until vegetables are soft, 30 to 45 minutes more. Add coconut milk; simmer soup until flavors are mingled, about 10 minutes more.
- Remove ham hocks and puree soup with a stick blender.
Nutrition Facts : Calories 554.8 calories, Carbohydrate 59.5 g, Cholesterol 42.3 mg, Fat 23.6 g, Fiber 13.7 g, Protein 28.6 g, SaturatedFat 13.5 g, Sodium 1091.7 mg, Sugar 5.4 g
HAM HOCK SPLIT PEA SOUP
Every Christmas we make a ham...and then we make pea soup...I love traditional pea soup but wanted it to have just a little more "oompf". so I added a little bit of spices and the results are pretty yummy.. This is not a "quick" recipe, but the flavors of the homemade ham stock are really worth the extra time. Hope you all like it.
Provided by dorisberube62
Categories Ham
Time 6h
Yield 20 cups, 8-12 serving(s)
Number Of Ingredients 17
Steps:
- Preperation Steps:
- Make 6 cups of ham stock using either left over ham bone or store bought hamhock - sometimes for a little kick I use a smoked ham or ham hock. Put the ham hocks or ham bone in a pot add 8 quarts of water and the bay leaves and cook on a slow simmer for about 2 hours - this should yield about 6 cups of stock. Let this cool and then taste. **If it is salty then add plain water first and then chicken stock to create a total of 5 additional cups of liquid - total stock should equal about 10 to 12 cups. Put cooled stock in refrigerator to allow fat to rise to the top. Skim off as much fat as possible and set aside.
- Dump the uncooked peas in a dish and pick over.take out any rocks, off color peas etc. Then put them in a pot and add water. Remove any floating debris. Drain and set aside.
- Cooking:
- In a large stock pot, heat 2 - 4 Tablespoons of the ham fat on a medium high heat. Add the onions, carrots and celery and saute till tender.
- Add all the remaining ingredients except the salt and pepper. Reduce the heat and simmer for 45 minutes. Taste. Now add salt and pepper as needed. Continue to cook for an additional 45 minutes or until peas are tender.
- Remove the bay leaf.
- Final step. If you like lumpy, clear broth pea soup then leave as is and enjoy. If you want it a little thick then partially puree 1/2 of the soup and if you want no lumps.Puree away.we use one of those blender sticks and mash around till its partially pureed.
- Hope you all enjoy.
Nutrition Facts : Calories 371.4, Fat 4.8, SaturatedFat 1.4, Cholesterol 27.3, Sodium 1298.1, Carbohydrate 49.3, Fiber 19.9, Sugar 8.2, Protein 33.4
HAM HOCK AND LENTIL SOUP
Steps:
- In a large saucepan, over medium heat, add the oil. When the oil is hot, add the onions, celery, and carrots. Season with salt and pepper. Saute for 4 minutes. Add the garlic, bay leaves and thyme. Saute for 1 minute. Add the ham hocks and stock. Bring the liquid to a boil, reduce the heat to medium-low and cook about 1 hour, or until the hocks are tender. Add the lentils and continue cook for 25 to 30 minutes or until the lentils are tender. Remove from the heat and stir in the parsley. Reseason with salt and pepper if needed. Remove the ham hocks and remove the meat. Add the ham back into the soup. Ladle the soup into individual serving bowls and serve with crusty bread.
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