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 SOUP WITH HAM
You'll turn to this split pea soup with ham all winter long-especially when you need to warm up! Use leftover ham to make split pea soup prep even easier.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Time 1h10m
Number Of Ingredients 12
Steps:
- In a Dutch oven or 5-quart heavy pot with a lid, heat oil over medium. Add onion, carrots, celery, and thyme; season with salt and pepper. Cook until vegetables begin to soften, 5 to 8 minutes.
- Add broth, split peas, ham bone, and 5 cups water. Bring to a boil, reduce heat to medium-low, and partially cover; simmer until peas are soft, 30 to 45 minutes.
- Meanwhile, make croutons: In a large skillet, melt butter over medium heat. Add bread and cook, tossing occasionally, until browned and crisp, 6 to 8 minutes. Transfer to a paper-towel-lined plate.
- Remove and discard bone from soup. Working in batches, puree only 1/2 the soup in a blender (don't overfill); return to pot. Add ham cubes, and simmer until heated through. If necessary, thin with water. Add salt, pepper, and lemon juice to taste. Serve topped with croutons.
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
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
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.
TACKEE DAVID'S SPLIT PEA WITH HAM
A delicious and hearty good-for-winter soup. This is the kind of soup where just about anything works.
Provided by David Cobbs
Categories Soups, Stews and Chili Recipes Soup Recipes Pork Soup Recipes Ham Soup
Time 4h5m
Yield 8
Number Of Ingredients 10
Steps:
- Place the peas and water into a large soup pot over medium heat; bring to a boil, boil for 2 minutes, and set aside off the heat to cool for 1 hour.
- Place the ham bone into the pot with the peas, and stir in onion, marjoram, thyme, garlic powder, and salt; bring to a boil over medium heat, reduce heat to a simmer, cover the pot, and simmer for 2 hours, stirring occasionally. Remove the ham bone, and cut as much ham as possible from the bone; chop the ham, and return to the soup. Stir in celery. Discard ham bone. Bring soup back to a simmer, and cook for 45 more minutes, stirring occasionally. Season to taste with salt.
Nutrition Facts : Calories 204.9 calories, Carbohydrate 36.8 g, Fat 0.7 g, Fiber 15.1 g, Protein 14.3 g, SaturatedFat 0.1 g, Sodium 173.9 mg, Sugar 5.7 g
SPLIT PEA SOUP WITH BARLEY AND HAM
I love split pea and ham soup, and this is one of my comfort foods. Cooked in a crock pot, this is an easy meal to enjoy on a cold winter night. I found this recipe on an awesome cooking blog, melskitchencafe.com.
Provided by Greeny4444
Categories Ham
Time 4h10m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- In a medium bowl or liquid measure, combine the water, bouillon cubes and spices and whisk to combine (it's ok if the bouillon cubes don't completely dissolve).
- In a medium round slow cooker (about 4-quart), layer peas, barley, ham, carrots, onion and celery. Do not mix.
- Pour in the water/spices mixture and add the bay leaf to the slow cooker.
- DON'T STIR!
- Cover the slow cooker and cook on high for four hours or on low eight hours, until the peas reach the desired creamy, soft texture.
- Remove the bay leaf, stir well, and add salt and pepper to taste, if needed. Serve immediately.
- Note: Upon sitting and/or refrigerating, this soup thickens considerably. Simply add water or chicken broth to thin the soup to the desired consistency before re-serving.
Nutrition Facts : Calories 391, Fat 5.3, SaturatedFat 1.6, Cholesterol 36.7, Sodium 1879, Carbohydrate 55.7, Fiber 18, Sugar 7.1, Protein 31.3
SPLIT PEA SOUP WITH HAM
From the back of a bag of yellow split peas. I love this recipe. Very flavorful and tasty. Worth the extra time.
Provided by Ruth K - Psuedo Chef
Categories Ham
Time 4h15m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- 1. In a large soup pot, heat olive oil over high heat. Add onions, carrots, garlic, and celery and saute until vegetables begin to brown, about 6 minutes.
- 2. Add ham hocks, chopped ham, bay leaves and water. Bring to a boil then reduce heat and simmer, partially covered, for 2 - 2 1/2 hours or until the ham is very tender.
- 3. Remove the ham hocks and bones. Shred meat into bite-sized pieces and return meat to stock. Discard bones, fat and gristle.
- 4. Add split peas and thyme. Simmer uncovered 1 hour 20 minutes or until peas dissolve and thicken soup.
- 5. Remove bay leaves. Serve with croutons.
- Additional Notes: Soup may be refrigerated for several days or frozen.
- Soup tends to be a bit salty depending on the ham you use. If you have really salty ham you may want to add a potato or two (chopped into bite size pieces) about an hour before the soup is finished.
- I use playtex gloves for handling the hot ham bones and shredding the meat so I don't have to wait for it to cool down.
- My family dislikes onions and celery so I leave the pieces particularly large and remove them when I remove the ham bones.
Nutrition Facts : Calories 416.9, Fat 8.7, SaturatedFat 1.9, Cholesterol 34, Sodium 1006.3, Carbohydrate 52, Fiber 20.7, Sugar 8.8, Protein 34
SPLIT PEA SOUP & HAM
Winter evening and split pea soup are like two peas...well you get the reference. I saw a similar recipe on Emeril's show and embellished.
Provided by TishT
Categories Lunch/Snacks
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- In a large soup pot over medium-high heat, heat the oil.
- Add the onions.
- Season with salt, pepper, crushed red pepper.
- Saute for 2 minutes.
- Add the garlic, bay leaf, and split peas and cook, stirring, for 1 minute.
- Add the broth and ham.
- Bring to a boil, then reduce the heat to medium and simmer, stirring occasionally, for 1 hour or more, until the peas are tender.
- Remove from the heat and let cool slightly.
- Remove the bay leaf and discard.
- Add the milk and, using a hand-held blender or potato masher, process until smooth.
- Add the hot sauce if desired and serve hot.
Nutrition Facts : Calories 568.8, Fat 9.8, SaturatedFat 2.9, Cholesterol 8.5, Sodium 1543.8, Carbohydrate 81.3, Fiber 30.3, Sugar 13.9, Protein 40.7
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
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
This is a hearty, fairly low-fat and low-sodium split pea soup recipe, sure to warm you on a cold day. It is among the most potent comfort foods there are, and it has never failed to please my family.
Provided by E. J. Hilden
Categories Ham
Time 6h15m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Cut the ham steak into small cubes and set aside in a large bowl.
- Chop the onion coarsely, and add to the ham.
- Chop the garlic, add to the ham.
- Chop the carrots and celery, add to the ham.
- slice the mushrooms, add to the ham.
- Heat olive oil in the bottom of a large, 8 quart stock pot. When the oil is hot, add the ham, onion, garlic, carrots, celery, and mushrooms. Saute' ingredients until vegetables are partly cooked, stirring frequently. This takes about ten or fifteen minutes.
- Add 1/2 gallon of water (give or take). Bring the soup to a boil, then reduce heat to low. Add parsley, and add your favorite dehydrated italian herb blend to taste. Cover the stock pot and let simmer, slowly, for a minimum of three hours. This allows the vegetable and ham broth to develop, and will be very fragrant. Stir once in a while, not not all that often.
- After about three hours, turn the stove off but leave the stock pot on the burner, for one hour. This further develops the broth.
- Bring broth to boil again, and stir in two pounds (one common, normal sized bag) of dried green split peas. Wait for the soup to come to a rolling boil, then reduce temperature to low. Simmer, stirring once in a while, for an hour or so.
- The soup is cooked when the peas have become soft and have broken down into the liquid. They should retain their sweet-ish character. Add salt and pepper to taste as you serve. I find that the ham and garlic add enough salt for me, but other folks might want a little more.
- I have also prepared this broth a day ahead of time and let it sit in the fridge overnight, which fully develops the stock and blends its flavors. You can cut the stock simmering time if you want, but the longer you take with it, the better the soup tastes.
Nutrition Facts : Calories 533.6, Fat 9, SaturatedFat 1.7, Cholesterol 25.5, Sodium 781.1, Carbohydrate 75.6, Fiber 30.7, Sugar 12.1, Protein 40.6
SLOW-COOKER HAM AND BLACK-EYED PEA SOUP
This recipe is proof that soup is a perfect food to slow cook. The low and slow cooking softens up the ham hock and infuses the black-eyed peas with loads of flavor, without turning them to mush. And after it's finished its flavoring duties, that ham hock still has more to give your soup. The meat that's clinging to the hock gets chopped into bits and added back in for a toothsome texture and heartiness that'll satisfy the whole family. So next time you need a set-it-and-forget-it family dinner, you know what to do.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 7h25m
Yield 6
Number Of Ingredients 10
Steps:
- Spray 5-quart slow cooker with cooking spray.
- In 12-inch skillet, heat oil over medium heat. Add onion, carrots and celery; cook and stir 5 to 6 minutes or until vegetables soften. Add garlic and thyme; cook and stir 1 minute. Transfer to slow cooker.
- Add broth, black-eyed peas and ham hock to slow cooker.
- Cover; cook on Low heat setting 7 to 8 hours or until meat on ham hock is tender and easily separated from bone.
- Remove ham hock. Remove ham from bone; discard bone. Shred ham; return to slow cooker, and stir.
- Skim off any excess fat from top of soup. Add parsley, and serve.
Nutrition Facts : Calories 260, Carbohydrate 39 g, Cholesterol 10 mg, Fat 1/2, Fiber 9 g, Protein 16 g, SaturatedFat 1 g, ServingSize About 1 1/2 Cups, Sodium 850 mg, Sugar 3 g, TransFat 0 g
More about "split pea soup with ham and vegetables food"
SPLIT PEA SOUP WITH HAM | THE RECIPE CRITIC
From therecipecritic.com
5/5 (4)Total Time 1 hr 50 minsCategory Dinner, Main Dish, Side Dish, SoupCalories 259 per serving
- In a large pot over medium high heat add the butter and let it melt. Add the onion, carrots, celery, and garlic. Sauté until tender.
- Add in the split peas and chicken broth. Add in the ham bone. Bring to a boil and simmer uncovered for 60-90 minutes stirring occasionally. Cook until the peas split and the soup has thickened.
- Remove the ham bone and shred the ham. Add it back to the soup. Add salt, pepper, and thyme. Garnish with additional ham if needed.
EASY QUICK VEGETARIAN SPLIT PEA SOUP FAMILY DINNER RECIPE
From foodtalkdaily.com
DIZZY GILLES-PEA SOUP: SPLIT PEA SOUP RECIPE - TEST.JAZZ.FM
From test.jazz.fm
15 PEA SOUP RECIPE SLOW COOKER - SELECTED RECIPES
From selectedrecipe.com
SPLIT PEA SOUP - EASY RECIPES
From easyrecipes.co.za
LOW CARB SPLIT PEA SOUP WITH HAM | @ATKINS
From atkins.com
SPLIT PEA SOUP {WITH HAM} - TWO PEAS & THEIR POD
From twopeasandtheirpod.com
SPLIT PEA SOUP WITH HAM - SIP AND FEAST
From sipandfeast.com
SPLIT PEA SOUP WITH HAM - STRIPED SPATULA
From stripedspatula.com
SPILT PEA SOUP WITH HAM & VEGETABLES RECIPES - FATSECRET.COM
From fatsecret.com
SPLIT PEA SOUP WITH HAM RECIPE - FOOD.COM
From food.com
SPLIT PEA SOUP WITH HAM - THE PIONEER WOMAN
From thepioneerwoman.com
SMOKY HAM AND SPLIT PEA SOUP RECIPE | MYRECIPES
From myrecipes.com
PRESSURE COOKER HAM AND YELLOW SPLIT PEA SOUP TIM RECIPES
From happyface.mooo.com
10 BEST SPLIT PEA SOUP AND HAM SOUP RECIPES | YUMMLY
From yummly.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love