SPLIT PEA AND HAM SOUP I
This is a good way to use leftover ham, quite inexpensive, and VERY tasty. I hope that you enjoy it. Some people like to add carrots or other types of vegetables. Don't forget to serve with buttered bread toasted in the oven.
Provided by TEETOE
Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas Split Pea Soup Recipes
Time 2h30m
Yield 4
Number Of Ingredients 5
Steps:
- In a medium pot, saute onions in oil. Add the split peas, ham bone, and enough water to cover ingredients; season with salt and pepper.
- Cover, and cook until there are no peas left, just a green liquid, 2 hours. While it is cooking, check to see if water has evaporated. You may need to add more water as the soup continues to cook.
- Once the soup is a green liquid remove from heat, and let stand so it will thicken. Once thickened you may need to heat through to serve.
Nutrition Facts : Calories 413 calories, Carbohydrate 72.2 g, Fat 2.5 g, Fiber 29.6 g, Protein 28.3 g, SaturatedFat 0.3 g, Sodium 18.6 mg, Sugar 10.8 g
WISCONSIN SPLIT PEA SOUP
Marjoram, garlic, potatoes and carrots blend nicely with peas in this hearty and economical soup. -Linda Rock, Stratford, Wisconsin
Provided by Taste of Home
Categories Lunch
Time 3h10m
Yield 12 servings (3 quarts).
Number Of Ingredients 10
Steps:
- In a Dutch oven, add the peas, water and ham bone; bring to a boil. Reduce heat; cover and simmer for 2 hours, stirring occasionally., Stir in the remaining ingredients. Bring to a boil. Reduce heat; cover and simmer for 30 minutes or until vegetables are tender., Set aside ham bone until cool enough to handle. Remove meat from bone; discard bone. Cut ham into bite-size pieces. Return to the soup and heat through.
Nutrition Facts :
WISCONSIN SPLIT PEA SOUP
Make and share this Wisconsin Split Pea Soup recipe from Food.com.
Provided by RecipeNut
Categories < 4 Hours
Time 2h45m
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- In a Dutch oven or soup kettle, place the peas,water and ham bone; bring to a boil. Reduce heat; cover and simmer for 2 hours, stirring occasionally. Stir in the remaining ingredients. Bring to a boil. Reduce heat; cover and simmer for 30 minutes or until vegetables are tender.
- Remove ham bone; when cool enough to handle, remove meat from the bone. Chop ham and return to the soup; heat through.
Nutrition Facts : Calories 142.6, Fat 0.5, SaturatedFat 0.1, Sodium 23.4, Carbohydrate 26.1, Fiber 10.3, Sugar 4.5, Protein 9.6
FRESH PEA SOUP
This soup is known in France as Potage Saint-Germain, a name that comes from a suburb of Paris where peas used to be cultivated in market gardens. If fresh peas are not available, use frozen peas, but thaw and rinse them before use. Croutons make an excellent garnish!
Provided by Lizz C.
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 17m
Yield 4
Number Of Ingredients 6
Steps:
- Melt the butter in a heavy-bottomed saucepan over medium heat. Cook the shallots until soft and translucent, about 3 minutes. Pour in the water and peas, season to taste with salt and pepper. Increase the heat to medium-high, bring to a boil, then reduce heat to low, cover, and simmer until the peas are tender, 12 to 18 minutes.
- Puree the peas in a blender or food processor in batches. Strain back into the saucepan, stir in the cream if using, and reheat. Season to taste with salt and pepper before serving.
Nutrition Facts : Calories 195.5 calories, Carbohydrate 20.2 g, Cholesterol 30.5 mg, Fat 10.3 g, Fiber 5.7 g, Protein 6.8 g, SaturatedFat 6.3 g, Sodium 202.5 mg, Sugar 0.8 g
SLOW-COOKED SPLIT PEA SOUP
I've been making this soup for years. After every holiday where ham is served, the hostess hands me the ham bone and a bag of peas when I leave. I love it with a slice of crusty fresh bread. -Susan Simons, Eatonville, Washington
Provided by Taste of Home
Categories Lunch
Time 7h15m
Yield 8 servings (about 3 quarts).
Number Of Ingredients 13
Steps:
- In a 4- or 5-qt. slow cooker, combine all ingredients. Cook, covered, on low 7-9 hours or until peas are tender., Remove ham bone from soup. When cool enough to handle, remove meat from bone; discard bone. Cut meat into cubes and return to soup or save meat for another use. Remove bay leaf. Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth if necessary.
Nutrition Facts : Calories 312 calories, Fat 2g fat (1g saturated fat), Cholesterol 21mg cholesterol, Sodium 883mg sodium, Carbohydrate 50g carbohydrate (7g sugars, Fiber 16g fiber), Protein 25g protein.
SPLIT PEA SOUP
Just a lovely warming soup. I use ham stock which I freeze after cooking the Christmas ham.
Provided by janerollinson
Time 50m
Yield Serves 4
Number Of Ingredients 0
Steps:
- Soak the yellow split peas for 12 hours in cold water.
- Rinse the split peas, put in a large pan and cover with the stock. Bring to the boil and simmer for 25 mins.
- Remove any scum and add the onion, sweet potato and carrots. Simmer for 15-20 minutes, until the veg are tender.
- Cool slightly, then blend until smooth.
- Return to the pan and reheat, adding the spinach to wilt it.
SPLIT PEA SOUP (((BEST PEA SOUP EVER)))
This recipe was developed by my partner, Dean Ramsey and everyone just raves about it, because it's the BEST PEA SOUP you have ever tasted!
Provided by Alan Leonetti
Categories < 4 Hours
Time 3h30m
Yield 8-12 serving(s)
Number Of Ingredients 9
Steps:
- Place all ingredients into a large stew pot.
- Cover ingredients with water about 2 inches above the top of the ingredients.
- Bring to a boil.
- Reduce heat and simmer for about 3 hours, or until peas are pureed and slightly thickened.
- Serve with a crusty bread if desired.
Nutrition Facts : Calories 442.8, Fat 1.4, SaturatedFat 0.2, Sodium 31.7, Carbohydrate 81.3, Fiber 30.9, Sugar 11, Protein 29.3
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- In a large dutch oven or pot, bring water and chicken stock to a boil, then add the split peas and ham bone and simmer for 1 hour, until the peas are tender and fully cooked.
- Remove the ham bone and add another 2 cups of water. Bring the soup back to a boil, then decrease to a simmer again and add the diced ham, onions, carrots, potatoes cabbage and spinach, along with the mace, cloves, salt and pepper. Cover and simmer for 15 minutes, until the vegetables are tender.
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