Best Ham And Pea Soup Recipes

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HAM AND SPLIT PEA SOUP RECIPE - A GREAT SOUP



Ham and Split Pea Soup Recipe - A Great Soup image

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

2 tablespoons butter
½ onion, diced
2 ribs celery, diced
3 cloves garlic, sliced
1 pound ham, diced
1 bay leaf
1 pound dried split peas
1 quart chicken stock
2 ½ cups water
salt and ground black pepper to taste

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

SLOW COOKER SPLIT PEA AND HAM SOUP



Slow Cooker Split Pea and Ham Soup image

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

1 (16 ounce) package dried split peas, rinsed
1 ham bone (meaty) or 2 ham hocks
1 cup carrot, diced
1/2 cup onion, chopped
1 cup celery, chopped
2 garlic cloves, minced
1 bay leaf
2 teaspoons parsley flakes
1/4 teaspoon dried marjoram, crushed
1/4 teaspoon dried thyme, crushed
1 tablespoon salt (to taste-definitely reduce if not using water)
1/2 teaspoon pepper
1 1/2 quarts hot water

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!

INSTANT POT® SPLIT PEA AND HAM SOUP



Instant Pot® Split Pea and Ham Soup image

Cooking split peas under pressure makes them nearly instantly creamy. This recipe is very close to a classic split pea soup, but I have the option of cooking with or without a meaty ham bone. If you just have ham, it will be just as great with the combination of celery, carrots, onions, potatoes, and split peas. Get ready for a thick and flavorful broth!

Provided by Diana71

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Pork Soup Recipes     Ham Soup

Time 1h15m

Yield 4

Number Of Ingredients 12

1 ½ tablespoons salted butter
1 ½ tablespoons olive oil
2 medium carrots, sliced
1 large stalk celery, diced
½ large onion, diced
½ pound diced cooked ham
1 potato, peeled and diced
salt and ground black pepper to taste
4 cups chicken broth, divided
½ pound dried split peas
2 bay leaves
¼ cup shredded Cheddar cheese, or to taste

Steps:

  • Turn on a multi-functional pressure cooker (such as Instant Pot®), and select Saute function. Add butter and olive oil; heat until butter is melted. Add carrots, celery, and onion; cook until onion is nearly translucent, about 3 minutes. Add ham and cook for 1 minute.
  • Add potato; cook and stir to prevent anything from sticking to the bottom of the pot, for 2 minutes. Season with salt and pepper. Add 3 cups chicken broth, split peas, and bay leaves. Turn Saute function off.
  • Close and lock the lid and seal the valve. Select high pressure according to manufacturer's instructions; set timer for 15 minutes. Allow 10 to 15 minutes for pressure to build.
  • Release pressure using the natural-release method according to manufacturer's instructions, 10 to 12 minutes. Release remaining pressure carefully using the quick-release method, 2 to 3 minutes. Unlock and remove the lid.
  • Unlock and remove the lid. Taste and adjust with salt and pepper as desired. If soup is too thick, select Saute function and add remaining 1 cup chicken broth. Stir until heated through and desired consistency, about 5 minutes. Adjust seasonings if necessary. Serve immediately with Cheddar cheese sprinkled over top.

Nutrition Facts : Calories 526.3 calories, Carbohydrate 50.1 g, Cholesterol 56.7 mg, Fat 23.7 g, Fiber 17 g, Protein 29.1 g, SaturatedFat 8.8 g, Sodium 2052 mg, Sugar 8.7 g

HAM BONE AND GREEN SPLIT PEA SOUP



Ham Bone and Green Split Pea Soup image

Split pea soup is a great way to use a leftover Christmas ham bone!

Provided by Mark

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Pork Soup Recipes     Ham Soup

Time 2h50m

Yield 8

Number Of Ingredients 12

1 teaspoon butter
1 teaspoon olive oil
4 stalks celery, diced
⅓ white onion, diced
½ large carrot, shredded
salt to taste
3 cups split peas, rinsed
3 cloves garlic, thinly sliced
1 ham bone
5 cups chicken stock
1 cup diced ham
ground black pepper to taste

Steps:

  • Melt butter and oil in a Dutch oven over medium-low heat. Add celery, onion, carrot, and salt. Cook and stir until tender, about 5 minutes. Stir in peas and garlic. Nestle ham bone into the pot; add stock and diced ham. Fill pot with water to about 1 1/2 inches from the top. Mix and bring soup to a boil.
  • Reduce heat to low and cover. Simmer, scraping the bottom of the pot and stirring every 30 minutes, until peas are mostly disintegrated, about 2 1/2 hours. Turn ham bone and skim surface for fat once every hour. Take bone out, remove any meat, and return meat to the pot. Season with salt and pepper.

Nutrition Facts : Calories 302.6 calories, Carbohydrate 47.8 g, Cholesterol 10.1 mg, Fat 3.9 g, Fiber 19.4 g, Protein 21.2 g, SaturatedFat 1.1 g, Sodium 670 mg, Sugar 7 g

HAM AND SPLIT PEA SOUP RECIPE - (4.2/5)



Ham and Split Pea Soup Recipe - (4.2/5) image

Provided by mytastytreasures

Number Of Ingredients 15

3 quarts water
Leftover split ham bone
4 bay leaves
1 pound (2 1/2 cups) split peas,
rinsed and picked over.
1 teaspoon dried thyme
2 tablespoons olive oil
3 carrots, chopped mediom
2-3 celery stalks, chopped medium
1 tablespoon or 2 butter
2 medium garlic cloves, minced
Pinch sugar
6 small new potatoes, medium dice
Ground black pepper
Balsamic vinegar, drizzle, optional

Steps:

  • 1. Bring the water, ham bone ans bay leavs to a boil in a large pot, covered, over medium high heat. Reduce the heat to low until the meat is tender and pulls away from the bobe, 2 to 2 1/2 hours. Remove the ham meat and bone from the broth; add the split peas and thyme and simmer until the peas are tender, but not dissolved, about 45 minutes. Meanwhile, shred the ham, as much as you like or want, into pieces. Discard the bone. 2. While ham is simmering, heat the oil in a large skillet over high heat till shimmering. Add the onions, carrots, and celery. Saute stirring frequently, until most of the liquid evaporates and the vegetables begin to brown about 5 to 6 minutes. Reduce the heat to medium-low, add the butter, garlic, and sugar. Cook the vegetables, stirring frequently, until deeply browned, about 30-35 minutes. Seat Aside. 3. Add the sauteed vegetables, potatoes, and shredded ham to the soup; simmer until the potatoes are tender and the peas dissolve nd thicken the soup to the consistency of light cream. 20 minutes more. Season with pepper to taste. Ladle soup into bowls. Drizzle with balsamic vinegar if desired.

SLOW-COOKER HAM AND BLACK-EYED PEA SOUP



Slow-Cooker Ham and Black-Eyed Pea Soup image

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

1 tablespoon olive oil
1 medium onion, chopped
2 medium carrots, chopped
2 medium stalks celery, chopped
2 cloves garlic, finely chopped
1 teaspoon dried thyme leaves
1 carton (32 oz) Progresso™ reduced sodium chicken broth
3 cans (15.8 oz each) black-eyed peas, drained, rinsed
1 smoked ham hock or shank
2 tablespoons chopped fresh Italian (flat-leaf) parsley

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

SPLIT PEA AND HAM SOUP I



Split Pea and Ham Soup I image

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

1 cup chopped onion
1 teaspoon vegetable oil
1 pound dried split peas
1 pound ham bone
1 pinch salt and pepper to taste

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

SPLIT PEA AND HAM SOUP II



Split Pea and Ham Soup II image

I am fifty years old, and I picked this recipe up watching my mother make it when I war young, and I'm sure she learned it from her mother. It's a great Split Pea soup recipe for the frugal. Serve with crusty French bread for dunking, a sprinkle of pepper and a pat of butter on the top of the soup.

Provided by Clinton C. Wigen

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes

Time P1DT20m

Yield 8

Number Of Ingredients 6

1 pound leftover ham bone with meat attached
1 cup chopped onions
2 cloves garlic, minced
2 teaspoons freshly ground black pepper
1 pound dried split peas
1 cup chopped carrots

Steps:

  • Place the ham bone in a large pot over high heat. Add water to cover, bring to a boil, reduce heat to low and let simmer overnight. Allow to cool and clean the stock, discarding the bone, excess fat, and any cartilage. Return any good ham meat to the pot and bring back to a boil.
  • Add the onion, garlic and ground black pepper and allow to simmer for 1 hour. Then pour in the split peas and the carrots and allow to simmer for at least 1 more hour to allow the peas to break down. Stir together well and season to taste.

Nutrition Facts : Calories 348.3 calories, Carbohydrate 38.2 g, Cholesterol 35.2 mg, Fat 10.3 g, Fiber 15.4 g, Protein 26.6 g, SaturatedFat 3.5 g, Sodium 694.3 mg, Sugar 6.2 g

JUDY'S HEARTY SPLIT PEA AND HAM SOUP



Judy's Hearty Split Pea and Ham Soup image

This is my mom's recipe that she has been making since I was a kid. My husband never liked pea soup until he tried this one! My mom always makes it without the ham bone and just uses diced ham, but if you have bone in ham, you could put that in the soup while it's cooking. This hearty soup gets even tastier and thicker the next day when reheated. Goes great with crusty bread and butter!

Provided by Maizy Lou

Categories     Vegetable

Time 3h30m

Yield 20 cups, 10-12 serving(s)

Number Of Ingredients 12

1 (16 ounce) bag split peas
14 1/2 ounces chicken broth
2 large onions (diced small)
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon marjoram
1 bay leaf
5 carrots (1/2-inch slices)
5 celery ribs (1/2-inch slices)
5 medium potatoes (1/2-inch dice)
1 1/2 lbs ham (1/2-inch dice)
1 ham bone (if you have it) (optional)

Steps:

  • Rinse one bag of split peas. Bring to a boil with 7 cups of water and 1 can of chicken broth. Cover and turn off heat and let sit for 1 hour.
  • Turn burner back on medium heat and add the ham, (bone if you have it), onions, salt, pepper, marjoram, and bay leaf. Cover and bring to a simmer. Reduce heat to and allow to simmer on low for 1 1/2 hours.
  • Add carrots, celery, and potatoes. Cover and simmer on low for 1 hour.
  • Remove the bay leaf and bone (if using) and serve.

PRESSURE COOKER SPLIT PEA AND HAM SOUP



Pressure Cooker Split Pea and Ham Soup image

This is my Mom's famous split pea soup recipe that I adapted to the pressure cooker. It really cuts the cooking time-from several hours to about 30 min. Great for cold winter suppers.

Provided by KEA8019

Categories     Beans

Time 40m

Yield 6-8 serving(s)

Number Of Ingredients 8

1 lb dried split peas
8 cups water
1 small ham bone or 1 lb ham, chunks
1 onion, diced
2 carrots, diced
2 celery ribs, diced
1 1/2 teaspoons dried thyme
sherry wine (optional)

Steps:

  • Fill pressure cooker with water and other ingredients, except Sherry.
  • Make sure the pot is no more than half full.
  • Put lid on cooker, place rocker (if model has one) on vent pipe and bring to high pressure.
  • When at correct pressure start timing for 20 min.
  • Let cooker release steam naturally.
  • If using a pork bone, remove and pull all meat off and add to soup.
  • Adjust salt to suit your taste at this point.
  • Serve with a splash of Sherry if you wish.
  • Note: You can start this recipe with frozen pork hock by first covering bone with 8 cups water and pressure cook as directed above for about 30 min.
  • then cold water release pressure and add all other ingredients.
  • Replace lid, bring to pressure and time for 10 more min.
  • and let pressure naturally drop.

HAM AND BLACK-EYED PEA SOUP WITH COLLARD GREENS



Ham and Black-Eyed Pea Soup with Collard Greens image

Categories     Soup/Stew     Bean     Leafy Green     Quick & Easy     Kwanzaa     Ham     Winter     Healthy     Collard Greens     Simmer     Gourmet

Yield Makes about 4 cups, serving 2 as a main course.

Number Of Ingredients 9

1 medium onion
1 garlic clove
a 4-ounce piece cooked ham
2 tablespoons olive oil
1/2 pound collard greens
1 cup chicken broth (8 fluid ounces)
3 cups water
a 16-ounce can black-eyed peas (about 1 1/2 cups)
1 teaspoon cider vinegar

Steps:

  • Chop onion and garlic and cut ham into 1/4-inch dice. In a 3-quart saucepan cook onion, garlic, and ham in oil over moderate heat, stirring occasionally, until onion is pale golden.
  • While onion mixture is cooking, discard stems and center ribs from collards and finely chop leaves. Add collards, broth, and water to onion mixture and simmer until collards are tender, about 20 minutes.
  • Rinse and drain black-eyed peas. In a bowl mash half of peas with a fork. Stir mashed and whole peas into soup and simmer 5 minutes. Season soup with salt and pepper and stir in vinegar.

GREEN PEA AND HAM SOUP



Green Pea and Ham Soup image

Provided by April Bloomfield

Categories     Soup/Stew     Blender     Onion     Kid-Friendly     Lunch     Ham     Celery     Pea     Carrot     Spring     Simmer     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Small Plates

Yield Serves 4

Number Of Ingredients 19

For the broth
2 pounds meaty smoked ham hocks
1/2 medium Spanish onion, halved
3 small celery stalks, very roughly chopped
1/2 medium carrot, peeled, very roughly chopped
1 head garlic, halved horizontally, not peeled
1 fresh bay leaf, or 1/2 dried
6 black peppercorns
For the soup
4 tablespoons unsalted butter
1/2 small Spanish onion, finely chopped
1 small carrot, peeled and cut into 1/2-inch pieces
2 teaspoons Maldon or another flaky sea salt
1/2 cup dry white wine, such as Sauvignon Blanc
Five-fingered pinch of mint leaves, plus some torn leaves for finishing
Two 10-ounce packages Birds Eye frozen baby peas
Extra virgin olive oil
Freshly ground black pepper
3 or 4 tablespoons crème fraîche

Steps:

  • Make the broth:
  • Combine the hocks, vegetables, bay leaf, peppercorns, and 8 cups of water in a medium stockpot and bring to a boil over high heat. Turn the heat to low, put the lid on, and cook at a nice steady simmer until the meat on the hocks is so tender it's almost falling off the bone, 4 to 5 hours.
  • Carefully remove the hocks and put them in a big bowl. Strain the cooking liquid through a sieve into the bowl, and discard the vegetables and aromatics. Let the hocks cool in the liquid.
  • When the hocks are cool enough to handle, pull off the meat in bite-sized chunks. Discard the bones and any hard bits and some of the fat, but don't throw away the skin-I add the skin to the soup in thin slices, along with the chunks of ham. You don't have to, but I like the way it goes sticky in the soup. You can keep the stock and meat (moistened with a splash of stock) in separate airtight containers in the fridge for up to two days. Gently warm the meat and skin before proceeding with the recipe. This recipe requires only 4 cups of stock-you may freeze the leftover stock for up to a month for your next batch of soup.
  • Make the soup:
  • Put the butter in a large pot that has a lid and set it over medium heat. Once the butter starts to froth, add the onion, carrot, and salt and stir. Cover the pot and cook, stirring every now and again, until the onions are soft and creamy (but not colored) and the carrots are tender but firm, about 15 minutes.
  • Add the wine and bring it to a boil (turn the heat up if you need to). Let the wine boil until it's all but gone, about 5 minutes. Add the mint and 4 cups of the ham broth and bring the liquid to a boil, then add the peas. (At this point, the carrots will have bobbed to the top. I like to pick out most of the carrot chunks before pureeing the soup, then add them back after. That way, you can nibble on them in the soup, getting that bit of texture.) Cook at a simmer until the peas are warmed through and tender, about 5 minutes.
  • Blend the pot's contents, in batches, until smooth. Return all the bright-green pea puree to the large pot, add the ham pieces and carrots, and cook at a very gentle simmer for about 5 minutes, just to let the flavors mingle and heat the ham. Have a taste, and season with salt. How much you need to add will depend on how salty the ham hocks are.
  • Add a generous drizzle of olive oil, several twists of black pepper, and the torn mint leaves. Then add the crème fraîche in little blobs here and there, so everyone will get a bit. Serve the soup in the pot, with small bowls along-side.

SLOW-COOKER GOLDEN PEA AND HAM SOUP



Slow-Cooker Golden Pea and Ham Soup image

Yellow split peas give a pretty tawny color to hearty soup packed with ham, carrots and seasonings.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 8h40m

Yield 5

Number Of Ingredients 8

1 bag (1 lb) yellow split peas, rinsed, sorted
1 cup julienne-cut carrots (from 10-oz bag)
1/2 lb cooked ham, chopped (1 1/3 cups)
1/2 teaspoon dried thyme leaves
1/2 teaspoon dried marjoram leaves
1/4 teaspoon pepper
1 carton (32 oz) Progresso™ chicken broth (4 cups)
1 1/2 cups water

Steps:

  • In 3- to 4-quart slow cooker, mix all ingredients.
  • Cover; cook on Low heat setting 8 to 10 hours.
  • Increase heat setting to High. Stir well. Cover; cook 30 minutes longer.

Nutrition Facts : Calories 390, Carbohydrate 51 g, Cholesterol 25 mg, Fat 1/2, Fiber 25 g, Protein 33 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 1410 mg, Sugar 3 g, TransFat 0 g

SPLIT PEA AND SMOKED HAM SOUP



Split Pea and Smoked Ham Soup image

Provided by Jeff Mauro, host of Sandwich King

Time 1h45m

Yield 6 servings

Number Of Ingredients 15

2 tablespoons olive oil
3 stalks celery, chopped
3 cloves garlic, chopped
2 parsnips, peeled and chopped
1 large onion, chopped (about 2 cups)
Kosher salt and fresh ground pepper
Kosher salt and fresh ground pepper
2 sprigs fresh oregano
2 sprigs fresh thyme
1 bay leaf
2 ounces bourbon
1 pound split peas, picked through for pebbles then rinsed with cold water
One 8-ounce piece smoked ham
8 cups chicken broth
1/2 baguette, sliced and toasted

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.

COUNTRY STYLE SMOKED SAUSAGE, HAM AND SPLIT PEA SOUP



Country Style Smoked Sausage, Ham and Split Pea Soup image

This is the soup I make after I have baked my Recipe #262247. This soup uses split peas, but you can just as easily use yellow or red split lentils instead (same weight and cooking instructions). Many old style recipes require that the split peas are soaked overnight before starting recipes but this is not normally necessary nowadays. However, be sure to read the packet instructions carefully. If the split peas are soaked overnight their cooking time can be reduced to around 40 minutes. This recipe does not require overnight soaking however. If you have made my Recipe #262247, you will not need to add the vegetables listed here - unless you want extra vegetables, as the stock will already contain them. The cooking time will then depend on the split peas or lentils only. This serves 4 hungry people in large, deep soup bowls as a main course soup dish. It is wonderful with crusty bread rolls or baguette. This also makes a fabulous soup to take on a picnic in the Autumn or Winter, just what the doctor ordered!

Provided by French Tart

Categories     Stocks

Time 4h

Yield 4 serving(s)

Number Of Ingredients 9

8 -10 ounces chopped cooked ham (see note in the directions for different types of gammon or ham for this recipe)
2 pre-cooked cured smoked sausage, chopped into cubes
1 large onion, peeled and diced
2 large carrots, peeled and finely diced
4 ounces split peas, or
4 ounces split lentils
2 sprigs fresh parsley, finely chopped
2 pints ham or 2 pints vegetable stock
salt and pepper

Steps:

  • WHICH GAMMON or HAM?.
  • I used a cooked boneless ham joint throughout this recipe. If you use an uncooked ham, you will need to cook it (see instructions below) which will leave you with homemade stock for the soup.
  • Sometimes ham or gammon can be very salty, especially gammon from supermarkets. To remove most of the salt, soak the gammon in water for two hours before cooking and pour away the water. Then simmer it for 15 minutes, pour away the water and add new water for the remaining cooking time.
  • If the ham or gammon joint you buy is too large, put what is left in the fridge and use it for sandwiches,or as a main meal another time.
  • As a very easy alternative, use pre-cooked ham which saves all the bother of cooking your own ham / gammon joint. If you decide to use pre-cooked ham, just ignore the first step of the recipe, OR you might have cooked my Celebration Spiced Ham with Orange and Marmalade glaze already - so the stock base and ham will be done!
  • Whatever ham or gammon is used, it's fine if it is smoked or un-smoked - I used un-smoked.
  • Cooking the Ham or Gammon:.
  • Pour 3 pints of water into a largish pan and bring to the boil. Turn the heat down until the water is simmering (barely boiling). Place the uncooked gammon in the pan. If the gammon is covered half way to all the way by the water you're OK. Chop the gammon into smaller pieces if it's not at least half covered. The cooking method is the same whatever ham or gammon joint you use. Cook for around 50 minutes.
  • Turn the ham over about half way through cooking.
  • Immediately after the ham is put on to cook, start on the vegetables.
  • Cooking the Soup:.
  • Chop up the onions and carrots into small cubes, and place all the vegetables, split peas and chopped parsley into a pan, pour in the stock and bring to the boil. Then lower the heat so that the mixture is just simmering (just below boiling).
  • This will need to be cooked for around one hour, maybe one and a quarter hours if you want your vegetables soft.
  • The ham or gammon should be cooked after about 50 minutes, just enough time to prepare it before the vegetables are cooked.
  • Remove the ham from the pan, and chop it into small cubes. Chop up the smoked sausage to the same size.
  • The final step is to add the ham and smoked sausage to the soup and heat gently for about 5 to 10 minutes. Stir well and have a quick taste. More salt and pepper can added if the soup needs more seasoning.
  • Serve the soup into bowls and add some extra chopped parsley if you have any available. Serve with crusty bread rolls or French bread/baguette.
  • This soup freezes well and will keep in the freezer for a month.

Nutrition Facts : Calories 624.4, Fat 28.1, SaturatedFat 9.6, Cholesterol 146.8, Sodium 2469.1, Carbohydrate 29.9, Fiber 11.1, Sugar 6.4, Protein 60.8

BLACK-EYED PEA SOUP WITH HAM HOCKS AND CREME FRAICHE



Black-Eyed Pea Soup with Ham Hocks and Creme Fraiche image

Provided by Food Network

Categories     main-dish

Time 3h35m

Yield 2 quarts, 8 servings

Number Of Ingredients 22

2 tablespoons olive oil
1 1/2 cups small dice onion
3/4 cup small dice green bell pepper
1/2 cup small dice celery
2 tablespoons minced garlic
1 1/2 pounds ham hocks about, 2 ham hocks
1 pound black-eyed peas, rinsed and picked through for stones
2 1/2 quarts chicken stock
2 bay leaves
3/4 teaspoon Essence, recipe follows
3/4 teaspoon salt
1/2 teaspoon black pepper
1/2 cup creme fraiche
2 tablespoons chopped chives
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme

Steps:

  • Heat a Dutch oven over medium-high heat and add the olive oil. Once hot, add the onions, bell peppers and celery to the pan and cook until softened, 4 to 5 minutes. Add the garlic to the pan and saute until fragrant, about 30 seconds. Add the ham hocks and peas, and saute for 4 to 5 minutes. Add the chicken stock and bay leaves to the pan and bring to a boil. Reduce the heat to a simmer, cover the pot, and cook, stirring occasionally, until the ham hocks and peas are tender, about 3 hours. Remove the ham hocks from the soup and set aside until cool enough to handle. Remove the meat from the skin and bones. Discard skin and bones and return the meat to the pot, along with the Essence, salt, and pepper. Return the soup to a boil, then serve, with each bowl of soup garnished with 1 tablespoon of creme fraiche and chopped chives.
  • Combine all ingredients thoroughly.
  • Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William Morrow, 1993.

SPLIT PEA AND HAM SOUP



Split Pea and Ham Soup image

Not a winter goes by that I don't fix at least one batch of this traditional pea soup. It's a hot and hearty meal that really warms up my family.

Provided by Taste of Home

Categories     Dinner     Lunch

Time 2h50m

Yield 10 servings (2-3/4 quarts).

Number Of Ingredients 12

1 pound dried green split peas (2 cups)
7 cups water
1 teaspoon canola oil
2 cups cubed fully cooked ham
2 cups chopped carrots
1 cup chopped celery
1 cup chopped onion
1 cup diced peeled potato
1 teaspoon salt, optional
1/2 teaspoon garlic powder
1/2 teaspoon pepper
1/4 cup minced fresh parsley

Steps:

  • In a Dutch oven or soup kettle, bring the peas, water and oil to a boil. Reduce heat; cover and simmer for 2 hours, stirring occasionally. Add the next eight ingredients; cover and simmer for 30 minutes or until vegetables are tender. Stir in parsley.

Nutrition Facts : Calories 205 calories, Fat 2g fat (0 saturated fat), Cholesterol 12mg cholesterol, Sodium 389mg sodium, Carbohydrate 32g carbohydrate (0 sugars, Fiber 0 fiber), Protein 16g protein.

HAM AND SPLIT PEA SOUP (EMERIL LAGASSE)



Ham and Split Pea Soup (Emeril Lagasse) image

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

1 lb dried split peas
1 ham hock
3 tablespoons unsalted butter
1 cup yellow onion, finely chopped
1/2 cup celery, finely chopped
1/2 cup carrot, finely chopped
2 teaspoons garlic, minced
1 lb ham, chopped
1 teaspoon salt
3/4 teaspoon fresh ground black pepper
1/4 teaspoon crushed red pepper flakes
8 cups water
1 bay leaf
2 teaspoons fresh thyme
2 lbs Red Bliss potatoes (scrubbed well and patted dry, skins left on)
4 cups vegetable oil (for frying)
1/4 cup parmesan cheese, grated
1 tablespoon truffle oil
1 teaspoon salt
1 teaspoon fresh ground black pepper

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.

SUPER EASY SLOW COOKER SPLIT PEA AND HAM SOUP



Super Easy Slow Cooker Split Pea and Ham Soup image

This is the most incredibly easy and delicious split pea and ham soup recipe. It's also customizable, you could substitute sausage for the ham and still have a delicious soup!

Provided by nmsteen

Categories     Beans

Time 8h15m

Yield 12 cups, 6-8 serving(s)

Number Of Ingredients 11

8 ounces dried split peas, rinsed
3 cups ham, cut into 1/2 inch cubes
1/2 large onion, diced
1 bay leaf
2 stalks celery
1 medium carrot
2 garlic cloves
1 liter chicken stock
1 teaspoon black pepper
1/2 teaspoon salt
water

Steps:

  • My slowcooker holds about 12 cups, so adjust the recipe as necessary for the size of your slowcooker. First, rinse the peas. My grocery store sells the peas in 16 oz bags, so I use about half a bag and a little. I simply rinse them by pouring them into a strainer and running them under cold water for a few seconds while I shake. Place the rinsed peas on the bottom layer of the slow cooker. Then dice the ham, and place on the peas. Same with the onion, and add the bay leaf. Here's the secret. Shred the celery and carrot. This will result in a smooth and delicious soup. Once shredded, add to the slowcooker. Chop the garlic, add and then add the salt and pepper (as the soup cooks you can always add more to taste. Finally, add the chicken stock, and then fill the rest of the slowcooker with water until you are about 1/2 inch from the top.
  • My slow cooker has 3 setting, high, low and auto. I cook this soup on high for 3 hours, then switch to low for another 5. Frankly I don't trust my slow cookers auto setting. I mean, really? How does it know how I want my soup cooked? This recipe will make a very thick soup, which is how I like it. If you like a thinner soup, then add less peas. What I do is make the thick soup, and when I reheat it I add water to thin it out.

Nutrition Facts : Calories 306.5, Fat 6.5, SaturatedFat 2, Cholesterol 41.5, Sodium 1520.9, Carbohydrate 31.9, Fiber 10.5, Sugar 7, Protein 29.6

LENTIL AND PEA SOUP (HAM HOCKS)



Lentil and Pea Soup (Ham Hocks) image

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

1 tablespoon vegetable oil
1 1/2 cups chopped Spanish onions
1 1/2 teaspoons garlic, minced
12 cups water
1 cup dried brown lentils
1 cup dried split peas
4 smoked ham hocks (about 3 3/4 lbs)
1 tablespoon salt
1 tablespoon lemon juice
1/2 teaspoon dried thyme leaves
1/2 teaspoon dried sage
1/2 teaspoon dried marjoram
1 -2 bay leaf
1 1/2 cups diced carrots
1 1/4 cups chopped celery
lemon slice

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.

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