Best Moms Southern Style Split Pea Soup Recipes

OLD-FASHIONED SPLIT PEA SOUP WITH HAM BONE

Old-Fashioned Split Pea Soup with Ham Bone image

Not only is this old-fashioned favorite a snap to make but it's economical, too. Carrots, celery and onion accent the subtle flavor of the split peas, while a ham bone adds a meaty touch to this hearty soup. It's sure to chase away autumn's chill. -Laurie Todd, Columbus, Mississippi

Provided by Taste of Home

Categories Dinner Lunch

Time 2h45m

Yield 10 servings (about 2-1/2 quarts).

Number Of Ingredients 9

Ingredients

1 package (16 ounces) dried green split peas
1 meaty ham bone
1 large onion, chopped
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon dried thyme
1 bay leaf
1 cup chopped carrot
1 cup chopped celery

Steps:

Sort peas and rinse with cold water. Place peas in a Dutch oven; add water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1 to 4 hours or until peas are softened. Drain and rinse peas, discarding liquid., Return peas to Dutch oven. Add 2-1/2 qts. water, ham bone, onion, salt, pepper, thyme and bay leaf. Bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours, stirring occasionally., Remove the ham bone; when cool enough to handle, remove meat from bone. Discard bone; dice meat and return to soup. Add carrot and celery. Simmer, uncovered, for 45-60 minutes or until soup reaches desired thickness and vegetables are tender. Discard bay leaf.

Nutrition Facts : Calories 202 calories, Fat 3g fat (1g saturated fat), Cholesterol 11mg cholesterol, Sodium 267mg sodium, Carbohydrate 31g carbohydrate (6g sugars, Fiber 12g fiber), Protein 14g protein.

SPLIT PEA SOUP WITH HAM

Split Pea Soup with Ham image

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

Ingredients

1 tablespoon olive oil
1 chopped medium onion
4 carrots, thinly sliced
3 celery stalks, thinly sliced
1 tablespoon dried thyme leaves
Coarse salt and ground pepper
1 can (14.5 ounces) reduced-sodium chicken broth
1 bag (16 ounces) green split peas, picked over and rinsed
Ham bone plus 2 cups reserved ham from the recipe Glazed Ham with Apricot-Mustard Sauce, cut into 1/2-inch cubes
2 tablespoons butter
4 slices whole-wheat sandwich bread, crusts removed, cut into 1/4-inch cubes
1 to 2 tablespoons fresh lemon juice

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.

GRANDMA'S SPLIT PEA SOUP

Grandma's Split Pea Soup image

After any family ham dinner, my grandmother, and then my mother, and finally me, always use the hambone to make this hearty, home-y soup.

Provided by Chefiebig

Categories Ham

Time 2h15m

Yield 8-10 serving(s)

Number Of Ingredients 6

Ingredients

1 lb split peas (yellow or green)
10 cups cold water
1/2 cup diced carrot
1/2 cup diced onion
1 lb ham bone (can substitute smoked ham hocks)
salt and pepper

Steps:

Combine all ingredients in a large soup pot.
Bring to a boil slowly.
Reduce heat and simmer until thick.
Remove bone, skin, and any fat.
Chop meat into bite-sized pieces.
Season to taste.

MOM'S SPLIT PEA SOUP

Mom's Split Pea Soup image

This is my mothers recipe with a little variation, it is "stand-up spoon" thick, with vegetables and potatoes. She fed a family of 13 hungry kids with this recipe, and the only thing that went with it, was crackers. Enjoy !!!

Provided by Keith A. Janssen

Categories Vegetable

Time 2h

Yield 8-10 serving(s)

Number Of Ingredients 15

Ingredients

1 1/2 lbs split peas
2 quarts water
1 1/2 ounces ham soup base
1/2 ounce chicken base
12 ounces ham, diced
1 bunch celery, diced
2 -3 onions, diced
1 lb carrot, diced
1 tablespoon garlic, minced
1 tablespoon onion powder (Not Salt)
1 tablespoon garlic granules (Not Salt)
1 tablespoon sodium-free seasoning (ie, Mrs. Dash)
1 tablespoon season coarse salt
1/4 cup parsley flakes (fresh or dried)
1/2 lb bacon, diced,browned (optional)

Steps:

-Rinsesplit peas in water.
-Addboth ham,and chicken base to water and simmer.
-Addsplit peas and simmer till cooked, Stirring constantly.
-Peeland dice carrots, celery, and onions.
-Mincegarlic, or purchase it in the jar already minced.
-Peeland dice potatoes and keep covered with water until needed.
-Whenpeas are cooked and well blended, add seasonings, carrots, celery, onions, diced ham and potatoes.
(bacon if so desired).
-Simmeruntil vegetables are tender.
Approx.
1 hour.
Stirring constantly to prevent scorching.
-Adjustseasoning if desired, and enjoy with crackers.