BROTHY SPLIT PEA & HAM SOUP
This is a great soup to make in the months when nothing much is growing...you can find everything you need in your pantry...or easily found at the grocery store. This is a great recipe for that first bite of cold weather. I don't get much cold weather where I'm at, but this is great for when I do! Recipe is courtesy of the Loveless Cafe in Nashville, TN.
Provided by breezermom
Categories Ham
Time 3h55m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- In a large stockpot, combine the ham, bay leaves, and 3 quarts of water. Bring to a boil. Reduce the heat to a low wimmer until the meat is tender, about 2 1/2 hours.
- Remove the ham from the stockpot and pick it into bite sized pieces. Return to the stockpot. Add the split peas, potatoes, and thyme to the stock. Cook until tender, about 20 minutes.
- In a large saute pan heat the olive oil on medium high. Saute the onions, carrots, garlic and celery. Add the butter and sugar. Cook the vegetables until carmelized, 12 to 15 minutes.
- Add the vegetables and potatoes to the split-pea pot. Simmer until the potatoes are tender, about 10 minutes. Add the salt and pepper to taste and a splash of balsamic vinegar.
SPLIT PEA AND HAM SOUP
One of my favorite soup recipes. Serve with sliced ripe tomatoes, crusty bread and butter, a good bottle of white wine...and dinner is ready.
Provided by Alan in SW Florida
Categories Ham
Time 1h50m
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- Soak and rinse peas for 20 minutes. In a 6-quart pot, combine water, chicken broth, and peas. Bring to a boil. Add ham bone (or ham hocks), carrots, celery, onions, leek, tarragon, and 1 tablespoon parsley, Reduce heat to medium-low and simmer, partially covered, stirring occasionally for 1 hour. Remove from heat.
- Remove ham bone or ham hocks and shred meat from bone. Remove any excess fat and return meat to pot. Add sherry, pepper, remaining 2 tablespoons of parsley, and salt to taste. Heat through. (I like to mash up some of the peas and carrots for a thicker soup).
- Serve immediately.
Nutrition Facts : Calories 326.6, Fat 2.2, SaturatedFat 0.5, Sodium 670.3, Carbohydrate 53.9, Fiber 20.9, Sugar 9.7, Protein 23.6
JUDY'S HEARTY SPLIT PEA AND HAM SOUP
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
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.
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