Best Summer Ham Pea Broth Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

BROTHY SPLIT PEA & HAM SOUP



Brothy Split Pea & Ham Soup image

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

2 1/2 lbs ham, bone in
4 bay leaves
1 lb split peas, picked over and rinsed
3 red potatoes, diced into 1/2 inch cubes
1 teaspoon dried thyme
2 tablespoons olive oil
2 cups medium onions, diced
2 medium carrots, diced
2 teaspoons garlic, chopped
2 celery ribs, diced
1 tablespoon butter
2 teaspoons sugar
salt
black pepper
balsamic vinegar

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



Split Pea and Ham Soup image

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

1 lb dried split peas
5 cups fresh chicken broth or 5 cups canned chicken broth
5 cups water
1 meaty ham bone or 2 smoked ham hocks
2 stalks celery, diced
3 tablespoons fresh parsley, chopped
1/2 teaspoon dried tarragon
1 cup carrot, diced
1 cup onion, chopped
1 leek, white part only, rinsed and thinly sliced
2 tablespoons dry sherry
1/2 teaspoon fresh ground black pepper
salt, to taste

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



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.

Related Topics