SLOW COOKER SPLIT PEA SOUP WITH HAM HOCKS
Slow cook your split pea soup while you are out for the day and a delicious dinner will be ready when you arrive back home! This is a real stick-to-your-ribs soup. The ham hock gives a great smoky flavor.-Taste of Home Test Kitchen
Provided by Taste of Home
Categories Lunch
Time 8h15m
Yield 7 servings (about 2 quarts).
Number Of Ingredients 6
Steps:
- In a 4- or 5-qt. slow cooker, combine the broth, ham hocks, vegetables, split peas and bay leaves. Cover and cook on low for 8-10 hours or until ham hocks and peas are tender. , Discard bay leaves. Remove meat from bones when cool enough to handle; cut ham into small pieces and set aside. Cool soup slightly. , In a blender, cover and process soup in batches until smooth. Return soup to slow cooker; stir in reserved ham. Heat through. Garnish with croutons if desired.
Nutrition Facts :
CANADIAN YELLOW SPLIT PEA SOUP WITH HAM
Creamy yellow pea soup studded with bits of ham, carrots, celery, and thyme. There is nothing like this one on a cold day! I am a Canadian now living in the US. and cannot get Habitant® soup anymore, so I came up with this version. I think it is as good as the real thing, if not better, because it is homemade.
Provided by channyharte
Categories Soups, Stews and Chili Recipes Soup Recipes Pork Soup Recipes Ham Soup
Time 3h50m
Yield 12
Number Of Ingredients 10
Steps:
- Place split peas, ham bone, carrots, onion, celery, thyme, bay leaf, salt, and pepper into a large pot; pour in water. Bring mixture to a boil and skim off any foam with a spoon. Reduce heat; place a lid on the pot slightly ajar to allow some evaporation. Simmer, stirring occasionally, until peas are tender and soup is thick, about 3 hours.
- Remove ham bone from soup; strip meat from ham bone, chop meat, and return it to the pot.
Nutrition Facts : Calories 171.8 calories, Carbohydrate 31.9 g, Fat 0.1 g, Fiber 1.1 g, Protein 11.8 g, Sodium 995.1 mg, Sugar 3.1 g
HAM AND SPLIT PEA SOUP RECIPE - A GREAT SOUP
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
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 SOUP WITH CARROTS AND HAM HOCKS
In less than half an hour, I can have the ingredients for my satisfying pea soup simmering away in my slow cooker. What a great treat to enjoy this soup on a chilly night.-Heidi Schmidgall, Hancock, Minnesota
Provided by Taste of Home
Categories Lunch
Time 4h25m
Yield 8 servings (2 quarts).
Number Of Ingredients 15
Steps:
- In a 5-qt. slow cooker, combine all ingredients. Cover and cook on high for 4-6 hours or until peas are tender. Skim fat; discard bay leaf. , Set ham hocks aside until cool enough to handle. Remove meat from bones; discard bones and cut ham into small pieces. Return meat to slow cooker; heat through.
Nutrition Facts : Calories 253 calories, Fat 4g fat (1g saturated fat), Cholesterol 14mg cholesterol, Sodium 475mg sodium, Carbohydrate 38g carbohydrate (7g sugars, Fiber 16g fiber), Protein 18g protein.
SPLIT PEA SOUP
This customizable recipe for classic split pea soup allows you to make it vegetarian or not with equally delicious results. Meat eaters can get that classic smoky flavor by adding bacon or ham hock, while vegetarians can reach for the smoked paprika. Half the split peas are added part way through cooking, which adds texture to each cozy, hearty spoonful.
Provided by Ali Slagle
Categories lunch, weekday, beans, soups and stews, vegetables, appetizer, main course, side dish
Time 2h20m
Yield 4 servings
Number Of Ingredients 11
Steps:
- If using bacon: In a large pot or Dutch oven over medium heat, cook the bacon until crisp, 12 to 13 minutes. Transfer the bacon to a plate lined with a paper towel. Once cool, crumble and set aside for garnish. If using ham hock: In a large pot or Dutch oven over medium-high heat, heat the olive oil, then brown the ham hock until golden, about 6 minutes. If making the soup vegetarian: In a large pot or Dutch oven over medium heat, heat the olive oil.
- Add the onion, leeks and garlic and season generously with salt and pepper. Cook over medium heat, stirring occasionally, until tender, about 5 to 8 minutes. (If the vegetables seem dry, add a little olive oil.) Stir in the carrots, paprika (if using), half the split peas, thyme and 8 cups stock or water. Bring to a boil, then reduce heat and simmer, partly covered, stirring occasionally, for about 45 minutes until peas are tender.
- Mash the soup coarsely with a potato masher or give it a few quick blitzes with an immersion blender (watch out for the thyme sprigs). If you'd prefer a smoother soup, blitz until nearly smooth. Add the remaining 1/2 pound split peas and simmer about 1 hour, or until the peas are soft. If at any point the soup looks too thick, add more stock or water; if it looks too thin, remove the lid during the second simmer until it thickens. If using ham hocks, remove any meat from the bone, cut it into small cubes and stir into the soup. Season soup to taste with salt and pepper. Serve with crumbled bacon, if using, and lemon wedges.
Nutrition Facts : @context http, Calories 611, UnsaturatedFat 21 grams, Carbohydrate 53 grams, Fat 32 grams, Fiber 9 grams, Protein 29 grams, SaturatedFat 9 grams, Sodium 2129 milligrams, Sugar 21 grams, TransFat 0 grams
SPLIT PEA SOUP WITH HAM
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
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.
SLOW COOKER SPLIT PEA SOUP WITH HAM HOCK RECIPE
Make a comforting bowl of split pea soup for an easy dinner meal! Taste the savory and rich flavors of slow-cooked soup with peas, ham hock, and carrots.
Provided by Audrey Lane
Categories Soup
Time 10h5m
Yield 6
Number Of Ingredients 8
Steps:
- Wash and drain the peas in a colander.
- In a small skillet, saute onions, and garlic in oil over medium heat for about 3 minutes, until soft.
- Transfer to the slow cooker and add peas, carrots, ham hock, and chicken broth. Cover and cook on Low for 10 hours, until the peas are tender.
- Remove ham hock and season with black pepper.
- Discard the skin of the ham hock then shred the pork off the bone and add back to the soup.
- Serve for dinner and enjoy!
Nutrition Facts : ServingSize 6.00, Sugar 0.00
QUEBEC-STYLE YELLOW SPLIT PEA SOUP
Steps:
- Trim off and discard skin from ham hocks.
- In a large soup pot or Dutch oven, melt butter over medium heat. Add carrots, celery and onion. Cook, stirring regularly, until softened, about 10 minutes.
- Stir in dried split peas, bay leaf ,savory and thyme. Cook, stirring, for about 2 minutes.
- Stir in chicken broth and water. Add the ham hock. Bring to a boil, then reduce heat to medium-low, cover the pot and simmer, stirring occasionally, until the peas are very soft and soup is thickened, about 1 1/2 - 2 hours. *NOTE: You may need to add additional water or stock if soup gets too thick.
- PICK OUT AND DISCARD BAY LEAF and remove the ham hock to a plate. *Note: I prefer a thicker soup, so I blend just a bit of the soup with an immersion blender or blender. Just do a quick blend (or blend just a cup of the soup. You don't want a completely pureed soup. You want it to retain most of it's texture, but the bit of pureed soup will incorporate with the broth for a thicker soup.)
- Let ham hock cool slightly, then remove any meat on the hock and add it back to soup. Discard the fat and bone from the hock.
- Stir to combine meat with soup. Taste and generously season with salt and pepper, to taste.
Nutrition Facts : Calories 445 kcal, Carbohydrate 39 g, Protein 32 g, Fat 18 g, SaturatedFat 8 g, Cholesterol 73 mg, Sodium 787 mg, Fiber 16 g, Sugar 6 g, ServingSize 1 serving
SPLIT PEA SOUP
Grab a big spoon and cozy up to a warm bowl of split pea soup with tasty bits of ham hock, and it's the perfect comfort food for chilly days.
Provided by Jessica Gavin
Categories Soup
Time 2h30m
Number Of Ingredients 14
Steps:
- Heat a dutch oven or large, heavy-bottomed pot over medium heat. Add the olive oil. Once hot, add the onions, celery, carrots, salt, and pepper. Saute until the vegetables soften and lightly brown, about 8 to 10 minutes.
- Add the thyme, bay leaf, and minced garlic. Saute for 30-seconds until fragrant.
- Add the split peas and saute for 1 minute. Add the pork to the center of the pot. Add the water and chicken stock, stir, then bring to a boil.
- Reduce the heat to medium-low, cover, and simmer. Stir occasionally so that the peas do not stick to the bottom of the pot, adjusting the heat as needed to maintain a gentle simmer. Flip the ham over 1 hour after cooking. Cook until the peas fall apart and lightly thicken the soup. The meat should pull off the bone and the vegetables are tender, about 2 hours.
- Remove the bay leaf and discard. Transfer the ham to a cutting board. Remove the skin and discard. Pull the meat off the bone and dice it into small pieces.
- For a smooth consistency, use an immersion blender to puree the soup. Alternatively, puree the soup in batches using a countertop blender. Leave a few cups of peas intact for a more rustic texture if desired.
- Season the soup to taste with salt and pepper. Add the pork back to the soup and stir to combine.
- Divide among bowls to serve and garnish with parsley.
Nutrition Facts : Calories 317 kcal, Carbohydrate 42 g, Protein 21 g, Fat 8 g, SaturatedFat 2 g, Cholesterol 15 mg, Sodium 254 mg, Fiber 16 g, Sugar 7 g, UnsaturatedFat 5 g, ServingSize 1 serving
HAM HOCK SPLIT PEA SOUP
Every Christmas we make a ham...and then we make pea soup...I love traditional pea soup but wanted it to have just a little more "oompf". so I added a little bit of spices and the results are pretty yummy.. This is not a "quick" recipe, but the flavors of the homemade ham stock are really worth the extra time. Hope you all like it.
Provided by dorisberube62
Categories Ham
Time 6h
Yield 20 cups, 8-12 serving(s)
Number Of Ingredients 17
Steps:
- Preperation Steps:
- Make 6 cups of ham stock using either left over ham bone or store bought hamhock - sometimes for a little kick I use a smoked ham or ham hock. Put the ham hocks or ham bone in a pot add 8 quarts of water and the bay leaves and cook on a slow simmer for about 2 hours - this should yield about 6 cups of stock. Let this cool and then taste. **If it is salty then add plain water first and then chicken stock to create a total of 5 additional cups of liquid - total stock should equal about 10 to 12 cups. Put cooled stock in refrigerator to allow fat to rise to the top. Skim off as much fat as possible and set aside.
- Dump the uncooked peas in a dish and pick over.take out any rocks, off color peas etc. Then put them in a pot and add water. Remove any floating debris. Drain and set aside.
- Cooking:
- In a large stock pot, heat 2 - 4 Tablespoons of the ham fat on a medium high heat. Add the onions, carrots and celery and saute till tender.
- Add all the remaining ingredients except the salt and pepper. Reduce the heat and simmer for 45 minutes. Taste. Now add salt and pepper as needed. Continue to cook for an additional 45 minutes or until peas are tender.
- Remove the bay leaf.
- Final step. If you like lumpy, clear broth pea soup then leave as is and enjoy. If you want it a little thick then partially puree 1/2 of the soup and if you want no lumps.Puree away.we use one of those blender sticks and mash around till its partially pureed.
- Hope you all enjoy.
Nutrition Facts : Calories 371.4, Fat 4.8, SaturatedFat 1.4, Cholesterol 27.3, Sodium 1298.1, Carbohydrate 49.3, Fiber 19.9, Sugar 8.2, Protein 33.4
SPLIT PEA SOUP WITH HAM
A simple recipe that delivers big flavor, this split pea soup with ham is hearty enough to serve as a meal.
Categories Soups
Time 1h45m
Yield 6 to 8
Number Of Ingredients 15
Steps:
- Heat the butter in a large Dutch oven or soup pot over medium heat. Add the onion and salt and cook, stirring frequently, until softened, 4 to 5 minutes. Add the garlic and cook until fragrant, about 30 seconds. Do not brown.
- Add the broth, water, ham steak, bacon, peas, thyme sprigs, and bay leaves. Increase the heat to high and bring to a boil, stirring frequently to keep the peas from sticking to the bottom of the pot. Reduce the heat to low, cover, and simmer until the peas are tender but not falling apart, about 45 minutes.
- Remove the ham steak and place it on a plate; cover with foil and set aside. Stir in the carrots and celery and continue to simmer, covered, until the vegetables are tender and the peas have almost completely broken down, about 30 minutes longer.
- Meanwhile, shred the ham steak into small bite-size pieces with two forks. Cover with foil again.
- Remove and discard the thyme sprigs, bay leaves, and bacon slices. Add the shredded ham to the soup and return to a simmer. Add a few grinds of pepper, then taste and adjust seasoning if necessary (depending on the saltiness of the ham and bacon you used, you may need an additional ¼ to ½ teaspoon salt). Ladle the soup into bowls and top with fresh croutons, if using. (The soup will thicken as it sits on the stove; thin it with water and adjust seasoning as necessary.)
- Note: A ham steak is a thick slice of cooked ham cut from a whole ham roast. They can be found packaged in the refrigerated meat section of the supermarket, near the bacon.
- Note: Regular sliced bacon can be used, but the thinner slices are a little harder to remove from the soup.
- To Make Fresh Croutons: Melt 2 tablespoons of unsalted butter in a medium skillet over medium heat. Add 2 cups of cubed good-quality French or Italian bread and cook, stirring frequently, until golden brown and toasted, 3 to 5 minutes.
- Make-Ahead/Freezer-Friendly Instructions: The soup can be made up to 3 days ahead of time and refrigerated, or frozen for up to 3 months. Defrost the soup in the refrigerator for 12 hours and then reheat it on the stovetop over medium heat until hot. The soup will thicken once cool, so thin with water and adjust seasoning as necessary.
Nutrition Facts : Calories 431, Fat 15 g, Carbohydrate 42 g, Protein 34 g, SaturatedFat 6 g, Sugar 6 g, Fiber 15 g, Sodium 1,686 mg, Cholesterol 57 mg
SPLIT PEA SOUP WITH HAM HOCKS
Steps:
- In a large saucepan, saute onion, celery and carrots over medium-high heat. Add peas and ham hock and cover with stock by a couple inches. Bring to a simmer and cook about 1 hour until soup is thick and peas have almost disintegrated but not quite. Season, to taste, with salt and pepper. Remove ham hock and let cool. Pull meat from ham hock bone and shred. Garnish with ham and pepper.
SPLIT PEA SOUP WITH HAM
From the back of a bag of yellow split peas. I love this recipe. Very flavorful and tasty. Worth the extra time.
Provided by Ruth K - Psuedo Chef
Categories Ham
Time 4h15m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- 1. In a large soup pot, heat olive oil over high heat. Add onions, carrots, garlic, and celery and saute until vegetables begin to brown, about 6 minutes.
- 2. Add ham hocks, chopped ham, bay leaves and water. Bring to a boil then reduce heat and simmer, partially covered, for 2 - 2 1/2 hours or until the ham is very tender.
- 3. Remove the ham hocks and bones. Shred meat into bite-sized pieces and return meat to stock. Discard bones, fat and gristle.
- 4. Add split peas and thyme. Simmer uncovered 1 hour 20 minutes or until peas dissolve and thicken soup.
- 5. Remove bay leaves. Serve with croutons.
- Additional Notes: Soup may be refrigerated for several days or frozen.
- Soup tends to be a bit salty depending on the ham you use. If you have really salty ham you may want to add a potato or two (chopped into bite size pieces) about an hour before the soup is finished.
- I use playtex gloves for handling the hot ham bones and shredding the meat so I don't have to wait for it to cool down.
- My family dislikes onions and celery so I leave the pieces particularly large and remove them when I remove the ham bones.
Nutrition Facts : Calories 416.9, Fat 8.7, SaturatedFat 1.9, Cholesterol 34, Sodium 1006.3, Carbohydrate 52, Fiber 20.7, Sugar 8.8, Protein 34
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- Place the ham hock in a large cooking pot. Pour in enough water to cover the knuckle completely.
- Add in a few bay leaves and allspice berries. Cook on a low-medium heat, partially covering with a lid. [If the water evaporates too quickly in the process, and it doesn’t cover the meat anymore - pour in some H2O.] Cook until the meat is soft and falls off the bone. The exact cooking time will depend on the hock’s size, meat-to-bone ratio, the size of the pot… so you’ll have to test its doneness empirically (just poke it with a fork). In my case, it took 2.5 hours.
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- In a large pot over medium high heat add the butter and let it melt. Add the onion, carrots, celery, and garlic. Sauté until tender.
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