Best 19 Split Pea And Ham Soup Recipes

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In a world of culinary delights, few dishes evoke the essence of home cooking quite like a piping hot bowl of split pea and ham soup. This classic soup, with its tender split peas and flavorful ham, has been a staple in kitchens across the globe for centuries. Whether you're looking for a hearty meal on a cold winter day or a comforting dish to warm your soul, split pea and ham soup is sure to deliver. With its simple ingredients and easy-to-follow steps, this soup is a perfect choice for both novice and experienced cooks. So gather your ingredients, prepare your soup pot, and embark on a culinary journey that will leave you feeling satisfied and nourished.

Check out the recipes below so you can choose the best recipe for yourself!

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

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 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.

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

CHEF JON'S SPLIT PEA AND HAM BONE SOUP



Chef Jon's Split Pea and Ham Bone Soup image

Make and share this Chef Jon's Split Pea and Ham Bone Soup recipe from Food.com.

Provided by Chef Jon Wm.

Categories     Ham

Time 3h15m

Yield 8 serving(s)

Number Of Ingredients 13

12 cups water
1 large ham bone
20 ounces dried split peas
2 large carrots, peeled and diced small
2 medium onions, chopped small
3 large celery ribs, include leaves, chop small
2 large bay leaves
2 (1/4 ounce) packets Goya ham seasoning
2 (1/4 ounce) packets goya sazon seasoning
2 teaspoons beef base
1 teaspoon salt
1/4 teaspoon black peppercorns, crushed
1 pinch dried thyme

Steps:

  • Rinse peas well in cold water and add to a large cooking pot.
  • Measure 12 cups of water and add to cooking pot.
  • Bring to boil, remove from heat, cover and let sit for 1 hour.
  • Return to stove and bring back to boil.
  • Add ham bone, carrots, onions, celery, bay leafs, beef base, Goya ham and Goya Sazon seasoning, salt, peppercorns and dried thyme.
  • Reduce heat to simmer, cover and cook for about 1 to 1 1/2 hours, stirring occasionally.
  • Remove ham bone and cut off any remaining ham, cut into bite size pieces.
  • Use an immersion blender to puree the soup.
  • Add ham back to soup.
  • Discard ham bone.
  • If there are big pieces of ham in the soup, remove, cut into bite size pieces and return to soup.
  • Remove bay leaf and discard.
  • Adjust seasonings to taste.
  • If soup is too thick, add more water to your desired consistency.

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.

CROCK POT SPLIT PEA AND HAM SOUP



Crock Pot Split Pea and Ham Soup image

This is a great way to make split pea soup - just let it cook itself all day long. I like the addition of rice in this recipe.

Provided by Chris from Kansas

Categories     Ham

Time 10h20m

Yield 6 serving(s)

Number Of Ingredients 11

2 cups cubed cooked ham
1 cup dried split peas
1 cup chopped onion
1 cup chopped celery
1 cup shredded carrot
2 tablespoons snipped fresh parsley
1/2 teaspoon dried thyme, crushed
1/4 teaspoon pepper
4 cups chicken broth
2 cups water
1 cup quick-cooking rice

Steps:

  • In a 3 1/2-5 quart crock pot, combine ham, peas, onion, celery, carrot, parsley, thyme and pepper. Pour chicken broth and water over all.
  • Cover; cook on low setting for 10 to 12 hours or on high setting for 4 to 5 hours. Stir in rice. Cover; let stand 5 minutes or till rice is tender.

Nutrition Facts : Calories 344.1, Fat 9.5, SaturatedFat 3.3, Cholesterol 42.3, Sodium 563.7, Carbohydrate 38.7, Fiber 10.1, Sugar 5.6, Protein 25.3

SPLIT PEA, BARLEY AND HAM SOUP



Split Pea, Barley and Ham Soup image

Make and share this Split Pea, Barley and Ham Soup recipe from Food.com.

Provided by Crispbrook

Categories     Winter

Time 1h30m

Yield 4-6 serving(s)

Number Of Ingredients 13

1 tablespoon olive oil
2 medium onions, Chopped
1 teaspoon chipotle hot sauce
1/4 teaspoon fresh coarse ground black pepper
1/2 teaspoon ground sea salt
2 bay leaves
1 tablespoon minced garlic
1 lb dried split peas, rinsed
10 cups chicken broth
1 cup milk (for richer soup) or 1 cup half-and-half (for richer soup)
1/4 cup pearl barley
1/2 cup diced carrot
2 cups cubed ham or 2 cups smoked turkey sausage

Steps:

  • Heat olive oil in large soup pot over medium heat.
  • Add onions, then add pepper, salt, pepper sauce and stir twice.
  • Saute over medium heat for 3 minutes.
  • Add rinsed split peas,barley,chopped carrots, garlic, bay leaves and saute another 2 minutes, stirring several times.
  • Add chicken broth and the chopped ham or smoked turkey sausage.
  • Bring to boil, reduce heat and simmer for 1 hour, stirring occasionally.
  • Remove from heat, remove bay leaves,add milk or half and half and stir.
  • Enjoy with warm, crusty bread.

Nutrition Facts : Calories 628, Fat 10.6, SaturatedFat 3, Cholesterol 8.5, Sodium 2289.4, Carbohydrate 91, Fiber 32.1, Sugar 13.9, Protein 44

SPLIT PEA AND LEFTOVER HAM SOUP



Split Pea and Leftover Ham Soup image

This is an old family recipe that has always been one of my favorites. Perfect for a hearty lunch or dinner and great for freezing and saving for later.

Provided by Shealyn

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

Time 14h10m

Yield 8

Number Of Ingredients 9

¼ pound dried white navy beans
1 leftover ham bone
1 cup chopped onion
2 cloves garlic, diced
2 teaspoons ground black pepper
1 cup chopped carrots
1 ½ pounds dried yellow split peas, rinsed and drained
1 cup chopped leftover ham
salt to taste

Steps:

  • Soak white navy beans in a bowl of cold water in the refrigerator for 8 hours to overnight. Rinse thoroughly.
  • Place ham bone in a large pot with water to just cover. Bring to a boil and cook for at least 4 hours. Add onion, garlic, and pepper and simmer 1 hour more.
  • Remove ham bone; strip any meat from the bone and return it to the pot. Add chopped leftover ham, soaked and rinsed navy beans, split peas, and carrots and bring soup to a simmer. Cook until peas begin to break down, about 1 hour. Season with salt.

Nutrition Facts : Calories 372.4 calories, Carbohydrate 64.3 g, Cholesterol 8.1 mg, Fat 1.9 g, Fiber 26.1 g, Protein 27.3 g, SaturatedFat 0.3 g, Sodium 254.6 mg, Sugar 9.1 g

HAM AND SPLIT PEA SOUP



Ham and Split Pea Soup image

Provided by Food Network

Categories     main-dish

Time 1h40m

Yield 8 servings

Number Of Ingredients 21

1 pound dried split peas
1 ham hock
3 tablespoons unsalted butter
1 cup finely chopped yellow onions
1/2 cup finely chopped celery
1/2 cup finely chopped carrots
2 teaspoons minced garlic
1 pound Smithfield ham, chopped
1 teaspoon salt
3/4 teaspoon freshly ground black pepper
1/4 teaspoon crushed red pepper flakes
8 cups water
1 bay leaf
2 teaspoons fresh thyme
Parmesan Truffled Potato Chips, recipe follows
2 pounds red bliss potatoes, scrubbed well and patted dry, skins left on
4 cups vegetable oil, for frying
1/4 cup grated Parmesan
1 tablespoon truffle oil
1 teaspoon salt
1 teaspoon freshly 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, cover with water and bring to a boil. Reduce heat and let simmer for 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 carrots and cook, stirring, until just soft, about 3 minutes. Add the garlic and cook, stirring, for 30 seconds.
  • Add the ham hock and 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 bay leaf 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.
  • Using a mandolin or very sharp, heavy knife, slice the potatoes into rounds as thin as possible, and place in a large bowl of water to prevent discoloration.
  • Heat the oil in a large, heavy pot to between 340 and 350 degrees F.
  • 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.

SLOW COOKER SPLIT PEA SOUP WITH CARROTS AND HAM HOCKS



Slow Cooker Split Pea Soup with Carrots and Ham Hocks image

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

1 package (16 ounces) dried green split peas
2 smoked ham hocks
2 quarts water
2 medium carrots, halved lengthwise and thinly sliced
1 medium onion, chopped
1 celery rib, thinly sliced
1 garlic clove, minced
1 bay leaf
1 teaspoon chicken bouillon granules
1 teaspoon dried thyme
3/4 teaspoon salt
1/2 teaspoon garlic salt
1/2 teaspoon dried basil
1/2 teaspoon dried marjoram
1/2 teaspoon pepper

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.

HAM AND SPLIT PEA SOUP



HAM AND SPLIT PEA SOUP image

Categories     Soup/Stew     Vegetable     Lunch

Yield 6 servings

Number Of Ingredients 13

1 piece (about 2.5 lbs) smoked bone in picnic ham (I often just use ham shank or ham steak - it's still great)
4 bay leaves
1 lb split peas rinsed and picked through
1 tsp dried thyme
2 tbsp olive oil
2 med onions, chopped med
2 med carrots, chopped med
2 med celery stalks, chopped med
1 tbsp butter (optional)
2 med garlic cloves, minced
3 small new potatoes scrubbed and med. diced
ground black pepper
balsamic vinegar

Steps:

  • 1. Bring 3 quarts of water, ham, bay leaves to a boil, overd med high heat in large soup kettle. Reduce heat ot low and simmer until meat is tender and pulls away from the bone (2-2.5 hours). Remove ham meat and bone from broth; add split peas and thyme and simmer until peas are tender and dissolved (45 min - 1 hour). Meanwhile, when ham is cooled enough to handle, shred meat into bite sized pieces and set aside. Discard rind and bone. 2. While ham is simmering, heat oil in large skillet over high heat until shimmering. Add onions, carrots and celery; saute, stiring frequently until most of the liquid evaporates and veggies begin to brown; 5-6 minutes. Reduce heat to low; add butter, garlic, and sugar. Cook veggies, stirring frequently, until deeply browned; 30-35 min, set aside. 3. Add sauteed veggies, potatoes, and shredded ham to soup; simmer until potatoes are tender and peas dissolve adn thicken soup to the consistency of light cream (about 20 min more). Season with black pepper. Ladle soup into bowls, sprinkle with red onion (optional)and pass vinegar (optional)

SPLIT PEA AND HAM SOUP WITH CROUTONS



Split Pea and Ham Soup with Croutons image

This is one of my favorite soups with homemade pumpernickel croutons. I love this soup so much with the unique flavor of split peas and the crunch of the croutons on top. As you can see I had to use what was in the bread box and that was a rye/pumpernickel but it was just as tasty. This is such a wonderful soup for the fall...

Provided by Kimberly Biegacki

Categories     Other Soups

Time 2h50m

Number Of Ingredients 18

COOKIN' THE HAM BONE
1 leftover ham bone with ham still on it
2 qt water
SPLIT PEA SOUP
1 lb bag of green split peas
4 medium bay leaves
1/2 - 1 tsp thyme
1/2 tsp herbes de provence
1/8 to 1/4 tsp ground cloves, optional if you like this spice
2 medium garlic cloves, minced
4 medium carrots, chopped
2 large celery stalks, chopped
1/2 c onions, minced
CROUTONS
1 loaf of pumpernickel bread or your favorite
garlic powder or garlic salt
beau monde seasoning
olive oil, extra virgin

Steps:

  • 1. Place your ham bone in a large pot and cook on medium heat for 1 1/2 hours.
  • 2. Look through your split peas and throw out any bad ones and then rinse with cold water. Remove your ham bone and remove the remaining meat on the bone. Tear or cut into smaller pieces.
  • 3. In another pot take at least a quart of the broth and add your peas, seasonings and your ham. Begin cooking on a medium heat for 1/2 hour or so. Continue to add broth to your liking as the peas absorb broth you will need to add more.
  • 4. After 1 1/2 cooking or so, add your carrots, celery and onions. While this continues to cook for another 1/2 or so till vegetables and peas are done you can make your croutons.
  • 5. CROUTONS: Tear your bread into smaller pieces and coat with your oil and toss with hands. Now, add your seasonings of garlic powder and beau monde. If you don't have beau monde just add garlic salt. Add a little more oil if necessary to coat the bread pieces evenly as possible. Place in oven on some tin foil OR parchment paper at 350 degrees for about 10 minutes.
  • 6. Ladle your soup into a bowl and add your croutons. Now you are ready to eat.

Tips:

  • Use a variety of split peas: You can use a mix of green, yellow, and red split peas to add color and flavor to your soup.
  • Soak the split peas overnight: This will help them cook more evenly and quickly. If you don't have time to soak them overnight, you can boil them for 30 minutes before adding them to the soup.
  • Use a flavorful ham bone: A smoked ham bone will add a lot of flavor to your soup. If you don't have a ham bone, you can use a ham steak or ham hocks instead.
  • Add vegetables: Vegetables like carrots, celery, and onions add flavor and nutrition to your soup. You can also add other vegetables like potatoes, turnips, or parsnips.
  • Season the soup to taste: Add salt, pepper, and other seasonings to taste. You can also add a bay leaf or two for extra flavor.
  • Serve with crusty bread or crackers: Split pea and ham soup is a hearty and filling soup that's perfect for a cold winter day. Serve it with crusty bread or crackers for a complete meal.

Conclusion:

Split pea and ham soup is a classic comfort food that's easy to make and packed with flavor. It's a great way to use up leftover ham, and it's also a good source of protein, fiber, and vitamins. So next time you're looking for a warm and hearty soup to enjoy, give split pea and ham soup a try.

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