how do you make spilt pea and ham soup ?

Answer 1

Speak of the devil, I'm making some in the crockpot right now!

1 bag of split dried peas (1 pound)
2 ham hocks
6 cups of water
1 red onion, chopped
2 Tbsp. minced garlic
About a cup of chopped celery
1 handful of baby carrots, sliced
1 potato, diced finely
3 bay leaves
A pinch or two of marjoram

Toss it all in the crockpot, slap the lid on, set on high for 8 hours and walk away! (Although if you can, I recommend stirring well every 2 hours or so, so that the peas and potato get nice and combined.)

Answer 2

I use the recipe on the bag of dry, split peas,
Add peas to 2 qts of water and bring to a boil, turn down to Med.
Add 2 diced carrots
Add 1 diced potato
Add small chopped onion
Add 1 bay leaf.half teaspoon each of salt, black pepper and garlic powder
Add dash of tobasco sauce
If you are using a ham bone add it at the beginning and remove when soup is almost done, picking meat from bone and returning the meat to the soup
If using diced ham you can add it at any time prior to serving, you just need it to heat through
Once ingredients are all in the pot turn it down to simmer
Generally speaking the longer it simmers the better it is---I like to simmer mine for about four hours, stirring occasionally and adding more water if it becomes too thick.

Answer 3

SPLIT PEA SOUP WITH PUMPERNICKEL CROUTONS
This is a refined version of classic split pea soup. It has a thinner consistency than other recipes (though it's still very hearty), and the addition of frozen peas brightens up the flavor.

Active time: 35 min Start to finish: 4 hr

2 meaty ham hocks (1 3/4 lb total)
16 cups water
4 large carrots
1 large onion, chopped
2 celery ribs, chopped
5 tablespoons olive oil
1 lb dried split peas (2 1/4 cups), picked over and rinsed
1 teaspoon table salt
1/4 teaspoon black pepper
5 cups 1/2-inch cubes pumpernickel bread (from a 1 1/4-lb loaf)
1 teaspoon kosher salt
1 cup frozen peas (not thawed)



Simmer ham hocks in 16 cups water in a deep 6-quart pot, uncovered, until meat is tender, 1 1/2 to 2 hours.
Transfer ham hocks to a cutting board and measure broth: If it measures more than 12 cups, continue boiling until reduced; if less, add enough water to total 12 cups. When hocks are cool enough to handle, discard skin and cut meat into 1/4-inch pieces (reserve bones).

Chop 2 carrots and cook along with onion and celery in 2 tablespoons oil in a 6- to 8-quart heavy pot over moderate heat, stirring, until softened, 6 to 8 minutes. Add split peas, table salt, pepper, ham hock broth, and reserved bones and simmer, uncovered, stirring occasionally, until peas are falling apart and soup is slightly thickened, about 1 1/2 hours.

Put oven rack in middle position and preheat oven to 400°F.

While soup simmers, toss bread with remaining 3 tablespoons oil and kosher salt in a large bowl, then spread in 1 layer in a large shallow baking pan and bake until crisp, about 10 minutes. Cool croutons in pan on a rack.

Halve remaining 2 carrots lengthwise, then cut crosswise into 1/4-inch-thick slices. Remove bones from soup with a slotted spoon and discard. Add carrots and ham pieces to soup and simmer, uncovered, until carrots are tender, 10 to 15 minutes. Add frozen peas and simmer, uncovered, stirring, until just heated through, about 3 minutes. Season with salt.

Serve soup with croutons.

Cooks' notes:
• Croutons can be made 3 days ahead and cooled completely, then kept in an airtight container at room temperature.
• Soup is best when made, without frozen peas, 1 day ahead (to give flavors time to develop). Cool completely, uncovered, then chill, covered. Reheat and, if necessary, thin with water. Stir in frozen peas while reheating.

Makes 6 to 8 main-course servings (makes about 12 cups).

Answer 4

Here are a few recipes for Split Pea & Ham Soup....

INGREDIENTS
1 cup chopped onion
1 teaspoon vegetable oil
1 pound dried split peas
1 pound ham bone
salt and pepper to taste
DIRECTIONS
In a medium pot, saute onions in oil or bacon grease. Remove from heat and add split peas, ham bone or chopped ham. Add enough water to cover ingredients, and 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.


Crock Pot Split pea & Ham Soup

INGREDIENTS:
2 cups cubed fully cooked ham
1-1/2 cups dry split peas, sorted
1 cup chopped onion
1 cup chopped celery with leaves
1 cup chopped carrot
2 Tbsp. snipped fresh parsley
1/2 tsp. dried thyme leaves
1/4 tsp. pepper
1/2 tsp. salt
4 cups chicken broth
2 cups water
PREPARATION:
In 4-6 quart crockpot, combine all ingredients. Cover and cook on low for 10-12 hours or on high for 4-5 hours. Just before serving use a potato masher to mash some of the peas in the soup for a thicker consistency. Serves 6-8

Split Pea & Ham Soup

4 ounces diced 97% lean ham
2 teaspoons enova oil
1 russet potato, peeled
1 large onion, chopped
2 tablespoons applesauce
1 1/4 cups split peas
4 cups low sodium chicken broth
1 teaspoon rosemary
1/2 teaspoon thyme
1/4 teaspoon celery seeds
1/2 teaspoon bay leaves
1/4 teaspoon red peppers
Dice half of the potato and shred the other half.
Saute onion and shredded potato in oil.
Add ham and cook over medium heat until warm, and add applesauce.
Mix in peas, broth, remaining potato, and spices.
Bring to simmer, reduce heat to low.
Cover and simmer about 50 minutes or until peas are tender.
Drain excess liquid if necessary, and salt and pepper to taste.

One more that is good....

1 lb dried split peas
8 cups water
1 large onion, chopped
1 cup celery, chopped
3 medium carrots, cut into 1/2 inch slices
1-2 lb ham, chopped
1 good ham bone
2 chicken bouillon cubes
2 bay leaves
1/2 teaspoon pepper
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon dried oregano leaves

Rinse split peas well.
Heat peas and water to boiling.
Boil uncovered for 2 minutes; remove from heat. Cover and let stand for 1 hour.
Stir in onions, celery, bay leaves, bouillon cubes, salt, pepper, garlic powder and oregano leaves. Mix well.
Add ham bone.
Heat to a boiling; reduce heat, cover and simmer for 1 1/2 hours; stirring occasionally.
Remove ham bone and bay leaves.
Stir in ham and carrots.
Heat to a boiling; reduce heat, cover and simmer about 30 minutes or until carrots are tender and soup is desired consistency; stirring occasionally.

Answer 5

try allrecipes.com