SPLIT PEA SOUP WITH POTATOES AND HAM RECIPES

SPLIT PEA SOUP RECIPE | ALLRECIPES

Split Pea Soup Recipe | Allrecipes image

This is a wonderful, hearty split pea soup. Great for a fall or blustery winter day.

Provided by bluebayou

Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas Split Pea Soup Recipes

Total Time 130 minutes

Prep Time 15 minutes

Cook Time 2 hours 0 minutes

Yield 6 to 8 servings

Number Of Ingredients 10

Ingredients

2?¼ cups dried split peas
2 quarts cold water
1?½ pounds ham bone
2 onions, thinly sliced
½ teaspoon salt
¼ teaspoon ground black pepper
1 pinch dried marjoram
3 stalks celery, chopped
3 carrots, chopped
1 potato, diced

Steps:

In a large stock pot, cover peas with 2 quarts cold water and soak overnight. If you need a faster method, simmer the peas gently for 2 minutes, and then soak for l hour.
Once peas are soaked, add ham bone, onion, salt, pepper and marjoram. Cover, bring to boil and then simmer for 1 1/2 hours, stirring occasionally.
Remove bone; cut off meat, dice and return meat to soup. Add celery, carrots and potatoes. Cook slowly, uncovered for 30 to 40 minutes, or until vegetables are tender.

Nutrition Facts : Calories 310.3 calories, CarbohydrateContent 57.9 g, FatContent 1 g, FiberContent 21.5 g, ProteinContent 19.7 g, SaturatedFatContent 0.2 g, SodiumContent 255.1 mg, SugarContent 9.5 g

SPLIT PEA SOUP WITH HAM RECIPE: HOW TO MAKE IT

Split Pea Soup with Ham Recipe: How to Make It image

For a different spin on split pea soup, try this recipe. The flavor is peppery rather than smoky. —Barbara Link, Rancho Cucamonga, California

Provided by Taste of Home

Categories Dinner Lunch

Total Time 01 hours 30 minutes

Prep Time 15 minutes

Cook Time 01 hours 15 minutes

Yield 12 servings (3 quarts)

Number Of Ingredients 13

Ingredients

1 package (16 ounces) dried green split peas
8 cups water
3/4 pound potatoes (about 2 medium), cubed
2 large onions, chopped
2 medium carrots, chopped
2 cups cubed fully cooked ham (about 10 ounces)
1 celery rib, chopped
5 teaspoons reduced-sodium chicken bouillon granules
1 teaspoon dried marjoram
1 teaspoon poultry seasoning
1 teaspoon rubbed sage
1/2 to 1 teaspoon pepper
1/2 teaspoon dried basil

Steps:

Place all ingredients in a Dutch oven; bring to a boil. Reduce heat; simmer, covered, until peas and vegetables are tender, 1-1/4 to 1-1/2 hours, stirring occasionally.

Nutrition Facts : Calories 202 calories, FatContent 2g fat (0 saturated fat), CholesterolContent 14mg cholesterol, SodiumContent 396mg sodium, CarbohydrateContent 33g carbohydrate (5g sugars, FiberContent 11g fiber), ProteinContent 15g protein. Diabetic Exchanges 2 starch

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