Healthy, hearty and packed with flavor, this Dutch version of Add ham bone. Baked ham makes great leftover sandwiches but when all the large slices are gone and you get close to the bone, all there’s left are small pieces of ham, that’s when I love to make this soup. Add the peas, stock, and salt and pepper, to taste. Soak overnight. Split pea soup is one of those things you either love or hate. That was my thought process last Monday. INGREDIENTS. Cook stirring for 5 to 10 minutes. Meanwhile, when ham is cool enough to handle, shred meat into … Add the celery, pork bone, ham and onions. Cover and let stand for 1 hour. Add onion, carrot, and bay leaf; sauté 5 minutes, stirring frequently. Add split peas and thyme to stock. May 10, 2013 - This award winning split pea soup gets its smoky richness from ham shanks with a contrasting sweetness from carrots and fresh peas. Simmering the steak and some bacon in the broth made our Split-Pea and Ham Soup recipe smoky and meaty. Heat to a boiling; reduce heat, cover and simmer for 1 1/2 hours; stirring occasionally. In a large stockpot, bring chicken stock to a boil and add carrots, split peas and ham shanks. In a dutch oven on medium heat, saute the onions with the olive oil, oregano, salt, and pepper until the onions are translucent, 5 to 10 minutes. I made use of green split peas, but you can use any variety. 1 pound dried split green peas (See note below for 20 oz bag) 4 cups chicken stock; 4 cups water; NOTE: If your bag has 20 oz. Bring to a boil, then turn heat to medium and simmer about 45 minutes, or until peas are almost soft, adding water as needed. I had misgivings about putting this green pea soup … Strain, reserving the ham hock meat and the stock but discarding the bone. Heat 1 teaspoon oil in a Dutch oven over medium-high heat. Unsoaked peas absorbed the pork-enriched broth so that every layer of the ... Read More. Add split peas, ham hocks, broth, and bay leaves. Add water, peas, ham bone, and bay leaf to the pot with other vegetables. Bring back to boil, reduce heat, and simmer, uncovered, until peas are tender but not dissolved, about 45 minutes. Drain, rinse and set aside. Remove ham hocks, allow to cool. While peas are simmering, in a large skillet over medium heat, sauté salt pork until crisp. Recently, Don and I took a trip to Bend, Oregon and enjoyed the beautiful snowy weather for a few relaxing days. Set aside. In a large stockpot, saute the onions & peppers until tender. 2. May 27, 2014 - This award winning split pea soup gets its smoky richness from ham shanks with a contrasting sweetness from carrots and fresh peas. If you use mixed beans, like in a 16 bean soup, add a couple of tbl of lemon juice about 15 minutes before serving. Perfect for dipping into with a hunk of brown bread or satisfying alone. If you love homemade split pea soup, this green pea soup recipe will be your new favorite. Serves 6 Ingredients • 1 pound dried green split peas, picked over and rinsed • 2 large smoked ham … Bring the works to a simmer, cover and cook until the ham hock is tender enough to remove the bone, about 2 hours. Place the peas in a medium mixing bowl and cover with water. Heat the oil in a large soup pot over medium heat. Just replace the split peas (and carrots) with just about any other type dried pea or bean (leave in the carrots with navy or great northern beans), and you have a great soup. Remove ham meat and bone from pot and set aside. Both are excellent and will add different flavors to your soup. Boil for 5 minutes, and then reduce the heat to low. Mix well. Choose the variation that you love the most or go with the green type. How long can Split Pea and Ham Soup be stored in the refrigerator? Some soups demand a fireside, others require a summer afternoon. Stored in an airtight container, split pea and ham soup can be stored in the fridge for up to 3 days. of split peas, just add 2 additional cups of broth. That night the temperature plummets (yet again), your kids get sick, and your husband is about to leave on business for a few days. In a Dutch oven or 6-quart pan over medium heat, cook bacon until crisp . Plus, even Daniel made it through half a bowl before realizing Split Peas … To Freeze Split Pea and Ham Soup Freezer Bags: Fill three-quarters of the way up, force out as much air as possible before sealing and store flat in the freezer. Then add celery, onion and green onion, cooking until onion is golden. Bring to a boil, skimming any foam that rises to the top. But whatever I do, I get crunchy soup. Add in the 6 cups of water, the ham bone, & the beans to a boil. ... Over 1,500 recipes from our award-winning cookbooks ; This classic doesn't stray far from tradition. As a card-carrying split pea soup lover, I've made no attempt to reinvent the wheel here. We like it with a lot of smoky ham chunks for extra flavor. There is no in between. Split pea and ham soup is one of those good ole comfort soups that are extra special in the cold winter months. When cool enough to handle, remove meat from ham hocks and return to pan. Stir in onions, celery, bay leaves, bouillon cubes, salt, pepper, garlic powder and oregano leaves. ... we opted for a ham steak. For the Soup: 2 Hambones are a beautiful thing, people. Stir the onions, garlic, and 1/2 teaspoon each salt and pepper into the fat in the pot and cook, stirring occasionally, until golden, 8 to 10 minutes. Then, you realize there is no other alternative than to make split pea soup and plenty of it to last into the week. 0. Add the ham hock, water and bay leaves to a large stockpot over medium heat. Of course, this means it will just be split pea soup. It is big on flavor and easy on the budget. In a large stock pot, heat the olive oil over medium heat. The ham hock I used was raw, but you can use a smoked ham hock instead. Ham Bone Split Pea Soup uses a handful of fresh vegetables and a leftover ham bone for a whole pot of easy split pea soup that’s ready in just over an hour. Reduce heat and simmer 45 minutes, covered. Split Pea and Ham Soup. So you cook a Sunday ham, and are left with the bone. Rinse split peas in cold water, pick over and discard any discolored peas or small stones. SERVES 6 to 8. I have made (dried) yellow split pea soup many times from a very simple recipe that doesn't require any soaking, and only about an hour's cooking. The addition of whole peas and pecorino at the end makes for a satisfying sweet/salty finish. Sort and wash peas; cover with water to 2 inches above peas, and set aside. If you don’t have a hambone, use 4 meaty ham hocks in place of the ham & add in 2 cups of sliced ham. (It says.) Rinse split peas well. Jan 4, 2013 - San Francisco may be famous for its fog, but locally, Daly City and Pacifica are thought to have SF beat. Add the chopped ham, potatoes, crumbled bacon, and salt and pepper to taste, and return to a boil. Of course, in the fall, all bets are off as we head into our most summery time of the year. This soup defies seasons, and tastes just as delicious in the spring as in the winter. Heat peas and water to boiling. When done, remove from heat. Boil uncovered for 2 minutes; remove from heat. I even soak them overnight and have cooked the soup for as long as three hours -- and the split peas still have a slight crunch! Ham And Split Pea Soup is a delicious use of leftover holiday ham and today I’m bringing you an easy and hearty soup that you can eat like a meal. Add enough water to cover ham hocks.