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Ham and Split Pea Soup Recipe — A Great Soup Recipe Pea Soup Recipe (Easy, 6 Ingredients!) Wholesome Yum jdh

How to Make Split Pea and Ham Soup. Here’s a brief overview of what you can expect when you make split pea soup with ham at home: Cook the garlic, onions, and celery in butter. Add the split peas, ham, and bay leaf. Stir in the stock and water. Cook until the peas are tender and the soup is thick. 1 Heat a large Dutch oven or pot over medium heat. Add the olive oil and ham. Cook, stirring occasionally, until the ham pieces are golden brown, 8 to 10 minutes. Increase the heat to medium-high; add the onion, carrot, and celery, and continue to cook until the vegetables are slightly softened, about 5 more minutes. 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. 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. Pea and Ham Soup. This is a fabulous “throw it all in the slow cooker” Pea and Ham soup. There’s no need to cook the onion separately – it “sautés” itself in the fat from the ham hock that rises to the surface. Thick, hearty soup broth infused with incredible flavour from the ham bone! Directions. 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. Add ham bone to the peas, along with chopped onion, bay leaf, garlic powder, marjoram, thyme, and pepper, and bring the soup to a boil. The Spruce / Zorica Lakonic. Cover, reduce heat, and simmer for 2 hours, stirring occasionally. The Spruce / Zorica Lakonic. Remove meat from the ham bone. Adding ham to pea soup is a great way to add extra salty and smoky taste. Try cutting it into cubes and adding it during the last few minutes of cooking for a delicious variation. Avoid using a ham hock here (typical of dried pea soups), as it will take too long to cook and soften. Reduce heat and let Read More Here

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 Add onion, carrot, celery, ¼ teaspoon salt and ½ teaspoon pepper. Cook until vegetables are softened and just beginning to brown, 5-8 minutes. Add garlic and cook for 1 minute, until aromatic. Stir in split peas. Add ham bone, bay leaf, and 1 teaspoon fresh thyme. Stir in chicken stock and water. Sauté until tender. Add: Pour in the split peas and chicken broth. Next carefully place in the hambone. Simmer: Bring to a boil and simmer uncovered for 60-90 minutes stirring occasionally. Cook until the peas split and soup has thickened. Shred: Remove the hambone and shred the ham. Add it back to the soup.


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