This is a wonderful, hearty split pea soup. Great for a fall or blustery winter day.
Provided by: SmallRecipe.com
Categories: Split Pea Soup
Total time: 130 minutes
Prep time: 15 minutes
Cook time: 2 hours 0 minutes
Yield: 6 to 8 servings
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, Carbohydrate 57.9 g, Fat 1 g, Fiber 21.5 g, Protein 19.7 g, Saturated Fat 0.2 g, Sodium 255.1 mg, Sugar 9.5 g
I like to bake a ham just so I can use the leftover bone to make my split pea soup. After moving to New Mexico a few years ago, I discovered folks here put peppers or chilies in almost everything. So I decided to add some to this soup.
Provided by: SmallRecipe.com
Categories: Lunch
Total time: 02 hours 40 minutes
Prep time: 10 minutes
Cook time: 02 hours 30 minutes
Yield: 10 servings (about 2-1/2 quarts).
Ingredients:
| 1 package (16 ounces) dried green split peas |
| 6 cups water |
| 1 meaty ham bone or 2 pounds smoked ham hocks |
| 4 chicken bouillon cubes |
| 3 to 5 medium Anaheim peppers, roasted, peeled, seeded and chopped or 2 to 3 cans (4 ounces each) chopped green chilies |
| 2 medium carrots, sliced |
| 2 celery ribs, sliced |
| 1 medium onion, chopped |
| 1 garlic clove, minced |
| 1-1/2 teaspoons dried oregano |
| 1/4 teaspoon pepper |
| 1/8 teaspoon ground cumin |
Steps:
- In a Dutch oven, combine the peas, water, ham bone and bouillon; bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours. , Add the remaining ingredients; bring to a boil. Reduce heat; cover and simmer 1 hour longer. Remove ham bone and cut meat from bone. Return to the soup and heat through.
Nutrition Facts:
Calories 215 calories, Fat 3g fat (1g saturated fat), Cholesterol 11mg cholesterol, Sodium 477mg sodium, Carbohydrate 32g carbohydrate (6g sugars, Fiber 13g fiber), Protein 15g protein.