Hearty Healthy Split Pea Soup With Ham And Cornbread Croutons Recipes

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SPLIT PEA SOUP WITH HAM



Split Pea Soup with Ham image

You'll turn to this split pea soup with ham all winter long-especially when you need to warm up! Use leftover ham to make split pea soup prep even easier.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Time 1h10m

Number Of Ingredients 12

1 tablespoon olive oil
1 chopped medium onion
4 carrots, thinly sliced
3 celery stalks, thinly sliced
1 tablespoon dried thyme leaves
Coarse salt and ground pepper
1 can (14.5 ounces) reduced-sodium chicken broth
1 bag (16 ounces) green split peas, picked over and rinsed
Ham bone plus 2 cups reserved ham from the recipe Glazed Ham with Apricot-Mustard Sauce, cut into 1/2-inch cubes
2 tablespoons butter
4 slices whole-wheat sandwich bread, crusts removed, cut into 1/4-inch cubes
1 to 2 tablespoons fresh lemon juice

Steps:

  • In a Dutch oven or 5-quart heavy pot with a lid, heat oil over medium. Add onion, carrots, celery, and thyme; season with salt and pepper. 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. Add bread and cook, tossing occasionally, until browned and crisp, 6 to 8 minutes. Transfer to a paper-towel-lined plate.
  • Remove and discard bone from soup. Working in batches, puree only 1/2 the soup in a blender (don't overfill); return to pot. Add ham cubes, and simmer until heated through. If necessary, thin with water. Add salt, pepper, and lemon juice to taste. Serve topped with croutons.

SPLIT PEA AND HAM SOUP WITH CROUTONS



Split Pea and Ham Soup with Croutons image

This is one of my favorite soups with homemade pumpernickel croutons. I love this soup so much with the unique flavor of split peas and the crunch of the croutons on top. As you can see I had to use what was in the bread box and that was a rye/pumpernickel but it was just as tasty. This is such a wonderful soup for the fall...

Provided by Kimberly Biegacki

Categories     Other Soups

Time 2h50m

Number Of Ingredients 18

COOKIN' THE HAM BONE
1 leftover ham bone with ham still on it
2 qt water
SPLIT PEA SOUP
1 lb bag of green split peas
4 medium bay leaves
1/2 - 1 tsp thyme
1/2 tsp herbes de provence
1/8 to 1/4 tsp ground cloves, optional if you like this spice
2 medium garlic cloves, minced
4 medium carrots, chopped
2 large celery stalks, chopped
1/2 c onions, minced
CROUTONS
1 loaf of pumpernickel bread or your favorite
garlic powder or garlic salt
beau monde seasoning
olive oil, extra virgin

Steps:

  • 1. Place your ham bone in a large pot and cook on medium heat for 1 1/2 hours.
  • 2. Look through your split peas and throw out any bad ones and then rinse with cold water. Remove your ham bone and remove the remaining meat on the bone. Tear or cut into smaller pieces.
  • 3. In another pot take at least a quart of the broth and add your peas, seasonings and your ham. Begin cooking on a medium heat for 1/2 hour or so. Continue to add broth to your liking as the peas absorb broth you will need to add more.
  • 4. After 1 1/2 cooking or so, add your carrots, celery and onions. While this continues to cook for another 1/2 or so till vegetables and peas are done you can make your croutons.
  • 5. CROUTONS: Tear your bread into smaller pieces and coat with your oil and toss with hands. Now, add your seasonings of garlic powder and beau monde. If you don't have beau monde just add garlic salt. Add a little more oil if necessary to coat the bread pieces evenly as possible. Place in oven on some tin foil OR parchment paper at 350 degrees for about 10 minutes.
  • 6. Ladle your soup into a bowl and add your croutons. Now you are ready to eat.

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