Uncle Bills Green Split Pea With Hambone Soup Recipes

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GREEN SPLIT PEA SOUP



Green Split Pea Soup image

My mom used to make split pea soup every fall/winter, but no one else liked it so she and I were the only ones who ate it...Recently I thought of those younger days again and found myself wishing I knew how she'd made it...After a little research and alot of online recipe comparisons, I think I have created a recipe I like and one that I can even do in the slow cooker/crockpot! Serve with hot rolls or biscuits...

Provided by CookinwithGas

Categories     Ham

Time 8h10m

Yield 4 serving(s)

Number Of Ingredients 7

1 lb split peas (dried green or yellow)
2 chicken bouillon cubes (low sodium if available)
1 ham hock
1/2 large yellow onion, chopped
2 tablespoons garlic, minced
6 cups water (plus 4 cups water to soak the peas in overnight)
1/2 teaspoon white pepper

Steps:

  • The night before, add 4 cups cold water to slow cooker/crockpot; stir in the dried green split peas; do NOT turn on the slow cooker/crockpot.
  • Cover and let soak overnight; In the morning drain and rinsed the split peas; Return the rinsed peas to the slow cooker/crockpot.
  • Add the chicken bouillon cubes, the onion, the garlic and the pepper; do NOT stir.
  • Place the ham hock on top of everything, in the middle of the slow cooker/crockpot; Slowly pour in the 6 cups of water; do NOT stir.
  • Cover and cook on low for 8-10 hours or on high for 4-5 hours; resist the urge to open the lid for a peek; do NOT stir.
  • When the cooktime is over, remove the ham hock and remove the meat from it; Chop the meat finely and return to the soup.
  • NOW you can stir and see if it is thick enough for you; if not, remove half the soup and puree it in a food processor or a blender.
  • Return the pureed soup to the slow cooker/crockpot and stir; Serve hot with crusty rolls or biscuits.
  • Leftovers may be frozen for OAMC purposes and reheated in the microwave at a later date.
  • Prep time listed does not include overnight pre-soaking of the peas.

Nutrition Facts : Calories 407, Fat 1.6, SaturatedFat 0.3, Cholesterol 0.3, Sodium 397.1, Carbohydrate 72.3, Fiber 29.4, Sugar 10.3, Protein 28.6

OLD-FASHIONED SPLIT PEA SOUP WITH HAM BONE



Old-Fashioned Split Pea Soup with Ham Bone image

Not only is this old-fashioned favorite a snap to make but it's economical, too. Carrots, celery and onion accent the subtle flavor of the split peas, while a ham bone adds a meaty touch to this hearty soup. It's sure to chase away autumn's chill. -Laurie Todd, Columbus, Mississippi

Provided by Taste of Home

Categories     Dinner     Lunch

Time 2h45m

Yield 10 servings (about 2-1/2 quarts).

Number Of Ingredients 9

1 package (16 ounces) dried green split peas
1 meaty ham bone
1 large onion, chopped
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon dried thyme
1 bay leaf
1 cup chopped carrot
1 cup chopped celery

Steps:

  • Sort peas and rinse with cold water. Place peas in a Dutch oven; add water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1 to 4 hours or until peas are softened. Drain and rinse peas, discarding liquid., Return peas to Dutch oven. Add 2-1/2 qts. water, ham bone, onion, salt, pepper, thyme and bay leaf. Bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours, stirring occasionally., Remove the ham bone; when cool enough to handle, remove meat from bone. Discard bone; dice meat and return to soup. Add carrot and celery. Simmer, uncovered, for 45-60 minutes or until soup reaches desired thickness and vegetables are tender. Discard bay leaf.

Nutrition Facts : Calories 202 calories, Fat 3g fat (1g saturated fat), Cholesterol 11mg cholesterol, Sodium 267mg sodium, Carbohydrate 31g carbohydrate (6g sugars, Fiber 12g fiber), Protein 14g protein.

HAM BONE AND GREEN SPLIT PEA SOUP



Ham Bone and Green Split Pea Soup image

Split pea soup is a great way to use a leftover Christmas ham bone!

Provided by Mark

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Pork Soup Recipes     Ham Soup

Time 2h50m

Yield 8

Number Of Ingredients 12

1 teaspoon butter
1 teaspoon olive oil
4 stalks celery, diced
⅓ white onion, diced
½ large carrot, shredded
salt to taste
3 cups split peas, rinsed
3 cloves garlic, thinly sliced
1 ham bone
5 cups chicken stock
1 cup diced ham
ground black pepper to taste

Steps:

  • Melt butter and oil in a Dutch oven over medium-low heat. Add celery, onion, carrot, and salt. Cook and stir until tender, about 5 minutes. Stir in peas and garlic. Nestle ham bone into the pot; add stock and diced ham. Fill pot with water to about 1 1/2 inches from the top. Mix and bring soup to a boil.
  • Reduce heat to low and cover. Simmer, scraping the bottom of the pot and stirring every 30 minutes, until peas are mostly disintegrated, about 2 1/2 hours. Turn ham bone and skim surface for fat once every hour. Take bone out, remove any meat, and return meat to the pot. Season with salt and pepper.

Nutrition Facts : Calories 302.6 calories, Carbohydrate 47.8 g, Cholesterol 10.1 mg, Fat 3.9 g, Fiber 19.4 g, Protein 21.2 g, SaturatedFat 1.1 g, Sodium 670 mg, Sugar 7 g

UNCLE BILL'S INDIAN SPLIT PEA SOUP



Uncle Bill's Indian Split Pea Soup image

I developed this recipe after spending 2 months holidaying in Fiji. Their Indian soups were just tremendous but I could not get them to tell me the ingredients.

Provided by William Uncle Bill

Categories     Ham

Time 3h55m

Yield 20 serving(s)

Number Of Ingredients 21

10 cups water
1 large ham bone
3 large bay leaves
10 peppercorns
1/2 teaspoon whole cloves, wrap in cheesecloth
2 inches cinnamon sticks, wrap in cheesecloth
2 large celery ribs, including leaves, chopped
1/2 cup split peas
1/2 cup yellow split peas
1/4 cup red lentil
4 tablespoons extra virgin olive oil
1 large onion, chopped small
4 garlic cloves, chopped
8 cups water
2 teaspoons Madras curry powder
1 teaspoon turmeric
1 teaspoon ground cumin
1/2 teaspoon hot red pepper flakes
1 teaspoon salt
2 large carrots, peeled and chopped
cheesecloth

Steps:

  • In a large cooking pot, add 10 cups of water and bring to boil.
  • Add ham bone, bay leaves, peppercorns, whole cloves, cinnamon stick, celery including leaves, green and yellow split peas and red lentils.
  • Bring to boil, reduce heat, cover and simmer for 3 hours.
  • Remove from heat and let completely cool until fat gels on the top.
  • Carefully skim all fat and discard.
  • Remove ham bone and large ham pieces that fall off the bone and set aside.
  • Leave small pieces of ham in cooking pot.
  • Remove sack of cloves and cinnamon stick and discard.
  • In a frying pan, heat olive oil.
  • Add onion and garlic and saute' until onions are translucent.
  • Transfer cooked onions to cooking pot.
  • Add 8 cups of water, curry powder, turmeric, ground cumin, red hot pepper flakes, salt, carrots, and bring to boil.
  • Reduce heat, cover and simmer for 1/2 hour.
  • Puree' soup in batches in a food processor or blender and return to cooking pot.
  • Chop ham pieces into bite size pieces and add to cooking pot.
  • Adjust seasonings to taste.
  • Bring soup back to boil.
  • If you prefer a spicier soup, add more red hot pepper flakes or some cayenne pepper.
  • Serve soup hot.

Nutrition Facts : Calories 75.3, Fat 3, SaturatedFat 0.4, Sodium 135.3, Carbohydrate 9.4, Fiber 3.3, Sugar 1.6, Protein 3.3

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