CANADIAN (HABITANT) YELLOW PEA SOUP
I'm submitting this, after answering a request for a recipe that is like the canned Habitant Pea Soup made in Canada. I got it from an old booklet published years ago by Chatelaine Magazine, in which all the recipes are suppose to be Heirloom Canadian recipes. I have not made this recipe, but I plan to as soon as I have a ham bone.
Provided by Jayne
Categories Beans
Time 5h30m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Place peas in a soup pot, cover with the cold water and soak overnight. Next morning add the chopped vegetables, ham bone and bay leaf. Bring to a boil, then lower heat, cover and simmer gently for 3 to 4 hours. Stir mixture occasionally and add a little boiling water to keep soup at the right consistency. Remove the ham bone and add seasonings. Amount of salt will depend on the saltiness of ham bone.
- Note: If soup is served at once, it will need no binding. If to be chilled and set aside for later, add 2 tablespoons each, well creamed butter and flour, smoothed together and stirred into the simmering soup 10 to 15 minutes before removing from heat.
Nutrition Facts : Calories 20.5, Fat 0.1, Sodium 19.8, Carbohydrate 4.9, Fiber 0.9, Sugar 2.1, Protein 0.5
HAM AND SPLIT PEA SOUP
Steps:
- Place the peas in a large pot or bowl, cover with water by 2 inches and soak 8 hours or overnight. Drain the peas and set aside.
- Score the ham hock. Place in a pot, cover with water and bring to a boil. Reduce heat and let 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 cook, stirring, until just soft, about 3 minutes. Add the garlic and cook, stirring, for 30 seconds.
- Add the ham hock and ham and cook, stirring, until beginning to brown. Add the drained peas, salt, pepper, and pepper flakes, and cook, stirring for 2 minutes. Add 8 cups of water, the bay leaf and thyme, and cook, stirring occasionally, until the peas are tender, about 1 hour. (Add more water as needed, if the soup becomes too thick or dry.)
- Remove the bay leaf and discard. Adjust the seasoning, to taste, and serve immediately with Parmesan Truffled Chips on top.
- Using a mandolin or very sharp, heavy knife, slice the potatoes into rounds as thin as possible, and place in a large bowl of water to prevent discoloration.
- Heat the oil in a large, heavy pot to between 340 and 350 degrees F.
- Pat the potatoes completely dry. Add to the oil in batches and cook until golden brown, stirring with a long handled spoon to turn and cook evenly, about 2 minutes. Drain on paper towels and place in a large bowl. Toss with the cheese, truffle oil, salt, and pepper. Serve immediately.
SPLIT PEA SOUP WITH HOMEMADE HAM BONE STOCK
This split pea soup is a family recipe that I added a few tweaks to. We always make this after Easter with our leftover ham bone. Simple and delicious!
Provided by Mamacooks
Categories Soups, Stews and Chili Recipes Soup Recipes Pork Soup Recipes Ham Soup
Time 9h42m
Yield 8
Number Of Ingredients 18
Steps:
- Combine water, 1/2 pound baby carrots, celery, tomato, quartered onion, ham bone, 3 cloves garlic, and bay leaves in a large stockpot. Bring stock to a boil. Reduce heat to medium and simmer for 3 hours.
- Remove 1 1/2 to 2 cups of the ham meat from the bone, dice, and set aside for use in the soup. Pour stock through a strainer and discard solids. Transfer stock to a covered container and refrigerate until fat rises to the top and solidifies, 1 to 3 hours.
- Skim off fat and pour stock into a slow cooker.
- Melt butter in a saucepan and add sliced baby carrots, red onion, and 3 cloves diced garlic. Cook and stir until browned, 7 to 8 minutes. Pour wine into the pan and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Add to the slow cooker.
- Rinse and drain split peas and add to the slow cooker. Add reserved ham meat, potatoes, sazon seasoning, black pepper, and salt. Stir. Cook on High until soup is thickened, 5 to 6 hours.
- Transfer about 1/3 of the soup to a blender. Cover and hold lid down with a potholder; pulse a few times before leaving on to blend. Return puree to the slow cooker and stir.
Nutrition Facts : Calories 322.4 calories, Carbohydrate 55.7 g, Cholesterol 3.8 mg, Fat 2.4 g, Fiber 18.6 g, Protein 16.5 g, SaturatedFat 1.1 g, Sodium 1637.3 mg, Sugar 10.4 g
OLD-FASHIONED SPLIT PEA SOUP WITH HAM BONE
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
Time 2h45m
Yield 10 servings (about 2-1/2 quarts).
Number Of Ingredients 9
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
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
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
HAM AND SPLIT PEA SOUP RECIPE - A GREAT SOUP
With the slightly sweet, somewhat salty, and subtly smoky flavor of the ham, this hearty soup is the ideal fall or winter soup -- a great one for lunches, or as a starter for dinner.
Provided by Chef John
Categories Soups, Stews and Chili Recipes Soup Recipes Pork Soup Recipes Ham Soup
Time 1h50m
Yield 8
Number Of Ingredients 10
Steps:
- Place the butter in a large soup pot over medium-low heat. Stir in onion, celery, and sliced garlic. Cook slowly until the onions are translucent but not brown, 5 to 8 minutes.
- Mix in ham, bay leaf, and split peas. Pour in chicken stock and water. Stir to combine, and simmer slowly until the peas are tender and the soup is thick, about 1 hour and 15 minutes. Stir occasionally. Season with salt and black pepper to serve.
Nutrition Facts : Calories 373.7 calories, Carbohydrate 37 g, Cholesterol 39.8 mg, Fat 14.4 g, Fiber 15 g, Protein 25.1 g, SaturatedFat 5.8 g, Sodium 1186.7 mg, Sugar 5.7 g
YELLOW SPLIT PEA SOUP WITH HAM
Make and share this Yellow Split Pea Soup With Ham recipe from Food.com.
Provided by dicentra
Categories Ham
Time 1h40m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- In a large soup pot, combine dry peas, ham and water. Heat to boiling over high heat and skim off any residue that rises to the surface.
- Add chopped onions, marjoram and thyme. Heat to boiling over high heat.
- Reduce heat to low. Simmer, covered for 1 hour.
- Add carrots, celery, parsley, salt and pepper. Cook, covered, over medium-low heat, until peas are tender, about 30 minutes.
- Discard ham bone if there is one. Serve hot.
PEA SOUP WITH HAM
Make and share this Pea Soup With Ham recipe from Food.com.
Provided by WorkingMom2three
Categories < 4 Hours
Time 1h10m
Yield 10 1 cup servings, 10 serving(s)
Number Of Ingredients 12
Steps:
- In a large soup pot over medium-high heat, heat the oil.
- Add the onions.
- Season with salt, pepper, crushed red pepper.
- Saute for 2 minutes.
- Add the garlic, bay leaf, and split peas and cook, stirring for 1 minute.
- Add the broth and ham.
- Bring to a boil, then reduce the heat to medium, and simmer stirring occasionally, for 1 hour or more, until the peas are tender.
- Remove from the heat and let cool slightly.
- Remove the bay leaf and discard.
- Add the milk and, using a hand-held blender or potato masher, process until smooth.
- Add the hot sauce if desired and serve hot.
Nutrition Facts : Calories 282.9, Fat 5.9, SaturatedFat 1.8, Cholesterol 23.9, Sodium 770.8, Carbohydrate 34.2, Fiber 12.2, Sugar 5.2, Protein 25.1
NORWEGIAN YELLOW PEA SOUP
I have a Norwegian born DBIL. He really enjoys food but especially those native to his family history. I am posting recipes which are very similar to those that my sister cooks for him. I am especially choosing to post those dishes which I have personally enjoyed eating in their home. I am also posting these recipes because of ZWT 2010. Preparation time does not include the overnight soak of the yellow peas.
Provided by CarrolJ
Categories < 4 Hours
Time 1h15m
Yield 1 pot soup, 4-6 serving(s)
Number Of Ingredients 10
Steps:
- First, soak 1-pound whole or split peas in cold water overnight.
- The peas will swell so make sure to more than cover them with water.
- Rinse, drain, and pick over the peas before adding to soup pot along with ham bone with enough water to more than cover them.
- Add the remaining ingredients.
- Simmer covered for about 45 minutes on low to medium heat.
- Check soup about every 15 minutes to make certain that it has enough water and also to stir to prevent burning.
- Remove ham bone from pot.
- Cut off the bone whatever meat still clings to it and add those pieces to the soup.
- Serve.
Nutrition Facts : Calories 216.7, Fat 0.5, SaturatedFat 0.1, Sodium 624.7, Carbohydrate 45.7, Fiber 10.6, Sugar 11.3, Protein 9.2
YELLOW SPLIT PEA SOUP
This is a wonderful recipe for yellow pea soup. You can use about 1/2 pound salt pork, rinsed if covered with salt in place of the smoked ham bone. Just a tip, don't throw away the bone from your cooked ham, wrap tightly in foil and freeze, it is wonderful to use in pea soups, make certain to leave some meat on the bone to shred into the soup. If you have any dried savory, then add in about 1/2 teaspoon to the soup along with the chives. I sometimes add in a couple of potatoes that are cut into small cubes into the soup the last hour of cooking, but that is optional. This soup will take around 2-3 hours to cook.
Provided by Kittencalrecipezazz
Categories Winter
Time 3h25m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Rinse the peas under cold water very well. Pick out any discoloured peas and discard.
- Fill a large pot with water and chicken broth.
- Add in the ham bone or salt pork and half of the onions; bring to a boil (skim off any froth or scume that gathers on top) simmer partially covered until the peas are tender but not falling apart (about 1 - 1-1/2 hours).
- Cook the leeks and the remaining onions in butter in a large skillet over medium heat, stirring until softened (about 10 minutes).
- Add to the soup with the chives, salt and pepper; continue to simmer (partially covered) until the peas are falling apart and the soup is thickened (about 1 - 1-1/2 hours).
- Remove the ham bone, then shred any meat on the bone and return the meat to the pot.
- Ladle hot soup into bowls and drizzle a small amount of whipping cream on top of the soup if desired.
Nutrition Facts : Calories 380.5, Fat 7.7, SaturatedFat 4.1, Cholesterol 15.3, Sodium 571.2, Carbohydrate 56.9, Fiber 21.1, Sugar 11, Protein 23.1
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