Cook Time 2 hours 25 minutes. Split pea soup is soup made with split peas, broth, veggies and, often, ham. Add onion, carrot, and celery. Drain the peas and set aside. This classic Pea Soup recipe is made with a meaty ham bone, carrots, onions, potatoes, and has a thick and flavorful broth. Cook until vegetables are tender, about 8-10 minutes (photo 1). Course Appetizers, Soup. Bacon still gives you that salty-smokey ham flavor, but is a little easier to deal with (and sometimes easier to find). Score the They come in both yellow AND green. It’s easy to make on the Stove Top, Instant Pot, or Crock Pot!. soaking time 1 hour. Split peas are field peas that are dried, peeled, and split in half for cooking. Calories 329 kcal. So, I went with bacon instead. Total Time 2 hours 35 minutes. Yellow split peas are milder in flavor while green split peas are slightly sweeter. Add garlic, and cook for an additional 2 minutes, until fragrant (photo 2). In a large pot over medium heat, melt butter. Today, we’re using green split peas. Smoked ham hocks are usually used to infuse split pea soup with flavor, but I didn’t feel like dealing with one of those monstrosities. 16 … Author Lauren Vavala. Cuisine Gluten Free, Pork. Prep Time 10 minutes. This recipe for Split Pea Ham Soup contains potatoes and carrots to make it extra warm and hearty, yet the peas make it the perfect spring-time soup, as well! Be sure to try my recipe for Lentil Soup with Ham next! 2 potatoes cut into cubes; 2 carrots, diced; 2 large celery ribs, diced; 750g (about 3 cups) of dried green split peas; 1 to 2 tablespoons of butter ; 2 chicken stock cubes or equivalent stock to make 2 litres (or use a dessertspoon of Vegemite instead of stock powder) Method. Place the peas in a large pot or bowl, cover with water by 2 inches and soak 8 hours or overnight. In a Dutch oven, add the peas, water and ham bone; bring to a boil. Servings 8. Directions. Reduce heat; cover and simmer for 2 hours, stirring occasionally. Ingredients.

split pea soup with ham and potatoes

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