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  1. Step 1. 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. Advertisement. Step 2. Mix in ham, bay leaf, and split peas. Pour in chicken stock and water.

    • (736)
    • 3 min
    • 374
    • Overview
    • Ingredients
    • Steps

    Get Ham and Split Pea Soup Recipe from Food Network You can also find 1000s of Food Network's best recipes from top chefs, shows and experts. And watch videos demonstrating recipe prep and cooking techniques.

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    1 pound dried split peas
    1 ham hock
    3 tablespoons unsalted butter
    1 cup finely chopped yellow onions
    1/2 cup finely chopped celery
    1/2 cup finely chopped carrots
    2 teaspoons minced garlic
    1 pound Smithfield ham, chopped
    1 teaspoon salt
    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 ...
    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 ...
    Remove the bay leaf and discard. Adjust the seasoning, to taste, and serve immediately with Parmesan Truffled Chips on top.
    • (21)
    • Main-Dish
    • Recipe from Emeril Lagasse
    • 8
  2. Instructions Checklist. Step 1. 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. Advertisement. Step 2. Add broth, split peas, ham bone, and 5 cups water.

    • (671)
    • 4 min
  3. Directions. Place all ingredients in a Dutch oven; bring to a boil. Reduce heat; simmer, covered, 1-1/4 to 1-1/2 hours or until peas and vegetables are tender, stirring occasionally. Health Tip: Adding only 2 cups cubed ham adds lots of savory flavor, but keeps sodium under 400 mg per serving.

    • (8)
    • 12
    • Dinner, Lunch
    • 202
  4. Sep 21, 2021 · 1. Heat peas and water to boiling in 4-quart Dutch oven. Boil uncovered 2 minutes; remove from heat. Cover and let stand 1 hour. 2. Stir in onion, celery and pepper. Add ham bone. Heat to boiling; reduce heat. Cover and simmer about 1 hour 30 minutes or until peas are tender.

    • (103)
    • 170
    • Entree
  5. Step 1. Place the ham bone in a large pot over high heat. Add water to cover, bring to a boil, reduce heat to low and let simmer overnight. Allow to cool and clean the stock, discarding the bone, excess fat, and any cartilage. Return any good ham meat to the pot and bring back to a boil. Advertisement. Step 2.

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    • 348
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