Curried Ham Split Pea Soup Recipes

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.

Steps:

• In a skillet, heat butter over medium heat. Add onion; cook and stir 3-4 minutes or until tender. Add garlic and curry powder; cook 1 minute longer., Transfer to a 4- or 5-qt. slow cooker. Add remaining ingredients. Cook, covered, on low 7-9 hours or until peas are tender. Stir before serving. Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water if necessary.

Steps:

• Place split peas, ham bone, carrots, onion, celery, thyme, bay leaf, salt, and pepper into a large pot; pour in water. Bring mixture to a boil and skim off any foam with a spoon. Reduce heat; place a lid on the pot slightly ajar to allow some evaporation. Simmer, stirring occasionally, until peas are tender and soup is thick, about 3 hours.
• Remove ham bone from soup; strip meat from ham bone, chop meat, and return it to the pot.

Steps:

• 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.

Steps:

• Place the butter into a large (4 to 6-quart) saucepan over medium-low heat. Once melted, add the onion and a generous pinch of salt and sweat for 2 to 3 minutes. Add the garlic and continue to sweat for an additional 1 to 2 minutes, making certain not to allow onions or garlic to brown.
• Add the peas, chicken broth and curry powder. Increase heat to high and bring to a boil. Reduce heat to low, cover and cook at a simmer until the peas are tender and not holding their shape any longer, approximately 45 to 50 minutes. Taste and adjust seasoning as needed. Using care and a stick blender, puree the soup until the desired consistency. Watch out for hot splatters.

Steps:

• Heat oil in a large, heavy saucepan. Add the onions, apples, garlic and ginger and saute over medium-low heat until tender but not brown. Stir in curry powder, cumin and mustard seed.
• Stir in split peas, add seven cups of the water, bring to a simmer, then cover and cook for about one hour, or a little longer, until the peas are tender. Stir in another cup or so of water that will give the soup the proper consistency.
• Puree the soup in one or more batches in a food processor. The texture can be more or less smooth, according to your taste. If necessary add additional water.
• Return the soup to the saucepan, add the lime juice and check the seasonings. Reheat and serve with a dollop of yogurt spooned into the center of each serving.

Steps:

• In a 5- to 6-quart slow cooker, combine split peas, pork hocks, ham, celery, onion, carrot, curry powder, marjoram, bay leaves, and pepper. Stir in the water.
• Cover and cook on low-heat setting for 9 to 11 hours or on high-heat setting for 4 1/2 to 5 1/2 hours.
• Discard bay leaves.
• Remove pork hocks.
• When pork hocks are cool enough to handle, remove meat from bones; discard bones.
• Coarsely chop meat.
• Return meat to soup.