Hearty Split Pea Ham Leek 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:

• 1. Place dried peas in colander and rinse well. Place in a saucepan and cover with water...bring to a boil and continue for 3 minutes. Drain and set aside.
• 2. Prepare vegetables and ham. In a Dutch oven, add 1 tablespoon oil of your choice. Saute the leeks, onion, carrots and celery, stirring often for 4 - 5 minutes or until softened.
• 3. Now, add the peas, ham, seasoning, broth, base and water. Bring to a boil, then cover and reduce heat - cook for 1 - 1 1/2 hours or until peas are soft. Remove bay leaf.
• 4. Adjust seasonings if need be and serve hot!

Steps:

• 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.
• Add broth, split peas, ham bone, and 5 cups water. Bring to a boil, reduce heat to medium-low, and partially cover; simmer until peas are soft, 30 to 45 minutes.
• Meanwhile, make croutons: In a large skillet, melt butter over medium heat. Add bread and cook, tossing occasionally, until browned and crisp, 6 to 8 minutes. Transfer to a paper-towel-lined plate.
• Remove and discard bone from soup. Working in batches, puree only 1/2 the soup in a blender (don't overfill); return to pot. Add ham cubes, and simmer until heated through. If necessary, thin with water. Add salt, pepper, and lemon juice to taste. Serve topped with croutons.

Steps:

• In a Dutch oven, combine all ingredients; bring to a boil. Reduce heat; cover and simmer for 1-1/4 to 1-1/2 hours or until peas and vegetables are tender.

Steps:

• Rinse one bag of split peas. Bring to a boil with 7 cups of water and 1 can of chicken broth. Cover and turn off heat and let sit for 1 hour.
• Turn burner back on medium heat and add the ham, (bone if you have it), onions, salt, pepper, marjoram, and bay leaf. Cover and bring to a simmer. Reduce heat to and allow to simmer on low for 1 1/2 hours.
• Add carrots, celery, and potatoes. Cover and simmer on low for 1 hour.
• Remove the bay leaf and bone (if using) and serve.

Steps:

• In a large saucepan, saute onion, celery and carrots over medium-high heat. Add peas and ham hock and cover with stock by a couple inches. Bring to a simmer and cook about 1 hour until soup is thick and peas have almost disintegrated but not quite. Season, to taste, with salt and pepper. Remove ham hock and let cool. Pull meat from ham hock bone and shred. Garnish with ham and pepper.