Kittencals Pea Soup With Ham Bone Crock Pot Or Stove Top Recipes

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.

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.

Steps:

• In a large Dutch oven or saucepan saute the onion and garlic in oil until soft (about 5-6 minutes).
• Add in broth, dried split peas, water, ham bone and bay leaf; bring to a boil, reduce heat to medium-low, and simmer for about 2 hours, or until the soup thickens (add in the diced carrots the last hour of cooking).
• Add in pepper to taste.
• Remove the ham bone and bay leaf.
• At this point the soup can be pureed if desired.
• When the ham is cool, pull the meat from the bone and shred it into bite-size pieces, then return to the saucepan, or serve on the side.
• Add in rice and stir until heated through.
• Ladle into serving bowls, and drizzle with whipped cream if desired.

Steps:

• In a saucepan heat the oil or butter over medium heat; add in the onion and cook stirring until softened (about 3 minutes).
• Add in the garlic and crushed chili flakes; cook for 1-2 minutes.
• Pour in the vegetable broth and the peas; bring to a boil.
• Reduce the heat to low, then add in salt and pepper; simmer for about 18-20 minutes or until the peas are tender.
• Using a blender or food processor puree the mixture in batches (can use a hand blender).
• Pour back into the saucepan over a strainer.
• OPTIONAL; if you are adding in the whipping cream add in at this point starting with 1 tablespoon and then reheat.
• Adjust salt and pepper to taste.
• Ladle into bowls then top with croutons.
• Delicious!