Time 10h30m Yield 6 Number Of Ingredients 10 Steps:
In a large stock pot, cover peas with 2 quarts cold water and soak overnight. If you need a faster method, simmer the peas gently for 2 minutes, and then soak for l hour. Once peas are soaked, add ham bone, onion, salt, pepper and marjoram. Cover, bring to boil and then simmer for 1 1/2 hours, stirring occasionally. Remove bone; cut off meat, dice and return meat to soup. Add celery, carrots and potatoes. Cook slowly, uncovered for 30 to 40 minutes, or until vegetables are tender.
Time 3h15m Yield 4-6 serving(s) Number Of Ingredients 16 Steps:
In a large pot heat oil add onions, celery, carrots, potatoes and carrot saute for 5 minutes add garlic, oregano, bay leaf, salt, pepper & ham bone stir 1 minute. Add peas and cover with enough water to completely submerge all ingredients by a couple inches. Bring to a boil. Reduce heat and simmer for about 3-4 hours, until thickened be sure to stir throughout the cooking. The longer you cook it the thicker it gets. Go ahead a sneak a taste. Season with hot pepper sauce and black pepper Drizzle with sherry. Optional I prefer-Blend all but meat in a blender to smooth out. Garnish with croutons and bacon bits.
Time 7h10m Yield 8 servings (2 quarts). Number Of Ingredients 9 Steps:
In a 3- or 4-qt. slow cooker, combine all ingredients. Cook, covered, on low 7-9 hours or until peas are tender. Stir before serving. Discard bay leaf. Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add water if necessary.
Time 1h45m Yield 12 servings (3 quarts). Number Of Ingredients 14 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.
Time 2h Yield 10 to 12 servings Number Of Ingredients 10 Steps:
Dice bacon into 1/4-inch cubes. Place in a heavy 6-quart pot over medium-low heat. Cook until fat is rendered and translucent. Add onion, carrot, celery and garlic. Cook until onion and garlic are soft and translucent. Season with salt and pepper. Add split peas, stir to coat with fat, and add bay leaves and 2 quarts stock. Increase heat and bring to a boil. Reduce heat so soup simmers. Skim foam that rises to the surface for about 10 minutes, until no more appears. Add thyme leaves. Simmer uncovered about 1 hour or longer, until peas are soft and starting to fall apart. Add more stock, as needed. Remove soup from heat. Add salt and pepper to taste. Purée soup in a food processor in several batches, short of perfect smoothness; you should be able to spoon up some texture. Reheat soup, skimming off any foam. Stir from the bottom to mix well, then ladle into bowls and serve.
Time 3h50m Yield 8 Number Of Ingredients 7 Steps:
Heat peas and water to boiling in 4-quart Dutch oven. Boil uncovered 2 minutes; remove from heat. Cover and let stand 1 hour. 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. Remove ham bone; remove ham from bone. Trim excess fat from ham; cut ham into 1/2-inch pieces. Stir ham and carrots into soup. Heat to boiling; reduce heat. Cover and simmer about 30 minutes or until carrots are tender and soup is desired consistency.
More about “hearty split pea soup recipes”
Time 5h20m Yield 8 serving(s) Number Of Ingredients 14 Steps:
Rinse and soak green peas in cold water to cover for approx 2 hrs. Drain peas. Place peas, 8 cups water, and broth in large soup pot. Stir in all remaining ingredients except salt and pepper. Bring to boil over high heat, reduce to low heat, cover and simmer 2 1/2 hrs. Remove and set aside ham bone. Remove and discard bay leaf. Strain peas and vegetables from soup and place in food processor or blender and puree. Return puree mixture to soup. Cut ham pieces from ham bone and return to soup. (optional) Add thinly sliced hot dogs or smoked sausage pieces to soup. Season to taste with salt and pepper.
