Best 10 Country Style Smoked Sausage Ham And Split Pea Soup Recipes

SPLIT PEA SOUP WITH SAUSAGE RECIPE

Steps:

• Place sausage, onions and celery in a large stock pot and heat on medium to brown sausage.
• Add split peas, broth, water, carrots and spices. Heat on medium-high heat until boiling.
• Reduce heat to simmer and cover, 2 hours. Stir occasionally.
• Remove bay leaves and discard before serving.

COUNTRY STYLE SMOKED SAUSAGE, HAM AND SPLIT PEA SOUP

Steps:

• WHICH GAMMON or HAM?.
• I used a cooked boneless ham joint throughout this recipe. If you use an uncooked ham, you will need to cook it (see instructions below) which will leave you with homemade stock for the soup.
• Sometimes ham or gammon can be very salty, especially gammon from supermarkets. To remove most of the salt, soak the gammon in water for two hours before cooking and pour away the water. Then simmer it for 15 minutes, pour away the water and add new water for the remaining cooking time.
• If the ham or gammon joint you buy is too large, put what is left in the fridge and use it for sandwiches,or as a main meal another time.
• As a very easy alternative, use pre-cooked ham which saves all the bother of cooking your own ham / gammon joint. If you decide to use pre-cooked ham, just ignore the first step of the recipe, OR you might have cooked my Celebration Spiced Ham with Orange and Marmalade glaze already - so the stock base and ham will be done!
• Whatever ham or gammon is used, it's fine if it is smoked or un-smoked - I used un-smoked.
• Cooking the Ham or Gammon:.
• Pour 3 pints of water into a largish pan and bring to the boil. Turn the heat down until the water is simmering (barely boiling). Place the uncooked gammon in the pan. If the gammon is covered half way to all the way by the water you're OK. Chop the gammon into smaller pieces if it's not at least half covered. The cooking method is the same whatever ham or gammon joint you use. Cook for around 50 minutes.
• Turn the ham over about half way through cooking.
• Immediately after the ham is put on to cook, start on the vegetables.
• Cooking the Soup:.
• Chop up the onions and carrots into small cubes, and place all the vegetables, split peas and chopped parsley into a pan, pour in the stock and bring to the boil. Then lower the heat so that the mixture is just simmering (just below boiling).
• This will need to be cooked for around one hour, maybe one and a quarter hours if you want your vegetables soft.
• The ham or gammon should be cooked after about 50 minutes, just enough time to prepare it before the vegetables are cooked.
• Remove the ham from the pan, and chop it into small cubes. Chop up the smoked sausage to the same size.
• The final step is to add the ham and smoked sausage to the soup and heat gently for about 5 to 10 minutes. Stir well and have a quick taste. More salt and pepper can added if the soup needs more seasoning.
• Serve the soup into bowls and add some extra chopped parsley if you have any available. Serve with crusty bread rolls or French bread/baguette.
• This soup freezes well and will keep in the freezer for a month.

HAM AND SPLIT PEA SOUP RECIPE - A GREAT SOUP

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.

COUNTRY HAM & BEAN SOUP WITH SMOKED SAUSAGE

Steps:

• 1. Place dried beans in a LARGE pot and pick through to check for stones. Rinse beans, drain and add water to cover by at least 2 inches. Soak at least 8 hours or overnight.
• 2. After soaking, drain beans, rinse, drain again and add 2 quarts water**, flavoring packet (that comes with beans) and 2 envelopes of ham flavoring. Bring to a boil and simmer, uncovered, for 1 hour, stirring occasionally. (Note: you may have to add more water during this step to make sure beans are covered with liquid.) ** OR, INSTEAD OF PLAIN WATER, PLACE A HAM BONE IN A LARGE DUTCH OVEN AND ADD WATER TO COVER HALF OF BONE. ADD 2 BAY LEAVES AND A SLICED ONION TO THE POT. BRING TO A BOIL, REDUCE HEAT. COVER AND SIMMER FOR 1 TO 2 HOURS. REMOVE BONE AND STRAIN BROTH. USE THIS BROTH INSTEAD OF PLAIN WATER. Take any meat off of the bone and add to soup with the rest of the meat as mentioned in Step 3.
• 3. After simmering for 1 hour, add onion, carrot, potato, ham, sausage, bay leaves and 2 more envelopes ham flavoring to pot. Simmer an additional 45 minutes to 1 hour, stirring often, until beans are soft and begin to break apart.
• 4. Add chicken broth (enough to make desired consistency) and quick cooking barley (and more ham flavoring if needed). Simmer for 10-15 minutes or until barley is cooked.
• 5. Serve with salad and crusty bread.
• 6. FREEZES WELL!!

SPLIT PEA SAUSAGE SOUP

Steps:

• Cut sausage in half lengthwise; cut into 1/4-in. pieces. Place in a Dutch oven or stockpot; add remaining ingredients. Bring to a boil. Reduce heat; cover and simmer 1-1/4 to 1-1/2 hours or until peas are tender. Remove bay leaves.

SPLIT PEA AND SMOKED HAM SOUP

Steps:

• In a large sauce pot, heat the olive oil over medium heat. Add the celery, garlic, parsnip and onion, and saute for 15 minutes to build flavor, seasoning with salt and pepper as you go. Add the oregano, thyme and bay leaf, and cook on low for 3 more minutes. Turn the burner off and add the bourbon, return to the heat and reduce for 3 minutes. Add the split peas, ham and stock. Remember to season lightly as you cook. Cook until the peas are tender and the soup has reduced to the desired consistency, about 1 hour. Pull the ham piece and herbs from the pot and, using an immersion blender, blend the soup until mostly smooth. Cut the ham into 1/2-inch pieces and add back to the pot. Serve with the toasted baguette.

SPLIT PEA AND SAUSAGE SOUP

Steps:

• Saute the sausage, potato, carrots, celery and onion in butter in a large skillet until vegetables are crisp-tender. Add garlic and oregano; cook 2 minutes longer., Transfer to a 5-qt. slow cooker. Add the peas, bouillon, bay leaf and water. Cover and cook on low for 7-8 hours or until peas are tender. Discard bay leaf.

SPLIT PEA SOUP WITH SMOKED SAUSAGE AND GREENS

Steps:

• Combine split peas, whole sausages, 8 cups broth, and bay leaves in heavy large pot. Bring to boil over medium-high heat, stirring often. Cover, reduce heat to low, and simmer until peas are tender, stirring occasionally, 30 to 35 minutes.
• Transfer sausages to cutting board. Cut lengthwise in half, then crosswise into 1/4-inch-thick half-rounds.
• Puree soup (including bay leaves) 1 cup at a time in blender until smooth; return to same pot. Add sausages and greens. Thin with more broth if necessary. Simmer soup until greens soften, 3 to 4 minutes. Season to taste with salt and pepper.

SLOW COOKER SPLIT PEA SAUSAGE SOUP

Steps:

• In a 5 quart slow cooker, combine the peas, water, sausage, bouillon, carrot, celery, potatoes, garlic powder, oregano, bay leaves, and onion.
• Cover, and cook on High for 4 to 5 hours. Remove bay leaves before ladling into bowls.

HEARTY SPLIT PEA SOUP

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.