Best 3 Smoked Ham Split Pea Soup Recipes

Indulge in the comforting aroma of smoked ham and split peas harmoniously blended in a savory symphony of flavors. This hearty soup, steeped in tradition, promises a delightful culinary experience. Discover the art of crafting this classic dish with our carefully curated collection of recipes. From the basic to the adventurous, our recipes cater to every palate. Dive into the simplicity of our classic smoked ham and split pea soup recipe, where the essence of smoked ham shines through. For those seeking a twist, explore our recipe that incorporates aromatic vegetables and herbs, adding a layer of depth and complexity. If time is of the essence, our quick and easy recipe offers a streamlined approach without compromising on taste. And for those with dietary restrictions, our gluten-free and vegan variations provide equally satisfying alternatives. Embark on a culinary journey with our smoked ham and split pea soup recipes, and savor the warmth and nourishment this timeless dish has to offer.

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COUNTRY STYLE SMOKED SAUSAGE, HAM AND SPLIT PEA SOUP

Country Style Smoked Sausage, Ham and Split Pea Soup image

This is the soup I make after I have baked my Recipe #262247. This soup uses split peas, but you can just as easily use yellow or red split lentils instead (same weight and cooking instructions). Many old style recipes require that the split peas are soaked overnight before starting recipes but this is not normally necessary nowadays. However, be sure to read the packet instructions carefully. If the split peas are soaked overnight their cooking time can be reduced to around 40 minutes. This recipe does not require overnight soaking however. If you have made my Recipe #262247, you will not need to add the vegetables listed here - unless you want extra vegetables, as the stock will already contain them. The cooking time will then depend on the split peas or lentils only. This serves 4 hungry people in large, deep soup bowls as a main course soup dish. It is wonderful with crusty bread rolls or baguette. This also makes a fabulous soup to take on a picnic in the Autumn or Winter, just what the doctor ordered!

Provided by French Tart

Categories Stocks

Time 4h

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

8 -10 ounces chopped cooked ham (see note in the directions for different types of gammon or ham for this recipe)
2 pre-cooked cured smoked sausage, chopped into cubes
1 large onion, peeled and diced
2 large carrots, peeled and finely diced
4 ounces split peas, or
4 ounces split lentils
2 sprigs fresh parsley, finely chopped
2 pints ham or 2 pints vegetable stock
salt and pepper

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.

Nutrition Facts : Calories 624.4, Fat 28.1, SaturatedFat 9.6, Cholesterol 146.8, Sodium 2469.1, Carbohydrate 29.9, Fiber 11.1, Sugar 6.4, Protein 60.8

SPLIT PEA AND SMOKED HAM SOUP

Split Pea and Smoked Ham Soup image

Provided by Jeff Mauro, host of Sandwich King

Time 1h45m

Yield 6 servings

Number Of Ingredients 15

Ingredients

2 tablespoons olive oil
3 stalks celery, chopped
3 cloves garlic, chopped
2 parsnips, peeled and chopped
1 large onion, chopped (about 2 cups)
Kosher salt and fresh ground pepper
Kosher salt and fresh ground pepper
2 sprigs fresh oregano
2 sprigs fresh thyme
1 bay leaf
2 ounces bourbon
1 pound split peas, picked through for pebbles then rinsed with cold water
One 8-ounce piece smoked ham
8 cups chicken broth
1/2 baguette, sliced and toasted

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.

SMOKED HAM SPLIT PEA SOUP

Smoked Ham Split Pea Soup image

Had leftover homemade smoke ham on the bone and turned that into an amazing Smokey Split Pea Soup.

Provided by anthony R

Categories Other Soups

Time 3h15m

Number Of Ingredients 12

Ingredients

16 oz dried split peas
1 left-over bone in smoked ham
salt to taste
black pepper to taste
1 tsp crushed red pepper
4 c low sodium chicken stock (preferably homemade)
water as needed
1 large onion chopped
4 large carrots chooped
3 celery stalks sliced
2 Tbsp vegetable oil
4 clove whole garlic

Steps:

1. Add two table spoons veggie oil to a large heated dutch over pot.
2. Place the left-over smoked ham on the bone in the heated pan and brown on all sides.
3. Add the onions, carrots, celery, red pepper, and garlic. Cook for about 4-5 minutes.
4. Add all chicken stock. Add anough water so that ham (bone) is completely covered with liquid. Then cover & simmer for 2-3 hours or until the meat is falling off that bone.
5. Remove all the meat from the bone and remove the bone from the soup. Add in the package of dried split peas.
6. Cook uncovered until the peas are tender and the soup thickens.
7. Taste and check for salt & pepper.
8. Serve with crusty bread.
9. NOTE: make this dish if you're single. Whoever you serve this to will marry you in no time.

Tips:

Soak the split peas: Soaking the split peas overnight or for at least 2 hours before cooking will help them cook more quickly and evenly.
Use a ham bone for extra flavor: If you have a ham bone leftover from a previous meal, use it to make the soup for an extra boost of flavor.
Add vegetables to your liking: Feel free to add other vegetables to the soup, such as carrots, celery, or potatoes.
Season to taste: Be sure to taste the soup and adjust the seasonings as needed. You may want to add more salt, pepper, or herbs.
Serve with your favorite toppings: Smoked ham split pea soup is delicious served with a variety of toppings, such as croutons, shredded cheese, or diced ham.

Conclusion:

Smoked ham split pea soup is a hearty, flavorful, and easy-to-make soup that is perfect for a cold winter day. It is also a great way to use up leftover ham. With a few simple ingredients and a little time, you can have a delicious and satisfying meal that the whole family will enjoy. So next time you are looking for a comforting and delicious soup, give smoked ham split pea soup a try!