Shirley's Recipes

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Name: Split Pea Soup With Ham
Key Ingredient: split peas
Preparation: simmer
Cuisine: American
Source: Soups & Stews
Food Group: legume
Meals: lunch, dinner
Courses: soup
Temperature: hot
Effort: easy
Prep. Time: :40
Elapsed Time: 5:00
Servings: 8

2 cups (1 pound) green split peas
1-1/2 pounds smoked ham hocks
3 quarts cold water
1 onion, chopped
2 stalks celery, chopped
2 carrots, chopped
3 sprigs parsley
1/4 teaspoon marjoram
1 bay leaf
Salt and ground black pepper
Dash cayenne pepper
2 drops green food coloring

Place split peas and ham hock in large kettle. Cover with cold water. Add onions, celery, carrots, parsley, marjoram and bay leaf. Bring to boil. Cover and simmer over low heat 2 to 3 hours or until peas are tender. Cool soup. Skim fat and remove ham hock. Remove meat from ham hock. Force soup through a coarse sieve, or pour into blender container. Cover and blend until smooth. Return soup to kettle. Add salt, pepper, cayenne, food coloring and ham. Bring to serving temperature over low heat. If a thicker soup is desired, mix 3 tablespoons butter with 3 tablespoons flour. Stir into soup and cook gently until mixture thickens. Serve with garlic bread.

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