4. Discard the water and add to the slow cooker. 1. Remove the ham hocks and set aside to cool. The frozen peas give a brighter green colour and fresh flavour. Cook onion, carrot, celery and garlic until onion is translucent. Absolutely FANTASTIC. Stir in the potatoes, carrots, onions, ham and cabbage; return to a boil. Thick with heart-healthy split peas, chunks of smoky ham and lots of nutritious … Take off the heat and remove the ham from the stock, allowing it to cool for 30 minutes before shredding the meat from the bone. Simmer for about 2.5 hours until peas are tender. Remove the hock and pull the meat from the bone, dice and return to the soup. Directions. Pea and Ham Soup. Bring to the boil then reduce to simmer, stirring occasionally, until potatoes and celery are tender. The soup can also be cooked in a slow cooker on high heat for 4-5 hours, or on low heat for 8-10 hours. If it's a little thick for your liking, add a bit of extra stock or water. Heat the oil in a 2.5L pot, add the chopped onion and garlic, cook till soft over a medium heat. Cook for 7-8 minutes until just short of crispy. Login or sign up to use the shopping list. It's easy to make … Homemade Split Pea Soup, just like mom made growing up! Add garlic and cook one minute. Allow the hock and peas to cook on high for four hours. Using a hand-held stick mixer, blend the soup in the pot until all the ingredients are completely pureed and velvet smooth. Coastal Vibes: Summer Fashion That Inspires A Seaside Getaway, Restaurant Review: Sean Connolly's Esther Is A Present-Day Master Stroke. Another great way to make a similar soup is with frozen green peas which are often already in your freezer. Split Pea Soup Ingredients. Add crunch to your lunch with Martha Stewart's split pea soup with ham and homemade whole-wheat croutons. It's normally made using dried, split peas that, although delicious, do require some planning for the long, slow cooking of the split peas. I wouldn't add any salt, however, as ham is … Take a … Melt the butter in a large pot. THICK PEA, HAM AND VEGETABLE SOUP Serves 6 • 25g butter • 2 onion, chopped • 2 cloves garlic, chopped • 3 medium sized carrots, chopped • 1 stick celery, chopped • 2 litres good stock or water • 1 ham hock • 250g yellow or green split peas • ½ teaspoon salt, freshly ground pepper • ¼ cup chopped parsley • Croutons, to sprinkle on top. I enjoy simpler flavours, so this was wonderful for me! Stir in yellow and green split peas, stock and bay leaf. Watery pea soup, resulting from the addition of … Reduce heat; cover and simmer for 1 hour. Stir before serving. Just before serving add freshly chopped parsley. If not, no worries at all. Be Well – Your recipe for life. Stir in the fresh mint and use a stick … Add the meat, leek, celery, grated carrot and stock powder, and cook until the veges are tender, about 30 minutes. When oil is hot add onions carrots and celery. 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Purée warm soup with a … Stir in the chopped celery, ham and potatoes. Homemade Split Pea and Ham Soup is a classic, comforting soup, perfect for the cold winter weather. Stir in ham hocks, bring to a boil. This hearty pea and ham soup is a favourite in our family. 2. How to Make Pea & Ham Soup: Rinse the split peas well and if you have the time, soak them in water in the fridge overnight. THICK PEA, HAM AND VEGETABLE SOUPServes 6, • 25g butter• 2 onion, chopped• 2 cloves garlic, chopped• 3 medium sized carrots, chopped• 1 stick celery, chopped• 2 litres good stock or water• 1 ham hock• 250g yellow or green split peas• ½ teaspoon salt, freshly ground pepper• ¼ cup chopped parsley• Croutons, to sprinkle on top. Heat the oil in a medium skillet over medium high heat. Remove ham hocks from soup. not sure where the recipe came from, i have had it for years and subscribe to many cooking publications and own way too many cookbooks. Something else. Sweat for 8-10 minutes until soft but not brown. Top each bowl with chunky croutons. Pour in chicken stock and water. 4. Make a double batch and freeze some. Season to taste, cover and bring to a boil. 6 hours later it was the most incredibly rich and flavourful pea soup I've ever tasted. To make soup: Bring Bean Soup Mix and water to a rolling boil in a large pot. Add leeks, celery and carrots and cook for five minutes. Add the drained peas, salt, pepper, and pepper flakes, and cook, stirring for 2 minutes. Cover, reduce heat and simmer two hours, until beans are tender, skimming fat as necessary. Add the stock, ham, split peas, salt and pepper. Return pot to heat, stir in carrots and celery. Add the split peas and lentils and simmer for 30 minutes, or until the peas are mushy. Be Well offers recipes and kitchen tips contributed by some of New Zealand's most talented cooks and chefs, reviews and insider knowledge on where to eat in New Zealand and abroad, gardening and fresh food tips as well as new trends to help you live well. With very little prep and hands-on time, this pea and ham soup is the perfect winter warmer. Melt the butter in a pan and cook the spring onions for 5 minutes until softened. Add the frozen peas and spinach, stir well and turn off the heat. Season, stir in the rest of the Try ham then serve. when i really want to ham it up i brown a center cut slice in pan before i begin, remove from pan and cut into pieces and add last 30 minutes. 3. Pea and Ham Soup is a classic winter dish, ideal for warming you up on a chilly day. In a large stockpot over medium heat, heat olive oil. Bring to a simmer and cook for 1 hours or until the meat is falling off the bone and the peas are soft. Add 8 cups of water, the bay leaf … Cover, remove from heat and let sit one hour. Bring to the boil, then reduce the heat and simmer for 10 minutes or until the potato is tender. Place the hough in a deep saucepan along with the onion, garlic, carrots, celery, peppercorns and herbs and simmer for 1.5-2 hours. A true classic British recipe, pea and ham soup is hearty comfort food at its simplest. In a 3- or 4-qt. This herby recipe is delicious served fresh or as leftovers the next day, Moist and delicious, this cake is the perfect way to use the last of the feijoas, COURGETTE, GARLIC AND KALE SOUPServes 4-6. You simply boil some ham bones or a small hock with dried green peas, a few vegetables, and herbs -- it's that easy! Then pour in the stock and add the washed split peas. Green pea and ham soup is a classic British dish. You'll turn to this split pea soup with ham … Remove the bones from the pot. Evacuate ham chunks to a cutting board and allow to cool. Bring to a simmer and cook for 1 hours or until the meat is falling off the bone and the peas are soft. I used the Easter ham bone, chopped up a little extra ham, threw it in the slow cooker with half a chopped onion, 500g of dried split peas, 1 litre of chicken broth and a little s&p and ground mustard and walked away. Put the ham hock into the pot or slow cooker and cover with chicken stock. Cook the soup at a simmer for 2-2½ hours. To use, partially thaw in refrigerator overnight. Sauté vegetables until they begin to soften and onions are beginning to brown. 3. The peas break down in the last stage of cooking – suddenly the soup goes thick as they collapse and release all their starch. In a large Dutch oven or heavy bottomed soup pot, heat oil over medium high heat and add bacon. Top each bowl with chunky croutons. Mix ham stock with vegetable stock and heat. This recipe is packed with flavour and is a great way to sneak some vegetables into your diet without even knowing that they are there. Use the form below to send your friend(s) an email message and link to this item. 1. This traditional pea soup … Cook, covered, on low 7-9 hours or until peas are tender. Add the stock, ham, split peas, salt and pepper. Reduce heat and simmer 2 1/2 hours, stirring frequently. Add the ham bone, celery and split peas and cover with 2 litres of water. Just before serving add freshly chopped parsley. Debone the meat and slice small 1/2" square pieces; add to soup mix. Remove the hock and pull the meat from the bone, dice and return to the soup. Taste and adjust seasoning, but salt only if needed. Steven Doherty's traditional pea and ham soup recipe is made with bacon knuckle (cured ham hock) which adds intense flavour to the stock, before being slowly cooked with green split peas for a thick, meaty soup.The ham can even be cooked the day before to allow the stock flavour to intensify even … Top each bowl with chunky croutons. First, in a large cooking pot, melt the fat, then cook the bacon and onion in it for 5 minutes before adding the rest of the vegetables – give them a good stir round in the butter and let them colour a little at the edges over a fairly low heat. Stir the soup periodically and scrape the bottom of the pot to prevent burning. Heat the oil in a large saucepan on low or medium heat, then add the onion and potato, season with salt and pepper, then stir to coat the vegetables in the oil. slow cooker, combine all ingredients. This soup calls out for some crunchy croutons on the top. Pea soup typically offers a thick consistency that derives from pureed peas, broth, vegetables and ham. The jaffle from Oaken in Britomart is a tasty alternative to eggs on toast — with cured bacon, scrambled eggs, coriander and fermented daikon kimchi. Pea, ham and vegetable soup. It is cooked with chickpeas in the slow cooker for a very hearty soup. Drain stock and reserve. Discard bay leaf. Bring to a simmer and cook for 1 hours or until the meat is falling off the bone and the peas are soft. Toss peas into a blender and puree carefully until smooth. Use leftover ham to make split pea soup prep even easier. Cook slowly until the onions are translucent but not brown, 5 to 8 minutes. Add the onions, garlic, carrot and celery. Freeze option: Freeze cooled soup in freezer containers. Use leftover bread, baked in the oven with a dash of olive oil and a sprinkling of herbs. You could add really any vegetables and spices to this soup. Just before serving add freshly chopped parsley. 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