Split Pea Soup with Ham Recipe (2024)

FAQs

How do you make pea soup taste better? ›

Yellow onion, celery, carrots and garlic – these vegetables built up the background flavors of the soup. They add some nice color too. Chicken broth and water – I like to use half chicken broth and half water (vs. all broth) so it doesn't overpower the delicate flavor of the peas.

How to Thicken Split Pea Soup. The potato should make your split pea soup perfectly thick and creamy. However, if the soup is still too thin for your liking, you can thicken it up with full-fat cream (though it may alter the flavor a bit) or a cornstarch slurry.

Split Pea And Ham Soup (1 cup) contains 28.3g total carbs, 24g net carbs, 4.2g fat, 11.7g protein, and 195 calories.

No. Split peas, like lentils, do not need to be soaked before cooking. Beans require soaking prior to cooking, but because these are peas they can be used directly in the recipe. It is still a good idea to rinse your peas thoroughly before cooking to remove any dirt particles.

Using a Ham Bone:

Using a meaty, uncleaned ham bone is what gives this soup it's amazingly rich and savory flavor. If your ham bone is small, or you are using a ham bone substitute: Be prepared to add up to 4 chicken bouillon cubes to the broth to add more flavor if needed.

Using onions, garlic, and fresh spices like thyme will add flavor to the soup. The real trick to making a bland pea soup extra tasty is using a bone or ham hock in the soup during the cooking process. Chicken broth will also add flavor to the soup.

The common denominator will probably be meat (ham bones are common), more salt, and pepper to taste. If you want to take a shortcut, you could use bouillon cubes or paste to provide both meaty flavor and salt, though pork is a lot harder to find than chicken or beef. Salt and pepper you can just stir in.

Cooking. Bring about 1.5 cups of water or broth to a boil for every cup of lentils or split peas. Add the lentils, allow water to return to boiling, reduce heat, partially cover pan, and simmer for 30 to 45 minutes, depending on the variety.

A lot of types of bacteria (and sometimes other microbes) produce waste products that can taste "sour." And soup/stock is a good growth medium for microbes, which is why most food safety organizations recommend only keeping soup for 3-4 days in the fridge.

It's fair to say that pea and ham soup is good for the soul, but it is also good for your health. Green split peas are a nutritional powerhouse. Not only are they low in fat and high in fibre, they are also a complete protein, which means they contain all nine essential amino acids.

Is split pea soup healthy for weight loss? ›

Is split pea soup good for weight loss? Yes, it is good for weight loss, as it contains a high amount of fiber supporting metabolism activities, which leads to healthier weight loss. It also includes a lower amount of fat and calories, reducing cholesterol levels and improving overall health.

Split pea soup

Peas are starchy veggies, which means you'll be getting a hefty amount of carbs (26 grams per cup) along with other nutrients like fiber. Many soups also have a lot of salt, so pick reduced-sodium varieties.

The starches and the gelatin will form a mesh when cooling, so the consistency of the pea-soup will always be thick when cold. On heating, do what Mien advised: add some water or broth to the soup to the consistency that you want.

A recipe for "pea soup" from 1905 is made with split peas, salt pork and cold roast beef. The soup is strained through a sieve to achieve the desired texture. "Split pea soup" is a slightly thinner soup with visible peas and pieces of ham, especially popular in the Northeast, the Midwest and the Pacific Northwest.

Peas cook faster than beans, and - like beans - they don't have to be soaked at all, but not soaking affects the cooking time. An hour or two of soaking is plenty for whole green or yellow peas…they don't need to go overnight like beans typically do.

Onion, lots of garlic, bay leaves, oregano and thyme make this soup taste amazing. We recommend using fresh thyme for the best taste.

For a variation, add 1/2 teaspoon dried tarragon and 3 tablespoons of white wine to the soup instead of the garam masala. No ham on hand? Fry up some bacon and crumble it on top of the soup. A pale ale or an Alsatian gewurztraminer teams well with the spicy soup.

Use fresh vegetables, high-quality meats or broth, and fresh herbs to add depth of flavor. Add acidity: A squeeze of lemon or lime juice, a dash of vinegar, or a splash of wine can brighten the flavors of a soup and make it taste more complex.

Herbs: Fresh chives, thyme, or cilantro stirred in just before serving. Spices: Your soup is probably salty enough, but what about simmering a bay leaf in there for a while (don't forget to remove it before serving)? Depending on the soup's flavor profile, you could shake in some cumin or red pepper flakes.