Split Pea With Ham Soup Recipe

When the season change from summer to autumn the days are cooler and the nights can be cold. As a rule, when the weather is cooler I will go to my mother's cookbook and look for her split pea with ham soup recipe.

This is a hearty and wholesome recipe that is packed with protein and nutrients. It is also a one-pot meal that can be served for dinner and a bowl of soup for lunch the next day. Normally I serve warm from the oven dinner rolls or crackers.

It takes two days to prepare this recipe because it is best to soak the split green peas overnight in a pot of water. Then the following day you would gather your ingredients and make the soup.

Ingredients:

Chopped Carrots

Chopped Leeks

Chopped Potatoes

Diced Ham Steak

Split Peas

Chicken stock

Diced clove of garlic

2 sprigs of Fresh Thyme

2 sprigs of Fresh Rosemary

Olive Oil

Salt and Pepper to taste

In a soup pot add olive oil and heat to medium-high. Then add your garlic and saute it before adding your leeks, carrots, and potatoes. Stir so that vegetable cook evenly. Cook for five minutes. Add your chicken stock, split peas, ham, herbs, salt and pepper to taste. Stir all ingredients and cook on the stove until soups come to a boil. Stirring while the soup is cooking will prevent it from sticking to the bottom of the pot. Turn heat to simmer and cook for an hour. Continue to stir the soup until all vegetable and peas are tender.

Here are other split pea soup recipes that you may like

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Navy Bean Soup Recipe

When the temperature changes in mid to late fall I cook soups and stews for my family. One of my favorite evening meal soups is Navy Bean made with fresh vegetables, ham steak and served with warm in-the-oven French Baguette loaf of bread This hearty soup is packed with nutrients that will fuel my family, providing them energy for their evening chores and will help to fight off colds and flu.

When it comes to making this soup I have no rules on what vegetables to use. Normally I prepare this soup with leeks, potatoes, celery, and carrots. I will peel, chop and cook the vegetables together in a large pot of low-sodium chicken broth. When the vegetables are cooked I will add the navy beans, fresh herbs, and two sprigs of rosemary tied together and dropped into the soup pot. I will season the soup with a freshly grated peppercorn medley by McCormick, and a clove of freshly chopped garlic. When all of the seasonings are added I will then add the chopped ham steak or chicken sausage to the soup and stir well and allow the soup to simmer for another 30 minutes.

I like to serve a bowl of this navy bean and vegetable soup with warm in-the-oven banquette bread topped with herb-whipped butter spread. You can garnish the bowl of soup with grated Parmesan cheese and diced chives.

A large bowl of navy bean soup usually fills my family up to the point that they do not want dessert or a before-bed snack. I like making a pot of soup because there are always leftovers for lunch or after-school snacks the following day.

Here are some other recipes for Navy Bean soup.