Friday, December 27, 2013

Split Pea and Ham Soup

A classic soup combining dried split peas and ham, with a mirepox of onion, carrots and celery, enhanced with a ham bone or ham hocks.
A classic soup combining dried split peas and ham, with a mirepox of onion, carrots and celery, enhanced with a ham bone or ham hocks.

Split Pea and Ham Soup

As much as I look forward to all those delectable holiday dishes that we wait all year to eat, I tire of it all pretty quick. By a day or two later, I usually start craving simple things like egg salad or grilled cheese and tomato soup, and anything that hasn't been consumed is destined for the freezer, where it will be re-purposed in another way, another day.

The turkey carcass is destined for a soup or gumbo, the turkey that survives beyond the sandwiches, gets used in casseroles or pasta dishes or goes to the freezer, and the ham bone becomes stock for soup or beans, or gets frozen for later.

This soup is a wonderful way to use that ham bone and some of that leftover ham you set aside. If you have the time, make a nice stock from the ham bone first, or, if you don't have a bone, a couple of meaty ham hocks will stand in nicely too. The base will give a boost in the smokey flavor of the soup, though it's not necessary to still have a mighty fine pot of soup using chicken stock or broth, or even if you use plain water with a little chicken base or bouillon.

The dried peas in split pea soup are cooked down until they mostly disintegrate, forming a thick soup. Lots of folks like to puree it from that point until the soup itself is completely smooth. Make sure you do that before adding in the meat from the ham hocks and the chopped ham. I don't bother because it breaks down enough for me, and I like the added texture from the peas that don't myself.

Here's how to make it.

I like to use Camellia dried peas for this. That probably doesn't surprise anyone, since it's my recommended and most favorite brand of dried beans and peas - reliable, trustworthy and delicious! Rinse and sort through the peas to pick out any debris or rocks that found their way in there.


Cook the bacon in a soup pot, until fat is rendered but not until it is crisp. To the bacon and drippings, add the chopped onion, celery and carrot; cook over medium until tender, about 5 minutes.


Add the garlic, cook another minute. Add the peas to the pot, along with the herbs.


Cook and stir another minute, then add the ham or chicken stock, Liquid Smoke, if using, ham hocks and bay leaf. You may substitute plain water if you prefer, but also stir in some bouillon or chicken base, like Better than Bouillon. I used 2 tablespoons. Bring to a boil, reduce heat and simmer uncovered on very low for 1 hour, stirring occasionally.


Add the ham to the beans and low simmer for 30 minutes longer or until peas are tender and have broken down. Soup should be very thick. Remove bay leaf and discard. Add salt, pepper and Cajun seasoning; taste and adjust seasonings as needed.


Serve with cornbread or corn muffins.


Recipe: Split Pea and Ham Soup

©From the Kitchen of Deep South Dish
Prep time: 10 min |Cook time: 1 hour 40 min | Yield: About 4 to 6 servings

Ingredients
  • 4 slices of bacon, chopped
  • 1 cup of chopped onion
  • 1/4 cup of chopped celery
  • 1 large carrot, scraped and chopped fine
  • 1 tablespoon of minced garlic
  • 1 pound package of dried green split peas, rinsed and sorted
  • 1/2 teaspoon each of dried thyme and rosemary, crushed
  • 2 medium bay leaves
  • 7 cups of ham stock or chicken stock/broth
  • 1 teaspoon of Liquid Smoke, optional
  • 1 meaty ham bone or 2 smoked ham hocks
  • 2 cups of smoked ham, chopped small
  • 1-1/2 teaspoons of kosher salt, or to taste
  • 1/4 teaspoon of freshly ground black pepper, or to taste
  • 1/2 teaspoon of Cajun seasoning (like Slap Ya Mama), or to taste
Instructions

Cook the bacon in a soup pot, until fat is rendered but not until bacon is crisp. To the bacon and drippings, add the chopped onion, celery and carrot; cook over medium until tender, about 5 minutes. Add the garlic, cook another minute.

Rinse and sort through the peas, add to the pot, along with the herbs and bay leaf. Cook and stir another minute, then add the stock or water, Liquid Smoke, if using, and ham hocks. Bring to a boil, reduce heat and simmer uncovered on very low for 1 hour, stirring occasionally. Add the ham to the beans and low simmer for 30 minutes longer. Peas will have broken down and soup should be very thick. Remove bay leaf and discard. Add salt, pepper and Cajun seasoning; taste and adjust seasonings as needed.

Cook's Notes: May serve as is, or if you prefer a smoother texture, puree with an immersion blender or carefully transfer in batches to a food processor before adding in the ham. If you have the extra time and for a boost in flavor, use a leftover ham bone or a few meaty ham hocks to first make a ham stock as your soup base. Water may be substituted but add in 2 tablespoons of chicken base with the soup. Pick meat off of the bone or hocks and use in the soup. May omit Liquid Smoke if using a homemade ham stock. In place of the thyme and rosemary, I use a teaspoon of Herbes de Provence.

Instant Pot/Electronic Pressure Cooker: Add bacon and cook veggies in bacon drippings as above. Add the herbs, ham bone or hocks, and 6 cups ham or chicken stock, seal and cook on high pressure for 15 minutes. Let pressure release naturally, remove bone or hocks and pick off meat, adding back to soup along with the 2 cups of chopped ham. Stir, taste, adding salt and pepper as needed.

Source: http://deepsouthdish.com

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©Deep South Dish
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Posted by on December 27, 2013
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