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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 178.5
  • Total Fat: 6.1 g
  • Cholesterol: 31.7 mg
  • Sodium: 996.8 mg
  • Total Carbs: 17.0 g
  • Dietary Fiber: 5.4 g
  • Protein: 15.2 g

View full nutritional breakdown of Split Pea & Ham soup calories by ingredient
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Split Pea & Ham soup

Submitted by: STRINGI719

Introduction

This is an old recipe from Emeril Lagasse, off the Foodtv.com website. It is my husband's all-time favorite soup. This is an old recipe from Emeril Lagasse, off the Foodtv.com website. It is my husband's all-time favorite soup.
Number of Servings: 8

Ingredients

    1 lb dried split peas (soaked overnight)
    1 ham hock
    3 TB unsalted butter
    1 cup yellow onion, finely chopped
    .5 cup celery, finely chopped
    .5 cup carrots, finely chopped
    2 tsp minced garlic
    1 lb Smithfield ham, chopped
    1 tsp salt
    .75 tsp freshly ground black pepper
    .25 tsp crushed red pepper
    8 cups water
    1 bay leaf
    2 tsp fresh thyme

Directions

The night before, place the split peas in a large bowl and cover with water by 2 inches. Soak overnight. Drain when ready to start cooking, and set aside.

Score the ham hock. Place in a pot, cover with water, and bring to a boil. Reduce heat and let simmer for 1 hour. Drain and set aside.

In a large pot, melt the butter over med-high heat. Add the onions and cook, stirring, for 2 minutes. Add the celery and carrots and cook, stirring, until just soft (about 3 min). Add the garlic and cook, stirring, for 30 seconds.

Add the ham hock and chopped ham. Cook, stirring, until beginning to brown. Add the drained peas, salt, pepper, and red pepper flakes, and cook, stirring, for 2 minutes. Add 8 cups of water, the bay leaf, and thyme, and cook, stirring occasionally, until the peas are tender (about 1 hour). Add water as needed if the soup becomes too thick or dry.

Remove the bay leaf and discard. Adjust the seasoning to taste, and serve immediately. Best with freshly baked bread for dipping.

Number of Servings: 8

Recipe submitted by SparkPeople user STRINGI719.






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