Slow Cooked Split Pea Soup with Ham Shank (231)
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Recipe is below.
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here is the reciipe:
Ingredients:
1 (16 oz.) pkg. dried green split peas, rinsed
1 meaty hambone, 2 ham hocks, or 2 cups diced ham (vegetarians leave this out)
3 carrots, peeled and sliced
1/2 cup chopped onion
2 ribs of celery plus leaves, chopped
1 or 2 cloves of garlic, minced
1 bay leaf
1/4 cup fresh parsley, chopped, or 2 teaspoons dried parsley flakes
1 tbsp. seasoned salt (or to taste)
1/2 tsp. fresh pepper
1 1/2 qts. hot water or chicken broth (vegetarians use vegetable broth)
Preparation:
Layer ingredients in slow cooker in the order given; pour in water or broth. Do not stir ingredients.
Cover and cook on HIGH 4 to 5 hours or on low 8 to 10 hours until peas are very soft and ham falls off bone.
Remove bones and bay leaf. Mash peas to thicken more, if desired. Serve garnished with croutons. Freezes well.
Serves 8.
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Barefoot Contessa's 5-Star Split Pea Soup | Barefoot Contessa | Food Network
Ina Garten's classic split pea soup is perfect for any winter night!
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Parker's Split Pea Soup
RECIPE COURTESY OF INA GARTEN
Level: Easy
Total: 1 hr 40 min
Prep: 10 min
Cook: 1 hr 30 min
Yield: 5 to 6 servings
Ingredients
1 cup chopped yellow onions
2 cloves garlic, minced
1/8 cup good olive oil
1/2 teaspoon dried oregano
1-1/2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
2 cups medium-diced carrots (3 to 4 carrots)
1 cup medium-diced red boiling potatoes, unpeeled (3 small)
1 pound dried split green peas
8 cups chicken stock or water
Directions
In a 4-quart stockpot on medium heat, saute the onions and garlic with the olive oil, oregano, salt, and pepper until the onions are translucent, 10 to 15 minutes. Add the carrots, potatoes, 1/2 pound of split peas, and chicken stock. Bring to a boil, then simmer uncovered for 40 minutes. Skim off the foam while cooking. Add the remaining split peas and continue to simmer for another 40 minutes, or until all the peas are soft. Stir frequently to keep the solids from burning on the bottom. Taste for salt and pepper. Serve hot.
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Barefoot Contessa's 5-Star Split Pea Soup | Barefoot Contessa | Food Network
Split Pea Soup
Split Pea Soup
Serves 10
4 smoked pork hocks, about 3 lb / 1.3 kg (or 2 smoked and 2 fresh)
12 cups water if using instant pot / 15 cups if using a regular pot
2 Lb (900g) split peas
2 bay leaf
Salt to taste
2 Tbsp olive oil
2 Tbsp butter (or more oil)
2 large carrots, diced (200g)*
2 celery ribs, diced (120g)*
2 yellow onions, diced (340g)*
4 garlic cloves, minced
1 Tbsp minced fresh thyme (optional)
1 cup dry white wine
2 tsp pomegranate molasses (or 1 tsp balsamic vinegar) or to taste
* a knife skills video that can help:
Instant Pot Option:
================
Put the hocks, water, and bay leaves into an instant pot and cook on high pressure for 1 hour with natural release. Remove pork hocks to a plate and cool. Remove any scum from the broth with a slotted spoon. Taste the stock and salt to your liking. Add the split peas. Cook on high pressure for 25 minutes with natural release.
Regular Pot Option:
================
Put the hocks, water, and bay leaves into a large stock pot, cover and bring to a boil. Uncover, reduce the heat to medium-low and simmer gently for 3 hours or until the pork is fork tender. Remove pork hocks to a plate and cool. Remove any scum from the broth with a slotted spoon. Taste the stock and salt to your liking. Add the split peas, and simmer gently until completely soft and almost pureed, 1 - 1.5 hours.
Sofrito and Finishing the Soup:
==========================
Set a 10 inch skillet with olive oil and butter over medium heat. Add carrots, celery, onion, and a large pinch of salt. Cook stirring occasionally until the onions are translucent and the vegetables become golden brown, about 15 min. Add garlic and thyme and cook until aromatic, stirring occasionally, 1-2 minutes. Add the wine and simmer gently for 5 minutes until almost evaporated.
Shred the pork meat. Save the bones and connective tissue for another batch of stock or discard. Add the meat, cooked vegetables and pomegranate molasses or vinegar to the pot with peas. Taste and adjust for salt and acidity. Let sit at least 30 minutes before serving. It tastes even better the next day. Don’t be surprised if the soup solidified in the fridge. It will loosen when you warm it up, and might need a bit of water to thin it out to its original consistency. If adding water, don’t forget to taste and adjust for salt and acidity.
Image of the pig by Rainer Zenz
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Split Pea Veggie Soup
This thick and hearty soup will keep you warm on a cool evening. Use either green or yellow split peas.
Click for Recipe:
Ham and Split Pea Soup
If you find yourself stuck with loads of leftovers after an Easter celebration, don’t settle for the heat-and-eat routine! Instead, create something new by tossing your remaining ham and bone into @ChefBillyParisi's deliciously savory Split Pea Soup!
Slowly simmered with the ham bone to develop rich, meaty flavor, this simple soup is the ideal way to eat leftovers and keep you warm during the brisk spring season!
Ham and Split Pea Soup
Serves: 8
Ingredients
3 Tbsp. olive oil
1 yellow onion, peeled and small diced
2 ribs of celery, small diced
2 carrots, peeled and small diced
2 garlic cloves, finely minced
1 lb. Heinen's frozen split peas
8 cups Heinen's chicken stock
1 ham bone
1 bay leaf
8-10 fresh thyme sprigs
1 ½ cups diced ham
Salt and pepper, to taste
Instructions
1. Add the olive oil to a large pot over medium heat and cook the onions for 4-5 minutes, or until lightly browned.
2. Add the celery, carrots and garlic and sauté for 2-3 minutes.
3. Add the peas, chicken stock, ham bone, bay leaf and thyme sprigs. Cover with a lid and simmer over low heat for 75-80 minutes, or until the peas have broken down.
4. Remove the bone, bay leaf and thyme and add the diced ham.
5. Season with salt and pepper and serve.
Easy And Delicious Split Pea Soup
Here's a great recipe for split pea soup. You'll never eat from a can again! Hope you enjoy.
Split Pea Soup
7 1/2 cups chicken stock (I actually ended up adding 1 more cup of stock about half way through cooking.)
3 cups of dried split peas, sorted through then rinsed
1 1/2 onions, chopped
3 bay leaves
1 tablespoon garlic, chopped
2 tablespoons olive oil
salt & pepper to taste
1/2 teaspoon liquid smoke
salt pork, ham hocks,or ham-- whatever you might have.
Saute onions and garlic in olive oil over medium heat. Add about 1/2 teaspoon of salt to start. You can always add more! Do not brown onions -- just saute until clear.
Add the chicken stock, peas, bay leaves, pepper, and prok of your choosing. Stir and top pot with lid. Simmer about 1 hour. Check in on it about 1/2 hour in to see if you need anymore liquid and to stir.
Once the peas are soft and broken down remove the bay leaves, and ham hocks. Pull the meat off the ham hock and make into bite size pieces. You can add sliced/chopped carrots at this time or celery. Simmer another 20 minutes to 30 minutes to complete the soup. Serve!
#splitpeasoup
#soup
#jill4today