Split Pea Soup with Ham Recipe (2024)

FAQs

How do you thicken split pea and ham soup? ›

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.

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.

Not only do I love the taste of split pea and ham soup – I love the nutritional value. Just one cup of split peas provides more than half your daily fiber intake – one cup! So that means, this soup will help keep you full. In addition, split peas are a good source of protein and many vitamins and minerals.

One common reason is using too much water or broth while cooking. Additionally, if the split peas are not cooked long enough, they may not release enough starch to thicken the soup. Another possibility is not adding enough vegetables or other thickening ingredients during the cooking process.

Split pea soup naturally thickens as the peas break down during cooking and also as it sits, especially if refrigerated. If it's too thick for your liking, you can easily thin it by adding a bit of chicken or vegetable broth, or even water, until you reach your desired consistency.

Add flour or cornflour

Put a tablespoon of either into a small bowl and stir in 2-3 tbsp of the soup until you have a smooth mixture. Stir this back into the soup and bring it to a simmer. Cook for a few minutes to allow the starch granules to burst to thicken, and to cook out any flour flavour.

Ham - We'll be leftover diced ham so this is a great recipe to make with your leftovers from a holiday dinner. Vegetables - Onion, carrot, celery, and garlic are key to any great soup and this one is no exception! Seasoning - Fresh thyme pairs perfectly with the peas to flavor the soup.

Use bones, such as a ham hock or shank, even a turkey carcass. The collagen in the bones thickens the soup and the meat adds flavor. Start with a big Dutch Oven, Stock Pot, or slow cooker (minimum 3–4 quarts). Dump in a pint of mirepoix - diced onion, celery, and carrot.

If you were short on peas, you can thicken with a slurry—a raw starch such as rice flour or cornstarch mixed with water, then whisked into the soup. The soup needs to come to a boil for the starch to gelatinize.

Split peas can help ease constipation in several ways. For one, they're teeming with fiber, a must-have nutrient for constipation relief. They're especially rich in soluble fiber, which draws a lot of water into your gastrointestinal tract, helping to make your stool a normal consistency so pooping is more comfortable.

What do you eat with split pea soup? ›

What do you serve with split pea soup? This soup is perfect paired with a grilled cheese sandwich (or just a hunk of crusty bread!) for dunking. For something lighter, serve it with fresh kale citrus salad. Or, if you want to keep things simple, just sprinkle a few crispy homemade croutons on top.

Pea Variety: The main difference lies in the type of peas used. Split pea soup is typically made from dried split peas, while green pea soup is made from fresh or frozen green peas. Texture: Split pea soup has a thicker and heartier texture compared to green pea soup.

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.

Very likely the embryo of the peas! Each side of the pea is an endosperm, like the white of an egg. These are probably just left over embryos of the peas, or the yolk, if you will.

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.

Steam a large potato, peeled and cut into large chunks, over the stockpot for five to eight minutes or until the potatoes are tender and cooked through. Add the potatoes and soup to the blender and puree until the soup is smooth and creamy. The potatoes should further thicken the stock.

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.

The most classic and surefire way to thicken a broth-based soup is with a cornstarch slurry. Whisk together equal parts cornstarch (or arrowroot) and water or broth, then whisk it into the pot of soup. A good ratio to get to a pleasant thickness without your soup tasting goopy or heavy is one tablespoon.

Now just leave the soup to boil softly stirring about every 30 minutes, be sure when you stir you are scraping the bottom of the pot to keep everything from sticking. The soup should take most of the day, 6 to 8 hours, to thicken. The longer it cooks and thicker it becomes the better.