Pea and ham soup recipe Recipe Better Homes and Gardens

Table of Content

• Track macros, calories, and more with MyFitnessPal.
• One thought on “BH&G Vegetable Cook Book Split-Pea Soup ( ”
• Whether the peas are from the garden or the freezer, this flavorful soup recipe is a taste of spring.
• Loaded with carrots, ham, and split peas, this healthy soup is a meal in itself, and it freezes well.
• Hearty chicken and barley soup
• Nutrition Facts (per serving)

I am happy because this soup is good to freeze so I will have many a luncheon from this one dish. Over 2 pounds of delicious, perfectly cooked and smoked, Herb Brittner ham. The ham that my mum drives out to Butler County for every year. I don’t know what it is about this ham….

This traditional soup recipe features the tasty trio of barley, ham, and peas. Broccoli-cheese soup gets a modern, vitamin-rich upgrade with the addition of sweet green peas and umami Parmesan cheese. Make this soup recipe a meal by serving it with a big leafy green salad and a plenty of buttered toast. Meanwhile, preheat oven to 200C fan-forced (220C conventional.) Line 2 oven trays with baking paper. Arrange parsnip ribbons in a single layer on one tray and parsley on the other.

Track macros, calories, and more with MyFitnessPal.

Remove the ham and bone from the pot, and shred the ham into small pieces after it has cooled enough to handle. Discard any fat and the bone. Stir in ham and 1/2 teaspoon pepper. Cook for 5 minutes more or until ham is heated through. Remove and discard bay leaf.

Preheat oven to 425°F. In a shallow baking pan combine carrots, celery, onion, and garlic. Drizzle with oil; toss gently to coat.

One thought on “BH&G Vegetable Cook Book Split-Pea Soup ( ”

Uncover; stir in carrots, celery, and onions. Simmer, covered, for 20 to 25 minutes or until vegetables are tender. Season to taste with salt and black pepper.

Pull meat off bone and coarsely chop. Top with crispy parsnip and parsley to serve. Seriously, I didn’t add a single thing or takeaway anything from the BH&G recipe. I seasoned it exactly as directed. To freeze, divide cooled soup among three 2-quart (8-cup) freezer containers. Freeze up to 3 months.

Whether the peas are from the garden or the freezer, this flavorful soup recipe is a taste of spring.

Whether the peas are from the garden or the freezer, this flavorful soup recipe is a taste of spring. The most I did was add some homemade croutons that were covered in a mix of salt, pepper, thyme, rosemary, garlic powder, and marjoram. I did not like working with the bulk sausage. And I realized that after bitting into the balls in the soup, they are chewy and gummy. I think maybe just beef meatballs - or no meat - would be better.

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Loaded with carrots, ham, and split peas, this healthy soup is a meal in itself, and it freezes well.

Add the sautéed vegetables, potatoes, and shredded ham to the pot with the split peas. Simmer until the potatoes are tender and the peas begin to dissolve and thicken the soup. Season with ground black pepper to taste. I used some chopped onion and chopped elephant garlic that I found in the fridge. I also put in more than 3/4 cup of potato - a heaping cup. I should have added a little more.

Refrigerate for up to 5 days or freeze for up to 6 months. You'll never believe this, but Jesse and I saw a friend eating split pea soup and were craving it too! We had no split peas, so instead made a fresh pea soup that was pretty good -- not as good as your soup sounds, but still good. Put the ham, bay leaves, and 3 quarts water in a large pot, cover and bring to a boil. Reduce the heat to low and simmer until the meat is tender and the ham pulls away from the bone (2 to 2 1/2 hours).

Because similar to House, during Ultimate Fighting, I never think about food or eating due to the blood and painful-looking contortion of body parts. That being said, apparently the Bunny Girls give me the munchies. Percentages are based on a diet of 2000 calories a day. If a smoother consistency soup is desired, immersion blend for a few minutes to produce a creamier consistency . I already invited Rick over for dinner this week and we had it for dinner.

Spray with oil and season with salt. Bake parsnip for 5 minutes, until starting to brown around edges. Bake parsley for 2 minutes, until starting to shrivel and dry out but still green.

Remove bay leaves; discard. Serve immediately or cool for 30 minutes. In a 4- to 5-quart Dutch oven or pot bring water, split peas, barley, bouillon granules, and bay leaf to boiling; reduce heat. Simmer, covered, for 30 minutes.

In a 7- to 8-quart Dutch oven combine water, broth, ham, split peas, bay leaves, marjoram, and pepper. Bring mixture to boiling; reduce heat. Simmer, covered, for 1 hour, stirring occasionally.