Split pea soup how long

Remove ham from soup, let rest 10 minutes then shred or dice meat portion into pieces, cover. Stir ham into soup, season with more salt as needed. Serve warm garnished with parsley if desired. Note that soup will thicken as it rests and cools slightly.

If needed it can be thinned with more water. Nutrition Facts. Calories Calories from Fat Fat 7. Saturated Fat 1. Cholesterol Sodium Potassium Carbohydrates Fiber Sugar 9. Protein Vitamin A Vitamin C 7. Calcium Iron 4. Nutrition values are estimates only. See full disclaimer here. Read the full recipe after the video. Recipe Summary test prep:. Reviews Martha Stewart Member.

Rating: 5 stars. Rating: 4 stars. I did find it in the directions though, probably because water isn't really an ingredient, or is it? Rating: Unrated. Very bland. The recipe on the split pea package is much better. I am not sure, but I think it is the water. I won't be making this again but, if I did, I would use all chicken stock for the liquid. Sounds tiny and not what is iin the photograph.

Totally delicious, didn't change a thing. The croutons added a nice buttery, crunchy flavor and the lemon juice added a great "zing" to the finish. Loved it! The ingredient list doesn't include the 5 cups of water used in the instructions. Martha is my go to recipe source, seasonings and texture are often a choice for the individual and their customers satisfaction.

All the info here is awesome, great recipie, as is, great recipie to customize. Wonder if adding tomato would be awesome Please correct the ingredient list, Martha can't fail me, not my Martha. This is one of the best soups I have ever tasted. And very easy to make. I used a smoked ham hock and uncured, fully cooked ham from Whole Foods since I didn't have any ham leftovers. Otherwise, followed directions as written.

I didn't salt till the end to make sure it didn't turn out too salty. Next time I may add 1 cup less of water to make it a little thicker. I make a lot of soups and this one will stay on my list. Love it. So many levels of flavor and it filled our home with comfort. It imparts so much delicious flavor, and if you're lucky you can get some meat off of it too. Serve with a slice of toasted sourdough and you're golden.

Wait, what is a ham hock? Ham hock, aka pork knuckle, is in the ankle region of a pig. There's not a lot of fat, but it is covered in skin, which adds a ton of a flavor to the soup after you sear it. I'm vegetarian, can I leave it out? Though we love the smoky flavor, this soup is still delicious without meat.

Can I make this ahead of time? Sure thing. Leftovers will store well in the fridge for 4 to 5 days, or in the freezer for up to 3 months. If the soup thickens too much over time, stir in some water or broth when you reheat leftovers. Bring to a simmer. Skim the scum off the top of the soup for several minutes, until the scum ceases to rise. An immersion blender works great for this; if you are using a regular blender, take care to work in batches and only fill the blender halfway if the soup is still hot, and hold down the lid while blending.

If you'd like cut away the outer skin from the ham hocks and remove the meat from the bones. Dice the meat and stir it into the pureed soup. Add salt and pepper to taste. Ladle into warm bowls and garnish with croutons and parsley or chives. Actively scan device characteristics for identification. Use precise geolocation data. Select personalised content.

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