Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Country Style Smoked Sausage, Ham and Split Pea Soup Recipe
    Lost? Site Map

    Country Style Smoked Sausage, Ham and Split Pea Soup

    Country Style Smoked Sausage, Ham and Split Pea Soup. Photo by French Tart

    1/3 Photos of Country Style Smoked Sausage, Ham and Split Pea Soup

    more photos

    Total Time:

    Prep Time:

    Cook Time:

    4 hrs

    3 hrs

    1 hr

    French Tart's Note:

    This is the soup I make after I have baked my Celebration Spiced Baked Ham With Orange and Marmalade Glaze. This soup uses split peas, but you can just as easily use yellow or red split lentils instead (same weight and cooking instructions). Many old style recipes require that the split peas are soaked overnight before starting recipes but this is not normally necessary nowadays. However, be sure to read the packet instructions carefully. If the split peas are soaked overnight their cooking time can be reduced to around 40 minutes. This recipe does not require overnight soaking however. If you have made my Celebration Spiced Baked Ham With Orange and Marmalade Glaze, you will not need to add the vegetables listed here - unless you want extra vegetables, as the stock will already contain them. The cooking time will then depend on the split peas or lentils only. This serves 4 hungry people in large, deep soup bowls as a main course soup dish. It is wonderful with crusty bread rolls or baguette. This also makes a fabulous soup to take on a picnic in the Autumn or Winter, just what the doctor ordered!

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    • 8 -10 ounces chopped cooked ham (see note in the directions for different types of gammon or ham for this recipe)
    • 2 pre-cooked cured smoked sausage, chopped into cubes
    • 1 large onion, peeled and diced
    • 2 large carrots, peeled and finely diced
    • 4 ounces split peas, or
    • 4 ounces split lentils
    • 2 sprigs fresh parsley, finely chopped
    • 2 pints ham or 2 pints vegetable stock
    • salt and pepper

    Directions:

    1. 1
      WHICH GAMMON or HAM?.
    2. 2
      I used a cooked boneless ham joint throughout this recipe. If you use an uncooked ham, you will need to cook it (see instructions below) which will leave you with homemade stock for the soup.
    3. 3
      Sometimes ham or gammon can be very salty, especially gammon from supermarkets. To remove most of the salt, soak the gammon in water for two hours before cooking and pour away the water. Then simmer it for 15 minutes, pour away the water and add new water for the remaining cooking time.
    4. 4
      If the ham or gammon joint you buy is too large, put what is left in the fridge and use it for sandwiches,or as a main meal another time.
    5. 5
      As a very easy alternative, use pre-cooked ham which saves all the bother of cooking your own ham / gammon joint. If you decide to use pre-cooked ham, just ignore the first step of the recipe, OR you might have cooked my Celebration Spiced Ham with Orange and Marmalade glaze already - so the stock base and ham will be done!
    6. 6
      Whatever ham or gammon is used, it's fine if it is smoked or un-smoked - I used un-smoked.
    7. 7
      Cooking the Ham or Gammon:.
    8. 8
      Pour 3 pints of water into a largish pan and bring to the boil. Turn the heat down until the water is simmering (barely boiling). Place the uncooked gammon in the pan. If the gammon is covered half way to all the way by the water you're OK. Chop the gammon into smaller pieces if it's not at least half covered. The cooking method is the same whatever ham or gammon joint you use. Cook for around 50 minutes.
    9. 9
      Turn the ham over about half way through cooking.
    10. 10
      Immediately after the ham is put on to cook, start on the vegetables.
    11. 11
      Cooking the Soup:.
    12. 12
      Chop up the onions and carrots into small cubes, and place all the vegetables, split peas and chopped parsley into a pan, pour in the stock and bring to the boil. Then lower the heat so that the mixture is just simmering (just below boiling).
    13. 13
      This will need to be cooked for around one hour, maybe one and a quarter hours if you want your vegetables soft.
    14. 14
      The ham or gammon should be cooked after about 50 minutes, just enough time to prepare it before the vegetables are cooked.
    15. 15
      Remove the ham from the pan, and chop it into small cubes. Chop up the smoked sausage to the same size.
    16. 16
      The final step is to add the ham and smoked sausage to the soup and heat gently for about 5 to 10 minutes. Stir well and have a quick taste. More salt and pepper can added if the soup needs more seasoning.
    17. 17
      Serve the soup into bowls and add some extra chopped parsley if you have any available. Serve with crusty bread rolls or French bread/baguette.
    18. 18
      This soup freezes well and will keep in the freezer for a month.

    Browse Our Top Stocks Recipes

    Ratings & Reviews:

    • on July 07, 2009

      55

      My family loved this! I've never liked peas, but for some reason always loved split pea & ham soup. Fond memories of mom making it when I was young. This recipe is over the top good! I used a pre-cooked and smoked black forest ham as well as the smoked sausage. With the added smokiness there was no need for salt or pepper. We were amazed at how much flavor was contained in these few simple ingredients. Very easy to make & the only thing I would do differently next time is to add some extra split peas. Thanks for sharing, FT! :) Made in holiday tag as a thank you for all your hard work.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on December 18, 2007

      55

    Advertisement

    Nutritional Facts for Country Style Smoked Sausage, Ham and Split Pea Soup

    Serving Size: 1 (361 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 624.3
     
    Calories from Fat 253
    40%
    Total Fat 28.1 g
    43%
    Saturated Fat 9.6 g
    48%
    Cholesterol 146.8 mg
    48%
    Sodium 2469.0 mg
    102%
    Total Carbohydrate 29.9 g
    9%
    Dietary Fiber 11.1 g
    44%
    Sugars 6.4 g
    25%
    Protein 60.8 g
    121%

    Ideas from Food.com

    “Everything

    Everything Holidays

    Make this season merry, bright and manageable with our easy ideas.

    Advertisement


    Food.com Network of Sites

    • Mexican Recipes
    • Chinese Recipes
    • Australian Recipes
    • Breakfast Recipes
    • Greek Recipes
    • Restaurant Recipes
    • Italian Recipes
    • Christmas Recipes
    • Thanksgiving Recipes
    • Southern Recipes
    • Dessert Recipes
    • Deep Fried Recipes
    • Thai Recipes
    • Low Cholesterol Recipes
    • Indian Recipes
    • Healthy Recipes
    • Meatloaf Recipes