Smithfield Ham & Split Pea Soup

Name: Smithfield Ham & Split Pea Soup
Prep time: 15 min
Cook time: 1 h 30 min
Total time: 1 h 45 min
Yield: 6 serving(s)
Ingredients: 1 lb Smithfield Ham (in pieces is fine); 1 large onion, chopped; 1 gallon water; 2 lbs dried split peas; 3 large carrots, peeled and chopped fine; 2 stalks celery & leaves

Submitted by Julesong

"Easy and delicious! An adopted recipe."

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Ready In:: 1hr 45mins
Ingredients:: 6
Serves:: 6

ingredients

1 lb Smithfield Ham (in pieces is fine)
1 large onion, chopped
1 gallon water
2 lbs dried split peas
3 large carrots, peeled and chopped fine
2 stalks celery & leaves

directions

Separate fat from the ham meat. Set meat aside.
In a heavy large soup pot, fry the ham fat. When crisp, discard the solids.
Fry the chopped onion in the fat.
Add the reserved lean ham meat pieces and saute until meat is heated through and slightly browned.
Add the water, dried split peas, carrots, and celery (center portion with leaves, chopped fine).
Cover pot and bring to a boil. Reduce heat to low and cook slowly, about 1 1/2 hours until peas are mushy. (Do not puree.).
Serve with good, crusty bread and enjoy!

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Reviews

This turned out to be a pretty good recipe. After about two hours of cooking it was apparent there was a lot of liquid yet, so I uncovered it and turned the heat up a bit, and let it cook down for approx. another hour. After that it had a nice hearty consistency. I did add about another cup and a half of ham, and about a TB and a half of black pepper ( I've always liked mine peppery) and I also added some crisp cooked bacon crumbled on top when serving. A good flavor all in all, tho I may reduce the water and onions by just a bit next time.

Iowahorse

RECIPE SUBMITTED BY

Julesong

Tukwila, 87

It's simply this: I love to cook! :) I've been hanging out on the internet since the early days and have collected loads of recipes. I've tried to keep the best of them (and often the more unusual) and look forward to sharing them with you, here. I am proud to say that I have several family members who are also on RecipeZaar! My husband, here as <a href=http://www.recipezaar.com/member/39857>Steingrim</a>, is an excellent cook. He rarely uses recipes, though, so often after he's made dinner I sit down at the computer and talk him through how he made the dishes so that I can get it down on paper. Some of these recipes are in his account, some of them in mine - he rarely uses his account, though, so we'll probably usually post them to mine in the future. My sister <a href=http://www.recipezaar.com/member/65957>Cathy is here as cxstitcher</a> and <a href=http://www.recipezaar.com/member/62727>my mom is Juliesmom</a> - say hi to them, eh? Our <a href=http://www.recipezaar.com/member/379862>friend Darrell is here as Uncle Dobo</a>, too! I've been typing in his recipes for him and entering them on R'Zaar. We're hoping that his sisters will soon show up with their own accounts, as well. :) I collect cookbooks (to slow myself down I've limited myself to purchasing them at thrift stores, although I occasionally buy an especially good one at full price), and - yes, I admit it - I love FoodTV. My favorite chefs on the Food Network are Alton Brown, Rachel Ray, Mario Batali, and Giada De Laurentiis. I'm not fond over fakey, over-enthusiastic performance chefs... Emeril drives me up the wall. I appreciate honesty. Of non-celebrity chefs, I've gotta say that that the greatest influences on my cooking have been my mother, Julia Child, and my cooking instructor Chef Gabriel Claycamp at Seattle's Culinary Communion. In the last couple of years I've been typing up all the recipes my grandparents and my mother collected over the years, and am posting them here. Some of them are quite nostalgic and are higher in fat and processed ingredients than recipes I normally collect, but it's really neat to see the different kinds of foods they were interested in... to see them either typewritten oh-so-carefully by my grandfather, in my grandmother's spidery handwriting, or - in some cases - written by my mother years ago in fountain pen ink. It's like time travel. Cooking peeve: food/cooking snobbery. Regarding my black and white icon (which may or may not be the one I'm currently using): it the sea-dragon tattoo that is on the inside of my right ankle. It's also my personal logo.

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