YELLOW SPLIT PEA AND HAM SOUP

Home » Food and Drink » Soups Join Sign in EzineArticles - Expert Authors Sharing Their Best Original Articles Search Christine Szalay-Kudra Diamond Quality Author Diamond Author | 1,049 Articles Joined: September 6, 2009 United States How To Make Yellow Split Pea Ham Soup Recipe By Christine Szalay-Kudra | Submitted On March 24, 2011 Recommend Article Article Comments Print Article Expert Author Christine Szalay-Kudra If you and your family enjoy eating soups and stews, you might like to learn how to make this yellow split pea ham soup. It is an adaptation of an old fashioned Swedish soup recipe. Long ago, they would make and serve this soup to their family and friends. They might serve it with hot punch and buttered rye bread. For dessert, they might serve some homemade preserves over some very tiny pancakes. Interestingly, while eating this type of soup they would dip their spoons in mustard and then into their soup before eating it. You may or may not want to recreate the same type of meal they enjoyed back then. This is fine since you can serve this soup with assorted crackers or assorted breads. A green side salad with cherry tomatoes, lettuce, carrots, mushrooms, and shredded cheese will go well with this soup. The most important thing is to enjoy your time with family and friends while preparing some healthy and wholesome meals and snacks for everyone to enjoy. Soup and stew recipes are popular with many people. Soups and stews are some of the oldest of comfort foods you can enjoy today. Recipe for Yellow Split Pea Ham Soup What You Need 1 pound split yellow peas 6 cups water 1 1/2 teaspoon salt 1 medium diced onion 2 diced garlic cloves 2 cups diced celery 2 smoked ham hocks 1 pound lean boneless cubed pork 1/2 teaspoon marjoram 1/2 teaspoon thyme 1/8 teaspoon pepper Prepared mustard How to Make It To prepare the yellow split peas you will need to soak them in the 6 cups water or more to cover the peas. Allow them to sit overnight in a large Dutch oven or stewpot. Pour off the water the next day and add more water. Turn on the heat to high and bring to a boil. Cover and cook for about 2 or 3 minutes. Turn off the heat. Allow the beans to stand covered with a lid for 1 hour. Pour off the water and add enough water to cover the beans. Return to a boil and then add the salt, diced onion, diced garlic cloves, diced celery, smoked ham hocks, and boneless cubed pork. Cover and reduce heat to the lowest setting. Simmer on low for 1 to 1 1/2 hours or until the beans are tender and the meat is done. Stir two or three times toward the end of the hour to reduce scorching and burning. Add more water if necessary. Remove ham hocks. Cut and dice meat from the bone. Discard the skins and bones. Return meat to the pot. Add the marjoram, thyme, and pepper. Stir to combine. You can serve this immediately or allow it to cool for a bit before serving. Traditionally, you will serve this type of yellow split pea ham soup in a soup plate with a little prepared mustard dabbed on the rim of the plate. Christine Szalay-Kudra is an author, food expert and mom of four boys. She is the owner of the Recipe Publishing Network a group of sites dedicated to fine food and information for cooks. When not busy with her business you can find her sharing on one of these social networks at her own URL: http://www.recipepublishingnetwork.net/ Article Source: http://EzineArticles.com/expert/Christine_Szalay-Kudra/414787 0 Comments | Leave a Comment Did you find this article helpful? Happy Face1 Sad Face0 Viewed 708 times Word count: 498 Article Tools EzinePublisher Report this article Cite this article Stay Informed Subscribe to New Article Alerts: Food and Drink: Soups Christine Szalay-Kudra Email Address Subscribe We will never sell or rent your email address. 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