Although there are a lot of different recipes for split pea and ham soups, this particular one is my personal favorite. These sorts of soups are the ideal kind for warming both the body and the spirit when they are consumed in the midst of cold weather. Unlike the last one, this one goes a little bit farther and includes an unexpected component. In spite of the fact that I am not the greatest lover of soups, I do consume them and have quite a few recipes that are very wonderful and my favorites. The majority of the soups that I prepare are substantial and, in general, quite nutritious. I like soups that are prepared using a ham bone that has been left over from whatever festival it is. I put the bone in the freezer with part of the flesh still attached to it until it is required. The fact that ham bones are already salted makes it unnecessary to add salt to the recipe when using them to create soup. This is one of the many advantages of using ham bones. Bone from a ham or smoked hocks of ham Both my mother and father have created a ham and bean soup that is not only delicious but also quite comforting. Despite the fact that it is cozy, the tastes are amazing. Using that soup as a foundation for my expertise, I experimented and came up with my own split pea and vegetable soup, which is just as delicious but has slightly different components. At the time that you make the decision to prepare a soup, if you do not have access to a ham bone, you should seek for smoked ham hocks at the grocery store. You may use them as a suitable replacement. Because of this, the overall taste will be infused with a smokier component, and there will be somewhat less flesh. If you want the soup to have more meat, dice a piece of ham that you got at the shop and add it to the soup. Variations in estimated quantities are possible. Since the final product of the soup is a matter of personal preference, the quantity of the ingredients that I use in my soups are never quite exactly specified. Some people want their soups to be more thick, while others choose soups that are more thin. When you add water at the beginning, you are making an educated estimate since the final outcome will be determined by a number of variables, including the length of time the cooking period has been, the temperature, whether the lid is on or off, and other elements. In the event that the soup has be thinned at a later time, water may easily be put back in. A number of veggies may be omitted, while others can be included. Adapt this recipe to your preferences and use it as a foundation. soup made with split peas, vegetables, and ham 1 ham bone that is still in good condition, with about one pound of flesh attached to it, or three smoked ham hocks that are full of meat 1 onion, cut into tiny strips Carrots, cut into tiny dice, two or three coarsely sliced celery stalks, three to four in total 1 medium-sized potato, cut into little pieces one pound of split green peas each 1 container of frozen spinach, diced Place the hambone, along with the meat, onion, carrot, potato, and celery, in a large soup pot. then proceed with the instructions. To almost completely submerge the ham bone or hocks, add in water; about six to eight cups. bringing to a boil, then covering, lowering the heat, and simmering for around one and a half to two hours. The meat ought should be beginning to get soft. Add the bag of split peas and continue cooking for about one hour, or until the peas have decomposed to a large extent. The hambone or hocks should be removed, and as much flesh as possible should be removed prior to adding it back to the soup. The packet of frozen spinach should be added, and the dish should be allowed to cook all the way through. Combine the spinach by giving it a thorough swirl. Serve while still hot with some of your favorite crusty toast or corn muffins. eight to ten is served. Please take notice that yellow split peas may also be used to prepare this dish. It would not be difficult to just put all of the ingredients into a big slow cooker and let them cook for the whole day. Alternatively, it may be put in a big heavy Dutch oven or enameled cast iron pot and gently cooked on the stove or in the oven, at whatever temperature sustains a simmer. This method can be used to prepare the dish. It is my sincere gratitude that you have chosen to read this essay. It is my hope that you found it to be helpful and that it assisted you in your own culinary journey. Please go to my website. a concord for the taste buds You may find my blog at a symphony of tastes blog, my marketplace at a harmony of flavors marketplace, or my facebook page at a harmony of flavors. I am looking forward to seeing you there!
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