Split Pea Soup with Ham Recipe (2024)

FAQs

What thickens split pea soup? ›

How to Thicken Split Pea Soup. The potato should make your split pea soup perfectly thick and creamy. However, if the soup is still too thin for your liking, you can thicken it up with full-fat cream (though it may alter the flavor a bit) or a cornstarch slurry.

Split Pea And Ham Soup (1 cup) contains 28.3g total carbs, 24g net carbs, 4.2g fat, 11.7g protein, and 195 calories.

Add flour or cornflour

Put a tablespoon of either into a small bowl and stir in 2-3 tbsp of the soup until you have a smooth mixture. Stir this back into the soup and bring it to a simmer. Cook for a few minutes to allow the starch granules to burst to thicken, and to cook out any flour flavour.

One common reason is using too much water or broth while cooking. Additionally, if the split peas are not cooked long enough, they may not release enough starch to thicken the soup. Another possibility is not adding enough vegetables or other thickening ingredients during the cooking process.

Cooking. Bring about 1.5 cups of water or broth to a boil for every cup of lentils or split peas. Add the lentils, allow water to return to boiling, reduce heat, partially cover pan, and simmer for 30 to 45 minutes, depending on the variety.

Start out early, have looots of peas in your delicious soup, and simmer it all day, stirring off and on until it thickens of its own accord. Split peas can act like beans in that they thicken a soup naturally if there're enough of them. If it's taking too long, do the stick blender/remove some and blend them thing.

It's fair to say that pea and ham soup is good for the soul, but it is also good for your health. Green split peas are a nutritional powerhouse. Not only are they low in fat and high in fibre, they are also a complete protein, which means they contain all nine essential amino acids.

Is split pea soup good for weight loss? Yes, it is good for weight loss, as it contains a high amount of fiber supporting metabolism activities, which leads to healthier weight loss. It also includes a lower amount of fat and calories, reducing cholesterol levels and improving overall health.

Split pea soup

Peas are starchy veggies, which means you'll be getting a hefty amount of carbs (26 grams per cup) along with other nutrients like fiber. Many soups also have a lot of salt, so pick reduced-sodium varieties.

The starches and the gelatin will form a mesh when cooling, so the consistency of the pea-soup will always be thick when cold. On heating, do what Mien advised: add some water or broth to the soup to the consistency that you want.

Why did my split pea soup turn brown? ›

If you add to many peas its not a problem because you can add more water to thin it out a little. On the other hand if you don't put in enough and have to add more it will overcook the peas you put in first. If you cook peas for too long the soup turns a brown color more than a green color.

Add Flour Or Cornstarch

You can thicken soup by adding flour, cornstarch, or another starchy substitute. For the best results, never add flour or cornstarch directly to your soup. If you do, it will clump up on top. Instead, ladle a small amount of broth into a separate bowl and let it cool.

Using a Ham Bone:

Using a meaty, uncleaned ham bone is what gives this soup it's amazingly rich and savory flavor. If your ham bone is small, or you are using a ham bone substitute: Be prepared to add up to 4 chicken bouillon cubes to the broth to add more flavor if needed.

Using onions, garlic, and fresh spices like thyme will add flavor to the soup. The real trick to making a bland pea soup extra tasty is using a bone or ham hock in the soup during the cooking process. Chicken broth will also add flavor to the soup.

If you want to take a shortcut, you could use bouillon cubes or paste to provide both meaty flavor and salt, though pork is a lot harder to find than chicken or beef. Salt and pepper you can just stir in.

Split pea soup naturally thickens as the peas break down during cooking and also as it sits, especially if refrigerated. If it's too thick for your liking, you can easily thin it by adding a bit of chicken or vegetable broth, or even water, until you reach your desired consistency.

However not thickened with traditional methods, the thickness of this soup comes from the cooking down of the split peas themselves. The longer you cook the pea occupied broth, the thicker the soup gets. This is a preference, so you choose your thickness.

The common denominator will probably be meat (ham bones are common), more salt, and pepper to taste. If you want to take a shortcut, you could use bouillon cubes or paste to provide both meaty flavor and salt, though pork is a lot harder to find than chicken or beef. Salt and pepper you can just stir in.

A handful of uncooked rice. That's all folks, just a handful of white rice. Any kind will do: jasmine, basmati, short grain, long grain. When added to a brothy (or watery, even) soup, and left to simmer for 20-30 minutes, the rice breaks down, releasing its starch and thickening the liquid that it's cooking in.