Split Pea and Asparagus Soup

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Check out this take on our classic Hurst’s HamPeas® and you will have yet another green dish to serve next St. Patrick’s Day… or any day for that matter.

*Note: This recipe has been submitted for this months My Legume Love Affair 9th Helping hosted by Mediterranean Cooking in Alaska. If anyone else would like to join in the cook-off, please check the links at the bottom of this post.

What you need:

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  • 1- Package Hurst’s HamPeas®

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  • 1- Cup chopped carrot
  • 1- Cup chopped celery
  • 1- Cup chopped onion
  • 1- Cup chopped asparagus
  • 2- Smoked ham shanks
  • 3- Cloves chopped garlic

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1. Place the green splits into a colander or sieve and rinse with cold water. Sort through the peas, checking for any debris that may be present and discard.

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2. Dice the vegetables into 1/2″ pieces and give the garlic a rough chop.

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3. In a large soup pot over medium-high heat, saute the vegetables in 1-2 tablespoons of olive oil or butter. When they begin to soften and the onons turn translucent, add the split peas, ham shanks, and 10 cups of water.

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4. Stir to combine and bring mixture to a rolling boil. Partially cover the pot and continue to boil for 30 minutes, then remove the lid and simmer uncovered for an additional 30-45 minutes.

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5. Remove ham shanks and let rest until cool enough to handle. With a small carving or pairing knife, cut meat from bone and chop into bite sized chunks.

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5. Reduce heat to low and puree mixture (without ham) using a submersion blender or food processor to desired consistency.

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6. Add the ham chunks back into the pureed soup and then stir in Hurst’s smokey ham seasoning mixture.

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7. Serve hot with a dollop of sour cream and some cracked black pepper. Tastes great in a sourdough bread bowl too!

*While making this, I stumbled upon Closet Cooking’s version of split pea soup. He uses some whole frozen peas for added texture at the end of preparation… I might have to try this next time.

*My Legume Love Affair is a monthly legume cook-off where bloggers everywhere submit their latest creations. It was all started by The Well-Seasoned Cook and if you want to participate going forward the schedule can be found on her blog HERE. Thanks!

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4 Responses to Split Pea and Asparagus Soup

  1. Kevin says:

    That is a great looking split pea soup! I like the use of asparagus and the bread bowl looks great!

  2. Jude says:

    Gotta say, your collection of recipes is perfect for me. I often cook some form of legume so I’ll definitely be back.
    Great texture on the soup!

  3. pamela68 says:

    Finally I found a bunch of great recipes using beans. Their so healthy and I’m. Trying to get them more in my diet. Will respond layer this week when I try this recipe. Also you might want to check out my black bean brownie recipe at inkspiring19.com

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