Homemade SPLIT PEA Soup | Soup with HAM BONE скачать в хорошем качестве

Homemade SPLIT PEA Soup | Soup with HAM BONE

We are ending the year by cooking a hearty and healthy soup that freezes well. Our HOMEMADE SPLIT PEA SOUP uses our leftover holiday ham bone from Christmas dinner. In addition, this soup is made using dried split peas and is loaded with nutritious vegetables. So cozy up at home and enjoy a warming bowl of this soup today. If you have enjoyed this recipe, LIKE and SHARE it. Check out our channel. We have plenty of videos for you to enjoy. If you like what you see, click the SUBSCRIE button below the video. This helps our channel grow and keeps you up to date on new videos. SUBSCRIBE    / @grandmabessieshouse   SHARE VIDEO    • Homemade SPLIT PEA Soup | Soup with HAM BONE   HOMEMADE SPLIT PEA SOUP nonstick spray 2 Tbsp olive oil 1 meaty ham bone 1 Tbsp unsalted butter 1 large or 2 small sweet onions, chopped 1 rib celery, chopped 4 cups vegetable (or chicken) broth 1 - 2 cups water (depending on thickness desired for soup) 1 (12 - 16 ounce) can or bottle light beer 1 1/2 Tbsp yellow mustard 3/4 cup milk 3/4 tsp salt 1/2 tsp freshly ground black pepper 1 pound (2 cups) dried green split peas 1/3 cup fresh parsley, roughly chopped, plus more for garnish 1/3 tsp ground nutmeg, toasted (optional) 2 large carrots, peeled and chopped 1 large or 2 to 3 small potatoes, peeled & chopped 1. Over medium heat, spray a Dutch oven or large pot with nonstick spray and coat with olive oil. Sear ham bone and leftover bits of ham until lightly browned on all sides, 3 to 6 minutes. Remove ham bone and ham bits from heat and set aside. Add butter and allow butter to melt. Add onions and celery. Whisk to combine while scrapping ham drippings from bottom of the pot. Cook until translucent, about 5 minutes. 2. Add vegetable broth, water and beer. Raise heat to medium-high and bring to a low boil. While mixture heats, whisk mustard into milk. When broth begins to boil, reduce heat to simmer and add milk-mustard mixture to pot. Season with salt and pepper. Whisk to combine. Allow broth to simmer for 5 minutes. 3. Quickly rinse dried split peas and add them to the pot. Add chopped parsley too. Return ham bone and ham bits to pot, stirring to combine and cover with a lid. Simmer for a total cooking time of 2 hours, stirring every 30 minutes. Halfway through (at 1 hour cooking time), turn ham bone. 4a. At 1 1/2 hours of cooking, remove 1 cup pea soup from pot. Sit it to the side and allow it to cool. Cooling takes 20 - 25 minutes. While pea soup is cooling, add toasted nutmeg (optional), carrots, and potatoes to the pot. Combine and simmer, uncovered, for 30 minutes. Remove ham bone from soup and discard it. 4b. Once set aside pea soup has cooled, place it into a blender and blend on high speed until fully combined, 20 - 30 seconds. Pour blended soup into pot and stir until fully combined. Remove soup from heat. Serve while hot. Garnish with parsley. If you have a meaty ham bone that is leftover from a holiday dinner or a weekend dinner, give this recipe a try. It is extremely calming eating this delicious and hot soup on a cold winter day or night. Eating a meal like this...makes you feel at home. This is what comfort food is all about, Dana MUSIC ATTRIBUTION 1. Seasons by Telecasted (YouTube free music library, attribution not required) 2. Top of the Morning by TrackTribe (YouTube free music library, attribution not required)