Easy Split Pea Soup

Julia Child’s Split Pea Soup Recipe

Julia Child’s Split Pea Soup so delicious. Simple with great flavor and texture. This soup is pretty legit when it comes to a homemade soup. It’s a thicker and creamer soup stock than most. And it goes really well for after a Christmas Ham and the left over ham bone. Which is great for frugal times and keeps spending on food lower, win-win. Or when living within a tight budget. It’s almost like a 2-fer. Plus it can become part of a family winter tradition for Christmas Break. With the colder months (in most parts of the world) it’s very filling and warms up the tummy while the seasons are changing.

It’s easy & simple.

It does take time to make the ham stock. Give yourself a 5 hour window for the entire soup to be made. About 30 minutes or less of prep in the morning for the stock. If you have a left over ham bone this one is great to wake up the next morning, chop up some vegetables, add the spices, put the bone in and let it simmer through out the day.

Making soups or a slow cooking meal like this on Sundays that way it can be ready after church. It’s nice to come home and relax knowing I can nap or chill before Monday and the week starts up again. Try it, though, and you’ll see that it’s worth the extra time!

Great to make like a hand made slow cook or crock-pot recipe.

These split peas lentils do not need to be soaked prior to cooking, but they should be rinsed and sorted to remove any stones that might have gotten mixed into the bag. Simmered with plenty of stock in a soup, they’ll cook down and thicken into a textured puree (without having to break out the immersion blender).

Split peas also have great nutritional benefits. They’re low in fat, packed with fiber and protein, and are a good source of several vitamins and minerals, including Vitamins A, B, and magnesium.

Julia Child’s Split Pea Soup with Ham

(Adapted from Julia Child’s recipe book, here is the link to her non-profit The Way to Cook) or you can purchase through Amazon.com, Julia Child’s: The Way to Cook

Soup Base Ingredients : Meaty Ham Bone and scraps from a ham, or 1 or more ham hocks, sometimes the extra scraps from the ham are a nice touch.

*If you don’t have a left over ham bone. You can always substitute with soup stock and add bacon. Highly reccomend a bone in stock for that flavor.

That’s what makes Pho Soup Base Stock sooooo delicious, the bone broth. Split Pea Soup can have those wonderful health benefits too. And bone broth is full of minerals which really helps with your imunne system, especially during the winter months or a high flu or cold season. The Wellness Mama Blog has this wonderful article about the Benefits of Bone Broth. I’m huge into podcasts and love listening to a variety of topics, on The Tim Ferris Show Podcast, Tim referes to the benefits of bone broth and here is a link to his suggestion and it has great information about Kettle & Fire his reccomended Bone Broth for purchase if you haven’t recent cooked a ham and are looking for bone broth for a soup base.

Soup Base Spice & Vegetable Ingredients:

3 quarts water(or chicken stock)

1 cup chopped carrots

1 cup chopped onions

1 cup chopped celery, chopped and celery leaves

An herb bouquet: 3 bay leaves, 1 teaspoon thyme, 5 cloves tied in cheesecloth

herb bouquet

Soup Base Directions:

1. Put all of the stock ingredients in a large pot and simmer, with the lid askew, for 4 hours.

2. Strain the broth and discard the vegetables and ham scraps (They have given their life for the broth. Their vege life. It’s okay to throw them away, it’s defintely not wasteful and it will clean up the soup. If you like you can try keepig it in to add more chunks texture. )

At this point you can make the soup, or you can refrigerate or freeze the stock to use later. I sometimes will use the same soup stock for pho or again for another split pea soup night.

For the soup

Use the rest of the chopped veggies from the prepping the soup stock to simmer into another bowl (usually the cooking pot where you will serve the soup from).

Split Pea Soup

Split Pea Soup Ingredients:

3 tablespoons butter

2/3 cup diced celery

1 cup diced carrots

3 tablespoons flour

2 quarts ham stock

1 ½ cups split peas

Salt and freshly ground pepper

Garnish: ½ cup diced ham sautéed in butter(or 1½ cups croutons)


Directions:

1. Melt the butter in a large pot over medium heat. Add the celery, onions, and carrots and cook for about 5 minutes, stirring occasionally.

2. Add the flour, and cook, stirring, for 3 minutes.

3. Add the stock and split peas. Simmer, with the lid askew, for 45 minutes. Season to taste with salt and pepper.

4. Use an immersion blender like a viatmix or blendtech, we love our bendtech, in the pot to blend the soup. (I like to blend it so it has a little bit of chuncks and thickness to it.)

5. Serve with the sautéed ham, bacon bits for garnish and pinch of ground pepper.

Printable Recipe Below

Pho-Real? Delish Pho Dish.

Vietnamese Pho Soup

Pho… soooo good. Yum. This is one of our favorite dishes. Chewy and I love to eat and enjoy our time with friends while eating. It’s something we really love doing together and are looking for ways to make healthier options at home that we would enjoy.

LOVE to EAT? GOOOOOOD. Chewy and met while making sushi in college. He wanted to learn how to make some sushi and I happned to know how ot make it. We both enjoy cooking together and ENJOY all the new things we’ve ventured. Some …meh, not so great. But then when you get it just right…. MMMMMMMMMMM yeah!!!! Delish. Melt in your mouth goodness people!

This PHO recipe is one of them. We’ve made Pho over the past 3 or 4 years and tried lots of variations. A lot of which were hit or misses. This one was WA-LA! GOOD. This easy and delicious Vietnamese Pho Soup Recipe can be made with chicken, pork or beef and is packed full of chewy Asian noodles, flavorful herbs and garnished with fresh lime and chili sauce. What we love about Pho is its a great homemade recipe for colds, getting in bone broth and the minerals from bone broth, As well as keeping you hydrated. Not everyone would agree with this but pho has garlic & ginger which are part of a healthy diet to improove a healthy immune system, and of course certain vegetables.


What is pho?

This is PHO.

Pho is a homemade broth-based soup with noodles and meat.  You may use beef, pork or chicken broth.  Typically it is garnished with fresh herbs when serving such as mint, cilantro, culantro, bean sprouts, scallions and juice from a fresh lime.  Most people will add sauces to their Pho such as chili sauce, chili oil, vinegar, hoisin sauce and any other favorite Asian sauce.

Northern Vietnamese Pho will have green onions, or scallions, and garnished with only vinegar.  Southern Vietnamese Pho is what is common in the U.S. I think it’s great to try different house Pho soup. Each family has a different house blend. That’s why in America depending on the restaurant and family style, there may be differen Pho houses you prefer.

Did you Know?

Pho soup is a historical blend of three cultures: Vietnamese, Chinese and French. I did not know that until I did some research. Fascinating.

It is inspired by a soup the Chinese were making in Vietnam around 1910.  It was the French however that brought beef to Vietnam.


Is pho healthy?

Yes!  It is relatively low in calories, high in protein and vitamin C, low in fat and has lots of minerals.  Pho soup is good for you. This is great for when you have a sore throat or the weather is changing.


How to make pho

Essentially make the broth, assemble the ingredients and garnish.

There are two different ways to make the broth using these different methods:

1.Boil the bones rapidly for 10 minutes then drain off the liquid, discard and add more water before continuing with the broth.  This method is helpful for decreasing the amount of scum that is formed.

2. Bake the bones first for 30 minutes, then put them in a pot, cover with water and continue with your broth.  This method is my favorite.  No scum has formed for me using this method.

If scum does happen to form, skim off using a fine mesh ladle.

Both methods decrease the amount of fat in the broth significantly.  The bone marrow contains a lot of fat and both of these methods cooks off the fat before the real broth process starts.

The broth takes a long time but is super easy.  After three hours, all of the flavor is extracted so the broth basically cooks up in 3 hours.  It is mostly hands off, that is the easy part.

If you are making chicken Pho, use chicken bones and if you are making beef Pho, use beef bones.  Or, you could go rogue like I did and use a left over ham bone from a cooked ham or split pea soup. RECYCLE YEAH!!!! The ham bone made a really good broth we were both suprised because we have made it mostly with beef bone before.

With the bones and water in the pot, add 2 onions quartered and your whole spices.  You can use ground spices but it’s going to make your broth a muddy color instead of the clear broth you will want. OR you can wrap it in cheese cloth and let the spices flavor the soup. From this recipe I also added in carrots and celery to cook with the broth. A little variation.

After 3 hours of boiling and the spices have given their spice life for the soup. You can disgaurd. SEE the YUMMY PHO BROTH?!?!?!

Drain the broth into another pan, throw away the solids and bring the broth to a simmer.  Meanwhile cook your noodles, slice you meat thin and plate up your bowls.  First put the noodles in, then the meat and then pour the hot broth on top of the meat. If sliced thin enough, the hot broth perfectly cooks the meat.  Garnish as desired and ENJOY!!!!


How do you eat?

Traditionally with chopsticks or hashi in Japanese and a soup spoon, but that doesn’t always work with kids so a fork and spoon is lovely. Grateful my son loves Pho, which makes it a family fav.

THE GARNISHES MAKE THE DISH…. basil, fresh lime, hoison sauce, siracha, bean sprouts, jalapeno peppers. Yum. Of course it’s on preference for how spicy you like it.

Sriacha, Hoison & Thai Chili Sauce

To get started you will need….

Ingredients

Meat

2 lbs Beef knuckles/leg bones

2 lb Pork

Produce

5 cups Bean sprouts

2 bunches Cilantro

1 tbsp Corriander, seeds

4 inches Ginger, fresh

2 bunches Green onions

5 Limes

2 Onions

Condiments

1/4 cup Fish sauce

1 Hoisin sauce

1 Sriracha or favorite chili sauce

Pasta & Grains: Noodles

1 package Noodles, Asian

Baking & Spices

1 Cardamom, Black

2 Cinnamon sticks

6 Cloves

1 tbsp Fennel seeds

1 1/2 tbsp Salt

6 Star anise

1 tbsp Sugar

Liquids

16 cups Water


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Additional Nutritional Facts. Each 1 1/2 cups of pho with chicken has 6 grams of fat, 58 g of carbohydrates, 44 g of protein, 1,200 milligrams of sodium and 4 g of fiber. Each serving of pho with beef has 6 g of fat, 51 g of carbohydrates, 24 g of protein, 384 mg of sodium and 2 g of fiber.

Unfortunately PHO is NOT a KETO Friendly diet… It’s full of carbs. Yet it is much lighter… here is a site that has a KETO FRIENDLY PHO Recipe with lots of keto based tips.

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