Amy Roloff Making Split Pea Soup with Ham
Split Pea soup has always been one of my favorites. It’s smooth and creamy and so good. It’s lightly seasoned with garlic, bay leaf and oregano. Now add in the Ham and the soup has just elevated. The ham really adds flavor. You can omit the ham and chicken stock and add vegetable stock instead if you want to make it vegetarian. So enjoy this very tasty smooth full of flavor soup.
Ingredients:
3-4 Ham Hocks or Shanks (depending on how large they are)
Season with garlic, oregano, bay leaf, Cup up Carrot and Onion
1 16oz Pkg Dried Split Peas, rinse and sorted
6 cups Chicken Stock (or Veg Stock)
2 cups of Water, from the cooked Ham Shanks or Hocks
1 Sweet Onion, chopped
4 Carrots, chopped
3 Celery, chopped
1 Bay Leaf
2 tsp Thyme
Salt and Pepper
3 Cloves of Garlic, minced
Optional: Croutons, Parmesan Cheese – grated, parsley for toppings
Directions:
* In a large pot add the Ham Shanks or Hocks, add enough water to cover the ham. Add in salt and pepper, oregano, bay leaf, garlic and cut up carrots and onion. Cook for about 2-3 hours on low. Cool until able to handle to the touch.
* In a Dutch oven add in the dried split peas, broth and water from Ham. Add salt and pepper. Cook on high to a low boil then turn down to a simmer. Cook the peas for about 1 ½ to 2 hours. , till the peas have broken down and the soup has thickened.
* While the peas are cooking, sauté the carrots, onions and celery till just about done. Add in the garlic until just aromatic. Add in the carrots, onions, celery and garlic to the soup and continue to cook til the peas have broken down and the soup has thickened.
* As the soup simmers, cut meat off of the shank/bone. Add to the soup and simmer for another 15 minutes.
* Serve with Croutons or sprinkle with Parmesan cheese and parsley or a good crusty bread.
Enjoy.
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Chili Stew | Taco Chili | Simple to Make & Great Tasting Chili
Do you love a good hardy Chili?! Check out my easy to make, healthy, and delicious recipe for Chili! Since this is not “true” Chili, by the time I add in all the extras, I call it Chili Stew. Or sometimes we call it Taco Stew. This recipe originally came from a Chili recipe that over time I tweaked and made it just the way we like it! This is a great meal solution to make when you are hosting a large group. It has been a hit for us serving to guest for dinner. It also reheats well and make great leftovers! So, please watch my video today and see just how easy this is to make, and the recipe is below if you would like to try and make it for yourself. Enjoy!
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Holly’s Chili Stew:
3 lbs. ground turkey
2 (7 oz.) cans diced green chiles (mild)
1 diced green bell pepper (I use frozen diced green bell peppers)
1 diced onion (I use frozen diced onions)
2 packets taco seasoning (mild)
1 packet ranch salad dressing seasoning
2 (28 oz.) cans diced tomatoes (I use petite)
2 (15 oz.) cans white hominy
1 (15 oz.) can dark red kidney beans
1 (15 oz.) can pinto beans
1 (12 oz.) bag frozen corn (or 15 oz can corn)
1 (12 oz.) bag frozen chopped okra
1 (4 oz.) can diced hot jalapenos *optional
In a large cooking pot (8 quarts), cooked up ground turkey until done. Next add diced green chiles, diced bell pepper, and diced onion; cook in meat until bell peppers and onions are tender. Then add the taco seasoning packets and the ranch seasoning packet. Stir into the meat until all of the meat is covered in the seasoning. Next add cans of diced tomatoes (plus their juice) and stir. Pour cans of white hominy into a colander, rinse and drain, then add into the stew and stir. Pour cans of both red kidney beans and pinto beans into the colander, rinse and drain, then add into the stew and stir. Add frozen corn and frozen chopped okra to the stew and stir.
*(Optional, last you can add diced hot jalapenos into stew to add more flavor and heat, but if you don’t like things to spicy don’t use.). Let the stew cook on the stove on a low heat for a couple hour or transfer it all to a crockpot and keep on low for several hours. Stir now then. You can also make this a day or two early, after everything is mixed put in refrigerator and heat up for a few hours. We find that a day or two later the chili stew’s flavor is actually better with age.
Terrific Turkey Taco Chili
Get the recipe:
If you are looking for a comforting warm bowl of deliciousness my Turkey Taco Chili will hit the spot. Sponsored by BUSH’S slow-simmered chili beans and Hunt’s vine ripened tomatoes comes a pot of perfection. Simply saute, simmer, and then top with sour cream, cheddar, and cilantro for a family-pleasing easy dinner.
Menudo in a Pressure cooker
Beef Enchilada Soup
This is a must-have soup recipe for your fall/winter rotation! It will warm you to the core!
Mexican Chicken Soup-Instant Pot Mexican Chicken Soup
Mexican Chicken Soup is flavorful soup made with lime, cilantro, onion, and a jalapeño to spice it up! It is topped with a fresh slice of avocado and served with a side of rice. You can find it at your favorite Mexican restaurant or make this Instant Pot Spicy Chicken Soup recipe to enjoy at home. Full Recipe: