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Hurst Beans Split Pea and Asparagus Soup is just what we need on these lingering cold winter days….
Simple recipes are oftentimes the best, like Hurst Beans Split Pea and Asparagus Soup . Take a handful of fresh ingredients, add to it a pantry staple and in less than an hour you can have a soul-warming family meal. Hurst Beans Split Pea and Asparagus Soup will become a go-to because unlike other dried legumes, split peas cook very fast!
These were my thoughts precisely on the day I came home from errands and needed warmth. I craved the fresh taste of a home cooked soup so I set about to making this- one of the easiest recipes for split pea soup I have ever come across.
Hurst’s HamPeas® are the star in this Hurst Beans Split Pea and Asparagus Soup recipe. You can use smoked ham shanks as the directions state or ham that you have on hand. I used shanks but I have also made this omitting the ham altogether. The perfectly blended seasoning packet (yes, I use it) gives this soup exactly what you need in the event you want to omit the ham.
I used an immersion blender to finish this off to a smooth consistency. You may also mash the peas lightly by hand to create a smoother texture. It is up to you. I served this with a local bacon cheddar brioche and we enjoyed this for a light dinner. Both of my kids slurped theirs down. Even my picky child. He didn’t balk at the green color.
I would love to know if you have ever had split pea soup before. This Hurst Beans Split Pea and Asparagus Soup is the perfect spring luncheon soup, especially when asparagus is in season.
Ingredients
- 1- Package Hurst’s HamPeas®
- 1- Cup chopped carrot
- 1- Cup chopped celery
- 1- Cup chopped onion
- 1- Cup chopped asparagus
- 2- Smoked ham shanks
- 3- Cloves chopped garlic
- 10- Cups water (OR 5 C chicken stock 5 C water)
Instructions
- 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.
- Dice the vegetables into 1/2″ pieces and give the garlic a rough chop.
- 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 onions become translucent, add the split peas, ham shanks, and 10 cups of water.
- 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.
- 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.
- Reduce heat to low and puree mixture (without ham) using a submersion blender or food processor to desired consistency.
- Add the ham chunks back into the pureed soup and then stir in Hurst’s smokey ham seasoning mixture.
- Salt and pepper to taste.
