QUEBEC-STYLE YELLOW SPLIT PEA SOUP
Steps:
- Trim off and discard skin from ham hocks.
- In a large soup pot or Dutch oven, melt butter over medium heat. Add carrots, celery and onion. Cook, stirring regularly, until softened, about 10 minutes.
- Stir in dried split peas, bay leaf ,savory and thyme. Cook, stirring, for about 2 minutes.
- Stir in chicken broth and water. Add the ham hock. Bring to a boil, then reduce heat to medium-low, cover the pot and simmer, stirring occasionally, until the peas are very soft and soup is thickened, about 1 1/2 - 2 hours. *NOTE: You may need to add additional water or stock if soup gets too thick.
- PICK OUT AND DISCARD BAY LEAF and remove the ham hock to a plate. *Note: I prefer a thicker soup, so I blend just a bit of the soup with an immersion blender or blender. Just do a quick blend (or blend just a cup of the soup. You don't want a completely pureed soup. You want it to retain most of it's texture, but the bit of pureed soup will incorporate with the broth for a thicker soup.)
- Let ham hock cool slightly, then remove any meat on the hock and add it back to soup. Discard the fat and bone from the hock.
- Stir to combine meat with soup. Taste and generously season with salt and pepper, to taste.
Nutrition Facts : Calories 445 kcal, Carbohydrate 39 g, Protein 32 g, Fat 18 g, SaturatedFat 8 g, Cholesterol 73 mg, Sodium 787 mg, Fiber 16 g, Sugar 6 g, ServingSize 1 serving
CONFETTI BEAN SOUP MIX
With its colorful variety of beans and delicious flavor, this soup is tempting. I like to give it to friends each Christmas. -Rebecca Lambert, Staunton, Virginia
Provided by Taste of Home
Categories Lunch
Time 1h45m
Yield 9 servings (2-1/4 quarts) per batch.
Number Of Ingredients 13
Steps:
- Combine beans and peas; place 3 cups in each of four large resealable plastic bags or glass jars. Set aside. , In each of four snack-size resealable plastic bags, place three bouillon cubes, 3 tablespoons chives, 1 teaspoon savory, 1/2 teaspoon cumin, 1/2 teaspoon pepper and one bay leaf. Seal bags. Yield: 4 batches., To prepare soup: Place contents of one bag of beans in a Dutch oven; add 7 cups water. Bring to a boil; boil 2 minutes. Remove from heat; cover and let stand for 1 hour. , Drain beans and discard liquid. Add remaining water and contents of one seasoning bag. Bring to a boil. Reduce heat; cover and simmer, stirring occasionally, until beans are tender, about 1 hour., Add tomatoes, salt and, if desired, pepper sauce. Simmer, uncovered, for 20 minutes. Discard bay leaf.
Nutrition Facts : Calories 230 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 477mg sodium, Carbohydrate 43g carbohydrate (6g sugars, Fiber 14g fiber), Protein 15g protein.
CANADIAN YELLOW SPLIT PEA SOUP WITH HAM
Creamy yellow pea soup studded with bits of ham, carrots, celery, and thyme. There is nothing like this one on a cold day! I am a Canadian now living in the US. and cannot get Habitant® soup anymore, so I came up with this version. I think it is as good as the real thing, if not better, because it is homemade.
Provided by channyharte
Categories Soups, Stews and Chili Recipes Soup Recipes Pork Soup Recipes Ham Soup
Time 3h50m
Yield 12
Number Of Ingredients 10
Steps:
- Place split peas, ham bone, carrots, onion, celery, thyme, bay leaf, salt, and pepper into a large pot; pour in water. Bring mixture to a boil and skim off any foam with a spoon. Reduce heat; place a lid on the pot slightly ajar to allow some evaporation. Simmer, stirring occasionally, until peas are tender and soup is thick, about 3 hours.
- Remove ham bone from soup; strip meat from ham bone, chop meat, and return it to the pot.
Nutrition Facts : Calories 171.8 calories, Carbohydrate 31.9 g, Fat 0.1 g, Fiber 1.1 g, Protein 11.8 g, Sodium 995.1 mg, Sugar 3.1 g
YELLOW SPLIT PEA SOUP
Provided by Food Network
Time 1h35m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Melt butter over medium-low heat in a large stockpot or Dutch oven. Cook onion, celery and carrots with salt and pepper until onion is soft, about 7 to 10 minutes. Add the turmeric, stock, peas, potatoes, and ham hock, and simmer, covered, about 1 hour. Remove the ham hock. Puree soup in a blender or food processor until smooth. Return to clean pot, and adjust the seasonings. Serve immediately in flat soup dishes with wide (3-inch) rims, garnished with dark bread croutons. Place brown mustard on the rims of the bowls, and take a little mustard with each spoonful of soup.
YELLOW SPLIT PEA SOUP
"This is a great new twist on traditional pea soup," remarks Lynn Jurss of Thousand Oaks, California. "It tastes wonderful and has a sunny yellow color."
Provided by Taste of Home
Categories Lunch
Time 1h20m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- In a large saucepan, saute onion and celery in oil and butter until tender. Add broth; bring to a boil. Add peas; return to a boil. Reduce heat; cover and simmer for 1 hour or until peas are tender. , Stir in lemon juice, cumin and pepper; simmer for 5 minutes. In small batches, puree soup in a blender; return to the pan. Heat for 4-5 minutes. Garnish with parsley and pistachios.
Nutrition Facts : Calories 374 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 959mg sodium, Carbohydrate 57g carbohydrate (0 sugars, Fiber 1g fiber), Protein 24g protein. Diabetic Exchanges
YELLOW SPLIT PEA SOUP
Make and share this Yellow Split Pea Soup recipe from Food.com.
Provided by Derf2440
Categories Lunch/Snacks
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Put the onion in a large non stick saucepan over medium low heat.
- Cook for about 5 minutes, stirring constantly, until the onion is wilted and translucent.
- Add the garlic, stir and continue to cook for 1 minute.
- Stir in the split peas, then the seasonings, hot sauce and the broth.
- Raise the heat to medium and bring to a boil.
- Reduce the heat to low, cover, and simmer for about 1 hour, until the soup is fairly thick.
- Remove the cover and stir well before serving.
CANADIAN (HABITANT) YELLOW PEA SOUP
I'm submitting this, after answering a request for a recipe that is like the canned Habitant Pea Soup made in Canada. I got it from an old booklet published years ago by Chatelaine Magazine, in which all the recipes are suppose to be Heirloom Canadian recipes. I have not made this recipe, but I plan to as soon as I have a ham bone.
Provided by Jayne
Categories Beans
Time 5h30m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Place peas in a soup pot, cover with the cold water and soak overnight. Next morning add the chopped vegetables, ham bone and bay leaf. Bring to a boil, then lower heat, cover and simmer gently for 3 to 4 hours. Stir mixture occasionally and add a little boiling water to keep soup at the right consistency. Remove the ham bone and add seasonings. Amount of salt will depend on the saltiness of ham bone.
- Note: If soup is served at once, it will need no binding. If to be chilled and set aside for later, add 2 tablespoons each, well creamed butter and flour, smoothed together and stirred into the simmering soup 10 to 15 minutes before removing from heat.
Nutrition Facts : Calories 20.5, Fat 0.1, Sodium 19.8, Carbohydrate 4.9, Fiber 0.9, Sugar 2.1, Protein 0.5
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