CREAMY SPLIT PEA SOUP
A friend gave me this recipe 25 years ago. At the time, she was in her 60s and working as a cook on a riverboat barge.-Sherry Smith, Salem, Missouri
Provided by Taste of Home
Categories Lunch
Time 1h10m
Yield 12 servings (3 quarts).
Number Of Ingredients 11
Steps:
- In a Dutch oven or soup kettle, cook bacon over medium heat until crisp. Using a slotted spoon, remove bacon to paper towels; drain, reserving drippings. Add onion and celery to drippings. Saute until vegetables are tender; drain. Add the peas, water, potatoes, ham, salt, bay leaf and pepper. Bring to a boil. Reduce heat; cover and simmer for 45 minutes or until peas are very tender, stirring occasionally. Discard bay leaf., Cool slightly. Process in small batches in a blender until smooth. Return to Dutch oven; stir in cream. Heat through (do not boil). Garnish with reserved bacon.
Nutrition Facts : Calories 336 calories, Fat 16g fat (8g saturated fat), Cholesterol 48mg cholesterol, Sodium 832mg sodium, Carbohydrate 32g carbohydrate (5g sugars, Fiber 11g fiber), Protein 17g protein.
RED LENTIL AND YELLOW SPLIT PEA SOUP MADE WITH A PRESSURE COOKER
I love lentils and split peas (no need to soak) so here is my recipe for a hearty comfort food soup. Using the pressure cooker is wonderful because after working all day, this is a quick and energy-saving way to make a meal in around 30 minutes! Serve with a nice hearty piece of warm bread.
Provided by BELEDONA
Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas Split Pea Soup Recipes
Time 1h
Yield 10
Number Of Ingredients 9
Steps:
- Place the lentils, split peas, onion, carrots, garlic, and cumin into a pressure cooker, and stir in the chicken broth. Seal the cooker, bring to pressure over medium heat, and reduce heat to keep the pressure stable; cook under pressure for 30 minutes. Remove from heat, and allow pressure to subside. When the cooker is at normal pressure, remove the cover, season with salt and pepper and stir in lemon juice to serve.
Nutrition Facts : Calories 170 calories, Carbohydrate 29.4 g, Cholesterol 4 mg, Fat 0.7 g, Fiber 6.6 g, Protein 11.6 g, Sodium 780.5 mg, Sugar 3.2 g
LENTIL AND SPLIT PEA SOUP
A hearty, satisfying soup. Make up a double batch and freeze half when you want a quick meal on the table in minutes.
Provided by evelynathens
Categories Ham
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Saute bacon in large saucepan over medium-high heat until fat is rendered, about 4 minutes; remove bacon; drain off all but 1 ½ tblsps of fat; add onion, carrot, leek and garlic and saute until light brown, about 10 minutes; add broth, lentils, split peas, potato, ham hock, celery, thyme and bay leaf; bring to boil; reduce heat and simmer until lentils and split peas are tender, about 45 minutes; stir in red wine and simmer 5 minutes longer; discard bay leaf; remove ham hock from soup and remove any meat attached to bone; cube meat and return to soup along with chopped up bacon; season to taste with salt and pepper.
- Freezer Note: Making up a double batch of soup is economical of energy and time - you'll do slightly more work now, use the same amount of energy to cook, and save yourself time and energy later on, when you want a quick, nutritious dinner. Just defrost in microwave, reheat well and serve
VEGETARIAN SPLIT PEA AND LENTIL SOUP
Make and share this Vegetarian Split Pea and Lentil Soup recipe from Food.com.
Provided by EZGoingEric
Categories Lentil
Time 1h20m
Yield 8-10 serving(s)
Number Of Ingredients 16
Steps:
- Place first 7 ingredients in a large pot.
- Bring to a boil and then simmer on low, partially covered for about 20 minutes, stirring occasionally.
- Saute in olive oil and then add onions, garlic, celery, carrots and potato.
- Partially cover and allow to simmer for about 40 minutes, stirring occasionally. Add water as needed.
- Blend until smooth with hand mixer.
- Add lentils.
- Season to taste with salt, pepper, and vinegar.
Nutrition Facts : Calories 250.8, Fat 0.9, SaturatedFat 0.1, Sodium 66.2, Carbohydrate 46.7, Fiber 17, Sugar 9.2, Protein 15.7
CREAMY SPLIT PEA & LENTIL SOUP
Make and share this Creamy Split Pea & Lentil Soup recipe from Food.com.
Provided by VeggieCook98
Categories Vegetable
Time 2h10m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Cook your peas and lentils, in the water and broth in a large pot over medium heat for 90 minutes to two hours, or until soft. Do not drain. Transfer to a large bowl and set aside.
- In a saute pan, heat the oil. When heated, saute the onion, carrot, and celery with the bay leaves until soft. Make sure you remove the bay leaves.
- Puree the vegetables in a blender until smooth. Move to a large pot. Puree the peas and lentils in batches in the blender until smooth. Add that to the vegetable puree, and cook over medium low heat until warm. Serve in bowls.
- Enjoy!
CREAMY SPLIT PEA CURRY
This freezable vegetarian curry reheats well, and provides 3 of your 5 a day - perfect for busy families eating at different times
Provided by Cassie Best
Categories Dinner, Main course, Supper
Time 1h20m
Number Of Ingredients 12
Steps:
- Heat the oil in a large flameproof casserole dish with a lid. Add the onions and peppers, and cook for 10 mins until softened. Add the curry paste and nigella seeds, stir for 1 min, then add the split peas, tomatoes, coconut milk and coriander stalks. Bring to a simmer, then cover and bubble gently for 45 mins, or until the split peas are tender. If eating at different times, turn off the heat and cover the curry with a lid. Reheat on the hob or in a microwave until piping hot, adding a splash of water if the curry looks too thick.
- Just before serving, add the lime zest and juice, coconut yogurt and generous seasoning. Serve with rice or naan, with a dollop of yogurt on top and scattered with coriander leaves.
Nutrition Facts : Calories 435 calories, Fat 18 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 47 grams carbohydrates, Sugar 17 grams sugar, Fiber 8 grams fiber, Protein 16 grams protein, Sodium 0.8 milligram of sodium
SPLIT PEA SOUP WITH TOFU
This thick and creamy soup is perfect to warm you up on a rainy day, and the ingredients are very simple.
Provided by LAURENMU
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 2h20m
Yield 8
Number Of Ingredients 11
Steps:
- Heat the olive oil in a skillet over medium heat, and saute the onion and garlic until tender.
- In a large pot, mix the onion mixture, potatoes, carrots, and split peas. Pour in the vegetable broth. Bring to a boil, reduce heat to low, and simmer 1 hour.
- In a blender or food processor, blend the tofu and spinach until creamy, and mix into the pot. Season with basil, salt, and pepper. Continue cooking 1 hour. If the soup becomes too thick, add water. Serve hot and enjoy.
Nutrition Facts : Calories 210.5 calories, Carbohydrate 33.2 g, Fat 4.5 g, Fiber 8.1 g, Protein 11.6 g, SaturatedFat 0.6 g, Sodium 270 mg, Sugar 5.9 g
CREAMY PEA SOUP
I love this soup because it simply simmers by itself on the stovetop. People are surprised to hear that it has only 1 gram of fat per serving because the texture is so creamy. -Tracy Fay, Redmond, Oregon
Provided by Taste of Home
Categories Lunch
Time 1h45m
Yield 10 servings.
Number Of Ingredients 9
Steps:
- In a large saucepan coated with cooking spray, cook onion and celery until tender. Stir in the water, peas, sweet potatoes, bay leaf, salt, thyme and pepper. Bring to a boil. Reduce heat; cover and simmer for 70-80 minutes or until peas are tender. , Remove from the heat; cool slightly. Discard bay leaf. In a blender, puree soup in batches. Return to the pan; heat through.
Nutrition Facts : Calories 191 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 375mg sodium, Carbohydrate 36g carbohydrate (6g sugars, Fiber 13g fiber), Protein 12g protein. Diabetic Exchanges
CREAMY SPLIT PEA SOUP
This is a thick, delicious vegetarian soup. Enjoy it on a cold night. You can use squash instead of sweet potatoes if you want.
Provided by SJG3483
Categories Vegetable
Time 11h5m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Mix peas, water, sherry sweet potatoes, onion, garlic, and salt in a 4 quart crockpot.
- Cover and cook on low for 10-11 hours until vegetables are tender.
- Stir in spinach, half and half, and dill.
- Cover and cook on low for 30 minutes or until spinach is wilted.
- Season with pepper.
Nutrition Facts : Calories 233.6, Fat 4.1, SaturatedFat 2.3, Cholesterol 11.2, Sodium 916.1, Carbohydrate 37, Fiber 13.7, Sugar 5.5, Protein 13.9
CREAMY SPLIT PEA SOUP
This is a wonderful soup for a cold winter's night. My kids love it and ask for it all the time! Its great with fresh out-of-the-oven wheat bread. I often serve it with a dollop of cottage cheese (cools it down for the kids and adds protien). Enjoy!
Provided by asbusto
Categories Lentil
Time 40m
Yield 1 Cup, 8 serving(s)
Number Of Ingredients 8
Steps:
- 1. Rinse and sort peas.
- 2. Bring water to a boil, add peas and reduce heat to simmer 20 minutes.
- 3. Sauté vegetables, add to soup, and cook 5-7 minutes.
- 4. Slowly stir in potato flakes and cream, bring back to a boil.
- 5. Remove from heat and let stand 5 minutes.
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