EASY PEASY SPLIT PEA SOUP
Provided by Sunny Anderson
Categories appetizer
Time 1h5m
Yield 4 servings, about 9 cups
Number Of Ingredients 12
Steps:
- Slice the bacon into 1/2-inch chunks. Add to a large soup pot and cook over medium-high heat to render the fat and get crispy on all sides, about 8 minutes total. The more brown the better; just don't burn them. They are perfect when they are more chewy than juicy.
- Remove bacon chunks and set aside on a paper towel lined plate. Pour off all but 2 to 3 tablespoons of fat from the stock pot. Add the onion, carrot and celery with a pinch of salt and pepper and saute until onions are just translucent, about 6 to 8 minutes. Stir in the garlic and cumin and let cook another minute before adding the split peas and stock. Cover and bring to a boil. Reduce the heat and simmer until the peas are al dente (cooked through, but slightly firm and whole), about 20 minutes. Cool for 5 minutes.
- Ladle out about 3 cups of the peas and carefully blitz the remaining soup using an immersion blender or countertop blender until creamy. If using a countertop blender be sure to only fill it about 1/3 the way up and start on a slow speed, then raise to a higher speed. This method will take a bit longer due to the need to blitz in batches. Pour the soup back into the pot. Return the 3 cups of peas to the soup and stir to combine and heat through. Season with salt and pepper, to taste. To serve, ladle the soup into bowls and top with bacon, tomato and a squeeze of lime.
EASY SPLIT PEA SOUP
Make and share this Easy Split Pea Soup recipe from Food.com.
Provided by Chris from Kansas
Categories Vegetable
Time 5h15m
Yield 9 serving(s)
Number Of Ingredients 10
Steps:
- In a slow cooker, layer the first nine ingredients in order listed (do not stir).
- Cover and cook on high for 4-5 hours or until vegetables are tender. Stir in milk.
- Discard bay leaves before serving.
EASY SPLIT PEA SOUP
This is right off the Sunny Select Bag of Peas. It's lighter in calories and fat then most split pea recipes. Delicious!
Provided by -Sheri-
Categories Onions
Time 4h10m
Yield 8 cups, 8 serving(s)
Number Of Ingredients 9
Steps:
- Rinse peas, add water, and bring to a boil simmering for 2 minutes.
- Remove from heat, cover and let sit for 1 hour.
- Add remaining ingredients and heat to a boil.
- Reduce heat, simmer, covered 2 1/2 to 3 hours or until peas are soft.
- Remove bone and slice up meat adding it to soup.
- Enjoy!
Nutrition Facts : Calories 47.2, Fat 0.2, SaturatedFat 0.1, Sodium 25.9, Carbohydrate 10.5, Fiber 0.5, Sugar 1, Protein 2.9
SPLIT PEA SOUP
This is a wonderful, hearty split pea soup. Great for a fall or blustery winter day.
Provided by bluebayou
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 10h30m
Yield 6
Number Of Ingredients 10
Steps:
- In a large stock pot, cover peas with 2 quarts cold water and soak overnight. If you need a faster method, simmer the peas gently for 2 minutes, and then soak for l hour.
- Once peas are soaked, add ham bone, onion, salt, pepper and marjoram. Cover, bring to boil and then simmer for 1 1/2 hours, stirring occasionally.
- Remove bone; cut off meat, dice and return meat to soup. Add celery, carrots and potatoes. Cook slowly, uncovered for 30 to 40 minutes, or until vegetables are tender.
Nutrition Facts : Calories 310.3 calories, Carbohydrate 57.9 g, Fat 1 g, Fiber 21.5 g, Protein 19.7 g, SaturatedFat 0.2 g, Sodium 255.1 mg, Sugar 9.5 g
SPLIT PEA SOUP
With only 20 minutes of prep time and just seven ingredients, this soup will cure your cravings for a cozy, soul-warming meal without a ton of work. Split pea and ham soup is just about the easiest, least fussy soup you'll ever make, and this time-tested recipe is one you'll come to rely on whenever you need a comforting meal.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 3h50m
Yield 8
Number Of Ingredients 7
Steps:
- Heat peas and water to boiling in 4-quart Dutch oven. Boil uncovered 2 minutes; remove from heat. Cover and let stand 1 hour.
- Stir in onion, celery and pepper. Add ham bone. Heat to boiling; reduce heat. Cover and simmer about 1 hour 30 minutes or until peas are tender.
- Remove ham bone; remove ham from bone. Trim excess fat from ham; cut ham into 1/2-inch pieces.
- Stir ham and carrots into soup. Heat to boiling; reduce heat. Cover and simmer about 30 minutes or until carrots are tender and soup is desired consistency.
Nutrition Facts : Calories 170, Carbohydrate 33 g, Cholesterol 15 mg, Fiber 13 g, Protein 17 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 30 mg
EASY SPLIT PEA SOUP
Easy version of a hearty winter soup
Provided by freyavg
Time 1h
Yield Serves 4
Number Of Ingredients 0
Steps:
- Fry the onion in a little butter and cook for 2 minutes. Add the other vegetables and the potato and cook a few minutes more.
- Pour in the hot stock and the split peas. Bring to a simmer and let them cook for 40 to 50 minutes under a lid or until the peas are cooked through.
- Take the soup from the heath and mix well. Season if necessary but be careful with salt as the bacon is already quite salty. Add the smoked bacon cubes and let the soup stand for about 15 min with the lid on before serving so the smokey taste of the bacon can infuse the soup.
SPLIT PEA SOUP
Just a lovely warming soup. I use ham stock which I freeze after cooking the Christmas ham.
Provided by janerollinson
Time 50m
Yield Serves 4
Number Of Ingredients 0
Steps:
- Soak the yellow split peas for 12 hours in cold water.
- Rinse the split peas, put in a large pan and cover with the stock. Bring to the boil and simmer for 25 mins.
- Remove any scum and add the onion, sweet potato and carrots. Simmer for 15-20 minutes, until the veg are tender.
- Cool slightly, then blend until smooth.
- Return to the pan and reheat, adding the spinach to wilt it.
SPLIT PEA SOUP WITH HAM
You'll turn to this split pea soup with ham all winter long-especially when you need to warm up! Use leftover ham to make split pea soup prep even easier.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Time 1h10m
Number Of Ingredients 12
Steps:
- In a Dutch oven or 5-quart heavy pot with a lid, heat oil over medium. Add onion, carrots, celery, and thyme; season with salt and pepper. Cook until vegetables begin to soften, 5 to 8 minutes.
- Add broth, split peas, ham bone, and 5 cups water. Bring to a boil, reduce heat to medium-low, and partially cover; simmer until peas are soft, 30 to 45 minutes.
- Meanwhile, make croutons: In a large skillet, melt butter over medium heat. Add bread and cook, tossing occasionally, until browned and crisp, 6 to 8 minutes. Transfer to a paper-towel-lined plate.
- Remove and discard bone from soup. Working in batches, puree only 1/2 the soup in a blender (don't overfill); return to pot. Add ham cubes, and simmer until heated through. If necessary, thin with water. Add salt, pepper, and lemon juice to taste. Serve topped with croutons.
EASY SPLIT PEA SOUP
Steps:
- Melt butter in heavy large pot or Dutch oven over medium-high heat. Add onion, celery and carrots. Sauté until vegetables begin to soften, about 8 minutes. Add pork and marjoram; stir 1 minute. Add peas, then water, and bring to boil. Reduce heat to medium-low. Partially cover pot; simmer soup until pork and vegetables are tender peas are falling apart, stirring often, about 1 hour and 10 minutes.
- Transfer hocks to bowl. Puree 5 cups soup in batches in blender. Return to pot. Cut pork off bones. Dice pork; return pork to soup. Season with salt and pepper. (Can be made 1 day ahead. Refrigerate until cold, then cover. Rewarm before serving.)
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