SPLIT PEA WITH HAM SOUP
Provided by Food Network Kitchen
Categories appetizer
Time 1h15m
Yield 6 servings
Number Of Ingredients 15
Steps:
- Combine the peas, hocks, carrots, celery and onions in a large soup pot or Dutch oven. Tie the parsley, thyme and bay leaf together with kitchen string. Add the herb bundle, stock and 1 teaspoon salt. Bring to a boil over high heat. Lower the heat to a simmer; cover and cook until the peas are tender, 50 minutes to 1 hour.
- Remove the pot from the heat, and remove the hocks to a bowl to cool. Remove the meat from the hocks, discarding the bones, fat and skin. Cut the meat into cubes. Remove the herb bundle from the soup and discard.
- Puree the soup with an immersion blender or in batches in a blender to desired consistency. Heat the soup to a simmer with the meat and season with salt and pepper. Serve in heated bowls. Serve with the Simple Salad.
- Although the salad is prewashed, still give it a soak in a big bowl of cold water for about 5 minutes. Lift the salad out of the water, so any grit is left in the bowl. Put it in a salad spinner; don't pack it in or the greens will get bruised. Spin dry. If you don't have a spinner, lay on a clean towel and gently pat dry.
- Put the greens in a big bowl. Drizzle 3 tablespoons (a regular soup spoon is fine ¿ you don't need the measuring type) of olive oil over the greens. Drizzle with 1 tablespoon vinegar. Sprinkle with salt and pepper. Using tongs or 2 forks, toss just enough so that all the greens are lightly dressed. Transfer to 4 salad plates and serve immediately.
PUMPKIN AND SPLIT PEA SOUP
This is a very zesty, but not overly spicy, nourishing soup. It's best served warm! Garnish with freshly ground nutmeg.
Provided by CORWYNN DARKHOLME
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes Pumpkin Soup Recipes
Time 8h
Yield 6
Number Of Ingredients 9
Steps:
- Rinse and pick over the yellow split peas and soak overnight in clear water.
- Saute the onions in the butter in a large, heavy-bottomed saucepan. Add the soaked split peas, chicken stock, pumpkin, salt beef, chili pepper and bitters. Cover and simmer for 1 1/2 hours or until the peas are soft.
- Allow the soup to cool and then puree in a blender. Adjust the seasoning and reheat and serve with a little nutmeg sprinkled on top.
Nutrition Facts : Calories 295.5 calories, Carbohydrate 30.5 g, Cholesterol 32.4 mg, Fat 13.8 g, Fiber 8.3 g, Protein 14.4 g, SaturatedFat 3.4 g, Sodium 464.1 mg, Sugar 7.7 g
PUMPKIN AND SPLIT PEA SOUP
Comforting, healthy and delightfully easy, this Moroccan Spiced Pumpkin and Split Pea Soup is perfect for the cooler months.
Provided by Kylie - Curated Life Studio
Categories Dinner Lunch Main Course Soup
Time 1h
Number Of Ingredients 12
Steps:
- In a Stock-Pot heat the extra virgin olive oil. Cook the brown onion and garlic for approximately 3 minutes until the onion is transparent.
- Add the cumin seeds, cayenne pepper and ginger to the pot. Cook for 1 minute until fragrant.
- Include the carrots, butternut pumpkin and yellow split peas in the pot. Stir the vegetables so are well-coated in the spices.
- Add the cinnamon stick, salt and enough water to lightly cover the vegetables. Bring to the boil, then simmer for approximately 50 minutes until the split peas are tender.
- Set aside to cool. Carefully remove the cinnamon stick so you don't get burnt. Once removed, blend the soup in batches until the soup is smooth.
- Serve among bowls and top with your favourite garnish. Bon Appétit! :)
Nutrition Facts : Calories 243 kcal, Carbohydrate 49 g, Protein 7.8 g, Fat 4.6 g, SaturatedFat 0.6 g, Sodium 274 mg, Fiber 11.2 g, Sugar 9.7 g, ServingSize 1 serving
HERBY BROCCOLI & PEA SOUP
Our vibrant broccoli and pea soup delivers three of your 5-a-day, and is full of nutrients including iron, folate and vitamin C
Provided by Esther Clark
Categories Dinner, Lunch, Soup, Starter, Supper
Time 40m
Number Of Ingredients 11
Steps:
- Heat the oil in a large saucepan. Add the onion and fry for 8 mins until soft and translucent. Add the garlic and cook for 1 min more. Tip in the broccoli, peas and chard, then pour over the stock and bring the mixture to the boil. Reduce the heat to a simmer, cover and cook for 25 mins.
- Stir through the herbs, lemon zest and juice, then blitz the soup with a stick blender until completely smooth. Ladle into bowls and serve with the toasted pumpkin seeds scattered over the top.
Nutrition Facts : Calories 214 calories, Fat 8 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 19 grams carbohydrates, Sugar 10 grams sugar, Fiber 10 grams fiber, Protein 12 grams protein, Sodium 1 milligram of sodium
HERBED VEGETABLE SOUP
"You'll get garden-fresh flavor in every spoonful of this satisfying soup," confirms Carol Jean Lopez pf Westwood, Massachusetts. "Basil and rosemary accent the veggies nicely."
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- In a large saucepan, combine the cabbage, beans, celery, carrots, zucchini, onion and tomato juice; bring to a boil. Reduce heat; cover and cook for 15 minutes or until vegetables are tender. Add the bouillon, seasoning blend, basil and rosemary; bring to a boil. Reduce heat; cover and simmer for 10 minutes.
Nutrition Facts : Calories 66 calories, Fat 1g fat (1g saturated fat), Cholesterol 1mg cholesterol, Sodium 493mg sodium, Carbohydrate 13g carbohydrate (0 sugars, Fiber 5g fiber), Protein 3g protein. Diabetic Exchanges
SOPA DE CHíCHAROS
This hearty Sopa de Chícharos recipe is the Cuban version of the classic split pea soup with the wonderful addition of potatoes, squash, cumin, and chipotle flavors! The whole family loves this easy to make comfort food soup and I love that it is equally suited to stove top, Instant Pot, or Crockpot preparation!
Provided by Angela
Categories Dinner Recipes Lunch Recipes Soup Recipes
Time 1h45m
Number Of Ingredients 19
Steps:
- Soak the dried split green peas as needed, follow the package instructions to determine the quantity of water and length of time needed to ready your split peas. Rinse the peas thoroughly before and after soaking.
- In a large stockpot, heat the olive oil over medium high heat. Add the onion, celery, carrots, and garlic and saute for 3-4 minutes, or until fragrant.
- Add the chopped calabaza (or butternut) squash and chopped red potatoes.
- Add the liquid smoke, bay leaves, and seasoning (dried oregano, cumin, smoked paprika, garlic powder, ground chipotle pepper, salt, and pepper).
- Add the diced ham or a whole ham hock with plenty of meat still on the bone.
- Drain and rinse the soaked split peas and add them to the stock pot.
- Add the chicken stock or broth with an equal part of water and stir the ingredients.
- Cover and bring your soup to a rolling boil, stir and then reduce the heat.
- Simmer for about 1 hour 30 minutes, stirring the soup occasionally. After 1 hour of simmering, you would need to remove your ham bone. Allow the bone to cool for a few minutes, then pull any meat off the bone, shred it, and return the meat to your soup.
- Taste and adjust seasoning to your liking before serving. Also, if the soup consistency is not looking thick enough you can remove the lid for the last 20-30 minutes of the simmering cook time to help thicken your sopa de chicharos.
- Add all of the ingredients in your slow cooker (that is at least 4 qt in size). Modify the liquids amount to 2 cups less than the stovetop version (so 3 cups each chicken broth and water, or 4 cups chicken broth or stock plus 2 cups water).
- Cook on low heat for 7-8 hours, then remove the ham bone and strip any remaining meat from the bone. Shred or dice the meat and return to the soup.
- Set your Instant Pot to 'saute' and heat the oil. Add the diced onions, celery, carrots, and garlic and saute stirring frequently for 3 minutes. Press 'cancel' on the Instant Pot.
- Modify the liquids amount to 2 cups less than the stovetop version (so 3 cups each chicken broth and water, or 4 cups chicken broth or stock plus 2 cups water).
- Add the broth and water, calabaza (or butternut) squash, diced red potatoes, ham meat or ham bone, plus seasoning (dried oregano, cumin, smoked paprika, garlic powder, ground chipotle pepper, salt, and pepper). Stir to combine.
- Place the cover securely on the Instant Pot and set it to 'Manual' mode for 15 minutes.
- Once the 15 minutes cook time has passed, allow your Instant Pot to natural-release the pressure. Quick-release any remaining pressure after that 15 minutes is done and remove the ham bone. Remove any meat from the bone and return it to your soup. Stir, and adjust seasoning to taste.
Nutrition Facts : Calories 736 kcal, Carbohydrate 84 g, Protein 45 g, Fat 25 g, SaturatedFat 7 g, Cholesterol 37 mg, Sodium 28749 mg, Fiber 19 g, Sugar 31 g, ServingSize 1 serving
HERBED PUMPKIN AND SPLIT PEA SOUP
This is an adopted recipe - I love pumpkin soup, so I'm looking forward to making and editing this recipe!
Provided by Julesong
Categories Vegetable
Time 30m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Rinse split peas in cold water then add to stock in a large, heavy pot.
- Add pumpkin and remaining ingredients except for the parsley garnish.
- Simmer gently, partly covered, until peas and pumpkin are tender.
- Remove half of the soup from the pot and, either using a blender or immersion blender, puree half of the soup.
- Re-combine the pureed soup with the other half, and stir in 1/2 cup half and half.
- Season to taste with salt and pepper and serve hot, garnished with parsley.
SPICY PUMPKIN AND SPLIT PEA SOUP
Categories Soup/Stew Ginger Onion High Fiber Lunch Saffron Pumpkin Fall Winter Healthy Cinnamon Self Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield makes six servings
Number Of Ingredients 9
Steps:
- In a large metal spoon or a small pan, heat saffron over low heat about 10 seconds until dry, then grind to a powder with the back of a spoon and steep in 1 tbsp boiling water to release flavor, about 1 minute. Bring broth, peas, and onion to a boil in a large soup pot over high heat. Reduce heat to low and simmer, partially covered, 30 to 40 minutes. Stir in oil, cinnamon, ginger, spoonful of saffron, and pumpkin. Bring to a boil, then reduce to low and simmer, partially covered, stirring occasionally, about 1 hour. The soup is done when the pumpkin begins to fall apart and the peas are tender. Salt and pepper and sprinkle with parsley.
PUMPKIN AND YELLOW SPLIT PEA SOUP
Food and Wine, from their 2007 Thanksgiving in your 20s Menu: "In her reimagining of holiday pumpkin soup, F&W's Melissa Rubel adds pumpkin to dal - the spicy, soupy Indian legume dish. The result is a hearty, healthy soup with a lovely edge of sweetness."
Provided by Stephanie Z.
Categories Beans
Time 4h
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- In a large pit, melt the butter.
- Add the onion, garlic, and chile and cook over moderate heat until the onion is softened, about 4 minutes.
- Add the cumin and cayenne and cook until fragrant, about 1 minute.
- Add the split peas and water, then whisk in the pumpkin puree and bring to a simmer.
- Cover and cook over moderately low heat, stirring occasionally, until the split peas are tender, about 2 hours.
- Stir the diced pumpkin into the soup and simmer over moderately low heat until tender, about 30 minutes.
- Remove from heat. Stir in the lemon juice, season with salt and pepper to taste, and serve.
Nutrition Facts : Calories 169.5, Fat 4.4, SaturatedFat 2.5, Cholesterol 10.2, Sodium 7.8, Carbohydrate 25.5, Fiber 8.9, Sugar 4, Protein 9
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- In a large pot, melt the butter. Add the onion, garlic and chile and cook over moderately high heat until the onion is softened, 4 minutes. Add the cumin and cayenne and cook until fragrant, about 1 minute. Add the split peas and the water, then whisk in the pumpkin puree and bring to a simmer. Cover and cook over moderately low heat, stirring occasionally, until the split peas are tender, about 2 hours.
- Stir the diced pumpkin into the soup and simmer over moderately low heat until tender, about 30 minutes. Remove from the heat. Stir in the lemon juice, season with salt and pepper and serve.
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- 2 Stir in the oil, cinnamon, ginger, saffron, and squash cubes.3 Bring to a boil, reduce heat, and simmer partially covered for about an hour, stirring occasionally.
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