Italian Split Pea Soup Food

HEARTY SPLIT PEA SOUP

Steps:

• In a Dutch oven, combine all ingredients; bring to a boil. Reduce heat; cover and simmer for 1-1/4 to 1-1/2 hours or until peas and vegetables are tender.

SPLIT PEA SOUP WITH SAUSAGE RECIPE

Steps:

• Place sausage, onions and celery in a large stock pot and heat on medium to brown sausage.
• Add split peas, broth, water, carrots and spices. Heat on medium-high heat until boiling.
• Reduce heat to simmer and cover, 2 hours. Stir occasionally.
• Remove bay leaves and discard before serving.

SPLIT PEA AND SAUSAGE SOUP

Steps:

• Cut sausage into 1/4 inch cubes, reserving 1/4 of sausage. Place 1/4 sausage and half can of beef broth in blender. Puree.
• Pour 1 1/2 cans of beef broth in soup pot. Bring to simmering boil while adding diced onion and sausage cubes. Add puree, bay leaf, and salt and pepper to taste. Simmer for 30 minutes.
• Add sliced carrots and continue simmering for another 10 minutes.
• Rinse split peas and add to simmering pot. Simmer until peas are soft but NOT mushy. Adjust salt and pepper to taste. Serve warm.

ITALIAN SPLIT PEA SOUP

Steps:

• Place ham shanks, peas, and water in pot and bring to boil.
• Simmer 2 hours or until peas are soft.
• Add onions, carrots, pepper, garlic, and seasonings.
• Simmer for 1 hour.
• Remove ham shanks.
• Add tomatoes and ham.
• Simmer 15 minutes.

VEGAN SPLIT PEA SOUP

Steps:

• Mince two cloves of garlic. Dice the onion, celery, and carrots. Add the garlic, onion, celery, and carrots to a large pot with olive oil and sauté over medium heat for about five minutes, or until the onions are soft.
• Add the dry split peas, smoked paprika, parsley, oregano, thyme, pepper, and water to the pot. Stir to combine.
• Place a lid on top, turn the heat up to medium-high, and bring the water up to a boil. When it reaches a boil, turn the heat down to medium-low and continue to let the soup simmer, stirring occasionally, for about 45 minutes, or until the peas have completely broken down and the soup is thick (keep the lid on between stirs).
• Add salt to the soup by taste, starting with ½ teaspoon. I added about 1.5 tsp. Serve hot with crackers or crusty bread for dipping!

YELLOW SPLIT PEA SOUP

Steps:

• Begin by gathering and prepping all of your soup ingredients according to the ingredient list above to have ready and organized for use.
• To prepare the soup, place a large, non-stick soup pot over medium-high heat, and add the butter and the olive oil. Once melted together, add in the diced ham, stir, and allow to crisp up a bit for a few minutes.
• Once the ham is browned and crispy, add in the diced onion, carrot, and celery, and allow the mixture to sauté for a few minutes until the vegetables soften a bit. Add in the marjoram, black pepper and a pinch of salt, plus the chopped garlic, and stir until aromatic.
• Next, add in the yellow split peas, and stir to incorporate them into the ham/vegetable mixture. Stir in the chicken stock, and allow it to come to the boil.
• Once things come to the boil, adjust the heat to low/medium-low, cover the pot with a lid slightly askew, and gently simmer the soup for about an hour, until the split peas begin to break down and thicken up the soup.
• While the soup simmers, gather and prep all of your crispy-fried onion ingredients according to the ingredient list above to have ready and organized.
• To prepare the crispy-fried onions, slowly heat the oil to roughly 360° in a medium-sized pot.
• Into a small dish add the flour, black pepper, salt, and paprika, and mix together with a fork. Set aside for a moment.
• In a medium-sized bowl, add the sliced onions and a pinch of salt. Next, sprinkle the sliced onions with the flour mixture, and toss the slices well to coat.
• Once the oil is hot, add the coated onions (in batches) to the hot oil, and fry them for a few moments until golden-brown and crispy. Remove the crispy onions from the oil and place onto a paper towel to drain, sprinkling them with a pinch of salt to season while still warm. Repeat the process until all onions are fried.
• Once fried, finish them by sprinkling over them the chopped parsley and tossing it with the onions, and set these aside to use as garnish for the soup.
• Once the soup has simmered for about an hour and all peas are pretty well broken down, turn the heat off from under the pot and allow for the soup to sit for about 15-20 minutes. Then, stir in the lemon juice and the fresh parsley, ladle the soup into bowls, and garnish with the crispy-fried onions.

YELLOW SPLIT PEA AND BACON SOUP

Steps:

• Place 8 ounces of chopped bacon in a large stockpot over medium-high heat. Dry fry the bacon until golden brown (it should cook in its own fat, but you can add a bit of oil if it starts to stick to the bottom of the pot).
• If necessary, add 1-2 tablespoons of olive oil. Add 1 large chopped onion to the pan with 2 minced cloves of garlic. Sauté for 5-10 minutes until the onions are translucent.
• Add 3 diced carrots and 3 diced celery stalks to the pot with 1 pound of dried split yellow peas, 8 cups of chicken stock, 1 teaspoon of smoked paprika, and 1 bay leaf and stir well.
• Bring the soup to a boil. Once boiling, simmer uncovered for 1 - 2 hours, until the split peas are tender and starting to break down. Stir frequently as the soup cooks to ensure it doesn't stick to the bottom and burn.
• Taste and season with salt and pepper.
• Serve immediately while hot.