SPLIT PEA SOUP WITH MEATBALLS
The addition of tender meatballs add a flavorful twist to ordinary split pea soup. Whenever I prepare this for our church soup suppers, I come home with an empty kettle! -Donna Smith, Grey Cliff, Montana
Provided by Taste of Home
Categories Lunch
Time 2h20m
Yield 10-14 servings (3-1/2 quarts).
Number Of Ingredients 18
Steps:
- In a Dutch oven or soup kettle, combine peas, carrots, celery, onion and water; bring to a boil over medium heat. Reduce heat; cover and simmer for 1 hour. , Add potatoes, salt and pepper; cover and simmer for 30 minutes., Meanwhile, in a large skillet, saute celery and onion in 2 tablespoons oil until tender; transfer to a large bowl. Add bread crumbs, water, salt, sage and egg; crumble pork over mixture and mix well. Form into 3/4-in. balls. , In the same skillet, brown meatballs in remaining oil until a thermometer reads 160°. Add to soup; cover and simmer for 15 minutes.
Nutrition Facts : Calories 284 calories, Fat 10g fat (2g saturated fat), Cholesterol 37mg cholesterol, Sodium 661mg sodium, Carbohydrate 34g carbohydrate (6g sugars, Fiber 10g fiber), Protein 16g protein.
SPLIT PEA SOUP WITH ROSEMARY
The rosemary adds a distinctive flavor to this wonderful soup.
Provided by Cathy H.
Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas Split Pea Soup Recipes
Time 1h35m
Yield 6
Number Of Ingredients 9
Steps:
- Place bacon in a large pot, and cook over medium heat until crisp. Stir in onion, leek, carrot, and garlic; cook until the vegetables are soft, about 8 minutes. Pour in chicken broth. Stir in split peas, bay leaves, and rosemary. Bring to a boil. Reduce heat to low; cover, and simmer until peas are cooked, about 1 hour, stirring occasionally.
Nutrition Facts : Calories 252.8 calories, Carbohydrate 35.5 g, Cholesterol 15.1 mg, Fat 5 g, Fiber 13.4 g, Protein 17 g, SaturatedFat 1.4 g, Sodium 1194.8 mg, Sugar 6.8 g
SPLIT PEA SOUP WITH MEATBALLS
Make and share this Split Pea Soup With Meatballs recipe from Food.com.
Provided by Marie
Categories One Dish Meal
Time 2h15m
Yield 3 1/2 quarts
Number Of Ingredients 17
Steps:
- In a Dutch oven, combine peas, carrots, celery, onion and water.
- Bring to a boil over medium heat.
- Reduce heat, cover and simmer for 1 hour.
- Add potatoes, salt and pepper, cover and simmer for 30 minutes.
- Meanwhile in a large skillet, saute celery and onion in 2 T oil until tender.
- Transfer to a bowl, add pork, bread crumbs, water, salt, sage and egg and mix well.
- Form into 3/4" balls and in same skillet, brown meatballs in remaining oil.
- Add to soup, cover and simmer for 15 minutes.
Nutrition Facts : Calories 1232.1, Fat 46.5, SaturatedFat 12.9, Cholesterol 182.4, Sodium 2685.6, Carbohydrate 132.8, Fiber 40.6, Sugar 18.6, Protein 73.5
MEDITERRANEAN SPILT PEA SOUP
This recipe for Mediterranean Split Pea Soup is healthy and satisfying. Simple clean ingredients create a hearty soup that tastes even better the next day! Vegan and gluten-free.
Provided by Tonia | Feasting at Home
Categories vegan
Time 1h50m
Number Of Ingredients 18
Steps:
- Rinse off split peas and add to a pot with 1 quart of unsalted water bring to a boil and simmer for 30 minutes.
- In a separate soup pot, sauté onion in olive oil for 10 minutes over medium heat, the onion will get brown edges and start to caramelize.
- Add the garlic and the carrots, sauté 5 minutes more.
- Add veggie broth, sun-dried tomatoes, rosemary, bay leaves, thyme, marjoram, smoked paprika, sea salt, black pepper, and dijon.
- Drain split peas and add in.
- Simmer gently over medium-low heat, 30 minutes, with a lid-vented, stirring occasionally. Cook until peas are soft and broken down.
- Add in fresh parsley just before serving and a squeeze of lemon.
Nutrition Facts : Calories 132 calories, Sugar 6.8 g, Sodium 1218.4 mg, Fat 7.4 g, SaturatedFat 1.1 g, TransFat 0 g, Carbohydrate 15.1 g, Fiber 3.3 g, Protein 2.7 g, Cholesterol 0 mg
SPLIT PEA SOUP WITH BACON AND ROSEMARY
Make and share this Split Pea Soup With Bacon and Rosemary recipe from Food.com.
Provided by Brookelynne26
Categories Vegetable
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Sauté bacon in heavy large pot over medium-high heat until crisp and brown. Add onion, leek, carrot and garlic and sauté until vegetables begin to soften, about 6 minutes. Add broth, peas, bay leaves and rosemary and bring soup to boil. Reduce heat to medium-low, cover and simmer until peas are tender, stirring occasionally, about 1 hour. Season soup to taste with salt and pepper.
Nutrition Facts : Calories 204.3, Fat 2.2, SaturatedFat 0.6, Sodium 100.2, Carbohydrate 32.9, Fiber 11.3, Sugar 5.3, Protein 16.1
SPLIT PEA SOUP WITH BACON AND ROSEMARY
Provided by Mary Klonowski
Categories Soup/Stew Bean Appetizer Sauté Back to School Lunch Rosemary Bacon Legume Pea Fall Winter Simmer Bon Appétit Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 4 to 6 servings
Number Of Ingredients 9
Steps:
- Sauté bacon in heavy large pot over medium-high heat until crisp and brown. Add onion, leek, carrot and garlic and sauté until vegetables begin to soften, about 6 minutes. Add broth, peas, bay leaves and rosemary and bring soup to boil. Reduce heat to medium-low, cover and simmer until peas are tender, stirring occasionally, about 1 hour. Season soup to taste with salt and pepper.
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