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
SHORTCUT SPLIT PEA SOUP
Pair this soup with a simple tossed salad for a well-rounded, nourishing meal that's quick and easy. -Donna Noel, Gray, Maine
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 5 servings.
Number Of Ingredients 8
Steps:
- In a large saucepan, bring the water, bouillon granules and thyme to a boil. Thinly slice celery ribs and finely chop the leaves; set leaves aside., Add celery ribs and carrots to water mixture; simmer, uncovered, for 5-8 minutes or until tender. Stir in the soup, ham and celery leaves; heat through. Top each serving with cheese if desired.
Nutrition Facts : Calories 249 calories, Fat 7g fat (3g saturated fat), Cholesterol 23mg cholesterol, Sodium 1502mg sodium, Carbohydrate 32g carbohydrate (5g sugars, Fiber 4g fiber), Protein 16g protein.
PARKER'S SPLIT PEA SOUP
Is there anything more comforting than a bowl of homemade soup? Cook up a pot of Parker's Split Pea Soup by Ina Garten, Food Network's Barefoot Contessa.
Provided by Ina Garten
Categories appetizer
Time 1h40m
Yield 5 to 6 servings
Number Of Ingredients 10
Steps:
- In a 4-quart stockpot on medium heat, saute the onions and garlic with the olive oil, oregano, salt, and pepper until the onions are translucent, 10 to 15 minutes. Add the carrots, potatoes, 1/2 pound of split peas, and chicken stock. Bring to a boil, then simmer uncovered for 40 minutes. Skim off the foam while cooking. Add the remaining split peas and continue to simmer for another 40 minutes, or until all the peas are soft. Stir frequently to keep the solids from burning on the bottom. Taste for salt and pepper. Serve hot.
HEARTY SPLIT PEA SOUP
For a different spin on traditional pea soup, try this split pea soup recipe with corned beef. The flavor is peppery rather than smoky, and a tasty change of pace. -Barbara Link, Alta Loma, California
Provided by Taste of Home
Time 1h45m
Yield 12 servings (3 quarts).
Number Of Ingredients 14
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.
Nutrition Facts : Calories 199 calories, Fat 2g fat (0 saturated fat), Cholesterol 11mg cholesterol, Sodium 352mg sodium, Carbohydrate 32g carbohydrate (0 sugars, Fiber 0 fiber), Protein 15g protein. Diabetic Exchanges
QUICK & EASY SPLIT PEA SOUP
Originally entitled 1-2-3 Pea Soup in Jenifer Lang Cooks For Kids. This is a thick, vegetarian soup, so good that even little picky-eaters will love it. The kids have grown up and left our nest, but DH and I still enjoy this soup often!
Provided by Debs Recipes
Categories Low Cholesterol
Time 1h10m
Yield 5 cups, 6 serving(s)
Number Of Ingredients 9
Steps:
- Combine peas, rice, and water in a saucepan or small stock-pot; bring to boil then reduce heat; add vegetables, salt, pepper, and bay leaf to pot.
- Simmer for one hour; discard bay leaf and, if desired, partially mash up the soft-cooked split peas with the back a large spoon. Alternately, you may puree the soup in a blender or food-processor before serving.
- For more flavor, you may use broth or homemade stock instead of water, or use a combination of half tomato juice and half water. You may also add 1/2 teaspoon cumin for a southwestern flavor, OR (one or the other, not both) add a bit of rubbed sage for a "smoky" note.
Nutrition Facts : Calories 158, Fat 0.5, SaturatedFat 0.1, Sodium 422.1, Carbohydrate 30.2, Fiber 9.5, Sugar 4.6, Protein 9.1
SPLIT PEA SOUP WITH CRISPY KIELBASA
One of my all-time favorite comfort foods is a bowl of split pea soup, dating back to the days when my mother served us canned pea soup with cut-up hot dogs (very '50s!). Now I prefer a big pot of homemade soup to serve with sautéed kielbasa on top. I love the way the earthy, creamy soup contrasts with the crispy, spicy sausage.
Provided by Ina Garten
Time 1h45m
Yield 6 servings
Number Of Ingredients 13
Steps:
- Heat 1/4 cup olive oil in a large (11 to 12-inch) pot or Dutch oven, such as Le Creuset, over medium-high heat. Add the leeks, onion, and carrots and cook for 7 to 8 minutes, stirring occasionally, until tender and starting to brown. Stir in the garlic and cook for one minute. Stir in the peas to coat with oil and cook for one minute. Add 8 cups of the chicken stock, 2 cups water, the ham hock, thyme bundle, bay leaves, 2 teaspoons salt, and 1 teaspoon pepper. Bring to a boil, lower the heat, and simmer, partially covered, for 1 1/4 hours, stirring occasionally, until the peas are very tender and falling apart. After 45 minutes, stir more frequently, scraping the bottom of the pot to be sure the soup doesn't burn.
- Discard the thyme bundle, bay leaves, and ham hock. Transfer 2 cups of the soup to the bowl of a food processor fitted with the steel blade and purée. Return the purée to the pot, adding more chicken stock or water if the soup is too thick.
- To serve, heat 2 tablespoons olive oil in a medium (10 to 11-inch) sauté pan over medium heat. Add the kielbasa and sauté for 5 to 6 minutes, tossing occasionally, until the kielbasa is browned. Serve the soup hot with the kielbasa and parsley sprinkled on top.
- Make ahead: Reheat the soup over low heat, adding chicken stock or water to thin.
SLOW-COOKER SPLIT PEA SOUP
Provided by Food Network Kitchen
Time 6h30m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Tie the parsley stems and thyme together with kitchen string and place in a 6-quart slow cooker. Add the split peas, leek, celery, carrots, 1 teaspoon salt and 1/2 teaspoon pepper; stir to combine. Add the turkey leg and 7 cups water. Cover and cook on low until the split peas and meat are tender, 6 to 8 hours.
- Discard the herb bundle. Discard the skin and bones from the turkey leg and shred the meat. Vigorously stir the soup to break up the peas and make the soup smoother. Thin with water, if desired. Stir in the chopped parsley and about three-quarters of the turkey meat; season with salt and pepper.
- Ladle the soup into bowls. Thin the yogurt with a little water, then spoon onto the soup. Top with the thawed peas and the remaining turkey. Serve with bread, if desired.
SPLIT PEA SOUP
Make and share this Split Pea Soup recipe from Food.com.
Provided by chia2160
Categories Vegetable
Time 1h10m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Put all ingredients in pot; heat to boiling.
- Lower heat to simmer; simmer uncovered for 1 hour.
- Pour into blender in batches or use hand blender to purée all. return to stove to heat through.
- Stir in barley, if using. May be garnished w/bacon, croutons, sour cream, etc., but good on its own.
Nutrition Facts : Calories 294.8, Fat 4.2, SaturatedFat 1.1, Cholesterol 9, Sodium 456, Carbohydrate 44.6, Fiber 13.6, Sugar 10.8, Protein 20.2
MOM'S SOUTHERN STYLE SPLIT PEA SOUP
This soup's flavor is very different from your traditional pea soup. It is not sweet but has a spicy flavor very different from the 'savory' flavor of most pea soups. I love any pea soup but this one is the one I yearn for. Sometimes I add even more carrot if I think we need more carrots in our diet.
Provided by Deerwoman
Categories < 4 Hours
Time 3h20m
Yield 2-3 qts., 8 serving(s)
Number Of Ingredients 10
Steps:
- You may substitute a meaty hambone, diced smoked ham, cut up smoked pork butt, or, if like my husband prefers and no pork is allowed, use smoked turkey.
- Put all ingredients except salt into large heavy-bottomed stock pot.
- Cook over low-med. heat. Stir occasionally.
- Simmer until meat falls off bone and split peas have become mush. Be careful not to burn. Stir more often as soup thickens.
- Remove bone, bay leaves and spices.
- Puree and test for salt. Add salt if needed and cook an additional 15 minutes. Adjust water if necessary.
- The soup should be very thick. It becomes almost paste when cold. You may need to add some water to reheat.
- This soup freezes very well.
- If you leave out the cloves you won't have this special recipe. They are the secret ingredient.
- I'm guessing on servings and amount. it depends on how much you cook it down.
SPLIT PEA SOUP (((BEST PEA SOUP EVER)))
This recipe was developed by my partner, Dean Ramsey and everyone just raves about it, because it's the BEST PEA SOUP you have ever tasted!
Provided by Alan Leonetti
Categories < 4 Hours
Time 3h30m
Yield 8-12 serving(s)
Number Of Ingredients 9
Steps:
- Place all ingredients into a large stew pot.
- Cover ingredients with water about 2 inches above the top of the ingredients.
- Bring to a boil.
- Reduce heat and simmer for about 3 hours, or until peas are pureed and slightly thickened.
- Serve with a crusty bread if desired.
Nutrition Facts : Calories 442.8, Fat 1.4, SaturatedFat 0.2, Sodium 31.7, Carbohydrate 81.3, Fiber 30.9, Sugar 11, Protein 29.3
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 one is simple and inexpensive. My husband liked it a lot. He walked in while it was cooking and said, "Mmm". Normally, he would not touch split pea soup. It's practically vegetarian too--no bacon or ham hocks to touch--and yet still tastes great. Biscuits go really well with this. In fact, I think you need them to make a filling meal.
Provided by Debbie R.
Categories Beans
Time 2h20m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Sort and wash peas. Put them and everything else in a large pot.
- Bring to a boil, then lower heat and simmer for two hours, stirring often.
- Remove bay leaf before serving. A very little salt or salt substitute enhances the flavor.
Nutrition Facts : Calories 527.8, Fat 7.6, SaturatedFat 1.5, Sodium 220.8, Carbohydrate 82.6, Fiber 31.5, Sugar 13.9, Protein 38
SPLIT PEA SOUP
Make and share this Split Pea Soup recipe from Food.com.
Provided by Dancer
Categories Pork
Time 18m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Cook on high to get it hot, if you have time, then lower the heat setting to low and cook 8 hours.
- Don't fill the crock pot too full, due to foaming.
- Stir, adjust the seasonings and serve.
- If you like the soup creamy, take out 1/2 c. of the soup and puree in food processor, then blend back into the soup.
- Serve
Nutrition Facts : Calories 416.9, Fat 3.3, SaturatedFat 0.8, Cholesterol 14.2, Sodium 494.9, Carbohydrate 68.5, Fiber 26.7, Sugar 11.7, Protein 30.9
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- Stir in frozen peas and carrots and simmer 10 to 15 minutes more, or until peas are tender. Add parsley and serve.
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