Smoky Split Pea And Root Vegetable Soup Food

SMOKY VEGETARIAN SPLIT PEA SOUP

Smoky Vegetarian Split Pea Soup image

Healthy, hearty, and packed with smoky flavor...this vegetarian split pea soup is pure comfort in a bowl!

Provided by Alissa Saenz

Categories Soup

Time 1h35m

Number Of Ingredients 12

Ingredients

2 tablespoons olive oil
1 medium onion, (diced)
2 medium carrots, (diced)
2 medium celery stalks, (diced)
3 garlic cloves, (minced)
2 teaspoons ground cumin
6 cups vegetable broth
1 pound dried split peas
Hot water, (as needed (I used about 1 cup))
2 teaspoons red wine vinegar
1/2 teaspoon liquid smoke, (or to taste)
Salt and pepper, (to taste)

Steps:

Coat the bottom of a large pot with oil and place it over medium heat.
Give the oil a minute to heat up, then add the onion, carrot and celery.
Sweat the vegetables for about 10 minutes, until they soften up a bit.
Add the garlic and cumin, and cook them with the vegetables until the garlic becomes very fragrant, about 1 minute.
Stir in the broth and peas. Raise the heat and bring the liquid to a boil.
Lower the heat and allow the soup to simmer until the peas are very soft and falling apart, about 1 hour to 1 hour and 15 minutes. Keep a bowl of hot water near the stove and add it as the broth dries up.
When the soup has finished simmering, remove it from the heat and stir in the vinegar and liquid smoke. Season the soup with salt and pepper to taste.
Ladle into bowls and serve.
Press the "sauté" button on your Instant Pot then add the oil.
Give the oil a minute to heat up, then add the onion, carrot and celery.
Sweat the vegetables for about 5 minutes, until they begin to soften up.
Add the garlic and cumin, and cook them with the vegetables until the garlic becomes very fragrant, about 1 minute. Hit the "cancel" button.
Stir in the broth and peas.
Place the lid on your Instant Pot and set the valve to the "sealing" position. Press the "pressure cook" or "manual" button and set the pressure to high. Set the soup to cook for 15 minutes.
When the soup has finished cooking, carefully move the valve to the "venting" position. Let the pressure release completely.
Remove the lid from the Instant Pot. Stir in the vinegar and liquid smoke. Season the soup with salt and pepper to taste.
Ladle into bowls and serve.

Nutrition Facts : ServingSize 1.5 cups, Calories 359 kcal, Fat 7.1 g, SaturatedFat 1.2 g, Sodium 801 mg, Fiber 20.5 g, Sugar 8.8 g, Carbohydrate 51.1 g, Protein 24.1 g

HEARTY VEGETABLE SPLIT PEA SOUP

Hearty Vegetable Split Pea Soup image

This slow-cooker soup is my secret weapon on busy days. It's delicious served with oyster crackers that are tossed in a bit of melted butter and herbs and then lightly toasted in the oven. -Whitney Jensen, Spring Lake, Michigan

Provided by Taste of Home

Categories Lunch

Time 7h10m

Yield 8 servings (2 quarts).

Number Of Ingredients 9

Ingredients

1 package (16 ounces) dried green split peas, rinsed
1 large carrot, chopped
1 celery rib, chopped
1 small onion, chopped
1 bay leaf
1-1/2 teaspoons salt
1/2 teaspoon dried thyme
1/2 teaspoon pepper
6 cups water

Steps:

In a 3- or 4-qt. slow cooker, combine all ingredients. Cook, covered, on low 7-9 hours or until peas are tender. Stir before serving. Discard bay leaf. Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add water if necessary.

Nutrition Facts : Calories 202 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 462mg sodium, Carbohydrate 36g carbohydrate (5g sugars, Fiber 15g fiber), Protein 14g protein. Diabetic Exchanges

SMOKY SPLIT PEA SOUP

Smoky Split Pea Soup image

Split pea soup recipes are often flavored with ham hocks, but this veg version gets its smoky taste from smoked paprika and chipotle chiles. Sweet potatoes and split peas are good sources of potassium, which lowers blood pressure. If split peas are old(after about 1-2 years) they will not get tender, so check the date. Adapted from Vegetarian Times magazine(Feb. 2010).

Provided by Sharon123

Categories Onions

Time 2h5m

Yield 6 serving(s)

Number Of Ingredients 12

Ingredients

1 cup split peas
2 tablespoons olive oil
1 teaspoon smoked paprika (can add more to taste)
1 teaspoon chopped chipotle chile, canned in adobo sauce (more if you like it really spicy)
1/2 teaspoon ground cumin (optional)
1 teaspoon oregano, chopped (optional)
1 large sweet potato, peeled and diced (3 cups, you can use winter squash if you like instead or even carrots)
2 medium onions, diced (3 cups)
3 celery ribs, diced (1 cup)
4 -6 garlic cloves, minced (4 tsp.)
6 cups water (or vegetable stock)
1 (14 ounce) can diced tomatoes

Steps:

Soak split peas in large bowl of cold water overnight(some reviewers said they boiled the peas for 30 or 40 minutes rather than soaking and it worked fine).
Heat oil in 3-qt. saucepan over medium heat. Add paprika, chipotle, and cumin if using, and stir. Add sweet potato(or squash), onions, and celery, and season with salt and pepper, if desired. Cover, and cook 10 minutes, or until onions are soft and translucent. Add garlic, and sauté 2 minutes.
Drain split peas, and add to pot with 6 cups water(I use about 4 cups vegetable stock and 2 cups water). Bring soup to a boil, reduce heat to medium-low, and simmer 1 hour. Add tomatoes, and cook 30 minutes more, or until split peas are tender.