SLOW COOKER SPLIT PEA SAUSAGE SOUP
This is a soup I have come up with myself that everyone in my house will eat.
Provided by Dorothy Ingersoll
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 5h20m
Yield 8
Number Of Ingredients 11
Steps:
- In a 5 quart slow cooker, combine the peas, water, sausage, bouillon, carrot, celery, potatoes, garlic powder, oregano, bay leaves, and onion.
- Cover, and cook on High for 4 to 5 hours. Remove bay leaves before ladling into bowls.
Nutrition Facts : Calories 411.5 calories, Carbohydrate 50.8 g, Cholesterol 37.3 mg, Fat 13.1 g, Fiber 16.8 g, Protein 23.9 g, SaturatedFat 4.6 g, Sodium 1492.4 mg, Sugar 8.7 g
SPLIT PEA SAUSAGE SOUP
Meet the Cook: When my husband and I eat out and enjoy a dish, I go home and try to duplicate it. That's how I came up with this recipe. While it's good at any time, we like it full and hearty over the winter. Our three children are grown. Now, we keep busy watching their children - our six grandchildren - grow. -Donna Mae Young, Menomonie, Wisconsin
Provided by Taste of Home
Categories Lunch
Time 1h30m
Yield 8 servings (2 quarts).
Number Of Ingredients 10
Steps:
- Cut sausage in half lengthwise; cut into 1/4-in. pieces. Place in a Dutch oven or stockpot; add remaining ingredients. Bring to a boil. Reduce heat; cover and simmer 1-1/4 to 1-1/2 hours or until peas are tender. Remove bay leaves.
Nutrition Facts : Calories 387 calories, Fat 16g fat (6g saturated fat), Cholesterol 38mg cholesterol, Sodium 933mg sodium, Carbohydrate 39g carbohydrate (8g sugars, Fiber 16g fiber), Protein 22g protein.
SPLIT PEA SOUP WITH SAUSAGE RECIPE
A split pea soup recipe where no ham bone is required. It includes sausage for a great flavor.
Provided by Jennifer Soltys
Categories Lunch and Dinner
Time 2h30m
Number Of Ingredients 11
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.
Nutrition Facts : Calories 239 calories, Carbohydrate 22 grams carbohydrates, Cholesterol 26 milligrams cholesterol, Fat 11 grams fat, Fiber 8 grams fiber, Protein 13 grams protein, SaturatedFat 4 grams saturated fat, ServingSize 1 serving, Sodium 1324 grams sodium, Sugar 6 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 6 grams unsaturated fat
SPLIT PEA AND SAUSAGE SOUP
A truly nourishing soup, high in protein, fiber and flavor that's perfect for a light meal or school night supper. Serve with German wholegrain bread.
Provided by Claire
Categories Soup
Number Of Ingredients 10
Steps:
- Drain the soaked peas and rinse in cold water. Set aside. Fry the bacon in a large saucepan for a few minutes over medium heat until the fat starts to run, then stir in the onion and potato. Continue to fry for 5 minutes until softened.
- Add the peas, broth, herbs and pepper to taste. Bring to the boil, stirring once or twice, and allow to boil for 5 minutes. Then partially cover the pan and turn the heat down to a gentle simmer, stirring occasionally.
- Cook for 30 to 40 minutes until thickened and the peas are soft. If you like you can blend the soup in a food processor or blender, but it looks more wholesome with a rustic chunkiness. Prepare the Frankfurters according to instructions on the packaging. Check the seasoning and add salt if required. If you have used ham stock you may not need it. Sprinkle with a little chopped fresh parsley or chervil if desired and garnish with the Frankfurters.
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.
SPLIT PEA SOUP WITH CHORIZO AND SAGE
Steps:
- Heat the olive oil in a large pot over medium heat. Add the chorizo slices and cook until sausage is lightly browned, about 10 minutes. Remove sausage from pot with slotted spoon and reserve. Add onions, salt and pepper to pot and cook over medium low heat until translucent, about 10 minutes. Add garlic and cook 1 minute to release its aroma. Stir in carrots and celery and cook five minutes. Add potatoes, split peas, stock or water and bay leaf and bring to a simmer. Cook about 45 minutes, until peas are soft. Add back reserved chorizo slices and simmer 5 minutes to combine flavors. Stir in parsley and sage and serve.
SPLIT PEA SOUP WITH GOUDA-SAUSAGE TOASTS
Steps:
- Combine first 9 ingredients in heavy soup pot or Dutch oven. Bring to boil over high heat. Cover pot; reduce heat to low and simmer until peas are tender, stirring occasionally, about 1 hour.
- Transfer sausage to large plate; cut into bite-size pieces. Reserve 1/4 of sausage pieces; return remaining sausage to soup. Add 1 cup Gouda to soup and stir until melted. Thin soup to desired consistency with water if necessary. Season with salt and pepper. Keep warm
- Preheat broiler. Mix remaining 1 1/2 cups Gouda with reserved sausage pieces. Spread generous amount of mustard on bread slices. Top with Gouda-sausage mixture. Broil until cheese melts and begins to brown. Serve soup, passing toasts separately.
SPLIT PEA AND SAUSAGE SOUP
A big bowl of satisfying soup is the perfect antidote to cold weather. Whether for a family meal or an informal get-together, I pull out my tried-and-true soup recipe and simply relax. -Trisha Kruse, Eagle, Idaho
Provided by Taste of Home
Categories Lunch
Time 7h25m
Yield 6 servings (2-1/4 quarts).
Number Of Ingredients 12
Steps:
- Saute the sausage, potato, carrots, celery and onion in butter in a large skillet until vegetables are crisp-tender. Add garlic and oregano; cook 2 minutes longer., Transfer to a 5-qt. slow cooker. Add the peas, bouillon, bay leaf and water. Cover and cook on low for 7-8 hours or until peas are tender. Discard bay leaf.
Nutrition Facts : Calories 429 calories, Fat 25g fat (11g saturated fat), Cholesterol 61mg cholesterol, Sodium 1267mg sodium, Carbohydrate 33g carbohydrate (7g sugars, Fiber 10g fiber), Protein 20g protein.
SPLIT PEA SOUP WITH SAUSAGE AND POTATO
Make and share this Split Pea Soup With Sausage and Potato recipe from Food.com.
Provided by Nolita_Food
Categories Pork
Time 1h10m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Saute sausages in heavy large pot over medium high heat until fat begins to render, about 4 minutes.
- Add potato, onion, fresh rosemary, saute until onion is soft, another 5 minutes.
- Mix in split pea, chicken broth, bring soup to a simmer.
- Reduce heat to low, cover and simmer until peas are tender, stirring occasionally, about 50 minutes.
- Season to taste with salt and pepper and serve.
- If prefer thinner soup, add water by 1/4 cupfuls.
SPLIT PEA SOUP WITH SAUSAGE AND POTATO
Provided by Shari Ledwidge
Categories Bean Pork Potato Sauté Dinner Lunch Sausage Pea Winter Potluck Bon Appétit Arizona Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 4 to 6 servings
Number Of Ingredients 6
Steps:
- Sauté sausages in heavy large pot over medium-high heat until fat begins to render, about 4 minutes. Add potato, onion, and rosemary. Sauté until onion is soften, about 5 minutes. Mix in split peas, then broth. Bring soup to simmer. Reduce heat to low. Cover and simmer until peas are tender, stirring occasionally, about 50 minutes. If desired, thin soup with water by 1/4 cupfuls. Season soup to taste with salt and pepper. Ladle into bowls and serve.
COUNTRY STYLE SMOKED SAUSAGE, HAM AND SPLIT PEA SOUP
This is the soup I make after I have baked my Recipe #262247. This soup uses split peas, but you can just as easily use yellow or red split lentils instead (same weight and cooking instructions). Many old style recipes require that the split peas are soaked overnight before starting recipes but this is not normally necessary nowadays. However, be sure to read the packet instructions carefully. If the split peas are soaked overnight their cooking time can be reduced to around 40 minutes. This recipe does not require overnight soaking however. If you have made my Recipe #262247, you will not need to add the vegetables listed here - unless you want extra vegetables, as the stock will already contain them. The cooking time will then depend on the split peas or lentils only. This serves 4 hungry people in large, deep soup bowls as a main course soup dish. It is wonderful with crusty bread rolls or baguette. This also makes a fabulous soup to take on a picnic in the Autumn or Winter, just what the doctor ordered!
Provided by French Tart
Categories Stocks
Time 4h
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- WHICH GAMMON or HAM?.
- I used a cooked boneless ham joint throughout this recipe. If you use an uncooked ham, you will need to cook it (see instructions below) which will leave you with homemade stock for the soup.
- Sometimes ham or gammon can be very salty, especially gammon from supermarkets. To remove most of the salt, soak the gammon in water for two hours before cooking and pour away the water. Then simmer it for 15 minutes, pour away the water and add new water for the remaining cooking time.
- If the ham or gammon joint you buy is too large, put what is left in the fridge and use it for sandwiches,or as a main meal another time.
- As a very easy alternative, use pre-cooked ham which saves all the bother of cooking your own ham / gammon joint. If you decide to use pre-cooked ham, just ignore the first step of the recipe, OR you might have cooked my Celebration Spiced Ham with Orange and Marmalade glaze already - so the stock base and ham will be done!
- Whatever ham or gammon is used, it's fine if it is smoked or un-smoked - I used un-smoked.
- Cooking the Ham or Gammon:.
- Pour 3 pints of water into a largish pan and bring to the boil. Turn the heat down until the water is simmering (barely boiling). Place the uncooked gammon in the pan. If the gammon is covered half way to all the way by the water you're OK. Chop the gammon into smaller pieces if it's not at least half covered. The cooking method is the same whatever ham or gammon joint you use. Cook for around 50 minutes.
- Turn the ham over about half way through cooking.
- Immediately after the ham is put on to cook, start on the vegetables.
- Cooking the Soup:.
- Chop up the onions and carrots into small cubes, and place all the vegetables, split peas and chopped parsley into a pan, pour in the stock and bring to the boil. Then lower the heat so that the mixture is just simmering (just below boiling).
- This will need to be cooked for around one hour, maybe one and a quarter hours if you want your vegetables soft.
- The ham or gammon should be cooked after about 50 minutes, just enough time to prepare it before the vegetables are cooked.
- Remove the ham from the pan, and chop it into small cubes. Chop up the smoked sausage to the same size.
- The final step is to add the ham and smoked sausage to the soup and heat gently for about 5 to 10 minutes. Stir well and have a quick taste. More salt and pepper can added if the soup needs more seasoning.
- Serve the soup into bowls and add some extra chopped parsley if you have any available. Serve with crusty bread rolls or French bread/baguette.
- This soup freezes well and will keep in the freezer for a month.
Nutrition Facts : Calories 624.4, Fat 28.1, SaturatedFat 9.6, Cholesterol 146.8, Sodium 2469.1, Carbohydrate 29.9, Fiber 11.1, Sugar 6.4, Protein 60.8
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