HEARTY VEGETABLE SPLIT PEA SOUP
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
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
SPLIT PEA AND LENTIL SOUP WITH VEGETABLES
I got this recipe from a resturant owner in Napa it has virtually zero fat and tons of flavor. The best part is that it is very easy to make!!
Provided by ladybug929
Categories Potato
Time 1h50m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- Rinse lentils and split peas well then add to boiling water and simmer until done, about 40 minutes keep checking water before this adding if water goes below beans, drain.
- Heat olive oil in large pot, saute onions and garlic over medium heat until onions are clear about 5 minutes.
- Add celery, carrots and 1 cup of water, simmer until al dente.
- Add 4 cups water and cooked lentils and split peas.
- Squeeze tomatoes, add juice and friut to pot.
- Add v8 juice, salt, pepper, paprika, and basil to pot.
- Bring to a boil reduce heat to simmer. Add potatoes and spinach, simmer until potatoes are done about 30 minutes, stirring at least every 10 minutes.
- Garnish with parmasean cheese.
Nutrition Facts : Calories 237.5, Fat 2.6, SaturatedFat 0.4, Sodium 743.5, Carbohydrate 43.3, Fiber 13.7, Sugar 8.5, Protein 13.3
VEGETARIAN SPLIT PEA SOUP
Make and share this Vegetarian Split Pea Soup recipe from Food.com.
Provided by Dreamer in Ontario
Categories Vegetable
Time 1h15m
Yield 6-8 serving(s)
Number Of Ingredients 15
Steps:
- Place first 5 ingredients in a large pot.
- Bring to a boil, reduce heat to low, and simmer, partially covered for about 20 minutes, stirring occasionally to prevent split peas from sticking to bottom of pot.
- Add onions, garlic, celery, carrots and potato. (You can saute these first or add them in directly if you want a fat free soup).
- Partially cover and allow to simmer for about 40 minutes, stirring occasionally.(You may need to add extra water).
- Season to taste with pepper and vinegar.
- Serve with a drizzle of sesame oil, diced tomato and minced parsley.
SMOKY SPLIT PEA AND ROOT VEGETABLE SOUP
wonderful split pea soup. not sure where the recipe came from, i have had it for years and subscribe to many cooking publications and own way too many cookbooks. i usually make it with a ham bone but is just as good with smoked turkey wings. when i really want to ham it up i brown a center cut slice in pan before i begin, remove from pan and cut into pieces and add last 30 minutes.
Provided by dianasportal
Categories Chowders
Time 1h25m
Yield 15 cups, 8-10 serving(s)
Number Of Ingredients 12
Steps:
- melt butter in lg pot over low heat. add carrots, parsnips, leeks, onion, thyme, marjoram and bay leaves. cover and cook until vegetables are tender, stirring occasionally, about 20 minutes. add stock, peas and ham hocks. bring to simmer and cover partially and cook til peas are tender and soup thickens slightly stirring occasionally, about 45 minutes. add parsley in the last 5 minutes. season with salt and pepper.
INDIAN SPLIT PEA AND VEGETABLE SOUP
This is from one of my Food & Wine cookbooks. You can swap out the vegetables for whatever you have on hand. They say to serve this with a fruity Beaujolais.
Provided by dicentra
Categories Lentil
Time 30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Remove the spinach from the freezer. In a medium saucepan, combine the split peas, 3 cups of water, the unchopped piece of ginger, and ½ teaspoon of the salt.
- Bring to a boil. Reduce the heat and simmer, covered, stirring frequently, until the split peas are tender, about 30 minutes. Add more water if necessary to keep the peas from sticking to the pan.
- Meanwhile, in a large pot, melt the butter over moderately low heat. Stir in the chopped ginger, jalapeno, turmeric, coriander, cumin carrots, potatoes, and the remaining 1 ¼ teaspoons salt. Add the remaining 6 cups of water.
- Bring to a boil. Reduce the heat and simmer, stirring occasionally, until the vegetables are almost tender, about 10 minutes.
- Stir in the spinach and simmer 5 minutes longer.
- Remove the whole piece of ginger from the cooked split peas and then stir the split peas into the soup. Simmer soup for 5 minutes, stirring occasionally.
Nutrition Facts : Calories 375.3, Fat 7.6, SaturatedFat 4, Cholesterol 15.3, Sodium 1182.7, Carbohydrate 63.2, Fiber 19.5, Sugar 8.5, Protein 18.3
SPLIT PEA SOUP WITH HAM AND VEGETABLES
I'm a pea soup fan, but have evolved a "Cook's Colour Treasury" recipe to my own taste, and thought I'd share it out will the Board. We freeze this one for lunches at work, and enjoy it greatly! Low fat, high fibre healthy eating!
Provided by John DOH
Categories Vegetable
Time 3h55m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Empty the chicken and vegetable stock into a large pot, heat to a low boil.
- Add split peas and chunks and bones of ham hock, ensuring all are covered.
- Simmer for about 2.5 hours until peas are tender.
- Evacuate ham chunks to a cutting board and allow to cool.
- Drain stock and reserve.
- Toss peas into a blender and puree carefully until smooth.
- Mix peas into the reserved stock and set to simmer.
- Skin ham chunks and discard skin and fat.
- Debone the meat and slice small 1/2" square pieces; add to soup mix.
- Add barley if desired and stir periodically so it soesn't stick and burn to the pot.
- Add onion, garlic and carrots and stir.
- Allow this to simmer about an hour, stirring every 15 minutes.
- Add beans and peas, stirring, allow these to cook about 15 minutes.
- You may serve like this, with or without croutons, or pour into indivdual tupperware containers and freeze for future use.
Nutrition Facts : Calories 365.4, Fat 2.7, SaturatedFat 0.6, Sodium 162.4, Carbohydrate 63.1, Fiber 23, Sugar 11.9, Protein 26.5
DANISH-STYLE YELLOW SPLIT PEA SOUP
Fill up on this comforting yellow split pea soup, full of vegetables and health-boosting nutrients. Serve with rye bread, mustard and pickle to complete the meal
Provided by Myles Williamson
Categories Dinner, Lunch, Soup, Starter, Supper
Time 8h20m
Number Of Ingredients 14
Steps:
- Drain the peas and bring to the boil in a pan of salted water. Cook for 10 mins, drain, rinse and put in a slow cooker with the remaining ingredients except the dill. Cover and cook on low for 6-8 hrs, or until everything has softened. Remove and discard the thyme.
- Stir, adjusting the soup with 250-300ml boiled water as needed. Season to taste. Sprinkle over the dill and serve with rye bread, mustard and pickle, if you like.
Nutrition Facts : Calories 378 calories, Fat 4 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 57 grams carbohydrates, Sugar 11 grams sugar, Fiber 15 grams fiber, Protein 20 grams protein, Sodium 0.5 milligram of sodium
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4.8/5 (33)Total Time 1 hr 15 minsCategory SoupCalories 440 per serving
- In a large stock pan on medium heat, add olive oil, onion, carrots, and celery. Saute for about five minutes, and then add garlic, onion powder, red pepper flakes, kosher salt, and freshly ground black pepper. Stir for about one minute.
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- Remove the spinach from the freezer. In a medium saucepan, combine the split peas, 3 cups of the water, the unchopped piece of ginger, and 1/2 teaspoon of the salt. Bring to a boil. Reduce the heat and simmer, covered, stirring frequently, until the split peas are tender, about 30 minutes. Add more water if necessary to keep the peas from sticking to the pan.
- Meanwhile, in a large pot, melt the butter over moderately low heat. Stir in the chopped ginger, the jalapeño, turmeric, coriander, cumin, carrots, potatoes, and the remaining 1 1/4 teaspoons salt. Add the remaining 6 cups water. Bring to a boil. Reduce the heat and simmer, stirring occasionally, until the vegetables are almost tender, about 10 minutes. Stir in the spinach and simmer 5 minutes longer.
- Remove the whole piece of ginger from the cooked split peas and then stir the split peas into the soup. Simmer the soup for 5 minutes, stirring occasionally.
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