Split Pea Bacon Potato Soup Food

JOE'S SPLIT PEA, BACON, HAM & POTATO SOUP

Steps:

• Rinse peas in a colandar and set aside.
• Medium chop red onion, celery, and green pepper, and cut bacon into small pieces.
• Add the bacon to a large soup pot, and render the bacon, on medium high heat, until crispy. Add onions, celery and green pepper to the bacon and bacon fat, and cook until onions are translucent. Add garlic and cook for 1 minute more. Add the bay leaves, marjoram, black pepper, peas, water and bouillon granules and stir well. Add the ham bone and bring the soup to a boil. Reduce heat and simmer for 1-1/2 hours (90 minutes), stirring occasionally.
• Remove the ham bone and allow to cool. Meanwhile, cut up the potatoes into bite sized pieces and add to the soup pot. If soup if too thick, add additional water. Remove any remaining ham from the ham bone, cut the ham into bite sized pieces, and return to the soup pot. Check the soup pot for large pieces of ham, hunks of fat, etc. Cut up the ham, and remove the hunks of fat. Continue to simmer for 30 to 45 minutes, or until the potatoes are fork tender.
• Serve and enjoy.

HEARTY SPLIT PEA SOUP WITH BACON

Steps:

• Dice bacon into 1/4-inch cubes. Place in a heavy 6-quart pot over medium-low heat. Cook until fat is rendered and translucent. Add onion, carrot, celery and garlic. Cook until onion and garlic are soft and translucent. Season with salt and pepper.
• Add split peas, stir to coat with fat, and add bay leaves and 2 quarts stock. Increase heat and bring to a boil. Reduce heat so soup simmers. Skim foam that rises to the surface for about 10 minutes, until no more appears. Add thyme leaves. Simmer uncovered about 1 hour or longer, until peas are soft and starting to fall apart. Add more stock, as needed.
• Remove soup from heat. Add salt and pepper to taste. Purée soup in a food processor in several batches, short of perfect smoothness; you should be able to spoon up some texture. Reheat soup, skimming off any foam. Stir from the bottom to mix well, then ladle into bowls and serve.

CREAMY SPLIT PEA SOUP WITH BACON

Steps:

• Rinse split peas in cold water, pick over and discard any discolored peas or small stones. Set aside.
• In a Dutch oven or 6-quart pan over medium heat, cook bacon until crisp .
• Remove bacon with a slotted spoon to paper towels to drain. Refrigerate until later, for garnish.
• In the bacon drippings over medium heat, cook the onion and celery until tender and lightly browned, about 12 to 15 minutes.
• Add the split peas, water, potatoes, salt, pepper, bouillon, and bay leaf.
• Bring to a boil over high heat, then reduce heat to low.
• Cover and let simmer for 45 minutes, or until peas are soft. Stir occasionally.
• Discard bay leaf.
• Carefully purée the hot pea soup in batches , filling the blender no more than 1/3 to 1/2 full each time. Make sure cover is secure when blending the hot mixture.
• Pour blended mixture into a bowl while blending subsequent batches.
• Return the mixture to the Dutch oven and stir in the half-and-half.
• Cook over medium heat until hot, but do not boil.
• Taste and season with salt and pepper.
• Sprinkle the reserved bacon on top of the soup just before serving.

PARKER'S SPLIT PEA SOUP

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.

SPLIT PEA, BACON & POTATO SOUP

Steps:

• Cut the bacon into one-inch strips and add to a large pot. Cook the bacon over medium heat until it is brown and crispy.
• While the bacon is browning, dice the onion and mince the garlic. Once the bacon has browned, add the onion and garlic to the pot and continue to cook and stir over medium heat. The moisture from the onions will dissolve the browned bits from the bottom of the pot and absorb the bacon flavor.
• Once the onions are soft and translucent (5 minutes), add the split peas, chicken broth, bay leaf, and a healthy dose of freshly cracked pepper (20-25 cranks of a pepper mill).
• Allow the soup to begin heating through while you peel and cube the potatoes. Cut the peeled potatoes into one-inch cubes then add them to the soup. Place a lid on the pot, turn the heat up to high, and bring it to a rolling boil. When it reaches a rolling boil, turn the heat down to low and let it simmer gently for 45 minutes.
• After 45 minutes of simmering, test the peas to make sure they are very soft. Turn the heat off and let the soup cool slightly. Remove the bay leaf and then use an immersion blender to lightly blend the soup until it is creamy with a few chunks. If you don't have an immersion blender, carefully transfer a few cups at a time to a blender, drape a towel over the lid, and pulse the contents until smooth. Work in batches until half of the soup is blended smooth.
• Taste the soup and add additional salt as needed (I added about 1/2 teaspoon). Serve with crusty bread or garnishes like shredded cheddar cheese or sliced green onions.

SPLIT PEA & POTATO SOUP

Steps:

• In a large heavy soup pan melt the margarine over med heat.
• Add the onion and cook, uncovered until soft- about 5 minutes.
• Stir in the broth and water, bring to a boil.
• Add the peas and potatoes adjust the heat so that the mixture bubbles gently, cover, and cook for 30 minutes or until the peas and potatoes are tender.
• Remove from the heat and cool for 10 minutes.
• In an electric blender or food processor, puree the soup in several batches, whirling each batch for about 15 seconds.
• Return to the pan, set over low heat, add ham and pepper; bring to serving temperature, stirring often.
• Serve.

GREEN SPLIT PEA AND BACON SOUP

Steps:

• Heat oil in a saucepan over medium high heat and add onion and garlic and cook stirring for about 3 minutes till onion is soft.
• Add peas and stir to coat.
• Add stock and cold water and bring to the boil.
• Reduce heat to low and simmer partially covered for 25 to 45 minutes or until peas are tender (see note above).
• Remove from heat and process half the soup in a blender or use a stick blender till smooth or do what I did and put the stick blender straight into the pot and process to your liking.
• Return to pot or if you just used the stick blender, stir in lemon juice and cook for 3 minutes or until heated through.
• While soup was cooking in the first 25 minutes, heat a frying pan over medium high heat and add bacon and cook till crisp or use recipe #208501 .
• Transfer to a plate lined with paper towel and drain.
• Crumble into pieces.
• Ladle soup into bowls and top with crumbled bacon and paprika and serve with a roll.

CANADIAN BACON SPLIT PEA & LENTIL SOUP (CROCK POT)

Steps:

• Add all ingredients to crock pot.
• Cook on low for 8 hours or high for 4 hours or until desired consistency is reached.

SPLIT PEA AND POTATO SOUP

Steps:

• Melt butter in a 6-quart pot over medium heat. Add onion, carrots, and celery; cook, stirring frequently, until vegetables begin to soften, about 5 minutes. Stir in split peas, chicken stock, and bay leaf; season with salt and pepper. Bring mixture to a boil. Reduce heat to low; cover, and simmer, stirring occasionally, 30 minutes.
• Add potatoes, and simmer until they are tender, about 30 minutes. Discard bay leaf, and season with salt and pepper. Serve immediately.