SPLIT PEA SOUP BREAD BOWL RECIPE BY TASTY
Here's what you need: sourdough loaf, olive oil, onions, carrots, celery, garlic, split pea, dried thyme, salt, pepper, turmeric, red pepper flakes, potatoes, vegetable stock, bay leaves
Provided by Tasty
Categories Lunch
Yield 12 servings
Number Of Ingredients 15
Steps:
- On a cutting board, place the loaf of bread on its side and slice off the top portion. Using a small knife, cut around the inside of the bread, being careful not to cut through the sides, and scoop out the center of the roll. Save this for dipping later on or use for bread crumbs.
- In a large soup pot, combine the olive oil, onions, carrots, and celery, and cook 5 minutes over medium heat until onions are translucent.
- Add the garlic and cook 2 minutes.
- Add the split peas, thyme, salt, pepper, tumeric, and red pepper flakes, and stir until well combined.
- Add the vegetable stock and bay leaves, cover with a lid and cook for 40 minutes.
- Add potatoes, then cover and cook 20 more minutes.
- Remove bay leaves and serve soup in your bread bowl.
- Enjoy!
Nutrition Facts : Calories 748 calories, Carbohydrate 72 grams, Fat 43 grams, Fiber 8 grams, Protein 10 grams, Sugar 15 grams
VEGGIE-PACKED ONE-POT SPLIT PEA SOUP RECIPE BY TASTY
Here's what you need: sourdough loaf, olive oil, onions, carrots, celery, garlic, split peas, dried thyme, salt, pepper, turmeric, red pepper flakes, potatoes, vegetable stock, bay leaves
Provided by Merle O'Neal
Categories Lunch
Time 1h10m
Yield 12 servings
Number Of Ingredients 15
Steps:
- On a cutting board, place the loaf of bread on its side and slice off the top portion. Using a small knife, cut around the inside of the bread, being careful not to cut through the sides, and scoop out the center of the roll. Save this for dipping later on or use for bread crumbs.
- In a large soup pot, combine the olive oil, onions, carrots, and celery, and cook 5 minutes over medium heat until onions are translucent.
- Add the garlic and cook 2 minutes.
- Add the split peas, thyme, salt, pepper, tumeric, and red pepper flakes, and stir until well combined.
- Add the vegetable stock and bay leaves, cover with a lid and cook for 40 minutes.
- Add potatoes, then cover and cook 20 more minutes.
- Remove bay leaves and serve soup in your bread bowl.
- Enjoy!
Nutrition Facts : Calories 748 calories, Carbohydrate 72 grams, Fat 43 grams, Fiber 8 grams, Protein 10 grams, Sugar 15 grams
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.
SPLIT PEA SOUP
I love to fix this on a cool, rainy day. So simple and inexpensive yet full of flavor and always satisfying. The broth can be replaced with water and the spices can be varied to your taste. It is a very forgiving soup.
Provided by datadoll
Categories One Dish Meal
Time 2h5m
Yield 3 serving(s)
Number Of Ingredients 12
Steps:
- Rinse peas. Add all ingredients to a large pot. Bring to a boil. Cover, reduce heat and simmer for 1 1/2 to 2 hours. Longer if you like thicker soup. Serve steaming hot with fresh baked bread. Enjoy!
Nutrition Facts : Calories 382.4, Fat 5.9, SaturatedFat 1.7, Cholesterol 24.3, Sodium 1999, Carbohydrate 46.8, Fiber 18.3, Sugar 9, Protein 35.5
SPLIT PEA SOUP WITH MEATBALLS
Make and share this Split Pea Soup With Meatballs recipe from Food.com.
Provided by Marie
Categories One Dish Meal
Time 2h15m
Yield 3 1/2 quarts
Number Of Ingredients 17
Steps:
- In a Dutch oven, combine peas, carrots, celery, onion and water.
- Bring to a boil over medium heat.
- Reduce heat, cover and simmer for 1 hour.
- Add potatoes, salt and pepper, cover and simmer for 30 minutes.
- Meanwhile in a large skillet, saute celery and onion in 2 T oil until tender.
- Transfer to a bowl, add pork, bread crumbs, water, salt, sage and egg and mix well.
- Form into 3/4" balls and in same skillet, brown meatballs in remaining oil.
- Add to soup, cover and simmer for 15 minutes.
Nutrition Facts : Calories 1232.1, Fat 46.5, SaturatedFat 12.9, Cholesterol 182.4, Sodium 2685.6, Carbohydrate 132.8, Fiber 40.6, Sugar 18.6, Protein 73.5
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
This is Megan's version of split pea soup, my version skips the croutons and includes ham. But, because we occasionally have to make something she will eat, I just add the ham to my bowl. If you don't have a vegetarian in your house, putting ham or a ham bone in the soup while it is cooking adds a great flavor.
Yield serves 8 to 10
Number Of Ingredients 9
Steps:
- To prepare the soup: Pour the peas into a stockpot and carefully check them for any foreign objects. (I know it sounds weird, but occasionally small stones will slip through during processing.)
- Peel the carrots and onion and dice them into about 1/2-inch pieces. Place the carrots, onion, bay leaves, and water into the stockpot and bring to a boil over medium-high heat. Decrease the heat to low and simmer, stirring occasionally, for 1 1/2 to 2 hours, or until the peas have broken down. Season to taste with salt and pepper.
- Preheat the oven to 350°F.
- Cut the bread into 1/2-inch cubes and place them on a baking sheet. Combine the butter and garlic powder in a small bowl and pour over the bread cubes. Toss the bread cubes until they are evenly coated and bake them for 10 minutes, or until they are golden brown.
- Ladle the soup into bowls and top with the croutons.
- It's time to pull out that math you learned in third grade:
- 2 cups = 1 pint
- 2 pints = 1 quart
- 4 quarts = 1 gallon
- If you remember this, then you won't panic when a recipe calls for 2 quarts of water and you only have a 1-cup measure. You will know:
- 2 quarts = 4 pints = 8 cups
GOLDEN SPLIT PEA SOUP
This is from my Low-Fat Moosewood cookbook. Your house will smell like an Indian restaurant! The soup is a beautiful dark gold color. Don't use green or brown lentils, it just won't be the same. This makes a lot, but you can freeze it. Even my one year old loves this! Serve topped with plain yogurt and chopped cilantro. Pass pita bread.
Provided by dicentra
Categories Lentil
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- In a soup pot, sauté the onions in the oil for about 8 minutes, until golden, stirring frequently.
- Add the cumin, turmeric, coriander and ginger and cook for another minute.
- Add the split peas, water, sweet potatoes, apples, cinnamon, and chili powder, cover and bring to a boil.
- Lower the heat and simmer for 40 minutes, or until the split peas are tender.
- In a bowl, combine the tomatoes, lime juice and soy sauce.
- When the split peas are tender, add the tomato mixture.
- Puree the soup in a blender (in batches) or with a stick blender, adding more water if needed.
SPLIT PEA SOUP
http://www.easydinnerrecipes.ca/split-pea-soup.html If you're in the mood for a light, flavorful and healthy broth this recipe for split pea soup fits the bill. Each spoonful of this soup brings up a well-textured combination of green peas, olive oil and lemon juice. The lemon zest makes makes this a lip-smacker of a dish!
Provided by FoodSpiration123
Categories < 60 Mins
Time 40m
Yield 6 Cups, 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Add olive oil to a big pot over a moderate heat. Stir in the onion and salt and cook until soft. Add the split peas and water. Bring to a boil. Reduce the heat and simmer till the peas are tender but not overcooked. Using a large cup or mug, ladle half of the soup into a bowl and set aside. Blend the remaining soup. Stir in the half of the soup that you had set aside, back into the pureé. Stir in the lemon juice and season to taste if required.
- Serve in individual bowls with a bit of lemon zest and a pinch of paprika as a garnish.
Nutrition Facts : Calories 388.8, Fat 4.6, SaturatedFat 0.6, Sodium 313.1, Carbohydrate 65, Fiber 25.9, Sugar 10.2, Protein 24.7
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