SPLIT PEA AND POTATO SOUP
Tender chunks of potato make thick pea soup even heartier. This make-ahead meal is guaranteed to warm kids up on cold winter days either for lunch or dinner.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Yield Makes 3 3/4 Quarts
Number Of Ingredients 9
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.
PARKER'S SPLIT PEA SOUP
Is there anything more comforting than a bowl of homemade soup? Cook up a pot of Parker's Split Pea Soup by Ina Garten, Food Network's Barefoot Contessa.
Provided by Ina Garten
Categories appetizer
Time 1h40m
Yield 5 to 6 servings
Number Of Ingredients 10
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 SOUP
This is a wonderful, hearty split pea soup. Great for a fall or blustery winter day.
Provided by bluebayou
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 10h30m
Yield 6
Number Of Ingredients 10
Steps:
- In a large stock pot, cover peas with 2 quarts cold water and soak overnight. If you need a faster method, simmer the peas gently for 2 minutes, and then soak for l hour.
- Once peas are soaked, add ham bone, onion, salt, pepper and marjoram. Cover, bring to boil and then simmer for 1 1/2 hours, stirring occasionally.
- Remove bone; cut off meat, dice and return meat to soup. Add celery, carrots and potatoes. Cook slowly, uncovered for 30 to 40 minutes, or until vegetables are tender.
Nutrition Facts : Calories 310.3 calories, Carbohydrate 57.9 g, Fat 1 g, Fiber 21.5 g, Protein 19.7 g, SaturatedFat 0.2 g, Sodium 255.1 mg, Sugar 9.5 g
SPLIT PEA & POTATO SOUP
Great recipe. I would tell my kids that this was green alien soup. If you like your soup chunkier, process only half of the soup. Original recipe from "Reader's Digest"
Provided by Sassy Cat
Categories Beans
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 175.4, Fat 4.4, SaturatedFat 1.1, Cholesterol 4.5, Sodium 588.5, Carbohydrate 25, Fiber 4, Sugar 3.5, Protein 9.2
SPLIT PEA SOUP WITH FRESH PEAS AND POTATOES
This recipe is from Feeding the Whole Family, a fabulous cookbook, endlessly inspiring. Even picky pre-schoolers have been known to request it!
Provided by ZephandJubisMom
Categories Beans
Time 1h45m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Saute chopped onion in oil until they begin to soften.
- Add celery, carrot, potatoes, cumin, and pepper; saute 5-7 minutes.
- Add split peas, water, and bay leaf.
- Bring to a boil, lower heat, and simmer for 1 1/2 hours.
- Add remaining ingredients; stir. Cook for a few more minutes until peas are tender. Enjoy!
Nutrition Facts : Calories 282.9, Fat 3.2, SaturatedFat 0.5, Sodium 632.6, Carbohydrate 50.4, Fiber 16, Sugar 8.2, Protein 15.3
SPLIT PEA SOUP
Make and share this Split Pea Soup recipe from Food.com.
Provided by Dancer
Categories Pork
Time 18m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Cook on high to get it hot, if you have time, then lower the heat setting to low and cook 8 hours.
- Don't fill the crock pot too full, due to foaming.
- Stir, adjust the seasonings and serve.
- If you like the soup creamy, take out 1/2 c. of the soup and puree in food processor, then blend back into the soup.
- Serve
Nutrition Facts : Calories 416.9, Fat 3.3, SaturatedFat 0.8, Cholesterol 14.2, Sodium 494.9, Carbohydrate 68.5, Fiber 26.7, Sugar 11.7, Protein 30.9
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.
FRESH PEA SOUP
This soup is known in France as Potage Saint-Germain, a name that comes from a suburb of Paris where peas used to be cultivated in market gardens. If fresh peas are not available, use frozen peas, but thaw and rinse them before use. Croutons make an excellent garnish!
Provided by Lizz C.
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 17m
Yield 4
Number Of Ingredients 6
Steps:
- Melt the butter in a heavy-bottomed saucepan over medium heat. Cook the shallots until soft and translucent, about 3 minutes. Pour in the water and peas, season to taste with salt and pepper. Increase the heat to medium-high, bring to a boil, then reduce heat to low, cover, and simmer until the peas are tender, 12 to 18 minutes.
- Puree the peas in a blender or food processor in batches. Strain back into the saucepan, stir in the cream if using, and reheat. Season to taste with salt and pepper before serving.
Nutrition Facts : Calories 195.5 calories, Carbohydrate 20.2 g, Cholesterol 30.5 mg, Fat 10.3 g, Fiber 5.7 g, Protein 6.8 g, SaturatedFat 6.3 g, Sodium 202.5 mg, Sugar 0.8 g
SPLIT PEA SOUP (((BEST PEA SOUP EVER)))
This recipe was developed by my partner, Dean Ramsey and everyone just raves about it, because it's the BEST PEA SOUP you have ever tasted!
Provided by Alan Leonetti
Categories < 4 Hours
Time 3h30m
Yield 8-12 serving(s)
Number Of Ingredients 9
Steps:
- Place all ingredients into a large stew pot.
- Cover ingredients with water about 2 inches above the top of the ingredients.
- Bring to a boil.
- Reduce heat and simmer for about 3 hours, or until peas are pureed and slightly thickened.
- Serve with a crusty bread if desired.
Nutrition Facts : Calories 442.8, Fat 1.4, SaturatedFat 0.2, Sodium 31.7, Carbohydrate 81.3, Fiber 30.9, Sugar 11, Protein 29.3
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