Split Pea Soup Food

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Quebec-Style Yellow Split Pea Soup image

Delicious and hearty split pea soup, starting with dried peas and simmered low and slow with vegetables, a ham hock and spices.

Provided by Jennifer

Categories     Dinner     Lunch     Soup

Time 2h15m

Number Of Ingredients 12

1 lb unsmoked ham hock
2 Tbsp butter (or cooking oil)
2 medium carrots (peeled and finely diced)
1 rib celery (finely diced)
1 medium onion (finely diced)
1 3/4 cups dried yellow split peas (rinsed well and sorted through)
1 bay leaf
1 tsp dried savory
1 tsp dried thyme
4 cups chicken broth (or vegetable broth)
3 cups water
Salt and pepper, to taste


  • Trim off and discard skin from ham hocks.
  • In a large soup pot or Dutch oven, melt butter over medium heat. Add carrots, celery and onion. Cook, stirring regularly, until softened, about 10 minutes.
  • Stir in dried split peas, bay leaf ,savory and thyme. Cook, stirring, for about 2 minutes.
  • Stir in chicken broth and water. Add the ham hock. Bring to a boil, then reduce heat to medium-low, cover the pot and simmer, stirring occasionally, until the peas are very soft and soup is thickened, about 1 1/2 - 2 hours. *NOTE: You may need to add additional water or stock if soup gets too thick.
  • PICK OUT AND DISCARD BAY LEAF and remove the ham hock to a plate. *Note: I prefer a thicker soup, so I blend just a bit of the soup with an immersion blender or blender. Just do a quick blend (or blend just a cup of the soup. You don't want a completely pureed soup. You want it to retain most of it's texture, but the bit of pureed soup will incorporate with the broth for a thicker soup.)
  • Let ham hock cool slightly, then remove any meat on the hock and add it back to soup. Discard the fat and bone from the hock.
  • Stir to combine meat with soup. Taste and generously season with salt and pepper, to taste.

Nutrition Facts : Calories 445 kcal, Carbohydrate 39 g, Protein 32 g, Fat 18 g, SaturatedFat 8 g, Cholesterol 73 mg, Sodium 787 mg, Fiber 16 g, Sugar 6 g, ServingSize 1 serving


Hearty Split Pea Soup image

For a different spin on traditional pea soup, try this split pea soup recipe with corned beef. The flavor is peppery rather than smoky, and a tasty change of pace. -Barbara Link, Alta Loma, California

Provided by Taste of Home

Categories     Dinner     Lunch

Time 1h45m

Yield 12 servings (3 quarts).

Number Of Ingredients 14

1 package (16 ounces) dried split peas
8 cups water
2 medium potatoes, peeled and cubed
2 large onions, chopped
2 medium carrots, chopped
2 cups cubed cooked corned beef or ham
1/2 cup chopped celery
5 teaspoons chicken bouillon granules
1 teaspoon dried marjoram
1 teaspoon poultry seasoning
1 teaspoon rubbed sage
1/2 to 1 teaspoon pepper
1/2 teaspoon dried basil
1/2 teaspoon salt, optional


  • In a Dutch oven, combine all ingredients; bring to a boil. Reduce heat; cover and simmer for 1-1/4 to 1-1/2 hours or until peas and vegetables are tender.

Nutrition Facts : Calories 199 calories, Fat 2g fat (0 saturated fat), Cholesterol 11mg cholesterol, Sodium 352mg sodium, Carbohydrate 32g carbohydrate (0 sugars, Fiber 0 fiber), Protein 15g protein. Diabetic Exchanges


Split Pea Soup image

With only 20 minutes of prep time and just seven ingredients, this soup will cure your cravings for a cozy, soul-warming meal without a ton of work. Split pea and ham soup is just about the easiest, least fussy soup you'll ever make, and this time-tested recipe is one you'll come to rely on whenever you need a comforting meal.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 3h50m

Yield 8

Number Of Ingredients 7

2 1/4 cups dried split peas, (1 pound), sorted and rinsed
8 cups water
1 large onion, chopped (1 cup)
2 medium celery stalks, finely chopped (1 cup)
1/4 teaspoon pepper
1 ham bone or 2 pounds shanks
3 medium carrots, cut into 1/4-inch slices (1 1/2 cups)


  • Heat peas and water to boiling in 4-quart Dutch oven. Boil uncovered 2 minutes; remove from heat. Cover and let stand 1 hour.
  • Stir in onion, celery and pepper. Add ham bone. Heat to boiling; reduce heat. Cover and simmer about 1 hour 30 minutes or until peas are tender.
  • Remove ham bone; remove ham from bone. Trim excess fat from ham; cut ham into 1/2-inch pieces.
  • Stir ham and carrots into soup. Heat to boiling; reduce heat. Cover and simmer about 30 minutes or until carrots are tender and soup is desired consistency.

Nutrition Facts : Calories 170, Carbohydrate 33 g, Cholesterol 15 mg, Fiber 13 g, Protein 17 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 30 mg


Vegan Split Pea Soup I image

This makes a very thick vegetarian split pea soup. To make it thinner, reduce the amount of split peas or add more water. Depending on the density of split peas, it may take a while for the vegetables and peas to soften, but you can't really overcook this soup; just stir occasionally, and add water if it gets too dry. Seasonings can be altered to taste. Tastes even better reheated.

Provided by Deborah Sah

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Beans and Peas     Split Pea Soup Recipes

Time 3h10m

Yield 10

Number Of Ingredients 15

1 tablespoon vegetable oil
1 onion, chopped
1 bay leaf
3 cloves garlic, minced
2 cups dried split peas
½ cup barley
1 ½ teaspoons salt
7 ½ cups water
3 carrots, chopped
3 stalks celery, chopped
3 potatoes, diced
½ cup chopped parsley
½ teaspoon dried basil
½ teaspoon dried thyme
½ teaspoon ground black pepper


  • In a large pot over medium high heat, saute the oil, onion, bay leaf and garlic for 5 minutes, or until onions are translucent. Add the peas, barley, salt and water. Bring to a boil and reduce heat to low. Simmer for 2 hours, stirring occasionally.
  • Add the carrots, celery, potatoes, parsley, basil, thyme and ground black pepper. Simmer for another hour, or until the peas and vegetables are tender.

Nutrition Facts : Calories 246.6 calories, Carbohydrate 45.8 g, Fat 2.2 g, Fiber 14.2 g, Protein 12.7 g, SaturatedFat 0.3 g, Sodium 386.6 mg, Sugar 5.4 g


Slow-Cooker Split Pea Soup image

Provided by Food Network Kitchen

Time 6h30m

Yield 6 servings

Number Of Ingredients 11

1/2 cup chopped fresh parsley, plus 8 to 10 parsley stems
4 sprigs thyme
1 pound green split peas, picked over and rinsed
1 large leek, white and light green part only, halved lengthwise and thinly sliced crosswise
2 stalks celery, chopped
2 carrots, chopped
Kosher salt and freshly ground pepper
1 smoked turkey leg (1 to 1 1/2 pounds)
1/4 cup nonfat plain yogurt
1/2 cup frozen peas, thawed
Crusty multigrain bread, for serving (optional)


  • Tie the parsley stems and thyme together with kitchen string and place in a 6-quart slow cooker. Add the split peas, leek, celery, carrots, 1 teaspoon salt and 1/2 teaspoon pepper; stir to combine. Add the turkey leg and 7 cups water. Cover and cook on low until the split peas and meat are tender, 6 to 8 hours.
  • Discard the herb bundle. Discard the skin and bones from the turkey leg and shred the meat. Vigorously stir the soup to break up the peas and make the soup smoother. Thin with water, if desired. Stir in the chopped parsley and about three-quarters of the turkey meat; season with salt and pepper.
  • Ladle the soup into bowls. Thin the yogurt with a little water, then spoon onto the soup. Top with the thawed peas and the remaining turkey. Serve with bread, if desired.


Uncle Bill's Green Split Pea With Hambone Soup image

Make and share this Uncle Bill's Green Split Pea With Hambone Soup recipe from Food.com.

Provided by William Uncle Bill

Categories     Ham

Time 4h

Yield 12-14 serving(s)

Number Of Ingredients 11

8 cups water
1 large ham bone
2 cups dried split green peas
2 large carrots, peeled and diced small
2 medium onions, chopped small
2 large celery ribs, include leaves, chop small
1 large bay leaf
2 beef bouillon cubes
1 teaspoon salt
1/4 teaspoon black peppercorns, crushed
1 pinch dried thyme


  • Rinse peas well in cold water and add to a large cooking pot.
  • Measure 8 cups of water and add to cooking pot.
  • Bring to boil, remove from heat, cover and let sit for 1 hour.
  • Return to stove and bring back to boil.
  • Add ham bone, carrots, onions, celery, bay leaf, beef bouillon, salt, peppercorns and dried thyme.
  • Reduce heat to simmer, cover and cook for about 1 to 1 1/2 hours, stirring occasionally.
  • Remove ham bone and cut off any remaining ham, cut into bite size pieces and return to soup.
  • Discard ham bone.
  • If there are big pieces of ham in the soup, remove, cut into bite size pieces and return to soup.
  • Remove bay leaf and discard.
  • Adjust seasonings to taste.
  • If you desire a smooth soup, then puree' in batches in a food processor or blender.
  • Or eat the soup without puree'ing.
  • If soup is too thick, add more water to your desired consistency.
  • Beef broth or chicken broth may be added, just reduce the water by the amounts used.
  • Smoked ham hocks are excellent to use instead of a ham bone.
  • If there is not enough ham on the ham bone, then add additional ham of your choice.
  • You may also use about 1/4 teaspoon of Liquid Hickory Smoke, to get a smokey flavor.
  • You may also use whole peas, but it will take a bit longer to cook these peas so that they are tender.

Nutrition Facts : Calories 128.5, Fat 0.5, SaturatedFat 0.1, Cholesterol 0.1, Sodium 390.9, Carbohydrate 23.3, Fiber 9.2, Sugar 4.3, Protein 8.6


Split Pea Soup image

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

2 ¼ cups dried split peas
2 quarts cold water
1 ½ pounds ham bone
2 onions, thinly sliced
½ teaspoon salt
¼ teaspoon ground black pepper
1 pinch dried marjoram
3 stalks celery, chopped
3 carrots, chopped
1 potato, diced


  • 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 Soup with Ham image

For a different spin on split pea soup, try this recipe. The flavor is peppery rather than smoky. -Barbara Link, Rancho Cucamonga, California

Provided by Taste of Home

Categories     Dinner     Lunch

Time 1h30m

Yield 12 servings (3 quarts)

Number Of Ingredients 13

1 package (16 ounces) dried green split peas
8 cups water
3/4 pound potatoes (about 2 medium), cubed
2 large onions, chopped
2 medium carrots, chopped
2 cups cubed fully cooked ham (about 10 ounces)
1 celery rib, chopped
5 teaspoons reduced-sodium chicken bouillon granules
1 teaspoon dried marjoram
1 teaspoon poultry seasoning
1 teaspoon rubbed sage
1/2 to 1 teaspoon pepper
1/2 teaspoon dried basil


  • Place all ingredients in a Dutch oven; bring to a boil. Reduce heat; simmer, covered, 1-1/4 to 1-1/2 hours or until peas and vegetables are tender, stirring occasionally.

Nutrition Facts : Calories 202 calories, Fat 2g fat (0 saturated fat), Cholesterol 14mg cholesterol, Sodium 396mg sodium, Carbohydrate 33g carbohydrate (5g sugars, Fiber 11g fiber), Protein 15g protein. Diabetic Exchanges


Best Ever Split Pea image

Really sticks to your ribs, really tasty, high fiber. Can be made vegan by substituting vegetable broth for chicken broth. Very easy.

Provided by DOGLOVER

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Beans and Peas     Split Pea Soup Recipes

Time 2h50m

Yield 8

Number Of Ingredients 10

1 tablespoon olive oil
2 cups chopped onion
2 cups chopped carrot
2 cups finely chopped celery
½ tablespoon minced garlic
1 cup yellow split peas
1 cup green split peas
8 cups fat-free chicken broth
1 ½ teaspoons salt-free seasoning blend
1 teaspoon salt


  • In a large pot or Dutch oven over medium heat, heat olive oil. Cook onion, carrot, celery and garlic until onion is translucent. Stir in yellow and green split peas, broth, seasoning and salt. Cover, bring to a boil, then reduce heat and simmer 2 1/2 hours, stirring frequently. Puree with a blender or food processor. Return to pot, heat through, and serve.

Nutrition Facts : Calories 133 calories, Carbohydrate 18.4 g, Fat 2.1 g, Fiber 6.1 g, Protein 11.2 g, SaturatedFat 0.3 g, Sodium 723.4 mg, Sugar 5 g


Easy Split Pea Soup image

Easy Split Pea Soup

Provided by Patricia Murray

Categories     Soup/Stew     Blender     Pork     Vegetable     St. Patrick's Day     Celery     Pea     Carrot     Spring     Bon Appétit     Ireland

Yield Serves 6

Number Of Ingredients 8

2 tablespoons (1/4 stick) butter
1 large onion, chopped
1 cup chopped celery
1 cup chopped peeled carrots
1 1/2 pounds smoked pork hocks
2 teaspoons dried leaf marjoram
1 1/2 cups green split peas
8 cups water


  • Melt butter in heavy large pot or Dutch oven over medium-high heat. Add onion, celery and carrots. Sauté until vegetables begin to soften, about 8 minutes. Add pork and marjoram; stir 1 minute. Add peas, then water, and bring to boil. Reduce heat to medium-low. Partially cover pot; simmer soup until pork and vegetables are tender peas are falling apart, stirring often, about 1 hour and 10 minutes.
  • Transfer hocks to bowl. Puree 5 cups soup in batches in blender. Return to pot. Cut pork off bones. Dice pork; return pork to soup. Season with salt and pepper. (Can be made 1 day ahead. Refrigerate until cold, then cover. Rewarm before serving.)


Parker's Split Pea Soup image

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

1 cup chopped yellow onions
2 cloves garlic, minced
1/8 cup good olive oil
1/2 teaspoon dried oregano
1-1/2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
2 cups medium-diced carrots (3 to 4 carrots)
1 cup medium-diced red boiling potatoes, unpeeled (3 small)
1 pound dried split green peas
8 cups chicken stock or water


  • 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 image

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

1 lb dried split green peas
4 (16 ounce) cans low sodium chicken broth
4 stalks celery, chopped
4 carrots, peeled and chopped
1 medium onion, chopped
1 tablespoon olive oil
1/4 teaspoon pepper
1 bay leaf
salt, optional and to taste


  • 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 image

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

2 cups split peas
2 quarts water
2 onions, chopped
2 carrots, sliced
4 slices Canadian bacon, cut in small pieces
2 tablespoons chicken bouillon, powder
fresh ground black pepper


  • 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


Split Pea Soup image

Provided by Food Network

Time 2h

Yield 8 servings

Number Of Ingredients 9

1/2 cup olive or vegetable oil
1 stalk celery, chopped
Pork bone
Piece country ham, desired size of choice
2 white onions, chopped
2 pounds dried split peas
1 gallon chicken stock
Salt and freshly ground white pepper


  • Heat the oil in a large soup pot over medium heat. Add the celery, pork bone, ham and onions. Cook stirring for 5 to 10 minutes.
  • Add the peas, stock, and salt and pepper, to taste. Cook over low heat until thickened and the peas are broken down, stirring constantly so the mixture doesn't burn.
  • Strain into a large serving bowl, using a strainer with large holes, to force the pulp through the holes. Cook's Note: The ham can be chopped into small pieces and added to the soup before serving, if desired.
  • Ladle the soup into serving bowls and top each serving with croutons.


Split Pea Soup (((Best Pea Soup Ever))) image

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

2 (16 ounce) bags split peas
2 medium carrots (diced)
1 large onion (diced)
1 teaspoon garlic powder (granulated)
2 medium potatoes (diced)
1 meaty ham bone or 2 smoked pork shanks
2 bay leaves
salt & pepper
crusty bread (optional)


  • 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


15 Best Split Pea Soup Recipes: Cozy Split Pea Soup and More image

This homemade split pea soup is easy to make and the perfect hearty soup for colder months. Flavored with fresh herbs, and a classic smokiness from ham. Plus 14 other split pea soup recipes!

Provided by Amanda Paa

Categories     Soups

Time 1h10m

Number Of Ingredients 15

2 tablespoons olive oil
4 ounces diced onion ((about 1 large))
1/2 cup (2 ounces) diced carrot
1/2 cup (2 ounces) diced celery
4 cloves garlic, (minced (about 1 1/2 tablespoons))
3/4 pound (12 ounces) dry green split peas
1 (32 ounce) box chicken stock
2 dried bay leaves
3 sprigs fresh thyme
1/2 teaspoon ground black pepper
1 small ham shank (preferred, or 1 cup diced ham)
1/2 cup to 1 cup water
1 teaspoon white wine vinegar
1 teaspoon Worcestershire sauce
salt to taste


  • In a stock pot, heat olive oil to medium heat. Add onion, carrot, and celery to pot with 1/4 teaspoon salt. Cook for 8-10 minutes until vegetables are softened and onions are translucent. Add garlic and split peas, and cook for 1 more minute.
  • Add chicken stock, bay leaves, thyme, and black pepper to the pot. Add ham shank. Bring soup to a boil, stir thoroughly then turn heat down to a simmer and cover.
  • Simmer, stirring occasionally. After 45 minutes of cooking, remove ham shank so that you can let lightly cool, then shred meat off the bone. Add meat to pot (if you are using diced ham, add it now), then simmer soup for another 10-15 minutes, until split peas have started to break apart, are very soft, and desired thickness of your soup has been reached, adding 1/2 to 1 cup water. When desired thickness is achieved, discard thyme sprigs and bay leaves. Stir in vinegar and Worcestershire sauce. Taste and adjust salt by 1/4 teaspoon increments if needed.
  • Serve with crusty bread or croutons!
  • Leftovers keep well in covered container in refrigerator for 4 days. When reheating, add water to loosen.


Vegan Split Pea Soup image

This vegan split pea soup is easy and comforting. It's the perfect cozy meal for chilly fall and winter days.

Provided by Beth - Budget Bytes

Categories     Dinner     Lunch     Soup

Time 1h

Number Of Ingredients 13

2 cloves garlic ($0.16)
1 yellow onion ($0.28)
3 ribs celery ($0.36)
3 carrots ($0.24)
2 Tbsp olive oil ($0.32)
1 lb. split peas (dry) ($1.49)
1/2 tsp smoked paprika ($0.05)
1 tsp dried parsley ($0.10)
1/2 tsp dried oregano ($0.05)
1/4 tsp dried thyme ($0.02)
1/4 tsp freshly cracked pepper ($0.02)
6 cups water ($0.00)
1.5 tsp salt (or to taste) ($0.07)


  • Mince two cloves of garlic. Dice the onion, celery, and carrots. Add the garlic, onion, celery, and carrots to a large pot with olive oil and sauté over medium heat for about five minutes, or until the onions are soft.
  • Add the dry split peas, smoked paprika, parsley, oregano, thyme, pepper, and water to the pot. Stir to combine.
  • Place a lid on top, turn the heat up to medium-high, and bring the water up to a boil. When it reaches a boil, turn the heat down to medium-low and continue to let the soup simmer, stirring occasionally, for about 45 minutes, or until the peas have completely broken down and the soup is thick (keep the lid on between stirs).
  • Add salt to the soup by taste, starting with ½ teaspoon. I added about 1.5 tsp. Serve hot with crackers or crusty bread for dipping!

Nutrition Facts : ServingSize 1.5 cups, Calories 390 kcal, Carbohydrate 62 g, Protein 23 g, Fat 7 g, Sodium 771 mg, Fiber 25 g


Easy split pea soup image

Easy version of a hearty winter soup

Provided by freyavg

Time 1h

Yield Serves 4

Number Of Ingredients 0


  • Fry the onion in a little butter and cook for 2 minutes. Add the other vegetables and the potato and cook a few minutes more.
  • Pour in the hot stock and the split peas. Bring to a simmer and let them cook for 40 to 50 minutes under a lid or until the peas are cooked through.
  • Take the soup from the heath and mix well. Season if necessary but be careful with salt as the bacon is already quite salty. Add the smoked bacon cubes and let the soup stand for about 15 min with the lid on before serving so the smokey taste of the bacon can infuse the soup.


Split Pea Soup image

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

1 cup split peas
5 cups chicken broth
1 cup water
1 small onion, chopped
1 large carrot, chopped
1 large celery rib, chopped
1 cup ham, cut in small pieces
1 large bay leaf
1 teaspoon marjoram
1 teaspoon thyme
1 fresh garlic clove, minced
white pepper, to taste


  • 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


Ham and Split Pea Soup image

Provided by Food Network

Categories     main-dish

Time 1h40m

Yield 8 servings

Number Of Ingredients 21

1 pound dried split peas
1 ham hock
3 tablespoons unsalted butter
1 cup finely chopped yellow onions
1/2 cup finely chopped celery
1/2 cup finely chopped carrots
2 teaspoons minced garlic
1 pound Smithfield ham, chopped
1 teaspoon salt
3/4 teaspoon freshly ground black pepper
1/4 teaspoon crushed red pepper flakes
8 cups water
1 bay leaf
2 teaspoons fresh thyme
Parmesan Truffled Potato Chips, recipe follows
2 pounds red bliss potatoes, scrubbed well and patted dry, skins left on
4 cups vegetable oil, for frying
1/4 cup grated Parmesan
1 tablespoon truffle oil
1 teaspoon salt
1 teaspoon freshly ground black pepper


  • Place the peas in a large pot or bowl, cover with water by 2 inches and soak 8 hours or overnight. Drain the peas and set aside.
  • Score the ham hock. Place in a pot, cover with water and bring to a boil. Reduce heat and let simmer for 1 hour. Drain and set aside.
  • In a large pot, melt the butter over medium-high heat. Add the onions and cook, stirring, for 2 minutes. Add the celery and carrots and cook, stirring, until just soft, about 3 minutes. Add the garlic and cook, stirring, for 30 seconds.
  • Add the ham hock and ham and cook, stirring, until beginning to brown. Add the drained peas, salt, pepper, and pepper flakes, and cook, stirring for 2 minutes. Add 8 cups of water, the bay leaf and thyme, and cook, stirring occasionally, until the peas are tender, about 1 hour. (Add more water as needed, if the soup becomes too thick or dry.)
  • Remove the bay leaf and discard. Adjust the seasoning, to taste, and serve immediately with Parmesan Truffled Chips on top.
  • Using a mandolin or very sharp, heavy knife, slice the potatoes into rounds as thin as possible, and place in a large bowl of water to prevent discoloration.
  • Heat the oil in a large, heavy pot to between 340 and 350 degrees F.
  • Pat the potatoes completely dry. Add to the oil in batches and cook until golden brown, stirring with a long handled spoon to turn and cook evenly, about 2 minutes. Drain on paper towels and place in a large bowl. Toss with the cheese, truffle oil, salt, and pepper. Serve immediately.


Split Pea Soup image

Just a lovely warming soup. I use ham stock which I freeze after cooking the Christmas ham.

Provided by janerollinson

Time 50m

Yield Serves 4

Number Of Ingredients 0


  • Soak the yellow split peas for 12 hours in cold water.
  • Rinse the split peas, put in a large pan and cover with the stock. Bring to the boil and simmer for 25 mins.
  • Remove any scum and add the onion, sweet potato and carrots. Simmer for 15-20 minutes, until the veg are tender.
  • Cool slightly, then blend until smooth.
  • Return to the pan and reheat, adding the spinach to wilt it.

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From garlicandzest.com
Ratings 223
Calories 280 per serving
Category Main Course, Soup
  • In a large dutch oven, heat olive oil over medium heat. Add carrots, onion, and celery. Saute for five minutes until vegetables are tender.
  • Add the ham bone, peas, water, thyme and bay leaf. Stir and cover. Heat to a boil and reduce heat to medium low.
  • Simmer for one hour or until peas have broken apart and soup is thick. Remove ham bone and discard. Stir in diced ham and heat through.

Sort and wash peas; cover with water to 2 inches above peas, and set aside. Heat 1 teaspoon of oil in a Dutch oven over medium-high heat. Add the onion, carrot, and bay leaf; …
From recipegirl.com
5/5 (1)
Category Soup
Cuisine American
Calories 232 per serving
  • Sort and wash peas; cover with water to 2 inches above peas, and set aside. Heat 1 teaspoon of oil in a Dutch oven over medium-high heat. Add the onion, carrot, and bay leaf; sauté 5 minutes, stirring frequently. Add 2 teaspoons garlic, 1 teaspoon rosemary, paprika, and pepper; cook 3 minutes. Add the tomato paste and soy sauce; cook until the liquid evaporates, scraping the pan to loosen browned bits.
  • Drain the peas. Add the peas, 4 cups of water, and vegetable broth to the onion mixture; bring to a boil. Cover, and reduce the heat to medium-low; simmer 1 hour (or more-- until peas are tender), stirring often. Discard the bay leaf. Place half of the soup in a blender or food processor; process until smooth. Pour the pureéd soup into a bowl. Repeat the procedure with the remaining soup.
  • Combine 1 teaspoon oil, 1 teaspoon garlic, 2 teaspoons rosemary, and parsley. Stir the parsley mixture into the soup. Spoon the soup into bowls; top each with 2 teaspoons of sour cream.

Instructions. Heat oil in a large stockpot. Sauté carrot, celery and onion over medium heat until softened. Add thyme and bay leaves and sauté for 2 minutes. Add vegetable stock, …
From thefoodblog.net
4.5/5 (4)
Total Time 1 hr 50 mins
Category Soup
Calories 79 per serving

Directions. Instructions Checklist. Step 1. In a large pot, combine the split peas and water and bring to a boil. Simmer for 2 minutes, cover and let stand for 1 hour. Advertisement. …
From foodandwine.com
Total Time 3 hrs
Servings 8
  • In a large pot, combine the split peas and water and bring to a boil. Simmer for 2 minutes, cover and let stand for 1 hour.
  • In a medium skillet, heat the oil. Add the celery, carrots, onion, marjoram and thyme and cook over moderate heat, stirring occasionally, until the vegetables are softened, 8 minutes. Scrape the mixture into the split peas and simmer over moderately low heat, stirring occasionally, until the peas have dissolved and the soup is thickened, about 2 hours. Season with salt and pepper. Serve with Parsley Pistou, Onion Rings and crispy bacon.


From livestrong.com
  • Instant Pot Dal. Make dinner a bowl of this creamy and spicy dal on top of a bed of rice. Image Credit: Platings + Pairings. The biggest standouts in this dish are the iron offerings, providing 23 percent of your daily needs, and the impressive 20 grams of fiber — all for under 375 calories.
  • Split Pea Hummus. You'll get 3 grams of protein in each serving of this tasty split pea hummus. Image Credit: Yum Vegan Food. Move over chickpeas — split peas are the star of this hummus (which, of course, contains tahini, too).
  • Lemony Yellow Split Pea Side Dish With Garlic and Ginger. Yellow split peas are just as healthy as green split peas. Image Credit: Kalyn's Kitchen.
  • Split Pea Soup With Ham. Adding onions to soup, like in this recipe, provide an excellent source of fiber and prebiotics. Image Credit: Lexi's Clean Kitchen.
  • Summer Split Pea Salad. Swap our traditional mayo-based summer salads for this veggie-filled version. Image Credit: Wholefully. This easy-to-make summer salad comes together in just minutes and makes for a great side dish for an outdoor cookout or picnic.
  • Roasted Potato and Split Pea Salad With Miso Vinaigrette. This split pea salad can take on whatever flavors you want by adding a variety of fresh herbs.
  • Split Pea Tortilla Soup. Add this Mexican-inspired soup to your next Taco Tuesday. Image Credit: Like Mother Like Daughter. This recipe is far from traditional but has all the flavors you'd expect from a tortilla soup.
  • Easy Vegan Split Pea Curry. This vegetarian-friendly dish can be enjoyed for breakfast, lunch or dinner. Image Credit: Wholefully. Curries are a great way to use up pantry staples like split peas and antioxidant-rich spices like chili peppers, turmeric, coriander and cumin.
  • Crunchy Split Peas. Try split peas instead of making cripsy chickpeas for a different flavor and crunch. Image Credit: Every Last Bite. This recipe calls for split peas, olive oil and spices, making them a healthier alternative to other crunchy, salty snacks like potato chips and pretzels.
  • One-Ingredient Split Pea Tortillas. Use these high-fiber, gluten-free tortillas in your favorite taco recipe. Image Credit: Power Hungry. Regular white flour tortillas have 120 calories, 3 grams of fat, 20 grams of carbs, 1 gram of fiber and 3 grams of protein per serving.

Soak the dried split peas for a minimum of 4 hours or ideally, overnight. When ready to make the soup, sauté the prepared vegetables and garlic cloves in the olive oil until soft. Season well, then add the drained split peas and stock. Simmer on a low heat for around 40 minutes or until all the peas are soft.
From thefamilyfoodkitchen.com
4.8/5 (4)
Total Time 5 hrs 10 mins
Category Appetizer, Main Course, Soup
Calories 216 per serving

Instructions. Soak the split peas: Add the split peas to a pot and cover with 2 quarts of cold water. Soak over night. Sauté vegetables: Heat the olive oil in a large pot over medium heat. Add the onion, celery, carrots and cook for about 3 to 5 minutes until the vegetables soften and the onion is translucent.
From jocooks.com
4.6/5 (15)
Total Time 12 hrs 20 mins
Category Dinner, Lunch, Soup
Calories 590 per serving

Not quite split pea soup, not quite gumbo, this recipe is 100 percent comforting. "The split peas (which I never really liked before) magically create the thickness, color, and flavor you traditionally get from roux, sautéed peppers, and celery, gumbo filé powder, and rice — without including any of them," recipe submitter Nicholio says. "This tastes even better the next day, as the peas ...
From allrecipes.com
Author Mary Claire Lagroue

Persian Split Pea and Rice Soup with Lamb Meatballs. This bright, herbaceous porridge from cookbook author Naomi Duguid is a staple of Persian home cooking. Traditionally called ash, this soup can ...
From foodandwine.com
Estimated Reading Time 1 min

Split pea soup with bacon: Saute 1 pound chopped bacon in a large pan over medium heat. Drain the bacon fat and discard or set aside for another use. Add half the cooked bacon to the soup along with the split peas and vegetables prior to cooking. Top the cooked soup with the remaining cooked, crumbled bacon.
From realfoodwholelife.com
5/5 (8)
Total Time 5 hrs 10 mins
Category Soup
Calories 299 per serving

Split Pea Soup. 98 Ratings 5. 32. 4. 16. 3. 14. 2. 17. 1. 19. 98 Ratings Add to cookbook. Recipe Image. Makes: 5 Servings Total Cost: $ $ $ $ Cook Time: 2 hours 30 minutes. A hearty soup of split peas, flavored with onion, carrots, celery, and thyme. This one-pot meal is sure to feed a hungry family. Ingredients. 2 teaspoons vegetable oil 1 Spanish onion (peeled and chopped) 3 …
From myplate.gov
Cholesterol 0 mg
Total Calories 329
Saturated Fat 1 g
Total Fat 4 g

This vegan split pea soup is made with tender split peas and fresh vegetables and is the perfect cozy recipe for chilly days. It’s healthy, hearty, packed with flavor and comes together quickly! This weather has me craving all of the cozy, comforting recipes right now and my current obsession = this vegan split pea soup. I love the flavors and heartiness it provides …
From eatingbirdfood.com
5/5 (1)
Total Time 1 hr 15 mins
Category Soup
Calories 525 per serving

CANNED SPLIT PEA SOUP : 1 (16 oz) pkg dried split peas 2 quarts water, ham or chicken broth 1 1/2 cups sliced large carrots (not baby carrots) 1 cup chopped onion 1 tbsp. minced garlic 1 cup diced, cooked ham 2 bay leaves 1/2 tsp. salt 1/2 tsp. black or white pepper. Ham or chicken broth can be made from reconstituted soup base. Use low sodium soup base …
From cooks.com
5/5 (2)

These quick and tasty recipes transform classic split pea soup into healthy and hearty family favorites.
From techui.ddns.net

Split Pea Soup The Oma Way. chopped garlic, diced potatoes, green peas, carrots, salt, bacon and 3 more. Spring Split Pea Soup with Bacon and Croutons The Yellow Table. bacon, vegetable broth, chopped parsley, garlic cloves, thyme and 7 more. Lazy Day Pressure Cooker Curried Yellow Split Pea Soup The Yum Yum Factor.
From yummly.com

Add the ham hock, bay leaves, thyme, chile flakes and split peas and cook 2 minutes longer. Increase heat to high. Add the stock and bring to a boil. Reduce heat to low. Simmer soup for 2 hours or until split peas are soft, partially covered, stirring occasionally. Step 2. Remove the ham hock and take meat off bone and reserve.
From foodnetwork.ca

Split Pea Soup is such a great classic vegetarian soup. Many recipes are made with ham bone, ham hock, and/ diced ham. Ham and peas are an absolutely delicious combination and in the future I'll share my recipe for Spilt Pea Soup with Ham. For now though, I want to share this recipe that I've been making for two decades. This is The Barefoot …
From foodtalkdaily.com


From tasteofhome.com

Parker's Split Pea Soup 14 Photos. Ina's take on the hearty classic is vibrant and full of flavor. Slow-Cooker Split Pea Soup. This easy recipe is herby, comforting and full of turkey. Pea ...
From foodnetwork.com

Few kinds of Split Pea Soup recipes are also sufficient simple to process and dont pick up lengthy. Though not everybody likes Split Pea Soup food, now few people are getting attached and like the various Split Pea Soup foods available. This can be seen from the number of restaurants that prepare Split Pea Soup as one of the serving. You can have Split Pea …
From metacook.cc

My mama’s homemade split pea soup recipe is the best! It’s simple, delicious, and the epitome of comfort food. Simply throw all the ingredients in a crockpot in the morning, turn it on, and come home several hours later to the delicious aroma of split pea soup ready to eat. It doesn’t get better than that! Serve it with a fresh green salad and warm crusty bread. It’s the …
From foodtalkdaily.com

Recipes Recommendations Books. Alison Roman YouTube Newsletter About. Split Pea Soup . This is a simple recipe so I will just give you some simple tips: You don’t need a pressure cooker or a ham hock or a soak or hours of your day to make this. This will not be puréed or blended. You can make it with or without pork. A bay leaf really does add *a special …
From alisoneroman.com

Ninja Foodi Split Pea Soup (with Ham Bone) | The Salty Pot best thesaltypot.com. Easily adjustable to your liking and cooked in the pressure cooker, this smoky, creamy and filling soup brings it's classic split pea soup flavors to your table in record time!! Ingredients 2--3 cups of diced ham (Plus whatever is on the ham bone itself) 1 ham bone 1 lb split peas 2 ribs celery, …
From therecipes.info

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