Thicker Than Pea Soup Pea Soup Food

RICH AND THICK SPLIT PEA SOUP

Rich and Thick Split Pea Soup image

We started a 39-day Soup Challenge to eat healthier after the holidays, figuring if "Survivor" contestants could last 39 days on little food, surely we could survive on soup! This split pea soup was a family favorite. -Debra Keil, Owasso, Oklahoma

Provided by Taste of Home

Categories Lunch

Time 7h30m

Yield 6 servings (2-1/4 quarts).

Number Of Ingredients 10

Ingredients

1 large onion, chopped
1 cup chopped celery
1 cup chopped fresh carrots
2 tablespoons olive oil
1 teaspoon dried thyme
1 package (16 ounces) dried green split peas, rinsed
4 cups vegetable broth
2 cups water
6 ounces Canadian bacon, chopped
1/4 teaspoon pepper

Steps:

In a large skillet, saute the onion, celery and carrots in oil until tender. Add thyme; cook 1 minute longer., Transfer to a 5-qt. slow cooker. Add the peas, broth and water. Cover and cook on low for 7-8 hours or until peas are tender. , Cool slightly. In a blender, process half of the soup until smooth. Return all to the slow cooker. Add bacon and pepper; heat through.

Nutrition Facts : Calories 363 calories, Fat 7g fat (1g saturated fat), Cholesterol 10mg cholesterol, Sodium 945mg sodium, Carbohydrate 53g carbohydrate (10g sugars, Fiber 21g fiber), Protein 24g protein.

CREAMY SPLIT PEA SOUP WITH BACON

Creamy Split Pea Soup With Bacon image

Our thick and creamy 5-star split pea soup is topped with a generous amount of crumbled cooked bacon just before serving.

Provided by Diana Rattray

Categories Side Dish Dinner Lunch Entree Appetizer Soup

Time 1h30m

Yield 12

Number Of Ingredients 12

Ingredients

1 pound dry split peas
8 ounces diced bacon
1 cup onion, chopped
2 chopped celery ribs
2 quarts water
2 medium potatoes, peeled, diced
Kosher salt, to taste
1/4 teaspoon coarsely ground pepper
3 chicken or beef bouillon cubes (or equivalent base or granules)
1 bay leaf
1 cup half-and-half
Freshly ground black pepper, to taste

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.

Nutrition Facts : Calories 284 kcal, Carbohydrate 34 g, Cholesterol 26 mg, Fiber 11 g, Protein 17 g, SaturatedFat 4 g, Sodium 497 mg, Sugar 5 g, Fat 9 g, ServingSize 12 servings, UnsaturatedFat 0 g