Grandma Roses Split Pea Soup With Beef Flanken Recipes
ENGLISH BEEF SOUP (BEEF & SPLIT PEA)
Make and share this English Beef Soup (Beef & Split Pea) recipe from Food.com.
Provided by NELady
Categories Steak
Time 2h40m
Yield 1 Pot of Soup, 5-6 serving(s)
Number Of Ingredients 10
Steps:
- Combine cold water, top round cut in small pieces and salt in a 4-quart soup pot.
- Bring to a boil slowly, skim thorougly and add barley, split peas and peppercorns.
- Cover and simmer gently for 1 1/2 hours.
- Add chopped onions, carrots and celery and simmer 1/2 hour longer, stirring frequently.
- To serve, sprinkle with chopped parsley.
Nutrition Facts : Calories 703.6, Fat 64.8, SaturatedFat 26.8, Cholesterol 89.9, Sodium 984.5, Carbohydrate 18.5, Fiber 5.5, Sugar 3.5, Protein 11.8
GRANDMA'S SPLIT PEA SOUP
Very good on a cold winter's night served with fresh homemade bread. You can mix it up some for different flavor by adding liquid smoke, Ham Base, Chicken or Beef Bullion...ect....
Provided by lost_soul
Categories Healthy
Time 4h10m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Add all ingredients except for the milk to soup pan and cover with water.
- Simmer 4 hours covered, adding more water as needed or until the peas break up.
- after the peas break up, remove lid and let excess water steam off until you have a thick paste.
- Add evaporated milk and serve.
GRANDMA'S SPLIT PEA SOUP
Make and share this Grandma's Split Pea Soup recipe from Food.com.
Provided by Ed K.
Categories Vegetable
Time 1h20m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- In large saucepot heat olive oil and add shallots.
- Wait 3 minutes then add garlic.
- wait 3 minutes add water then all other ingredients.
- bring to a boil then drop to a simmer for 1 hour with cover on but tilted to vent.
- serve with some good croutons.
Nutrition Facts : Calories 207, Fat 10.2, SaturatedFat 2.1, Cholesterol 15.9, Sodium 90.9, Carbohydrate 18.4, Fiber 6, Sugar 6.6, Protein 11.1
GRANDMA'S SPLIT PEA SOUP
After any family ham dinner, my grandmother, and then my mother, and finally me, always use the hambone to make this hearty, home-y soup.
Provided by Chefiebig
Categories Ham
Time 2h15m
Yield 8-10 serving(s)
Number Of Ingredients 6
Steps:
- Combine all ingredients in a large soup pot.
- Bring to a boil slowly.
- Reduce heat and simmer until thick.
- Remove bone, skin, and any fat.
- Chop meat into bite-sized pieces.
- Season to taste.
OLD-FASHIONED SPLIT PEA SOUP
This is my own spin on my French-Canadian grandmother's pea soup. It's actually about the same, I just never use green split peas because I don't like the color. Serve with some nice homemade bread and you've got a full meal. You can omit the step where you thicken the soup with a roux, but this stabilizes the soup so that it doesnt separate with time.
Provided by Transylmania
Categories Canadian
Time 3h15m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Put split peas and ham hock in a large soup pot. Cover with water and bring to a boil.
- Cover the pot and reduce heat to low. Simmer for two and a half hours.
- Add vegetables and seasonings. Continue to cook for another half hour.
- Remove soup from heat. Remove the ham hock and let it cool. Strip any meat from the hock and finely chop. Add back to the soup.
- Put the soup back on low heat.
- In a small skillet melt the butter over medium heat, and add the flour. Cook for about one minute and add about one ladle full of soup. Cook until it begins to boil and then add the soup. Stir the soup until it thickens.
- Serve with bread.
Nutrition Facts : Calories 320.1, Fat 4.8, SaturatedFat 2.6, Cholesterol 10.2, Sodium 77.1, Carbohydrate 52, Fiber 20.5, Sugar 8.1, Protein 19.4
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