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.
HAM BONE AND GREEN SPLIT PEA SOUP
Split pea soup is a great way to use a leftover Christmas ham bone!
Provided by Mark
Categories Soups, Stews and Chili Recipes Soup Recipes Pork Soup Recipes Ham Soup
Time 2h50m
Yield 8
Number Of Ingredients 12
Steps:
- Melt butter and oil in a Dutch oven over medium-low heat. Add celery, onion, carrot, and salt. Cook and stir until tender, about 5 minutes. Stir in peas and garlic. Nestle ham bone into the pot; add stock and diced ham. Fill pot with water to about 1 1/2 inches from the top. Mix and bring soup to a boil.
- Reduce heat to low and cover. Simmer, scraping the bottom of the pot and stirring every 30 minutes, until peas are mostly disintegrated, about 2 1/2 hours. Turn ham bone and skim surface for fat once every hour. Take bone out, remove any meat, and return meat to the pot. Season with salt and pepper.
Nutrition Facts : Calories 302.6 calories, Carbohydrate 47.8 g, Cholesterol 10.1 mg, Fat 3.9 g, Fiber 19.4 g, Protein 21.2 g, SaturatedFat 1.1 g, Sodium 670 mg, Sugar 7 g
GREEN SPLIT PEA & POTATO SOUP (ERBSENSUPPE)
My mum taught me how to make this soup. It's one of my favourites when the days start to become shorter and colder. If you live in Germany, try to cook some 'Mettendchen' with the potatoes, it gives the soup a beautiful flavour, if you can't find Mettendchen try using kielbasa or a ham bone. You can also cook a ham bone in it for extra flavour.
Provided by -Sylvie-
Categories Potato
Time 1h10m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- In a large pan bring the split peas and water to a boil, then simmer until peas are tender, approximately 35-45 minutes (Don't add any salt at this stage or your peas will take a lot longer to cook).
- If any foam develops on the top skim it off regularly.
- In a skillet fry the bacon until brown.
- Transfer the bacon to a large separate pan (to make sure you get all the flavour and all the brown bits, you can pour a little stock into the skillet bring it to the boil and scrape the bottom of your skillet), add the stock, potatoes and leek, bring to the boil and simmer for about 15-20 minutes.
- I like my stock to be quite strong, but you can always add another stock cube/concentrated stock at the end for more flavour, you can also add some smoked sausages or smoked ham to add extra flavour.
- When your peas are cooked, add them and all the liquid (again skimming any foam there might be of the top) to the other pan.
- Season with salt to taste.
- The soup can be served straight away (with or without adding frankfurters) or be kept warm on a low heat for a couple of hours, the longer you leave it the better the flavour, and it'll be even better the next day.
- If you prefer your soup to be smooth use a blender until you reach your preferred consistency. I usually use a potato masher to break up some of the potatoes and peas, but not making it too smooth.
- If you have leftovers and find the soup has thickened too much the next day add some more vegetable stock.
Nutrition Facts : Calories 443.3, Fat 3, SaturatedFat 0.7, Cholesterol 4.4, Sodium 123.2, Carbohydrate 79, Fiber 27.6, Sugar 9.5, Protein 27.9
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
GREEN SPLIT PEA SOUP
My mom used to make split pea soup every fall/winter, but no one else liked it so she and I were the only ones who ate it...Recently I thought of those younger days again and found myself wishing I knew how she'd made it...After a little research and alot of online recipe comparisons, I think I have created a recipe I like and one that I can even do in the slow cooker/crockpot! Serve with hot rolls or biscuits...
Provided by CookinwithGas
Categories Ham
Time 8h10m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- The night before, add 4 cups cold water to slow cooker/crockpot; stir in the dried green split peas; do NOT turn on the slow cooker/crockpot.
- Cover and let soak overnight; In the morning drain and rinsed the split peas; Return the rinsed peas to the slow cooker/crockpot.
- Add the chicken bouillon cubes, the onion, the garlic and the pepper; do NOT stir.
- Place the ham hock on top of everything, in the middle of the slow cooker/crockpot; Slowly pour in the 6 cups of water; do NOT stir.
- Cover and cook on low for 8-10 hours or on high for 4-5 hours; resist the urge to open the lid for a peek; do NOT stir.
- When the cooktime is over, remove the ham hock and remove the meat from it; Chop the meat finely and return to the soup.
- NOW you can stir and see if it is thick enough for you; if not, remove half the soup and puree it in a food processor or a blender.
- Return the pureed soup to the slow cooker/crockpot and stir; Serve hot with crusty rolls or biscuits.
- Leftovers may be frozen for OAMC purposes and reheated in the microwave at a later date.
- Prep time listed does not include overnight pre-soaking of the peas.
Nutrition Facts : Calories 407, Fat 1.6, SaturatedFat 0.3, Cholesterol 0.3, Sodium 397.1, Carbohydrate 72.3, Fiber 29.4, Sugar 10.3, Protein 28.6
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