GREEN SPLIT PEA AND BACON SOUP
From Super Food Ideas July 2008. Though I have listed chicken stock as per recipe I used a homemade ham stock. This bought back memories of New Years Eve parties that my parents used to have and there was always pots of mushy peas served. UPDATE- after making this several times now I have found the cooking time will vary between 25 to 45 minutes - I can only put it down to the split peas and that they may vary from packet to packet.
Provided by ImPat
Categories Low Cholesterol
Time 55m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Heat oil in a saucepan over medium high heat and add onion and garlic and cook stirring for about 3 minutes till onion is soft.
- Add peas and stir to coat.
- Add stock and cold water and bring to the boil.
- Reduce heat to low and simmer partially covered for 25 to 45 minutes or until peas are tender (see note above).
- Remove from heat and process half the soup in a blender or use a stick blender till smooth or do what I did and put the stick blender straight into the pot and process to your liking.
- Return to pot or if you just used the stick blender, stir in lemon juice and cook for 3 minutes or until heated through.
- While soup was cooking in the first 25 minutes, heat a frying pan over medium high heat and add bacon and cook till crisp or use recipe #208501 .
- Transfer to a plate lined with paper towel and drain.
- Crumble into pieces.
- Ladle soup into bowls and top with crumbled bacon and paprika and serve with a roll.
HEARTY SPLIT PEA SOUP WITH BACON
This is a thick, mellow split pea soup with a whisper of meaty smoke and the brambly fragrance of thyme. The recipe is easy and copious, and the soup freezes well. Look for split peas that have a use-by date on the package and are relatively fresh; they will cook faster and better.
Provided by Florence Fabricant
Categories dinner, soups and stews, appetizer
Time 2h
Yield 10 to 12 servings
Number Of Ingredients 10
Steps:
- Dice bacon into 1/4-inch cubes. Place in a heavy 6-quart pot over medium-low heat. Cook until fat is rendered and translucent. Add onion, carrot, celery and garlic. Cook until onion and garlic are soft and translucent. Season with salt and pepper.
- Add split peas, stir to coat with fat, and add bay leaves and 2 quarts stock. Increase heat and bring to a boil. Reduce heat so soup simmers. Skim foam that rises to the surface for about 10 minutes, until no more appears. Add thyme leaves. Simmer uncovered about 1 hour or longer, until peas are soft and starting to fall apart. Add more stock, as needed.
- Remove soup from heat. Add salt and pepper to taste. Purée soup in a food processor in several batches, short of perfect smoothness; you should be able to spoon up some texture. Reheat soup, skimming off any foam. Stir from the bottom to mix well, then ladle into bowls and serve.
Nutrition Facts : @context http, Calories 377, UnsaturatedFat 11 grams, Carbohydrate 35 grams, Fat 18 grams, Fiber 10 grams, Protein 19 grams, SaturatedFat 6 grams, Sodium 698 milligrams, Sugar 7 grams, TransFat 0 grams
SPLIT PEA SOUP WITH BACON AND CRISPY WHITE CHEDDAR GRILLED CHEESE
Provided by Tyler Florence
Categories main-dish
Time 2h30m
Yield 4 to 6 servings
Number Of Ingredients 19
Steps:
- Make the soup: If you have not yet, soak your split peas in water for 2 hours or overnight. This will improve the cook time of your soup. If the peas are not soaked, you will just need to cook them longer, about 30 to 40 extra minutes.
- Heat the olive oil in a large pot over medium heat. Add the diced bacon and cook until crispy and brown. Use a slotted spoon to remove the bacon and rest it on a paper towel-lined plate. Pour off all but 1/4 cup of the drippings from the pot.
- Place the pot back over medium heat and add the onions, garlic and marjoram leaves. Cook until they turn translucent, about 2 minutes.
- Add the split peas, stock and milk and simmer until the peas start to fall apart, about 20 minutes.
- Once cooked, transfer half of the peas and cooking liquid to a blender with half of the spinach. Puree until smooth, adding more liquid if needed to thin out the soup. Repeat this step for the remaining half of the peas and cooking liquid.
- Combine all of the soup together and season with salt and lemon juice. Serve garnished with the bacon bits, sour cream and some fresh marjoram.
- Make the grilled cheese: Using the flat side of a knife or the back of a spoon or fork, crush the cloves of garlic and place into a small microwave-safe bowl. Add the butter and microwave on high for about 30 seconds or until the butter is boiling hot and fully melted.
- Brush the garlic butter over the back of the top and bottom pieces of bread for each sandwich. Flip the bread over and spread mayonnaise on each side and place 2 pieces of sharp white cheddar cheese in the middle of half of the pieces of bread.
- In a saute pan or skillet over medium heat, toast the sandwich butter side down until an even brown color is achieved, about 1 1/2 minutes. Flip the sandwich and repeat on the other side.
- Sprinkle with a pinch of salt, cut in half and serve hot with soup.
SPICY BLACK-EYED PEA SOUP WITH BACON
Very similar to a great soup served at the Black-eyed Pea restaurants!
Provided by Genie Harris
Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas
Time 35m
Yield 6
Number Of Ingredients 11
Steps:
- Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until lightly browned, 8 to 10 minutes. Drain bacon slices on paper towels and chop when cool enough to handle.
- Add tomatoes, onion, jalapenos, garlic, salt, and pepper to bacon drippings. Saute over medium-high heat until vegetables are soft, about 5 minutes.
- Add water and bouillon; stir until bouillon cubes dissolve. Stir in peas and cook until heated through, about 5 minutes. Add Swiss cheese and simmer gently until cheese is melted, 3 to 5 minutes.
Nutrition Facts : Calories 591.9 calories, Carbohydrate 48.2 g, Cholesterol 83.3 mg, Fat 27.6 g, Fiber 10.5 g, Protein 39.1 g, SaturatedFat 16 g, Sodium 1492.1 mg, Sugar 4.1 g
SPLIT PEA,HAM AND BACON SOUP
This soup is great any time of year. I wanted to try and make it lower in fat and cholesterol,and I believe I have done it with this recipe. There are two ways to make this recipe. I have done both and prefer to add the extra 4 cups of water.
Provided by Peace
Categories Vegetable
Time 3h30m
Yield 10-12 serving(s)
Number Of Ingredients 10
Steps:
- Saute onion and garlic until tender.
- Brown bacon.
- Mix all ingredients together except last 4 cups of water.
- Add Salt and Pepper to taste.
- Bring to a full boil then reduce heat and simmer for about 1 1/2 to 2 hours, or however tender you prefer your peas.
- This is how I make it with the extra 4 cups of water.
- Saute onion and garlic until tender.
- Brown bacon.
- Mix all ingredients together including the last 4 cups of water.
- Add Salt and Pepper to taste.
- Bring to a full boil then reduce heat and simmer for about 3 hours (until about half of the peas are mush).
- If you prefer you may also add 3 tablespoons of flour to adjust your thickness.
Nutrition Facts : Calories 206.2, Fat 3.1, SaturatedFat 0.8, Cholesterol 8.8, Sodium 446.2, Carbohydrate 30.6, Fiber 12.2, Sugar 5.3, Protein 14.9
WITCHES' BREW (PEA & BACON CHOWDER)
We love this soup all through the year, but it really comes into its own at Halloween - for obvious reasons!
Provided by Lesley Waters
Categories Dinner, Snack, Soup, Supper
Time 32m
Yield 6 kids' size servings
Number Of Ingredients 7
Steps:
- Heat the oil in a saucepan. Add the onion and gently cook over a medium heat for 5-6 mins until softened but not coloured. Add the garlic and cook for a further min. Stir in three-quarters of the petit pois, then pour in the stock. Bring to the boil and simmer for 10-12 mins. Meanwhile, grill the bacon until crisp.
- Allow to cool for a few mins, then carefully transfer to a food processor and whizz until smooth. You might need to do this in two batches, depending on the size of your processor.
- Return the soup to the pan and add the remaining petit pois. Bring to the boil and simmer for 2 mins or until the whole peas are tender. Season to taste, then stir in the butter, if using. Break the bacon into pieces and scatter over bowls or mugs of soup. The soup can be made up to a day ahead; just grill the bacon on the day.
Nutrition Facts : Calories 131 calories, Fat 5 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 12 grams carbohydrates, Sugar 4 grams sugar, Fiber 6 grams fiber, Protein 11 grams protein, Sodium 1.11 milligram of sodium
PEA AND BACON SOUP
Find your new favorite soup recipe with this savory Pea and Bacon Soup. Sprinkle this Pea and Bacon Soup with thyme or parsley before serving.
Provided by My Food and Family
Categories Home
Time 1h50m
Yield 6 servings, 1 cup each
Number Of Ingredients 9
Steps:
- Cook bacon in large saucepan on medium heat 10 to 12 min. or until crisp, turning frequently. Remove bacon from pan; drain on paper towels. Discard all but 3 Tbsp. drippings from pan.
- Add onions, celery, carrots and garlic to reserved drippings; cook 4 min. or until crisp-tender, stirring frequently. Stir in all remaining ingredients except bacon; stir. Bring to boil; cover. Simmer on medium-low heat 1 to 1-1/2 hours or until peas are tender.
- Crumble bacon; stir into soup. Remove and discard bay leaf before serving.
Nutrition Facts : Calories 380, Fat 10 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 15 mg, Sodium 590 mg, Carbohydrate 53 g, Fiber 20 g, Sugar 9 g, Protein 21 g
SOUR CREAM, BACON, AND SPLIT PEA SOUP
Make and share this Sour Cream, Bacon, and Split Pea Soup recipe from Food.com.
Provided by ratherbeswimmin
Categories Stove Top
Time 2h30m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- In a large pot, cook the bacon over med-high heat until crisp, 5-7 minutes.
- Drain the bacon on a paper towel-lined plate, then crumble it up.
- Add the onion, celery, and garlic to the pot.
- Cook, stirring, until tender, about 5 minutes.
- Stir in the tomato paste until blended inches.
- Stir in the split peas, 8 cups water, the salt, thyme, and bay leaf.
- Bring to a boil.
- Reduce to a gentle simmer and cook until the peas have completely fallen apart and the soup thickens, 1 1/2-2 hours.
- Keep an eye on the soup and add more water if the soup thickens too much while cooking.
- Discard the bay leaf and season the soup with black pepper.
- Serve the soup topped with the crumbled bacon, a hearty dollop of sour cream, and a pretty sprinkling of parsley.
YELLOW PEA AND BACON SOUP
This is a savory, fast and easy soup. Sometimes simplicity is perfection. It's from Rozanne Gold, a favorite cookbook author. Cook time includes overnight soaking of dried peas.
Provided by sugarpea
Categories Pork
Time 9h5m
Yield 4 1/2 cups soup
Number Of Ingredients 6
Steps:
- Soak the peas overnight in water to cover by 2".
- Next day fry bacon in a soup pot until fat begins to melt, 1-2 minutes; add the onions and saute over medium heat until lightly browned, about 10 minutes.
- Add the drained peas and water and bring to a boil; cover, reduce the heat and simmer, stirring frequently, for 45 minutes.
- In a blender, puree 1 cup of the soup and add it back to the soup pot with the salt; simmer another 5 minutes; add more water if soup is too thick; serve with a garnish of finely snipped sage.
Nutrition Facts : Calories 269.4, Fat 9.7, SaturatedFat 3.1, Cholesterol 13.7, Sodium 437.3, Carbohydrate 31.8, Fiber 13, Sugar 4.6, Protein 14.8
SPLIT PEA SOUP WITH BACON & CRAB
Many split pea soups use ham and bacon for good, smoky flavor. Taking it one amazing step farther-add crabmeat. Freeze this one without toppings (freeze the cooked bacon separately), then reheat soup in a saucepan. Feel free to add more chicken stock or broth when reheating if you need it. Sprinkle bacon and fresh crab on top of bowls of hot soup. -Stephen Exel, Des Moines, Illinois
Provided by Taste of Home
Categories Lunch
Time 2h
Yield 12 servings (4 quarts).
Number Of Ingredients 13
Steps:
- In a Dutch oven, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels., Add onions, carrots and celery to bacon drippings; cook and stir over medium-high heat 8-10 minutes or until onions are tender. Stir in split peas, ham hocks, bay leaves, chicken stock and water. Bring to a boil over medium-high heat. Reduce heat; simmer, covered, 1 to 1-1/2 hours or until split peas are tender, stirring occasionally., Discard bay leaves; remove ham hocks from soup. When cool enough to handle, remove meat from bones and cut into small cubes; discard bones., Puree soup using an immersion blender. Or, cool soup slightly and puree in batches in a blender; return to pan., Stir cream, salt, pepper and cubed ham into soup; heat through. In a small bowl, toss crab with bacon; serve with soup. Freeze option: Freeze cooled soup without toppings in freezer containers; freeze cooked bacon in a small resealable freezer bag. To use, partially thaw in refrigerator overnight. Heat soup through in a saucepan, stirring occasionally, adding a little stock or broth if necessary. Top servings as directed.
Nutrition Facts : Calories 533 calories, Fat 24g fat (10g saturated fat), Cholesterol 71mg cholesterol, Sodium 1036mg sodium, Carbohydrate 50g carbohydrate (8g sugars, Fiber 20g fiber), Protein 32g protein.
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