QUICK SWEET PEA SOUP
Homemade pea soup is less than 30 minutes away, with canned sweet peas, bagged spinach and chicken broth as time savers. Blending early in the preparation so the soup purees all at once in only one batch, keeps it simple too.
Provided by Del Monte
Categories Trusted Brands: Recipes and Tips Del Monte
Time 25m
Yield 4
Number Of Ingredients 9
Steps:
- Melt butter in a medium saucepan over medium-low heat. Cook onion about 10 minutes or until lightly browned and soft, stirring frequently.
- Blend onion, peas, spinach, lemon juice, thyme and 2 cups chicken broth in a blender or food processor until very smooth. Return to same saucepan. Stir in remaining broth. Gently heat about 5 minutes, stirring occasionally.
- Stir in cream, if desired. Heat over low heat about 1 minute. DO NOT BOIL. Garnish with garlic croutons, if desired.
Nutrition Facts : Calories 241.9 calories, Carbohydrate 28.7 g, Cholesterol 40.1 mg, Fat 11.9 g, Fiber 8 g, Protein 7.3 g, SaturatedFat 7.1 g, Sodium 1571.3 mg, Sugar 13 g
SIMPLE HEALTHY GREEN PEA SOUP
Recovering from surgery and a bad case of strep throat, I threw this together to aid my body through recovery. Eating this soup is a great way to pack in the nutrients. Light, clean, filling, and full of flavor. My kids love it. I just add a little milk to cool it down so they can eat it right away.
Provided by Zebraf301
Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas
Time 35m
Yield 6
Number Of Ingredients 8
Steps:
- Melt butter in a large pot over medium-high heat. Saute onion in hot butter until golden and translucent, about 10 minutes. Stir garlic into onions and saute until fragrant, about 1 minute.
- Stir peas and dill into onion mixture and pour in enough chicken broth to cover. Bring to a boil, reduce heat to medium-low, and simmer until hot, 10 to 15 minutes. Stir milk into soup.
- Puree soup with an immersion blender or pour pea soup into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth. Season with salt and pepper.
Nutrition Facts : Calories 153.6 calories, Carbohydrate 23.9 g, Cholesterol 8.3 mg, Fat 2.6 g, Fiber 6.6 g, Protein 9.2 g, SaturatedFat 1.1 g, Sodium 878.9 mg, Sugar 10.2 g
SHORTCUT SPLIT PEA SOUP
Pair this soup with a simple tossed salad for a well-rounded, nourishing meal that's quick and easy. -Donna Noel, Gray, Maine
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 5 servings.
Number Of Ingredients 8
Steps:
- In a large saucepan, bring the water, bouillon granules and thyme to a boil. Thinly slice celery ribs and finely chop the leaves; set leaves aside., Add celery ribs and carrots to water mixture; simmer, uncovered, for 5-8 minutes or until tender. Stir in the soup, ham and celery leaves; heat through. Top each serving with cheese if desired.
Nutrition Facts : Calories 249 calories, Fat 7g fat (3g saturated fat), Cholesterol 23mg cholesterol, Sodium 1502mg sodium, Carbohydrate 32g carbohydrate (5g sugars, Fiber 4g fiber), Protein 16g protein.
FRESH PEA SOUP
Steps:
- Heat the butter in a large saucepan, add the leeks and onion, and cook over medium-low heat for 5 to 10 minutes, until the onion is tender. Add the chicken stock, increase the heat to high, and bring to a boil. Add the peas and cook for 3 to 5 minutes, until the peas are tender. (Frozen peas will take only 3 minutes.) Off the heat, add the mint, salt, and pepper.
- *Puree the soup in batches: place 1 cup of soup in a blender, place the lid on top, and puree on low speed. With the blender still running, open the venthole in the lid and slowly add more soup until the blender is three-quarters full. Pour the soup into a large bowl and repeat until all the soup is pureed. Whisk in the creme fraiche and chives and taste for seasoning. Serve hot with garlic croutons.
SPLIT PEA SOUP
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
Steps:
- 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
SIMPLE CHICKPEA SOUP
This recipe came to The Times in 2013, when the food writers Michael Pollan and Michael Moss were prompted to make "a tasty, reasonably healthy lunch" using ingredients available at most grocery stores. "No farmers' market produce, no grass-fed beef or artisanal anything," the prompt stated.a They came up with a few simple dishes: pizza, a salad of sliced avocados and oranges, and this simple but flavorful soup, which Mr. Pollan regularly made for his family and relies on canned garbanzos.
Provided by Emily Weinstein
Categories dinner, one pot, appetizer
Time 1h15m
Yield About 6 servings
Number Of Ingredients 7
Steps:
- In a soup pot over medium heat, sauté onion in olive oil until onion is translucent and has lost its bite. Add garlic and cook until slightly colored.
- Rinse chickpeas in cold water, then add to pot. Add water to pot until chickpeas are covered to the depth of 1 inch.
- Cook over medium heat (soup should bubble, but not come to a full boil) for an hour, or until the chickpeas are soft and silky. Add lemon juice and season with salt and pepper. Serve topped with grated Parmesan or a drizzle of good olive oil if desired.
Nutrition Facts : @context http, Calories 277, UnsaturatedFat 8 grams, Carbohydrate 36 grams, Fat 11 grams, Fiber 10 grams, Protein 11 grams, SaturatedFat 1 gram, Sodium 428 milligrams, Sugar 7 grams
QUICK & EASY SPLIT PEA SOUP
Originally entitled 1-2-3 Pea Soup in Jenifer Lang Cooks For Kids. This is a thick, vegetarian soup, so good that even little picky-eaters will love it. The kids have grown up and left our nest, but DH and I still enjoy this soup often!
Provided by Debs Recipes
Categories Low Cholesterol
Time 1h10m
Yield 5 cups, 6 serving(s)
Number Of Ingredients 9
Steps:
- Combine peas, rice, and water in a saucepan or small stock-pot; bring to boil then reduce heat; add vegetables, salt, pepper, and bay leaf to pot.
- Simmer for one hour; discard bay leaf and, if desired, partially mash up the soft-cooked split peas with the back a large spoon. Alternately, you may puree the soup in a blender or food-processor before serving.
- For more flavor, you may use broth or homemade stock instead of water, or use a combination of half tomato juice and half water. You may also add 1/2 teaspoon cumin for a southwestern flavor, OR (one or the other, not both) add a bit of rubbed sage for a "smoky" note.
Nutrition Facts : Calories 158, Fat 0.5, SaturatedFat 0.1, Sodium 422.1, Carbohydrate 30.2, Fiber 9.5, Sugar 4.6, Protein 9.1
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