SPLIT PEA SOUP WITH MEATBALLS
Make and share this Split Pea Soup With Meatballs recipe from Food.com.
Provided by Marie
Categories One Dish Meal
Time 2h15m
Yield 3 1/2 quarts
Number Of Ingredients 17
Steps:
- In a Dutch oven, combine peas, carrots, celery, onion and water.
- Bring to a boil over medium heat.
- Reduce heat, cover and simmer for 1 hour.
- Add potatoes, salt and pepper, cover and simmer for 30 minutes.
- Meanwhile in a large skillet, saute celery and onion in 2 T oil until tender.
- Transfer to a bowl, add pork, bread crumbs, water, salt, sage and egg and mix well.
- Form into 3/4" balls and in same skillet, brown meatballs in remaining oil.
- Add to soup, cover and simmer for 15 minutes.
Nutrition Facts : Calories 1232.1, Fat 46.5, SaturatedFat 12.9, Cholesterol 182.4, Sodium 2685.6, Carbohydrate 132.8, Fiber 40.6, Sugar 18.6, Protein 73.5
SPLIT PEA SOUP WITH ROSEMARY
The rosemary adds a distinctive flavor to this wonderful soup.
Provided by Cathy H.
Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas Split Pea Soup Recipes
Time 1h35m
Yield 6
Number Of Ingredients 9
Steps:
- Place bacon in a large pot, and cook over medium heat until crisp. Stir in onion, leek, carrot, and garlic; cook until the vegetables are soft, about 8 minutes. Pour in chicken broth. Stir in split peas, bay leaves, and rosemary. Bring to a boil. Reduce heat to low; cover, and simmer until peas are cooked, about 1 hour, stirring occasionally.
Nutrition Facts : Calories 252.8 calories, Carbohydrate 35.5 g, Cholesterol 15.1 mg, Fat 5 g, Fiber 13.4 g, Protein 17 g, SaturatedFat 1.4 g, Sodium 1194.8 mg, Sugar 6.8 g
SPLIT PEA SOUP WITH BACON AND ROSEMARY
Make and share this Split Pea Soup With Bacon and Rosemary recipe from Food.com.
Provided by Brookelynne26
Categories Vegetable
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Sauté bacon in heavy large pot over medium-high heat until crisp and brown. Add onion, leek, carrot and garlic and sauté until vegetables begin to soften, about 6 minutes. Add broth, peas, bay leaves and rosemary and bring soup to boil. Reduce heat to medium-low, cover and simmer until peas are tender, stirring occasionally, about 1 hour. Season soup to taste with salt and pepper.
Nutrition Facts : Calories 204.3, Fat 2.2, SaturatedFat 0.6, Sodium 100.2, Carbohydrate 32.9, Fiber 11.3, Sugar 5.3, Protein 16.1
SPLIT PEA SOUP WITH BACON AND ROSEMARY
Provided by Mary Klonowski
Categories Soup/Stew Bean Appetizer Sauté Back to School Lunch Rosemary Bacon Legume Pea Fall Winter Simmer Bon Appétit Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 4 to 6 servings
Number Of Ingredients 9
Steps:
- Sauté bacon in heavy large pot over medium-high heat until crisp and brown. Add onion, leek, carrot and garlic and sauté until vegetables begin to soften, about 6 minutes. Add broth, peas, bay leaves and rosemary and bring soup to boil. Reduce heat to medium-low, cover and simmer until peas are tender, stirring occasionally, about 1 hour. Season soup to taste with salt and pepper.
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SPLIT PEA SOUP WITH ROSEMARY RECIPE | MYRECIPES
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4.6/5 (29)Calories 233 per servingServings 6
- Sort and wash peas; cover with water to 2 inches above peas, and set aside. Heat 1 teaspoon oil in a Dutch oven over medium-high heat. Add onion, carrot, and bay leaf; sauté 5 minutes, stirring frequently. Add 2 teaspoons garlic, 1 teaspoon rosemary, paprika, and pepper; cook 3 minutes. Add tomato paste and soy sauce; cook until liquid evaporates, scraping pan to loosen browned bits.
- Drain peas. Add peas, 4 cups water, Vegetable Stock, and salt to onion mixture; bring to a boil. Cover, reduce heat to medium-low, and simmer 1 hour, stirring often. Discard bay leaf. Place half of soup in blender or food processor; process until smooth. Pour pureéd soup into a bowl. Repeat procedure with remaining soup.
- Combine 1 teaspoon oil, 1 teaspoon garlic, 2 teaspoons rosemary, and parsley. Stir parsley mixture into soup. Spoon soup into bowls; top each with sour cream.
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