Seaweed And Split Pea Soup Recipes

Steps:

• Put the onion in a large non stick saucepan over medium low heat.
• Cook for about 5 minutes, stirring constantly, until the onion is wilted and translucent.
• Add the garlic, stir and continue to cook for 1 minute.
• Stir in the split peas, then the seasonings, hot sauce and the broth.
• Raise the heat to medium and bring to a boil.
• Reduce the heat to low, cover, and simmer for about 1 hour, until the soup is fairly thick.
• Remove the cover and stir well before serving.

Steps:

• In a 3- or 4-qt. slow cooker, combine all ingredients. Cook, covered, on low 7-9 hours or until peas are tender. Stir before serving. Discard bay leaf. Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add water if necessary.

Steps:

• Place ham bone in a 4-qt. slow cooker. Add peas, celery, carrot and onion. Combine water, beer and mustard; pour over vegetables. Cook, covered, on high 5-6 hours or until peas are tender., Remove ham bone from soup. Cool slightly, trim away fat and remove meat from bone; discard fat and bone. Cut meat into bite-sized pieces; return to slow cooker. Stir in remaining ingredients. If desired, top with additional minced parsley.

Steps:

• Heat 1/4 cup olive oil in a large (11 to 12-inch) pot or Dutch oven, such as Le Creuset, over medium-high heat. Add the leeks, onion, and carrots and cook for 7 to 8 minutes, stirring occasionally, until tender and starting to brown. Stir in the garlic and cook for one minute. Stir in the peas to coat with oil and cook for one minute. Add 8 cups of the chicken stock, 2 cups water, the ham hock, thyme bundle, bay leaves, 2 teaspoons salt, and 1 teaspoon pepper. Bring to a boil, lower the heat, and simmer, partially covered, for 1 1/4 hours, stirring occasionally, until the peas are very tender and falling apart. After 45 minutes, stir more frequently, scraping the bottom of the pot to be sure the soup doesn't burn.
• Discard the thyme bundle, bay leaves, and ham hock. Transfer 2 cups of the soup to the bowl of a food processor fitted with the steel blade and purée. Return the purée to the pot, adding more chicken stock or water if the soup is too thick.
• To serve, heat 2 tablespoons olive oil in a medium (10 to 11-inch) sauté pan over medium heat. Add the kielbasa and sauté for 5 to 6 minutes, tossing occasionally, until the kielbasa is browned. Serve the soup hot with the kielbasa and parsley sprinkled on top.
• Make ahead: Reheat the soup over low heat, adding chicken stock or water to thin.

Steps:

• Soak the split peas overnight.
• Drain and cover with water and bring to the boil.
• Lower the heat then cover and simmer for 20 minutes.
• Meanwhile cover the wakame with cold water and leave to soak.
• Chop the carrot and onion finely.
• Drain and chop the wakame, discarding the tough centre.
• Add the seaweed, carrots and onion to the pot.
• Continue to simmer for about 25 minutes.
• Remove from heat, add the tahini and the soy sauce and salt to taste.
• Serve immediately.

Steps:

• In large pot over low heat, add oil, onion, celery, carrot, sweet potatoes, garlic, pepper, oregano, thyme, and paprika, stirring to combine. Cook 5-10 minutes till onions, and celery start to soften.
• Add split peas, stock, water, bouillon, bay leaves, and bring to a boil.
• Reduce heat to low, cover and simmer 60 minutes.
• At this point you can serve it as is for chunky soup or puree it in batches for a creamer soup.

Steps:

• In a large mixing bowl, add the split peas and water; let set overnight.
• Pour peas and water into a saucepan; bring to boiling over high heat; cook for 5 minutes.
• Transfer to a 4 quart slow-cooker.
• In a large non-stick skillet, heat vegetable oil over medium-high heat.
• Cook lamb until browned on all sides; transfer meat with a slotted spoon to slow-cooker.
• Season with salt and pepper.
• Add more oil to skillet if necessary.
• Add onions, carrots, and celery; lower heat and saute, stirring frequently, until onion is softened drain and transfer vegetables to slow cooker.
• Add chicken broth to slow cooker.
• Cover and cook on LOW for 7-8 hours or until the peas are tender.
• Add in fresh dill and stir; check seasonings to taste; add salt/pepper if needed.

Steps:

• Place dried split peas, ham hock, and bacon into slow cooker; pour in chicken broth and 3 1/2 cups water.
• Cover cooker and cook on High until peas are tender and broken apart, 3 to 4 hours. Stir in more water as needed to prevent soup from burning on the bottom. Stir occasionally throughout cooking.
• Stir potatoes, carrots, leek, onion, celery, and garlic into soup; mix in more water, if needed. Cover and cook soup on High for 2 more hours.
• Season with salt, black pepper, thyme, nutmeg, and cloves; mix sausage slices into soup. Cover and cook 2 more hours to blend the flavors.

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.