SPLIT PEA SOUP
This customizable recipe for classic split pea soup allows you to make it vegetarian or not with equally delicious results. Meat eaters can get that classic smoky flavor by adding bacon or ham hock, while vegetarians can reach for the smoked paprika. Half the split peas are added part way through cooking, which adds texture to each cozy, hearty spoonful.
Provided by Ali Slagle
Categories lunch, weekday, beans, soups and stews, vegetables, appetizer, main course, side dish
Time 2h20m
Yield 4 servings
Number Of Ingredients 11
Steps:
- If using bacon: In a large pot or Dutch oven over medium heat, cook the bacon until crisp, 12 to 13 minutes. Transfer the bacon to a plate lined with a paper towel. Once cool, crumble and set aside for garnish. If using ham hock: In a large pot or Dutch oven over medium-high heat, heat the olive oil, then brown the ham hock until golden, about 6 minutes. If making the soup vegetarian: In a large pot or Dutch oven over medium heat, heat the olive oil.
- Add the onion, leeks and garlic and season generously with salt and pepper. Cook over medium heat, stirring occasionally, until tender, about 5 to 8 minutes. (If the vegetables seem dry, add a little olive oil.) Stir in the carrots, paprika (if using), half the split peas, thyme and 8 cups stock or water. Bring to a boil, then reduce heat and simmer, partly covered, stirring occasionally, for about 45 minutes until peas are tender.
- Mash the soup coarsely with a potato masher or give it a few quick blitzes with an immersion blender (watch out for the thyme sprigs). If you'd prefer a smoother soup, blitz until nearly smooth. Add the remaining 1/2 pound split peas and simmer about 1 hour, or until the peas are soft. If at any point the soup looks too thick, add more stock or water; if it looks too thin, remove the lid during the second simmer until it thickens. If using ham hocks, remove any meat from the bone, cut it into small cubes and stir into the soup. Season soup to taste with salt and pepper. Serve with crumbled bacon, if using, and lemon wedges.
Nutrition Facts : @context http, Calories 611, UnsaturatedFat 21 grams, Carbohydrate 53 grams, Fat 32 grams, Fiber 9 grams, Protein 29 grams, SaturatedFat 9 grams, Sodium 2129 milligrams, Sugar 21 grams, TransFat 0 grams
VEGETARIAN SPLIT PEA SOUP
Even the pickiest eater will request this vegetarian split pea soup recipe time and again. Thick and well-seasoned, it's a nutritional powerhouse packed with fiber and protein. It's wonderful with a slice of crusty French bread. -Michele Doucette, Stephenville, Newfoundland
Provided by Taste of Home
Categories Lunch
Time 1h45m
Yield 7 servings.
Number Of Ingredients 12
Steps:
- In a large saucepan, combine the first 9 ingredients; bring to a boil. Reduce heat; cover and simmer until peas are tender, about 1 hour, stirring occasionally. , Add salt and pepper; simmer 10 minutes longer. Remove soup from heat; cool slightly. Process in batches in a blender or food processor until smooth; return to pan and heat through. If desired, garnish with carrots and green onions.
Nutrition Facts : Calories 227 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 771mg sodium, Carbohydrate 42g carbohydrate (7g sugars, Fiber 15g fiber), Protein 14g protein.
SMOKY SPLIT PEA SOUP
Split pea soup recipes are often flavored with ham hocks, but this veg version gets its smoky taste from smoked paprika and chipotle chiles. Sweet potatoes and split peas are good sources of potassium, which lowers blood pressure. If split peas are old(after about 1-2 years) they will not get tender, so check the date. Adapted from Vegetarian Times magazine(Feb. 2010).
Provided by Sharon123
Categories Onions
Time 2h5m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Soak split peas in large bowl of cold water overnight(some reviewers said they boiled the peas for 30 or 40 minutes rather than soaking and it worked fine).
- Heat oil in 3-qt. saucepan over medium heat. Add paprika, chipotle, and cumin if using, and stir. Add sweet potato(or squash), onions, and celery, and season with salt and pepper, if desired. Cover, and cook 10 minutes, or until onions are soft and translucent. Add garlic, and sauté 2 minutes.
- Drain split peas, and add to pot with 6 cups water(I use about 4 cups vegetable stock and 2 cups water). Bring soup to a boil, reduce heat to medium-low, and simmer 1 hour. Add tomatoes, and cook 30 minutes more, or until split peas are tender.
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VEGETARIAN SPLIT PEA SOUP - TWO KOOKS IN THE KITCHEN
From twokooksinthekitchen.com
4.9/5 (17)Total Time 1 hr 55 minsCategory Main Dish, SoupCalories 294 per serving
- PREPARE VEGETABLES: Two options... you can dice carrots, celery and onion finely into 1/4 inch pieces - and mince the garlic - OR you can cut vegetables in big chunks and pulse them in the processor (this is a big shortcut so my preference!). I do leave a few chunks of the carrots and celery to dice in order to have some vegetables that hold their shape in the finished soup. If you plan to blend the soup into a puree, however, forget this step.
- COOK THE SOUP - SLOW COOKER METHOD: Place peas at the bottom, add all other ingredients. Loosen peas at the bottom a bit so they don't stick. Cover and cook on high for 4-5 hours or low for 8-10 hours. Don't peak until the end - you lose about 30 minutes of cook time every time you open the lid! Gauge the cook time based on how soft and thick you like the soup. Longer cooking means thicker soup and softer vegetables. Adjust seasonings. Note that soup will thicken as it stands around or sits in the fridge. Add a bit of water is soup is too thick (or when reheating the next day).
- COOK THE SOUP - STOVE TOP METHOD: Put all ingredients into a large pot. Bring to boil. Reduce heat and simmer for about 1 1/2-2 hours, until vegetables are soft. If too watery, continue to cook for 15-20 minutes with lid off or partially covering the pot. Adjust seasonings.
- SERVE: If you like chunkier soup, serve as is. If you prefer creamier soup, blend in processor (in batches) or with a hand-held electric stick blender. Alternatively, do half and half - blend half the soup and add the other half of chunkier soup.
SMOKY SPLIT PEA SOUP (VEGAN!) - DARN GOOD VEGGIES
From darngoodveggies.com
Reviews 10Servings 4-6Cuisine Dairy-FreeCategory Soup
- Add the carrots, celery, onion, and split peas to a large soup pot. Add 8 cups of water and stir. Bring to a boil and reduce to a simmer. Cover and cook for 30 minutes. Remove lid and add in the liquid smoke, salt and pepper. Simmer for 10 more minutes.
- Turn off the heat and allow the soup to cool slightly. Blend the soup, in batches if needed, until smooth. Return to the bowl to heat up to your desired serving temperature. Serve as is or top with croutons and pimenton.
THE BEST VEGAN SPLIT PEA SOUP - KARISSA'S VEGAN KITCHEN
From karissasvegankitchen.com
4.9/5 (70)Total Time 1 hr 55 minsCategory Main Course, SoupCalories 225 per serving
- In a large pot on medium heat, add the oil and chopped onion. Sauté until the onion is translucent.
- Add in the garlic, smoked paprika, thyme, marjoram, and black pepper and sauté for an additional two minutes.
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