Spiced Split Pea Soup Recipes

Steps:

• In a 4-qt. slow cooker combine first 12 ingredients. Cook, covered, on low until peas are tender, 8-10 hours., Stir in tomatoes; heat through. Discard bay leaves.

Steps:

• In a Dutch oven, combine all ingredients; bring to a boil. Reduce heat; cover and simmer for 1-1/4 to 1-1/2 hours or until peas and vegetables are tender.

Steps:

• In a large pot or Dutch oven over medium heat, heat olive oil. Cook onion, carrot, celery and garlic until onion is translucent. Stir in yellow and green split peas, broth, seasoning and salt. Cover, bring to a boil, then reduce heat and simmer 2 1/2 hours, stirring frequently. Puree with a blender or food processor. Return to pot, heat through, and serve.

Steps:

• In a Dutch oven, combine the peas, water, ham bone and bouillon; bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours. , Add the remaining ingredients; bring to a boil. Reduce heat; cover and simmer 1 hour longer. Remove ham bone and cut meat from bone. Return to the soup and heat through.

Steps:

• I could not enter how to prepare ingredients, it would not accept and include for nutrition data, so instructions for preparing are:
• dice vegetables, carrot I used one large carrot diced, I used 1 large onion diced probably 2 cups or more, and diced garlic.
• Place 2 T Extra Virgin Olive Oil in saute/ or fry pan on medium heat.
• Add 1 diced onion,and the diced carrot cook over medium heat until onions are translucent 3-5 minutes, do not brown.
• Add diced garlic in middle of pan, push aside onion and saute about 1 minute until translucent, watch carefully do not overcook or brown garlic.
• Clean split peas in strainer with water, remove any discolored peas.
• Add peas to a large stockpot.
• Add 6 cups vegetable or chicken broth to stockpot.
• Add cooked onions, carrots and garlic to stockpot.
• Add spices celery salt, cumin, thyme, crushed red pepper and cayenne pepper and fresh ground pepper.
• Bring all to a boil then cover and simmer over low heat for 30-60 minutes.

Steps:

• Cook aromatics Heat the oil in a saucepan over medium-high heat. Add the onion, garlic, ginger, scallions, chile, and salt. Cook, stirring frequently, until onions are translucent and ginger is fragrant, about 3 minutes. Add turmeric
• Make soup Add peas and 8 cups water. Bring to a boil, then reduce to a simmer, and cook, partially covered, until peas are falling apart and very tender, 45 minutes to 1 hour 15 minutes. (Check after 30 minutes and add more water if necessary. Remove chile, if desired, and discard.)
• Finish and serve Heat the oil in a skillet over medium heat. Add cumin and mustard seeds; cook until mustard seeds start to pop and cumin is fragrant, about 30 seconds. Add spices to the soup, stir to combine, and cover pot. Let stand for 10 minutes to allow the flavors to meld. Stir in lime juice and cilantro; season to taste with salt. Serve immediately, with lime wedges, if desired. The soup can be refrigerated in an airtight container up to 3 days. Thin with water before serving, if necessary.

Steps:

• In crock pot combine olive oil, minced onions, crushed red peppers, garlic, chicken broth, split peas, and ham.Cook on low for 9 hours.
• Add the can of pumpkin and stir until it is completely combined.
• Add whipping cream and stir until it is completely combined.
• I like to add a little fresh ground pepper when served.

Steps:

• Soup:
• Heat a large heavy pot over medium and pour in oil. Add onion and carrots, season with a five-finger pinch of salt, and cook, stirring often, until vegetables are very tender and just taking on a hint of color at the edges, about 5 minutes. Lightly crush fennel seeds with a mortar and pestle, or roughly chop them. Add fennel seeds, curry, and mustard seeds to pot and cook, stirring, until fragrant (the mustard seeds may begin to pop), less than a minute. Add split peas, stir to coat, then add stock and 4 cups water. Increase heat and bring to a boil, then simmer, stirring occasionally and adding more water if soup looks too thick, until split peas are very tender and some are starting to disintegrate, 50-55 minutes.
• Mash soup with a potato masher until split peas are in small pieces and soup is textured but creamy (if you prefer a smoother soup, use an immersion blender directly in the pot). Taste and adjust seasoning with more salt.
• Coconut and assembly:
• While the soup is simmering, lightly crush coriander, fennel, and mustard seeds.
• Heat oil in a small skillet over medium and cook coconut flakes and spices, stirring constantly, until spices are sizzling and coconut is golden brown, about 1 minute. Transfer to a plate, season with salt, and let cool (coconut will crisp as it cools).
• Serve soup topped with spiced coconut and cilantro.