Split Pea And Rice Soup Recipes

Steps:

• Rinse the peas.
• Put them in a soup pot with 3 cups of water and bring to a boil.
• Reduce heat, cover, and simmer for 45-60 minutes.
• Meanwhile, saute the onions and garlic in olive oil until onions are translucent.
• Mix in the spices and saute for 5-10 minutes, stirring frequently to prevent burning. Set aside.
• When peas are cooked, stir in the onion mixture along with the stock.
• Add the lemon juice and cooked rice and season with salt and pepper.
• Stir in the parsley and gently reheat.

Steps:

• Sauté onion garlic, celery and mushrooms in oil.
• Stir in water, split peas, carrots, potatoes, herbs and rice. Bring to a simmer. Reduce heat to a simmer and cook until peas are tender.
• Serve hot with some crusty bread.

Steps:

• Boil the pig tails in 2 quarts water for 1 1/2 hours, changing the water every half hour until the pig tails are soft and most of the salt has been removed.
• Boil the split peas and ham hocks in 2 quarts water until the split peas are soft, about 1 hour. Remove the ham hocks from the pot. Add the onions and peppers to the split peas and season with the salt, black pepper and oregano. Boil until the vegetables are soft, about 20 minutes. Add the softened pig tails and the butter. Let cook for another 15 minutes until done. Serve over steamed white rice.

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.

Steps:

• Combine split peas and carrots in a small saucepan and add water to cover by about 2 inches. Bring to a boil and reduce to a simmer. Simmer until peas are tender, about 30 minutes. Add additional water as needed so that peas don't stick to the bottom of the pan.
• Add rice and 2/3 cup water to the saucepan. Bring to a boil and cook until rice is tender, about 12 minutes.
• Remove from heat and add olive oil. Mash or puree to your desired consistency, making it smoother for younger babies or perhaps chunkier for older babies.

Steps:

• In a large soup pot, saute onion and celery in oil until tender. Add carrots, turnip, and potato. Saute about 5 more minutes. Add water, broth, peas, rice, and spinach.
• Simmer until peas are tender (this will take about 2-4 hours), stirring every so often to avoid scorching. Add water or broth as needed to keep soup from becoming too thick. Add parsley, salt, and pepper in the last 30 minutes.
• Warning: If you do not add water during the cooking process, the soup will be very thick and the split peas may not soften!