MORMON SPLIT PEA SOUP
This came from an older "American Heritage" cookbook. The small sage flavored meatballs give it quite a different taste!!!
Provided by Rick B2
Categories < 4 Hours
Time 1h50m
Yield 10-12 serving(s)
Number Of Ingredients 12
Steps:
- Rinse split peas.
- In a large kettle or dutch oven, combine split peas, cold water, onion, celery, 2 teaspoons salt, marjoram and 1/4 teaspoon black pepper.
- Bring to boiling, cover and simmer until peas are tender (about 1 hour).
- Do not drain.
- Meanwhile, combine ground pork, sage, 3/4 teaspoon salt and 1/8 teaspoon black pepper (mix thoroughly).
- Shape mixture into 24 1-inch balls.
- Drop meatballs and potatoes into soup mixture and return soup to boiling.
- Cover and simmer 20 minutes longer (until potatoes are tender.
- Adjust seasoning to taste.
"SPLIT PEA SOUP" AN OLD "MORMON TRAIL RECIPE"
I purchased this recipe in NAVOO,ILL. In the late 70's. I was told Brigram Young was a distant relative,on my maternal mothers side. While in Navoo, I visited his home there, and was allowed to sit in his rocking chair..and read for the Navooo visiters, his last letter sent back to Navoo from Misouri,before the beginning of his...
Provided by Nancy J. Patrykus
Categories Other Side Dishes
Time 1h40m
Number Of Ingredients 13
Steps:
- 1. 1st Evening:.......Put pork hocks in a crock pot, covered with fresh water,cook on low OVERNIGHT.. Next morning:....Remove pork hocks to a platter. When cool remove meat and skin and any fat from the bones. Set meat aside covered in the refrigerator. Strain crockpot broth into a bowl,let cool. Cover and put in the refrigerator, to cool for the next morning. Put peas in a pot with 10 cups of water, cover set aside OVERNIGHT. 2nd morning:....Skim most of the fat from the top of the broth. Leave a little for the great flavor. Drain the peas. # 1.(Picture of Brigham Young)
- 2. Put the strained broth,and drained peas into the crock pot along with onion,celery,carrots, garlic, sugar, thyme,cayenne and 8-10 cups of water. Cook on medium about 3-4 hours. Add the meat.Combine flour and butter to form a roux. Mix with one cup of the soup. Return this to crockpot and heat till thickened. Serve soup hot...with a great crusted bread. # 2.(picture in Navoo,Il.)
- 3. I did add my touch to this wonderful soup... by using pork hocks, instead of a meaty ham bone. Also with the use of a newer invention.. the crock pot! *** # 3. Picture of my recipe for a wonderful crusted Bread, and only 4 ingredients!: "CRUSTY BREAD,overnight & no kneading"! ..................Nancy...10/17/12
OLD-FASHIONED SPLIT PEA SOUP WITH HAM BONE
Not only is this old-fashioned favorite a snap to make but it's economical, too. Carrots, celery and onion accent the subtle flavor of the split peas, while a ham bone adds a meaty touch to this hearty soup. It's sure to chase away autumn's chill. -Laurie Todd, Columbus, Mississippi
Provided by Taste of Home
Time 2h45m
Yield 10 servings (about 2-1/2 quarts).
Number Of Ingredients 9
Steps:
- Sort peas and rinse with cold water. Place peas in a Dutch oven; add water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1 to 4 hours or until peas are softened. Drain and rinse peas, discarding liquid., Return peas to Dutch oven. Add 2-1/2 qts. water, ham bone, onion, salt, pepper, thyme and bay leaf. Bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours, stirring occasionally., Remove the ham bone; when cool enough to handle, remove meat from bone. Discard bone; dice meat and return to soup. Add carrot and celery. Simmer, uncovered, for 45-60 minutes or until soup reaches desired thickness and vegetables are tender. Discard bay leaf.
Nutrition Facts : Calories 202 calories, Fat 3g fat (1g saturated fat), Cholesterol 11mg cholesterol, Sodium 267mg sodium, Carbohydrate 31g carbohydrate (6g sugars, Fiber 12g fiber), Protein 14g protein.
BEST EVER SPLIT PEA
Really sticks to your ribs, really tasty, high fiber. Can be made vegan by substituting vegetable broth for chicken broth. Very easy.
Provided by DOGLOVER
Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas Split Pea Soup Recipes
Time 2h50m
Yield 8
Number Of Ingredients 10
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.
Nutrition Facts : Calories 133 calories, Carbohydrate 18.4 g, Fat 2.1 g, Fiber 6.1 g, Protein 11.2 g, SaturatedFat 0.3 g, Sodium 723.4 mg, Sugar 5 g
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
OLD-FASHIONED SPLIT PEA SOUP
Make and share this Old-Fashioned Split Pea Soup recipe from Food.com.
Provided by ratherbeswimmin
Categories Low Cholesterol
Time 1h18m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Heat the oil in a heavy 4-quart saucepan over med-high heat; add in the onion, carrots, and celery; cook, stirring, until the vegetables begin to soften, 2-3 minutes.
- Add in the split peas, broth, and water; bring to a boil.
- Partially cover pan, decrease heat to med-low, and simmer until the soup is thick, about 45 minutes.
- Season with salt and pepper to taste.
- **You can add fresh herbs; fresh dill is recommended; also can add meat and ham bones to make it richer.
Nutrition Facts : Calories 279.9, Fat 3.3, SaturatedFat 0.6, Sodium 530.1, Carbohydrate 44.1, Fiber 17.7, Sugar 7.6, Protein 19.8
SPLIT PEA SOUP
This is a wonderful, hearty split pea soup. Great for a fall or blustery winter day.
Provided by bluebayou
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 10h30m
Yield 6
Number Of Ingredients 10
Steps:
- In a large stock pot, cover peas with 2 quarts cold water and soak overnight. If you need a faster method, simmer the peas gently for 2 minutes, and then soak for l hour.
- Once peas are soaked, add ham bone, onion, salt, pepper and marjoram. Cover, bring to boil and then simmer for 1 1/2 hours, stirring occasionally.
- Remove bone; cut off meat, dice and return meat to soup. Add celery, carrots and potatoes. Cook slowly, uncovered for 30 to 40 minutes, or until vegetables are tender.
Nutrition Facts : Calories 310.3 calories, Carbohydrate 57.9 g, Fat 1 g, Fiber 21.5 g, Protein 19.7 g, SaturatedFat 0.2 g, Sodium 255.1 mg, Sugar 9.5 g
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