EASY SPLIT PEA SOUP
This is right off the Sunny Select Bag of Peas. It's lighter in calories and fat then most split pea recipes. Delicious!
Provided by -Sheri-
Categories Onions
Time 4h10m
Yield 8 cups, 8 serving(s)
Number Of Ingredients 9
Steps:
- Rinse peas, add water, and bring to a boil simmering for 2 minutes.
- Remove from heat, cover and let sit for 1 hour.
- Add remaining ingredients and heat to a boil.
- Reduce heat, simmer, covered 2 1/2 to 3 hours or until peas are soft.
- Remove bone and slice up meat adding it to soup.
- Enjoy!
Nutrition Facts : Calories 47.2, Fat 0.2, SaturatedFat 0.1, Sodium 25.9, Carbohydrate 10.5, Fiber 0.5, Sugar 1, Protein 2.9
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
EASY SPLIT PEA SOUP
Make and share this Easy Split Pea Soup recipe from Food.com.
Provided by Chris from Kansas
Categories Vegetable
Time 5h15m
Yield 9 serving(s)
Number Of Ingredients 10
Steps:
- In a slow cooker, layer the first nine ingredients in order listed (do not stir).
- Cover and cook on high for 4-5 hours or until vegetables are tender. Stir in milk.
- Discard bay leaves before serving.
QUICK & EASY SPLIT PEA SOUP
Originally entitled 1-2-3 Pea Soup in Jenifer Lang Cooks For Kids. This is a thick, vegetarian soup, so good that even little picky-eaters will love it. The kids have grown up and left our nest, but DH and I still enjoy this soup often!
Provided by Debs Recipes
Categories Low Cholesterol
Time 1h10m
Yield 5 cups, 6 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 158, Fat 0.5, SaturatedFat 0.1, Sodium 422.1, Carbohydrate 30.2, Fiber 9.5, Sugar 4.6, Protein 9.1
SPLIT PEA SOUP
Provided by Food Network
Time 2h
Yield 8 servings
Number Of Ingredients 9
Steps:
- Heat the oil in a large soup pot over medium heat. Add the celery, pork bone, ham and onions. Cook stirring for 5 to 10 minutes.
- Add the peas, stock, and salt and pepper, to taste. Cook over low heat until thickened and the peas are broken down, stirring constantly so the mixture doesn't burn.
- Strain into a large serving bowl, using a strainer with large holes, to force the pulp through the holes. Cook's Note: The ham can be chopped into small pieces and added to the soup before serving, if desired.
- Ladle the soup into serving bowls and top each serving with croutons.
SPLIT PEA WITH HAM SOUP
Provided by Food Network Kitchen
Categories appetizer
Time 1h15m
Yield 6 servings
Number Of Ingredients 15
Steps:
- Combine the peas, hocks, carrots, celery and onions in a large soup pot or Dutch oven. Tie the parsley, thyme and bay leaf together with kitchen string. Add the herb bundle, stock and 1 teaspoon salt. Bring to a boil over high heat. Lower the heat to a simmer; cover and cook until the peas are tender, 50 minutes to 1 hour.
- Remove the pot from the heat, and remove the hocks to a bowl to cool. Remove the meat from the hocks, discarding the bones, fat and skin. Cut the meat into cubes. Remove the herb bundle from the soup and discard.
- Puree the soup with an immersion blender or in batches in a blender to desired consistency. Heat the soup to a simmer with the meat and season with salt and pepper. Serve in heated bowls. Serve with the Simple Salad.
- Although the salad is prewashed, still give it a soak in a big bowl of cold water for about 5 minutes. Lift the salad out of the water, so any grit is left in the bowl. Put it in a salad spinner; don't pack it in or the greens will get bruised. Spin dry. If you don't have a spinner, lay on a clean towel and gently pat dry.
- Put the greens in a big bowl. Drizzle 3 tablespoons (a regular soup spoon is fine ¿ you don't need the measuring type) of olive oil over the greens. Drizzle with 1 tablespoon vinegar. Sprinkle with salt and pepper. Using tongs or 2 forks, toss just enough so that all the greens are lightly dressed. Transfer to 4 salad plates and serve immediately.
EASY PEASY SPLIT PEA SOUP
Provided by Sunny Anderson
Categories appetizer
Time 1h5m
Yield 4 servings, about 9 cups
Number Of Ingredients 12
Steps:
- Slice the bacon into 1/2-inch chunks. Add to a large soup pot and cook over medium-high heat to render the fat and get crispy on all sides, about 8 minutes total. The more brown the better; just don't burn them. They are perfect when they are more chewy than juicy.
- Remove bacon chunks and set aside on a paper towel lined plate. Pour off all but 2 to 3 tablespoons of fat from the stock pot. Add the onion, carrot and celery with a pinch of salt and pepper and saute until onions are just translucent, about 6 to 8 minutes. Stir in the garlic and cumin and let cook another minute before adding the split peas and stock. Cover and bring to a boil. Reduce the heat and simmer until the peas are al dente (cooked through, but slightly firm and whole), about 20 minutes. Cool for 5 minutes.
- Ladle out about 3 cups of the peas and carefully blitz the remaining soup using an immersion blender or countertop blender until creamy. If using a countertop blender be sure to only fill it about 1/3 the way up and start on a slow speed, then raise to a higher speed. This method will take a bit longer due to the need to blitz in batches. Pour the soup back into the pot. Return the 3 cups of peas to the soup and stir to combine and heat through. Season with salt and pepper, to taste. To serve, ladle the soup into bowls and top with bacon, tomato and a squeeze of lime.
SIMPLE SPLIT-PEA SOUP
The long cooking time and use of homemade chicken broth is what makes this split-pea soup so flavorful. This recipe is the result of much experimentation and years of trying to fix my mom's recipe for split pea soup! Sometimes, instead of simmering this on the stove I'll let it simmer in a Crockpot all day long. Putting some of this soup in a thermos makes the perfect lunch in between classes or at work; you don't even realize you're eating a lot of vegetables and the split peas make it high in fiber. A very nutritious choice!
Provided by GFMaddy
Categories Onions
Time 4h30m
Yield 10 oz servings, 4 serving(s)
Number Of Ingredients 10
Steps:
- 1. Saute onions with olive oil in a large stock pot until translucent on medium heat, which will take about 8 minutes.
- 2. Add celery, carrots and potato and saute 3-4 more minutes.
- 3. Pour in chicken broth and add split peas and ham. Uncovered, bring to a boil.
- 4. Once boiling, cover and turn heat down to low. Let the soup simmer for 3-4 hours. The soup is done when the split peas have broken apart and are evenly mixed throughout the soup.
- Notes: The longer you cook the soup, the better and more developed the flavor gets--sometimes I'll transfer it to a crock pot and let it simmer in there all day. If you like a smooth soup, blend finished soup with an immersion blender or in a food processor in small batches (large batches will make a mess!) If you like a thicker soup, add a small hand full of split peas to the 1-cup listed.
Nutrition Facts : Calories 433.8, Fat 12.7, SaturatedFat 2.7, Cholesterol 21.3, Sodium 2825.8, Carbohydrate 45.4, Fiber 14.9, Sugar 8.3, Protein 35.2
SPLIT PEA SOUP
Steps:
- In a large soup pot over medium-high heat, heat the oil. Add the onions. Season with salt, pepper, crushed red pepper. Saute for 2 minutes. Add the garlic, bay leaf, and split peas and cook, stirring, for 1 minute. Add the broth and bring to a boil, then reduce the heat to medium and simmer, stirring occasionally, for 45 minutes, until the peas are tender. Remove from the heat and let cool slightly. Remove the bay leaf and discard. Add the milk and, using a hand-held immersion blender, process until smooth. Add the hot sauce and serve hot.
PARKER'S SPLIT PEA SOUP
Is there anything more comforting than a bowl of homemade soup? Cook up a pot of Parker's Split Pea Soup by Ina Garten, Food Network's Barefoot Contessa.
Provided by Ina Garten
Categories appetizer
Time 1h40m
Yield 5 to 6 servings
Number Of Ingredients 10
Steps:
- In a 4-quart stockpot on medium heat, saute the onions and garlic with the olive oil, oregano, salt, and pepper until the onions are translucent, 10 to 15 minutes. Add the carrots, potatoes, 1/2 pound of split peas, and chicken stock. Bring to a boil, then simmer uncovered for 40 minutes. Skim off the foam while cooking. Add the remaining split peas and continue to simmer for another 40 minutes, or until all the peas are soft. Stir frequently to keep the solids from burning on the bottom. Taste for salt and pepper. Serve hot.
HAM AND SPLIT PEA SOUP
Steps:
- Place the peas in a large pot or bowl, cover with water by 2 inches and soak 8 hours or overnight. Drain the peas and set aside.
- Score the ham hock. Place in a pot, cover with water and bring to a boil. Reduce heat and let simmer for 1 hour. Drain and set aside.
- In a large pot, melt the butter over medium-high heat. Add the onions and cook, stirring, for 2 minutes. Add the celery and carrots and cook, stirring, until just soft, about 3 minutes. Add the garlic and cook, stirring, for 30 seconds.
- Add the ham hock and ham and cook, stirring, until beginning to brown. Add the drained peas, salt, pepper, and pepper flakes, and cook, stirring for 2 minutes. Add 8 cups of water, the bay leaf and thyme, and cook, stirring occasionally, until the peas are tender, about 1 hour. (Add more water as needed, if the soup becomes too thick or dry.)
- Remove the bay leaf and discard. Adjust the seasoning, to taste, and serve immediately with Parmesan Truffled Chips on top.
- Using a mandolin or very sharp, heavy knife, slice the potatoes into rounds as thin as possible, and place in a large bowl of water to prevent discoloration.
- Heat the oil in a large, heavy pot to between 340 and 350 degrees F.
- Pat the potatoes completely dry. Add to the oil in batches and cook until golden brown, stirring with a long handled spoon to turn and cook evenly, about 2 minutes. Drain on paper towels and place in a large bowl. Toss with the cheese, truffle oil, salt, and pepper. Serve immediately.
SPLIT PEA SOUP
Just a lovely warming soup. I use ham stock which I freeze after cooking the Christmas ham.
Provided by janerollinson
Time 50m
Yield Serves 4
Number Of Ingredients 0
Steps:
- Soak the yellow split peas for 12 hours in cold water.
- Rinse the split peas, put in a large pan and cover with the stock. Bring to the boil and simmer for 25 mins.
- Remove any scum and add the onion, sweet potato and carrots. Simmer for 15-20 minutes, until the veg are tender.
- Cool slightly, then blend until smooth.
- Return to the pan and reheat, adding the spinach to wilt it.
SPLIT PEA SOUP, VEGETARIAN, EASY
Make and share this Split Pea Soup, Vegetarian, Easy recipe from Food.com.
Provided by personalchef
Categories Vegetable
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Rinse and pick through peas to remove any unpleasant bits.
- Bring 2 cans vegetable broth to boil in large saucepan.
- Meanwhile, sauté onion in butter until just translucent, not soft.
- Add split peas and cooked onion to broth. Cook about 1 hour till peas are very tender, adding more vegetable broth as needed. You do not want too much broth.
- In a separate pan, cook carrots in water till tender. Chop into fine pieces.
- When split pea mixture is soft, purée in a blender or food processor till it is creamy and smooth.
- Return to pan and add finely chopped carrots.
- Heat through and serve. Soup should be very thick and creamy.
Nutrition Facts : Calories 319.6, Fat 4.8, SaturatedFat 2.6, Cholesterol 10.2, Sodium 68.2, Carbohydrate 52.2, Fiber 20.8, Sugar 9, Protein 19.2
EASY SPLIT PEA SOUP
Steps:
- Melt butter in heavy large pot or Dutch oven over medium-high heat. Add onion, celery and carrots. Sauté until vegetables begin to soften, about 8 minutes. Add pork and marjoram; stir 1 minute. Add peas, then water, and bring to boil. Reduce heat to medium-low. Partially cover pot; simmer soup until pork and vegetables are tender peas are falling apart, stirring often, about 1 hour and 10 minutes.
- Transfer hocks to bowl. Puree 5 cups soup in batches in blender. Return to pot. Cut pork off bones. Dice pork; return pork to soup. Season with salt and pepper. (Can be made 1 day ahead. Refrigerate until cold, then cover. Rewarm before serving.)
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
EASY SPLIT PEA SOUP
Easy version of a hearty winter soup
Provided by freyavg
Time 1h
Yield Serves 4
Number Of Ingredients 0
Steps:
- Fry the onion in a little butter and cook for 2 minutes. Add the other vegetables and the potato and cook a few minutes more.
- Pour in the hot stock and the split peas. Bring to a simmer and let them cook for 40 to 50 minutes under a lid or until the peas are cooked through.
- Take the soup from the heath and mix well. Season if necessary but be careful with salt as the bacon is already quite salty. Add the smoked bacon cubes and let the soup stand for about 15 min with the lid on before serving so the smokey taste of the bacon can infuse the soup.
YELLOW SPLIT PEA SOUP
Make and share this Yellow Split Pea Soup recipe from Food.com.
Provided by Derf2440
Categories Lunch/Snacks
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 9
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.
SPLIT PEA SOUP
With only 20 minutes of prep time and just seven ingredients, this soup will cure your cravings for a cozy, soul-warming meal without a ton of work. Split pea and ham soup is just about the easiest, least fussy soup you'll ever make, and this time-tested recipe is one you'll come to rely on whenever you need a comforting meal.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 3h50m
Yield 8
Number Of Ingredients 7
Steps:
- Heat peas and water to boiling in 4-quart Dutch oven. Boil uncovered 2 minutes; remove from heat. Cover and let stand 1 hour.
- Stir in onion, celery and pepper. Add ham bone. Heat to boiling; reduce heat. Cover and simmer about 1 hour 30 minutes or until peas are tender.
- Remove ham bone; remove ham from bone. Trim excess fat from ham; cut ham into 1/2-inch pieces.
- Stir ham and carrots into soup. Heat to boiling; reduce heat. Cover and simmer about 30 minutes or until carrots are tender and soup is desired consistency.
Nutrition Facts : Calories 170, Carbohydrate 33 g, Cholesterol 15 mg, Fiber 13 g, Protein 17 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 30 mg
SIMPLE BUT SCRUMPTIOUS SPLIT PEA SOUP
This is so easy..just wash the peas,dice the veggies, and toss in the pot with spices and ham hocks. (A meaty ham bone can be substituted for the ham hocks) Prepare early, simmer 4 hours, and enjoy. This gets better and better everyday after being in the fridge. This recipe came from an old church cookbook I found years ago. I recommend stirring the pot whenever you pass by the stove....it gets smoother and smoother with every stir.
Provided by donnie27
Categories Vegetable
Time 4h15m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Rinse split peas to remove any soil.
- Combine peas and all other ingredients in a large pot and bring to a boil.
- Simmer, covered for 4 hours or more, until peas are thoroughly cooked,stirring often to combine the ingredients.
- (You may add another cup of water if the soup seems too thick).
- Remove the bay leaf and the clove(if you can find it).
- Take out the ham hocks or hambone and remove the meat from the bone,and return the meat to the soup.
- Serve and enjoy.
Nutrition Facts : Calories 271.7, Fat 1.2, SaturatedFat 0.2, Sodium 507.8, Carbohydrate 49.2, Fiber 17.5, Sugar 6.6, Protein 17.7
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