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
PULLED PORK SPLIT PEA SOUP
This soup is a great creation with leftover pulled pork in the autumn season. It's hearty, flavourful, and delicious! Enjoy!
Provided by cgord
Categories Soups, Stews and Chili Recipes Soup Recipes Pork Soup Recipes
Time 2h5m
Yield 12
Number Of Ingredients 12
Steps:
- Pour olive oil into a 4-quart pot set over medium-low heat. Cook and stir yellow and red onions, garlic, salt, oregano, pepper, and bay leaf in the hot oil until onions are translucent, 10 to 15 minutes.
- Stir pork, peas, chicken broth, and carrot into the pot and bring to a boil. Reduce heat to low and simmer until split peas are soft, about 1 1/2 hours.
Nutrition Facts : Calories 369.3 calories, Carbohydrate 35.2 g, Cholesterol 70.6 mg, Fat 10.7 g, Fiber 10.4 g, Protein 31.9 g, SaturatedFat 2.7 g, Sodium 1506.3 mg, Sugar 5.1 g
SNERT (DUTCH SPLIT PEA SOUP)
This is a thick, hearty pea and ham soup that is traditional in the Netherlands. If you prefer a slightly thinner soup, feel free to add more water.
Provided by SandraS
Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas Split Pea Soup Recipes
Time 3h26m
Yield 8
Number Of Ingredients 10
Steps:
- Place gammon in a large pot; cover with cold water and bring to a boil. Add split peas and pork belly; simmer for 10 minutes. Skim off any foam that rises to the surface of the water.
- Transfer gammon and pork belly to a plate using a slotted spoon. Strain split peas through a sieve, discarding water.
- Place gammon, split peas, and pork belly back into the pot; cover with fresh water. Bring to a boil; reduce heat and simmer gently until gammon and pork belly are tender, 2 to 3 hours.
- Transfer gammon and pork belly to a plate using a slotted spoon; cool until easily handled, about 10 minutes. Remove gammon from the bone and slice. Slice the meatiest parts off the pork belly.
- Stir the chopped meat back into the pot. Add celeriac, leeks, onions, and carrot; simmer until softened, about 15 minutes. Add whole sausage link; simmer until heated through, 10 to 15 minutes. Remove sausage link and slice into small pieces; stir back into the soup.
- Sprinkle celery leaves, salt, and pepper over soup. Simmer until celery leaves are warmed through, 1 to 2 minutes.
Nutrition Facts : Calories 538.9 calories, Carbohydrate 74.6 g, Cholesterol 42.4 mg, Fat 9.7 g, Fiber 28.5 g, Protein 41.5 g, SaturatedFat 3 g, Sodium 864.9 mg, Sugar 12.4 g
YELLOW SPLIT PEA SOUP WITH SALT PORK
Provided by Food Network
Time 2h
Yield 6 servings
Number Of Ingredients 7
Steps:
- Wash the yellow split peas carefully. Cover them with chicken broth, add the chopped onions, salt pork, bay leaf and herbs and bring to a boil. Lower the heat and simmer, partially covered, for 1 to1 1/4 hours or until the peas are tender but have not fallen apart.
- Remove salt pork from the soup; discard the bay leaf and season soup to taste with salt and pepper. Cut the salt pork into 1/4 inch slices. Place a few slices of pork in individual serving bowls, ladle soup over the pork and serve with good rye bread.
- VARIATIONS Add a chopped carrot and stalk of celery to the mixture; after you remove the salt pork, puree the soup and thin with more stock if too thick.
- Or simmer soup without salt pork; saute kielbasa until crisp, slice thinly and serve in soup.
MRS. SCHREINER'S SPLIT-PEA SOUP
Provided by Elaine B. Curtin
Categories Soup/Stew Onion Pork Wheat/Gluten-Free Lunch Bacon Pea Carrot Winter Simmer Gourmet New York Sugar Conscious Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 8 cups
Number Of Ingredients 8
Steps:
- In a large heavy kettle cook bacon over moderate heat, stirring, until crisp and transfer to paper towels to drain.
- Pour off all but about 1/4 cup bacon fat from kettle and cook onions and carrots, stirring, until softened. Add remaining ingredients and simmer, uncovered, stirring occasionally and adding 1 to 2 cups more water if soup becomes too thick, 2 hours.
- Remove kettle from heat and transfer ham hock with a slotted spoon to a cutting board. Discard fat and bones and chop meat. Return meat to kettle and simmer soup, stirring, until heated through. Discard bay leaf.
- Just before serving, crumble bacon and sprinkle over soup.
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
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