African Split Pea Soup Recipes

HEARTY SPLIT PEA SOUP WITH BACON

Steps:

• Dice bacon into 1/4-inch cubes. Place in a heavy 6-quart pot over medium-low heat. Cook until fat is rendered and translucent. Add onion, carrot, celery and garlic. Cook until onion and garlic are soft and translucent. Season with salt and pepper.
• Add split peas, stir to coat with fat, and add bay leaves and 2 quarts stock. Increase heat and bring to a boil. Reduce heat so soup simmers. Skim foam that rises to the surface for about 10 minutes, until no more appears. Add thyme leaves. Simmer uncovered about 1 hour or longer, until peas are soft and starting to fall apart. Add more stock, as needed.
• Remove soup from heat. Add salt and pepper to taste. Purée soup in a food processor in several batches, short of perfect smoothness; you should be able to spoon up some texture. Reheat soup, skimming off any foam. Stir from the bottom to mix well, then ladle into bowls and serve.

SPLIT PEA SOUP WITH HAM

Steps:

• Place all ingredients in a Dutch oven; bring to a boil. Reduce heat; simmer, covered, 1-1/4 to 1-1/2 hours or until peas and vegetables are tender, stirring occasionally.

VEGETARIAN SPLIT PEA SOUP

Steps:

• In a large saucepan, combine the first 9 ingredients; bring to a boil. Reduce heat; cover and simmer until peas are tender, about 1 hour, stirring occasionally. , Add salt and pepper; simmer 10 minutes longer. Remove soup from heat; cool slightly. Process in batches in a blender or food processor until smooth; return to pan and heat through. If desired, garnish with carrots and green onions.

AFRICAN SPLIT PEA SOUP

Steps:

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

PEA SOUP EAST AFRICAN STYLE

Steps:

• In a large saucepan heat oil and saute onions and garlic until onions are translucent. Add ginger, salt, pepper, red pepper flakes, curry powder and saute for about 3 minutes, stirring constantly. Add tomatoes, squash, chicken or vegetable stock and deglaze pan. Bring to a boil, reduce heat and simmer, covered for 20 minutes. Add 2 cups of the peas and simmer, covered, for another 10 minutes or until peas and squash are tender. Using an immersion blender puree soup in pot. Add remaining peas and reheat. Stir in cilantro. Adjust seasoning. Serve hot.

SPLIT-PEA SOUP WITH CHORIZO

Steps:

• In a heavy kettle brown the chorizo over moderate heat, stirring, transfer it with slotted spoon to paper towels to drain, and pour off all but 1 tablespoon of the fat. In the fat remaining in the kettle cook the onion, the celery, and the garlic over moderately low heat, stirring, until the celery is softened, add the split peas, the broth, the water, the thyme, and the bay leaf, and simmer the mixture, covered, stirring occasionally, for 1 1/4 hours, Stir in the carrots and simmer the soup, covered for 30 to 35 minutes, or until the carrots are tender. Discard the bay leaf, season the soup with salt and pepper, and serve it with the croutons.

BEST EVER SPLIT PEA

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.

EAST AFRICAN PEA SOUP

Steps:

• Sauté the onions gently in oil in a covered pot, stirring frequently, for 5 to 10 minutes, until the onions are just translucent.
• Add garlic and saute for 1 minute.
• Mix in the ginger, salt and all the spices and sauté for 2 minutes, stirring often.
• Add the tomatoes and sweet potato.
• Stir well.
• Add 1 1/2 cups water and stir.
• Bring the soup to a boil.
• Reduce the heat and simmer, covered for 5 minutes.
• Add half of the peas and simmer, covered, for another 10 minutes, or until the peas and sweet potato are tender.
• Remove the soup from the heat and stir in the remaining 2 cups of water.
• Purée the soup in a blender or food processor in batches until smooth.
• Return soup to the pot, add the remaining peas and gently reheat.