CARAWAY SPLIT-PEA SOUP
I couldn't believe how extraordinary split-peas taste when combined with caraway seeds. You could add bacon or ham, but I think it tastes just fine without meat.
Provided by belkathy
Categories Beans
Time 1h
Yield 3-4 serving(s)
Number Of Ingredients 12
Steps:
- Bring the split peas, stock, bay leaf, caraway seeds and jalapeño to a boil.
- Reduce heat, cover and simmer for half an hour.
- Add the onion, celery, carrot, garlic, Worcestershire sauce, and red wine and let simmer another 30 minutes, or until peas are tender.
- Salt to taste.
Nutrition Facts : Calories 258.5, Fat 1.1, SaturatedFat 0.1, Sodium 73.5, Carbohydrate 47.3, Fiber 18.7, Sugar 8.6, Protein 17.1
SPLIT PEA SOUP WITH CRISPY KIELBASA
One of my all-time favorite comfort foods is a bowl of split pea soup, dating back to the days when my mother served us canned pea soup with cut-up hot dogs (very '50s!). Now I prefer a big pot of homemade soup to serve with sautéed kielbasa on top. I love the way the earthy, creamy soup contrasts with the crispy, spicy sausage.
Provided by Ina Garten
Time 1h45m
Yield 6 servings
Number Of Ingredients 13
Steps:
- Heat 1/4 cup olive oil in a large (11 to 12-inch) pot or Dutch oven, such as Le Creuset, over medium-high heat. Add the leeks, onion, and carrots and cook for 7 to 8 minutes, stirring occasionally, until tender and starting to brown. Stir in the garlic and cook for one minute. Stir in the peas to coat with oil and cook for one minute. Add 8 cups of the chicken stock, 2 cups water, the ham hock, thyme bundle, bay leaves, 2 teaspoons salt, and 1 teaspoon pepper. Bring to a boil, lower the heat, and simmer, partially covered, for 1 1/4 hours, stirring occasionally, until the peas are very tender and falling apart. After 45 minutes, stir more frequently, scraping the bottom of the pot to be sure the soup doesn't burn.
- Discard the thyme bundle, bay leaves, and ham hock. Transfer 2 cups of the soup to the bowl of a food processor fitted with the steel blade and purée. Return the purée to the pot, adding more chicken stock or water if the soup is too thick.
- To serve, heat 2 tablespoons olive oil in a medium (10 to 11-inch) sauté pan over medium heat. Add the kielbasa and sauté for 5 to 6 minutes, tossing occasionally, until the kielbasa is browned. Serve the soup hot with the kielbasa and parsley sprinkled on top.
- Make ahead: Reheat the soup over low heat, adding chicken stock or water to thin.
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
CURRY SPLIT PEA SOUP
We set out to make some split pea soup and thought the flavor would be improved by adding some curry to it. It's wonderful on its own or over rice.
Provided by Emily P.
Categories Soups, Stews and Chili Recipes Soup Recipes Curry Soup Recipes
Time 1h25m
Yield 20
Number Of Ingredients 15
Steps:
- In a large soup pot over medium heat, heat the olive oil, and stir in the lemon juice, garlic, carrots, onions, and celery. Cook and stir until the carrots become soft enough to break apart with a fork, about 20 minutes. Transfer the vegetables and their juices into a bowl, and refrigerate. Once slightly cool, place them into a blender, and blend until the mixture forms a smooth puree.
- Pour the water into the soup pot, and stir in the chicken bouillon cubes until they dissolve. Pour in the vegetable puree, and bring the mixture to a boil over medium heat. Stir in split peas, Italian seasoning, cumin, salt, black pepper, cayenne pepper, and curry powder. Reduce heat to medium-low, and cook until the peas soften and break down into a thick soup, at least 45 minutes.
Nutrition Facts : Calories 105.5 calories, Carbohydrate 16.1 g, Cholesterol 0.2 mg, Fat 2.5 g, Fiber 6.1 g, Protein 5.6 g, SaturatedFat 0.4 g, Sodium 834.5 mg, Sugar 2.9 g
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