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
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
HEARTY SPLIT PEA SOUP WITH BACON
This is a thick, mellow split pea soup with a whisper of meaty smoke and the brambly fragrance of thyme. The recipe is easy and copious, and the soup freezes well. Look for split peas that have a use-by date on the package and are relatively fresh; they will cook faster and better.
Provided by Florence Fabricant
Categories dinner, soups and stews, appetizer
Time 2h
Yield 10 to 12 servings
Number Of Ingredients 10
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.
Nutrition Facts : @context http, Calories 377, UnsaturatedFat 11 grams, Carbohydrate 35 grams, Fat 18 grams, Fiber 10 grams, Protein 19 grams, SaturatedFat 6 grams, Sodium 698 milligrams, Sugar 7 grams, TransFat 0 grams
CREAMY SPLIT PEA SOUP
A friend gave me this recipe 25 years ago. At the time, she was in her 60s and working as a cook on a riverboat barge.-Sherry Smith, Salem, Missouri
Provided by Taste of Home
Categories Lunch
Time 1h10m
Yield 12 servings (3 quarts).
Number Of Ingredients 11
Steps:
- In a Dutch oven or soup kettle, cook bacon over medium heat until crisp. Using a slotted spoon, remove bacon to paper towels; drain, reserving drippings. Add onion and celery to drippings. Saute until vegetables are tender; drain. Add the peas, water, potatoes, ham, salt, bay leaf and pepper. Bring to a boil. Reduce heat; cover and simmer for 45 minutes or until peas are very tender, stirring occasionally. Discard bay leaf., Cool slightly. Process in small batches in a blender until smooth. Return to Dutch oven; stir in cream. Heat through (do not boil). Garnish with reserved bacon.
Nutrition Facts : Calories 336 calories, Fat 16g fat (8g saturated fat), Cholesterol 48mg cholesterol, Sodium 832mg sodium, Carbohydrate 32g carbohydrate (5g sugars, Fiber 11g fiber), Protein 17g protein.
CREAMY SPLIT PEA SOUP
This is a wonderful soup for a cold winter's night. My kids love it and ask for it all the time! Its great with fresh out-of-the-oven wheat bread. I often serve it with a dollop of cottage cheese (cools it down for the kids and adds protien). Enjoy!
Provided by asbusto
Categories Lentil
Time 40m
Yield 1 Cup, 8 serving(s)
Number Of Ingredients 8
Steps:
- 1. Rinse and sort peas.
- 2. Bring water to a boil, add peas and reduce heat to simmer 20 minutes.
- 3. Sauté vegetables, add to soup, and cook 5-7 minutes.
- 4. Slowly stir in potato flakes and cream, bring back to a boil.
- 5. Remove from heat and let stand 5 minutes.
CREAMY SPLIT PEA SOUP WITH BACON
Steps:
- Rinse split peas in cold water, pick over and discard any discolored peas or small stones. Set aside.
- In a Dutch oven or 6-quart pan over medium heat, cook bacon until crisp .
- Remove bacon with a slotted spoon to paper towels to drain. Refrigerate until later, for garnish.
- In the bacon drippings over medium heat, cook the onion and celery until tender and lightly browned, about 12 to 15 minutes.
- Add the split peas, water, potatoes, salt, pepper, bouillon, and bay leaf.
- Bring to a boil over high heat, then reduce heat to low.
- Cover and let simmer for 45 minutes, or until peas are soft. Stir occasionally.
- Discard bay leaf.
- Carefully purée the hot pea soup in batches , filling the blender no more than 1/3 to 1/2 full each time. Make sure cover is secure when blending the hot mixture.
- Pour blended mixture into a bowl while blending subsequent batches.
- Return the mixture to the Dutch oven and stir in the half-and-half.
- Cook over medium heat until hot, but do not boil.
- Taste and season with salt and pepper.
- Sprinkle the reserved bacon on top of the soup just before serving.
Nutrition Facts : Calories 284 kcal, Carbohydrate 34 g, Cholesterol 26 mg, Fiber 11 g, Protein 17 g, SaturatedFat 4 g, Sodium 497 mg, Sugar 5 g, Fat 9 g, ServingSize 12 servings, UnsaturatedFat 0 g
SPLIT PEA SOUP (((BEST PEA SOUP EVER)))
This recipe was developed by my partner, Dean Ramsey and everyone just raves about it, because it's the BEST PEA SOUP you have ever tasted!
Provided by Alan Leonetti
Categories < 4 Hours
Time 3h30m
Yield 8-12 serving(s)
Number Of Ingredients 9
Steps:
- Place all ingredients into a large stew pot.
- Cover ingredients with water about 2 inches above the top of the ingredients.
- Bring to a boil.
- Reduce heat and simmer for about 3 hours, or until peas are pureed and slightly thickened.
- Serve with a crusty bread if desired.
Nutrition Facts : Calories 442.8, Fat 1.4, SaturatedFat 0.2, Sodium 31.7, Carbohydrate 81.3, Fiber 30.9, Sugar 11, Protein 29.3
CREAM OF PEA SOUP
Field editor Edie DeSpain of Logan, Utah suggests, "This creamy soup is nice for supper on a chilly night. It's so simple to make with canned peas."
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 4-5 servings.
Number Of Ingredients 11
Steps:
- Drain peas, reserving 1/3 cup liquid. Place peas and liquid in a blender or food processor; cover and puree until smooth. Set aside. In a large saucepan, saute onion in butter until tender. Stir in the flour, sugar, salt, pepper and sage until blended. Gradually add water; bring to a boil. Cook and stir for 2 minutes or until thickened. Stir in milk and pureed peas; heat through. Garnish with bacon.
Nutrition Facts : Calories 278 calories, Fat 17g fat (10g saturated fat), Cholesterol 53mg cholesterol, Sodium 694mg sodium, Carbohydrate 22g carbohydrate (11g sugars, Fiber 3g fiber), Protein 10g protein.
CREAMY SPLIT PEA SOUP
This is a thick, delicious vegetarian soup. Enjoy it on a cold night. You can use squash instead of sweet potatoes if you want.
Provided by SJG3483
Categories Vegetable
Time 11h5m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Mix peas, water, sherry sweet potatoes, onion, garlic, and salt in a 4 quart crockpot.
- Cover and cook on low for 10-11 hours until vegetables are tender.
- Stir in spinach, half and half, and dill.
- Cover and cook on low for 30 minutes or until spinach is wilted.
- Season with pepper.
Nutrition Facts : Calories 233.6, Fat 4.1, SaturatedFat 2.3, Cholesterol 11.2, Sodium 916.1, Carbohydrate 37, Fiber 13.7, Sugar 5.5, Protein 13.9
CREAMY PEA SOUP
I love this soup because it simply simmers by itself on the stovetop. People are surprised to hear that it has only 1 gram of fat per serving because the texture is so creamy. -Tracy Fay, Redmond, Oregon
Provided by Taste of Home
Categories Lunch
Time 1h45m
Yield 10 servings.
Number Of Ingredients 9
Steps:
- In a large saucepan coated with cooking spray, cook onion and celery until tender. Stir in the water, peas, sweet potatoes, bay leaf, salt, thyme and pepper. Bring to a boil. Reduce heat; cover and simmer for 70-80 minutes or until peas are tender. , Remove from the heat; cool slightly. Discard bay leaf. In a blender, puree soup in batches. Return to the pan; heat through.
Nutrition Facts : Calories 191 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 375mg sodium, Carbohydrate 36g carbohydrate (6g sugars, Fiber 13g fiber), Protein 12g protein. Diabetic Exchanges
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