SOPA DE CHICHAROS (CUBAN SPLIT PEA SOUP)
This Cuban style split pea soup is called sopa de chicharos, potaje de chicharos, or simply chicharos in Spanish. It's a thick soup that's loaded with split peas, vegetables and smoked pork.
Provided by Elizabeth
Categories Soup
Time 1h45m
Number Of Ingredients 14
Steps:
- Sort, rinse and soak the split peas for approximately 20-30 minutes while you prep the rest of the ingredients.
- Heat the olive oil in a large pot over medium heat. When the oil is hot, but not smoking, add the onions, carrots and celery. Cook gently for 5 minutes, stirring frequently.
- Add the garlic, oregano, cumin and black pepper to the pot. Cook for 1 minute, stirring constantly.
- Add the ham shanks, chicken broth and the bay leaf to the pot. Stir well.
- Drain the split peas using a mesh strainer. Add them to the pot and raise the heat to high. When the broth comes to a boil, lower the heat to medium-low and cover the pot.
- Cook the soup for 40 minutes. Keep the broth at a simmer. If it's boiling too vigorously, lower the heat a bit. Stir occasionally.
- Remove the ham from the pot and set it on a cutting board to cool.
- Add the diced potatoes to the soup. If you were keeping them in water make sure to drain before adding them in. Cover the pot and continue cooking.
- When the ham is cool enough to handle, remove and discard the fatty skin and bones. Chop the meat, return it to the pot and stir well.
- Cover the pot and continue cooking until the potatoes are fork tender, stirring occasionally. This should take 20-25 minutes.
- As the split peas fall apart the soup will thicken. Stir it more often, making sure to get to the bottom of the pot to prevent sticking. It may also be necessary to knock the heat down just a bit if it's boiling too vigorously.
- Remove the bay leaf from the pot and discard. Taste the chicharos and add salt if needed. As a reference, we did not add extra salt to ours.
- Serve the soup with a piece of crusty bread or a side of white rice, if desired.
Nutrition Facts : Calories 553 kcal, Carbohydrate 40 g, Protein 40 g, Fat 26 g, SaturatedFat 8 g, Cholesterol 95 mg, Sodium 1108 mg, Fiber 16 g, Sugar 6 g, ServingSize 1 serving
THREE-INGREDIENT PEA SOUP
Steps:
- Bring 2 cups water to a boil in a medium pot. Reduce to simmer and add the frozen peas. Cook until tender, 3 to 4 minutes.
- Transfer the peas and cooking water to a blender and puree until smooth, 2 minutes.
- With the machine running, slowly drizzle in the olive oil to emulsify.
- Mix in the salt; taste and season with more salt if desired.
- Transfer the soup to bowls. Garnish with microgreens if using.
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
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
CUBAN SPLIT PEA SOUP (3 GUYS)
Number Of Ingredients 14
Steps:
- Wash split peas. Saute onions & peppers, add garlic and flour. Add remaining ingredients except squash, cumin & butter. Bring to a boil, reduce heat and simmer until peas are tender, about 2 hours. Remove meat from bone and discard bone. Add squash and cook until soft, about 20-30 min. Add ham, cumin & butter, cook an additional 20-30 min. Season with salt & pepper. Use cornstarch & water to thicken.
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