SPLIT PEA SOUP
Thick and hearty, this Split Pea Soup is a creamy old fashioned recipe that's easy to make right on the stove top. Perfect to use up leftover ham and warm you up on a cold day.
Provided by Michelle
Categories Soup
Time 2h30m
Number Of Ingredients 14
Steps:
- Dump split peas into a large bowl. Cover with hot water. Set aside.
- In a large pot over medium heat, melt butter.
- Add onion, carrot, and celery. Cook until vegetables are tender, about 8-10 minutes.
- Add garlic, and cook for an additional 2 minutes, until fragrant.
- Drain split peas and add to pot with ham bone, bay leaves, thyme, chicken stock, and water. Stir to combine.
- Bring soup mixture to a boil. Reduce heat, and simmer uncovered for about 1 hour, stirring occasionally until split peas are cooked down.
- Add diced ham and potato. Stir to combine. Continue simmering for an additional 1 hour, until soup is cooked down to desired consistency and peas are broken down and very soft.
- When ready to serve, remove ham bone and bay leaves. Season with salt and pepper to taste. Serve hot with croutons.
Nutrition Facts : ServingSize 1.25 cups, Calories 235 kcal, Carbohydrate 32 g, Protein 15 g, Fat 6 g, SaturatedFat 3 g, Cholesterol 20 mg, Sodium 360 mg, Fiber 11 g, Sugar 6 g
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.
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
SIMPLE VEGAN SPLIT PEA SOUP
I like this soup so much that I often make it weekly during cooler months.
Provided by Doug in Manhattan
Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas Split Pea Soup Recipes
Time 3h15m
Yield 4
Number Of Ingredients 11
Steps:
- Inspect peas, discarding any stones, foreign matter, or unattractive peas. Place peas in a fine mesh strainer and rinse under cold running water to remove pea dust.
- Transfer drained peas into a pot with a lid and a heavy, heat-diffusing bottom. Add water, onion, celery, ketchup, olive oil, salt, garlic, and bay leaves. Cover and bring to a boil over medium-high heat. Reduce heat to a very slow simmer. Cook, stirring and scraping the bottom every 7 to 12 minutes, until peas have largely fallen apart, about 1 1/2 hours.
- Stir carrots into the soup. Cook, covered, stirring often, until peas are completely dissolved and soup is thick, about 1 1/2 hours more. Remove and discard bay leaves. Season with pepper.
Nutrition Facts : Calories 222.9 calories, Carbohydrate 35.5 g, Fat 4.1 g, Fiber 13.8 g, Protein 12.7 g, SaturatedFat 0.6 g, Sodium 124.8 mg, Sugar 6.8 g
EASY SPLIT PEA SOUP
This is right off the Sunny Select Bag of Peas. It's lighter in calories and fat then most split pea recipes. Delicious!
Provided by -Sheri-
Categories Onions
Time 4h10m
Yield 8 cups, 8 serving(s)
Number Of Ingredients 9
Steps:
- Rinse peas, add water, and bring to a boil simmering for 2 minutes.
- Remove from heat, cover and let sit for 1 hour.
- Add remaining ingredients and heat to a boil.
- Reduce heat, simmer, covered 2 1/2 to 3 hours or until peas are soft.
- Remove bone and slice up meat adding it to soup.
- Enjoy!
Nutrition Facts : Calories 47.2, Fat 0.2, SaturatedFat 0.1, Sodium 25.9, Carbohydrate 10.5, Fiber 0.5, Sugar 1, Protein 2.9
VEGAN SPLIT PEA SOUP I
This makes a very thick vegetarian split pea soup. To make it thinner, reduce the amount of split peas or add more water. Depending on the density of split peas, it may take a while for the vegetables and peas to soften, but you can't really overcook this soup; just stir occasionally, and add water if it gets too dry. Seasonings can be altered to taste. Tastes even better reheated.
Provided by Deborah Sah
Categories Split Pea Soup
Time 3h10m
Yield 10
Number Of Ingredients 15
Steps:
- In a large pot over medium high heat, saute the oil, onion, bay leaf and garlic for 5 minutes, or until onions are translucent. Add the peas, barley, salt and water. Bring to a boil and reduce heat to low. Simmer for 2 hours, stirring occasionally.
- Add the carrots, celery, potatoes, parsley, basil, thyme and ground black pepper. Simmer for another hour, or until the peas and vegetables are tender.
Nutrition Facts : Calories 246.6 calories, Carbohydrate 45.8 g, Fat 2.2 g, Fiber 14.2 g, Protein 12.7 g, SaturatedFat 0.3 g, Sodium 386.6 mg, Sugar 5.4 g
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