Exotic Nile River Split Pea Soup Recipes
WINTERTIME FRENCH STYLE SPLIT PEA SOUP
A wonderful wintertime pea soup with turmeric, adding a nice bright, cheerful color to the soup. This recipe is versatile, can easily be doubled and more veggies and ham can be added as desired. It is a great way to use the rest of that spiral ham; just be sure to trim all the fat. Adjust water and stock as needed. Especially if reheating, more stock or water should be added. Serve with crusty bread and enjoy!
Provided by JAN
Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas
Time 1h25m
Yield 6
Number Of Ingredients 13
Steps:
- Heat olive oil in a heavy soup pot or Dutch oven; cook and stir onion and garlic in the hot oil until soft, about 5 minutes. Stir herbes de Provence, turmeric, bay leaves, and cayenne pepper into the vegetables; cook and stir until fragrant, 2 to 3 minutes.
- Mix dried split peas, half the carrots, half the potatoes, vegetable stock, and water into vegetables and seasonings, bring to a bowl, and reduce heat to low. Cover pot and simmer until peas are nearly tender, about 35 minutes. Stir remaining half of carrots and potatoes and the ham into soup, cover, and simmer until vegetables are tender, about 25 more minutes.
Nutrition Facts : Calories 386.2 calories, Carbohydrate 54.4 g, Cholesterol 18.9 mg, Fat 11.8 g, Fiber 12.5 g, Protein 17.2 g, SaturatedFat 3 g, Sodium 794.9 mg, Sugar 9.2 g
EXOTIC NILE RIVER SPLIT PEA SOUP
With the exotic flavor of cumin and ginger, you will be loving this taste of Africa! Prep time does not include soaking time.
Provided by Sharon123
Categories Egyptian
Time 1h45m
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- Heat 1 tbls. oil in heavy pot on medium high heat.
- Saute zucchini and red pepper for about 5 minutes till slightly softened. Set aside.
- Saute onion and garlic until softened in remaining 1 tbls. of oil.
- Stir in split peas,zucchini and red pepper, ginger, cumin, coriander, and brown sugar and coat with onion/garlic mixture.
- Add lemon slices, stock, tomatoes, cayenne, salt and pepper (you can add salt and pepper later, but I like to put it in now).
- Bring to boil, reduce heat to low, cover pot and simmer for about 1 1/2 hours or until peas are tender.
- If you like your soup thin, add more stock.
- Take the pot off the burner, discard lemon slices (if rind was left on), and puree soup in blender or food processor.
- Season if you have not already added the salt and pepper.
- Sprinkle with coriander (cilantro leaves). Alternatively, you can add the cilantro before you put the soup in the food processor.
- Serve with a dollop of sour cream.
- This recipe may be doubled.
- Enjoy!
- For a variation, substitute lentils for split peas.
NILE RIVER LENTIL SOUP
A very tasty vegetable soup from Egypt. I just hope that they aren't actually making soup with water from the Nile, lol.
Provided by Annacia
Categories Lentil
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Heat oil in heavy pot on medium high heat.
- Saute onion and garlic until softened.
- Stir in lentils, ginger, cumin and coriander with onion/garlic mixture.
- Add lemon slices, stock, tomatoes, cayenne, salt and pepper.
- (you can add salt and pepper later, but it's usually added now).
- Add the water or vegetable stock.
- Bring to boil, reduce heat to low, cover pot and simmer for about 45 minutes (it may only take 30 minutes) or until lentils are tender.
- If you like your soup thin, add more stock.
- Take the pot off the burner, discard lemon slices, and puree soup in blender or food processor.
- Season if you have not already added the salt and pepper.
- Sprinkle with coriander (cilantro leaves).
- Alternatively, you can add the cilantro before you put the soup in the food processor.
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