VEGETARIAN SPLIT PEA SOUP RECIPE
I love it when comfort food and 'healthy' come together in one dish. Like in this full bodied nutritious vegetarian split pea soup. It's loaded with vegetables, well seasoned and satisfying. Smooth or chunky. Your choice. If you are too lazy to chop vegetables (like me), use a food processor for a great shortcut.
Provided by Cheryl
Time 1h55m
Number Of Ingredients 13
Steps:
- CHOP VEGETABLES: Option #1: Dice carrots, celery and onion into 1/2 inch/1.3cm pieces - and mince the garlicOption #2 (shortcut): Cut vegetables into 2 inch/5 cm pieces and pulse them in the processor (this is a big shortcut so my preference!). I process onions in one batch, then carrots, garlic and celery in another. I leave a few larger chunks of carrots and celery to have some vegetables that hold their shape in the finished soup. If you plan to blend the soup into a purée, however, there's no need.
- COOK ON STOVE TOP: (see Note 1 and 2 for other cooking methods)Sauté veggies: Heat oil on medium heat in a large pot. Add onions and sauté 3 minutes. Add celery and carrots and garlic and sauté 4-5 minutes. Shortcut: skip this step (and skip the oil) and just add everything to the pot and cook. Sautéing adds flavor though.Add broth and seasonings, then cook: Add peas, broth, water, dill and seasonings to pot. Bring to boil. Reduce heat, cover and simmer on medium low (3/10) for 1 1/2-2 hours, until vegetables and peas are soft. If too watery, continue to cook for 15-20 minutes with lid off or partially covering the pot. But note that soup will thicken on standing or in fridge. Remove bay leaf and adjust seasonings to your taste.
- SERVE: If you like chunkier soup, serve as is. If you prefer creamier soup, blend soup in processor (in batches), blender or with stick immersion blender. Alternatively, do half and half - blend half the soup to creamy, then combine with the unblended chunky half. Serve with croutons, biscuits, a warm crusty loaf bread or cornbread.
Nutrition Facts : Calories 294 kcal, Carbohydrate 51 g, Protein 17 g, Fat 3 g, SaturatedFat 1 g, Sodium 1717 mg, Fiber 18 g, Sugar 12 g, UnsaturatedFat 3 g, ServingSize 1 serving
FINNISH GOLDEN SPLIT PEA SOUP(VEGETARIAN)
Finland--the country of thousands of lakes, endless forests, long winters and light summer nights, lies between Sweden and Russia. Every Thursday is pea soup day nationwide. You can use golden split peas or green split peas, it tastes good either way. I put together this soup from several different recipes.
Provided by Sharon123
Categories Vegetable
Time 1h40m
Yield 14 serving(s)
Number Of Ingredients 16
Steps:
- Combine vegetable stock,split peas,salt, and bay leaf in large pot.
- Bring to a boil, reduce heat to medium low and simmer 20 minute
- Mince the onions and garlic, chop the carrots, potatoes and celery.
- Saute the veggies in 1 tablespoon olive oil about 5 minutes, then add to the pot.
- Simmer an additional 40-50 minutes, until peas are very soft and almost disintegrating.
- Purée the soup in a blender or food processor until it is quite smooth or you can leave partially chunky, according to your taste. The soup will be thick and yummy.
- Add the mustard, allspice, thyme, cumin and pepper and reheat gently. Adjust seasonings to taste.
- Enjoy!
- .
Nutrition Facts : Calories 204.1, Fat 1.6, SaturatedFat 0.2, Sodium 360.5, Carbohydrate 37.1, Fiber 12.7, Sugar 5.2, Protein 11.8
SPLIT PEA SOUP
This customizable recipe for classic split pea soup allows you to make it vegetarian or not with equally delicious results. Meat eaters can get that classic smoky flavor by adding bacon or ham hock, while vegetarians can reach for the smoked paprika. Half the split peas are added part way through cooking, which adds texture to each cozy, hearty spoonful.
Provided by Ali Slagle
Categories lunch, weekday, beans, soups and stews, vegetables, appetizer, main course, side dish
Time 2h20m
Yield 4 servings
Number Of Ingredients 11
Steps:
- If using bacon: In a large pot or Dutch oven over medium heat, cook the bacon until crisp, 12 to 13 minutes. Transfer the bacon to a plate lined with a paper towel. Once cool, crumble and set aside for garnish. If using ham hock: In a large pot or Dutch oven over medium-high heat, heat the olive oil, then brown the ham hock until golden, about 6 minutes. If making the soup vegetarian: In a large pot or Dutch oven over medium heat, heat the olive oil.
- Add the onion, leeks and garlic and season generously with salt and pepper. Cook over medium heat, stirring occasionally, until tender, about 5 to 8 minutes. (If the vegetables seem dry, add a little olive oil.) Stir in the carrots, paprika (if using), half the split peas, thyme and 8 cups stock or water. Bring to a boil, then reduce heat and simmer, partly covered, stirring occasionally, for about 45 minutes until peas are tender.
- Mash the soup coarsely with a potato masher or give it a few quick blitzes with an immersion blender (watch out for the thyme sprigs). If you'd prefer a smoother soup, blitz until nearly smooth. Add the remaining 1/2 pound split peas and simmer about 1 hour, or until the peas are soft. If at any point the soup looks too thick, add more stock or water; if it looks too thin, remove the lid during the second simmer until it thickens. If using ham hocks, remove any meat from the bone, cut it into small cubes and stir into the soup. Season soup to taste with salt and pepper. Serve with crumbled bacon, if using, and lemon wedges.
Nutrition Facts : @context http, Calories 611, UnsaturatedFat 21 grams, Carbohydrate 53 grams, Fat 32 grams, Fiber 9 grams, Protein 29 grams, SaturatedFat 9 grams, Sodium 2129 milligrams, Sugar 21 grams, TransFat 0 grams
VEGETARIAN SPLIT PEA SOUP
Even the pickiest eater will request this vegetarian split pea soup recipe time and again. Thick and well-seasoned, it's a nutritional powerhouse packed with fiber and protein. It's wonderful with a slice of crusty French bread. -Michele Doucette, Stephenville, Newfoundland
Provided by Taste of Home
Categories Lunch
Time 1h45m
Yield 7 servings.
Number Of Ingredients 12
Steps:
- In a large saucepan, combine the first 9 ingredients; bring to a boil. Reduce heat; cover and simmer until peas are tender, about 1 hour, stirring occasionally. , Add salt and pepper; simmer 10 minutes longer. Remove soup from heat; cool slightly. Process in batches in a blender or food processor until smooth; return to pan and heat through. If desired, garnish with carrots and green onions.
Nutrition Facts : Calories 227 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 771mg sodium, Carbohydrate 42g carbohydrate (7g sugars, Fiber 15g fiber), Protein 14g protein.
HERNEKEITTO (FINNISH SPLIT-PEA SOUP)
A hearty soup from Anne Kangas of Minnesota, where there are many Americans of Finnish heritage. This is from Midwest Living's "All-Time Best Recipes" and is submitted for ZWT3.
Provided by Acerast
Categories Beans
Time 1h45m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Form a spice bag by wrapping allspice in cheesecloth and tying with a string, or placing allspice in a stainless steal tea ball.
- In a soup kettle saucepan, combine water, peas, ham or pork hocks and allspice; bring to a boil, cover and simmer 1 hour.
- Add potatoes, carrots, onion, salt and pepper, return to boiling.
- Reduce heat, cover and simmer 30 minutes.
- Remove spice bag.
- If using pork hocks, remove and cool slightly.
- When cool enough to handle, remove meat from bones and coarsely chop.
- Return meat to soup, discard bones.
Nutrition Facts : Calories 303.6, Fat 6.6, SaturatedFat 2.3, Cholesterol 31.7, Sodium 119.7, Carbohydrate 39.7, Fiber 14.2, Sugar 5.8, Protein 22.3
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 Soups, Stews and Chili Recipes Soup Recipes Beans and Peas Split Pea Soup Recipes
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
GOLDEN SPLIT PEA SOUP
This is from my Low-Fat Moosewood cookbook. Your house will smell like an Indian restaurant! The soup is a beautiful dark gold color. Don't use green or brown lentils, it just won't be the same. This makes a lot, but you can freeze it. Even my one year old loves this! Serve topped with plain yogurt and chopped cilantro. Pass pita bread.
Provided by dicentra
Categories Lentil
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- In a soup pot, sauté the onions in the oil for about 8 minutes, until golden, stirring frequently.
- Add the cumin, turmeric, coriander and ginger and cook for another minute.
- Add the split peas, water, sweet potatoes, apples, cinnamon, and chili powder, cover and bring to a boil.
- Lower the heat and simmer for 40 minutes, or until the split peas are tender.
- In a bowl, combine the tomatoes, lime juice and soy sauce.
- When the split peas are tender, add the tomato mixture.
- Puree the soup in a blender (in batches) or with a stick blender, adding more water if needed.
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