Homey Split Pea Soup Recipes
HEARTY SPLIT PEA SOUP
For a different spin on traditional pea soup, try this split pea soup recipe with corned beef. The flavor is peppery rather than smoky, and a tasty change of pace. -Barbara Link, Alta Loma, California
Provided by Taste of Home
Time 1h45m
Yield 12 servings (3 quarts).
Number Of Ingredients 14
Steps:
- In a Dutch oven, combine all ingredients; bring to a boil. Reduce heat; cover and simmer for 1-1/4 to 1-1/2 hours or until peas and vegetables are tender.
Nutrition Facts : Calories 199 calories, Fat 2g fat (0 saturated fat), Cholesterol 11mg cholesterol, Sodium 352mg sodium, Carbohydrate 32g carbohydrate (0 sugars, Fiber 0 fiber), Protein 15g protein. Diabetic Exchanges
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
HOMEY SPLIT PEA SOUP
This is a very comforting soup that I make often. Mild but delicious, my children have loved it since they were tots. DH likes his soup with a bit of texture, so only half is pureed, but for those of you who prefer a creamier soup, you can puree the entire pot. A leftover ham bone, smoked turkey wings, or Canadian bacon all have worked well when ham hocks weren't available. The original recipe came from The Good Food, Soups, Stews and Pastas cookbook.
Provided by Acerast
Categories < 4 Hours
Time 2h
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- In a dutch oven, over medium heat, saute the carrot, celery and onion in the butter and olive oil until soft.
- Stir in the garlic for an additional minute of cooking.
- Add the stock, split peas, potatoes, ham hocks, bay leaf and thyme; bring to a boil.
- Lower the heat and simmer, partially covered, until the peas and potatoes are tender, (1 to 1 1/2 hours).
- Remove the bay leaf.
- Remove and shred the ham hocks.
- Remove and puree half of the soup mixture in a blender of food processor.
- Return the pureed mixture, along with the shredded meat, to the pot.
- Add salt and greshly ground pepper to taste.
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