Lickety Split Pea Soup Recipes

SPLIT PEA SOUP

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.

LICKETY-SPLIT PEA SOUP

Steps:

• ADD split peas to 8 cups vegetable broth (or chicken broth) in a soup pot; BRING to boiling at high heat. COVER; BOIL for 15 minutes on high heat, stirring occasionally; REDUCE heat to medium-low.
• PEEL and divide one medium onion into quarters; PLACE onion quarters into the large bowl of a food processor and process until coarsely chopped; ADD onion to soup.
• INTO the bowl of a large food processor while running, add one peeled large carrot; PROCESS just until finely chopped; ADD carrot to soup.
• DICE celery to yield 1 cup; ADD celery to soup; FINELY chop and add 4-8 ounces cooked ham if desired (use food processor), or add 4-8 ounces chopped cooked bacon, if desired).
• ADD the remaining soup ingredients EXCEPT lime juice (2 teaspoons granulated sugar, 1 1/4 teaspoons dried thyme, 1 teaspoon crushed dried mint, 1/2 teaspoon fresh ground black pepper, 1/4 teaspoon ground coriander, 1/8 teaspoon ground cloves, 1 large bay leaf); STIR well; COVER.
• SIMMER soup for 45 minutes on medium-low, or until tender; REMOVE bay leaf and stir well.
• STIR in lime juice and heat through (if not serving right away, keep soup covered and reduce heat to lowest setting, stirring as needed).
• SEASON to taste with kosher salt.
• POUR into bowls; GARNISH as desired or top with a few croutons if desired.
• USE your fingers to eat soup, or slurp soup directly from the bowl (kidding!); ENJOY!

PARKER'S SPLIT PEA SOUP

Steps:

• In a 4-quart stockpot on medium heat, saute the onions and garlic with the olive oil, oregano, salt, and pepper until the onions are translucent, 10 to 15 minutes. Add the carrots, potatoes, 1/2 pound of split peas, and chicken stock. Bring to a boil, then simmer uncovered for 40 minutes. Skim off the foam while cooking. Add the remaining split peas and continue to simmer for another 40 minutes, or until all the peas are soft. Stir frequently to keep the solids from burning on the bottom. Taste for salt and pepper. Serve hot.

HEARTY SPLIT PEA SOUP

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.

SPLIT PEA SOUP

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.

SPLIT PEA SOUP

Steps:

• Heat peas and water to boiling in 4-quart Dutch oven. Boil uncovered 2 minutes; remove from heat. Cover and let stand 1 hour.
• Stir in onion, celery and pepper. Add ham bone. Heat to boiling; reduce heat. Cover and simmer about 1 hour 30 minutes or until peas are tender.
• Remove ham bone; remove ham from bone. Trim excess fat from ham; cut ham into 1/2-inch pieces.
• Stir ham and carrots into soup. Heat to boiling; reduce heat. Cover and simmer about 30 minutes or until carrots are tender and soup is desired consistency.

CREAMY SPLIT PEA SOUP

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.

SPLIT PEA SOUP (((BEST PEA SOUP EVER)))

Steps:

• Place all ingredients into a large stew pot.
• Cover ingredients with water about 2 inches above the top of the ingredients.
• Bring to a boil.
• Reduce heat and simmer for about 3 hours, or until peas are pureed and slightly thickened.
• Serve with a crusty bread if desired.

VEGGIE-PACKED ONE-POT SPLIT PEA SOUP RECIPE BY TASTY

Steps:

• On a cutting board, place the loaf of bread on its side and slice off the top portion. Using a small knife, cut around the inside of the bread, being careful not to cut through the sides, and scoop out the center of the roll. Save this for dipping later on or use for bread crumbs.
• In a large soup pot, combine the olive oil, onions, carrots, and celery, and cook 5 minutes over medium heat until onions are translucent.
• Add the garlic and cook 2 minutes.
• Add the split peas, thyme, salt, pepper, tumeric, and red pepper flakes, and stir until well combined.
• Add the vegetable stock and bay leaves, cover with a lid and cook for 40 minutes.
• Add potatoes, then cover and cook 20 more minutes.
• Remove bay leaves and serve soup in your bread bowl.
• Enjoy!

SPLIT PEA SOUP

Steps:

• 1. 8 to 11 hours before serving: Rinse split peas in a colander, pick over for stones and place in slow cooker. 2. Chop celery, carrots, and onion and place in slow cooker. 3. Place remaining ingredients (minus ham) in slow cooker and mix. 4. Cook on HIGH 8 to 9 hours or on LOW 10 to 11 hours. 5. 30 minutes before or just before serving: Cut ham into small cubes. Add in the last 1/2 hour of cooking. 6. Serve with crackers or Cornbread, tossed salad and low-fat frozen yogurt for dessert. MENU: Split Pea Soup Cornbread (make ahead; page 281) or Crackers Tossed Salad Frozen Yogurt