Pams Split Pea Soup For 2 Recipes

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SPLIT PEA SOUP



Split Pea Soup image

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

2 ¼ cups dried split peas
2 quarts cold water
1 ½ pounds ham bone
2 onions, thinly sliced
½ teaspoon salt
¼ teaspoon ground black pepper
1 pinch dried marjoram
3 stalks celery, chopped
3 carrots, chopped
1 potato, diced

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

PULLED PORK SPLIT PEA SOUP



Pulled Pork Split Pea Soup image

This soup is a great creation with leftover pulled pork in the autumn season. It's hearty, flavourful, and delicious! Enjoy!

Provided by cgord

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Pork Soup Recipes

Time 2h5m

Yield 12

Number Of Ingredients 12

¼ cup olive oil
1 large yellow onions, chopped
¾ cup chopped red onion
4 cloves garlic, minced
1 teaspoon salt, or more to taste
1 teaspoon dried oregano
½ teaspoon ground black pepper
1 bay leaf
3 pounds cooked pulled pork
1 pound dry split peas
6 cups chicken broth, or more to taste
1 cup chopped carrot

Steps:

  • Pour olive oil into a 4-quart pot set over medium-low heat. Cook and stir yellow and red onions, garlic, salt, oregano, pepper, and bay leaf in the hot oil until onions are translucent, 10 to 15 minutes.
  • Stir pork, peas, chicken broth, and carrot into the pot and bring to a boil. Reduce heat to low and simmer until split peas are soft, about 1 1/2 hours.

Nutrition Facts : Calories 369.3 calories, Carbohydrate 35.2 g, Cholesterol 70.6 mg, Fat 10.7 g, Fiber 10.4 g, Protein 31.9 g, SaturatedFat 2.7 g, Sodium 1506.3 mg, Sugar 5.1 g

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



Split Pea Soup (((Best Pea Soup Ever))) image

This recipe was developed by my partner, Dean Ramsey and everyone just raves about it, because it's the BEST PEA SOUP you have ever tasted!

Provided by Alan Leonetti

Categories     < 4 Hours

Time 3h30m

Yield 8-12 serving(s)

Number Of Ingredients 9

2 (16 ounce) bags split peas
2 medium carrots (diced)
1 large onion (diced)
1 teaspoon garlic powder (granulated)
2 medium potatoes (diced)
1 meaty ham bone or 2 smoked pork shanks
2 bay leaves
salt & pepper
crusty bread (optional)

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.

Nutrition Facts : Calories 442.8, Fat 1.4, SaturatedFat 0.2, Sodium 31.7, Carbohydrate 81.3, Fiber 30.9, Sugar 11, Protein 29.3

MRS. SCHREINER'S SPLIT-PEA SOUP



Mrs. Schreiner's Split-Pea Soup image

My family loves split-pea soup and this is the best recipe for it I have found! I like to substitute canned chicken broth for the water and add a bit more ham. This recipe comes from Gourmet Magazine,1995. Delicious!

Provided by Bev I Am

Categories     Pork

Time 2h20m

Yield 8 cups

Number Of Ingredients 8

8 slices bacon (about 1/4 pound)
1/2 onion, chopped
2 carrots, cut into 1/4-inch dice
1 lb dried split peas
2 1/2 quarts water (or chicken broth)
1 smoked ham hock
1 teaspoon salt
1 bay leaf

Steps:

  • In a large heavy kettle or stock pot cook bacon over moderate heat, stirring, until crisp and transfer to paper towels to drain.
  • Pour off all but about 1/4 cup bacon fat from kettle and cook onions and carrots, stirring, until softened.
  • Add remaining ingredients and simmer 2 hours uncovered, stirring occasionally and adding 1 to 2 cups more water (or broth) if soup becomes too thick.
  • Remove kettle from heat and transfer ham hock with a slotted spoon to a cutting board.
  • Discard fat and bones and chop meat.
  • Return meat to kettle and simmer soup, stirring, until heated through.
  • Discard bay leaf.
  • Just before serving, crumble bacon and sprinkle over soup.
  • Makes 8 cups.

PAM'S SPLIT PEA SOUP FOR 2



Pam's Split Pea Soup for 2 image

Cindy Strawser informed us that this is National Split Pea Soup Week. Here is the recipe I made up to celebrate the occasion. Larry says it is the best split pea soup he has ever had. Score one for me!

Provided by Pam Ellingson @wmnofoz

Categories     Other Main Dishes

Number Of Ingredients 17

1 small onion, chopped
2 stick(s) celery with leaves if possible, chopped
2 small carrots, chopped
2 tablespoon(s) butter
4 ounce(s) thin sliced proscuitto, chopped
1 - 1/4 lb. all beef hebrew national hot dog
4 cup(s) water
1 can(s) 15 oz. chicken broth
1 1/4 cup(s) split peas
2 sprig(s) parsley, italian
2 - bay leaves
1 small clove garlic, whole
1/4 teaspoon(s) mild curry powder
2 dash(es) hot sauce
1-2 dash(es) fresh ground pepper
1/4-1/2 teaspoon(s) seasoning salt
- sour cream and /or chopped parsley (optional garnish)

Steps:

  • Prepare the vegetables, and melt the butter in a medium saucepan. Add vegetables and cook over medium heat until softened. Add the proscuitto and the hot dog (cut into 1/4" rounds) and stir. Cook for about 10 minutes.
  • Add water and chicken broth to the pot containing the vegetables and meats. Add split peas which have been picked over to remove any small stones or questionable looking peas. Stir well.
  • Stab a toothpick through the two bay leaves and the garlic clove and add to pot. (This makes them easier to find and remove before serving.) Add remaining seasonings and stir.
  • Simmer on medium-low until the peas are tender and falling apart. Stir occasionally to avoid scorching the bottom. (See note below for thicker soup.)
  • Remove parsley sprigs and toothpick with bay leaves and garlic. For smoother soup, scoop out a cup or more, remove the hotdog slices (return to pot) and blend in a blender or food processor. Return blended soup to the pot and heat through. Adjust seasonings to taste.
  • Serve with a nice crusty bread and salad, or with a grilled cheese sandwich. You can also add some creme fraiche or a dollop of sour cream to the top when serving and stir it in when you eat. Chopped parsley is also an optional garnish.
  • Note: This is a soup, not a thick "stoup". If you like your split pea soup thicker, increase the split peas (up to 1 3/4 to 2 cups) or thicken it with either a roux of butter and flour or a slurry of flour and water during the final cooking process.
  • I will tell you that if you use this recipe and let the soup sit and reheat it, it will be thicker. So if you are going to eat it right away, use the larger amount of peas, but if you plan on making it earlier in the day and reheating it, it will be thickened more. If it gets too thick, just add a little chicken broth to thin it.

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