PARSNIP & SPLIT PEA SOUP
Full of protein and fiber, this thick and hearty Parsnip & Split Pea Soup is easy to make in your slow cooker, Instant Pot, or on the stovetop!
Provided by Julie | The Simple Veganista
Categories Soup
Time 7m
Number Of Ingredients 13
Steps:
- Set Instant Pot to SAUTE and add the 1 tablespoon olive oil or 1/4 cup water, onion, carrot, parsnip, and garlic, saute for 4 - 5 minutes (feel free to skip this step entirely adding everything to the pot and cooking).
- Add split peas, herbs, bay leaves, and at least 5 cups of broth, and stir to combine.
- Lock lid, set the valve to SEALING, and manually set to HIGH pressure for 15 minutes. Let natural release for 10 minutes. Remove bay leaves, stir in parsley, season to taste with salt and pepper.
- Using an immersion blender, puree soup until desired consistency. Alternatively, use a blender or food processor (may take 2 - 3 batches).
- Place ingredients into the bottom of your crock pot, starting with the split peas and finishing with the broth. Heat on low for 7 - 8 hours or high for 4 - 5 hours. Add parsley 30 minutes before done. Let soup cool slightly and remove bay leaves.
- Using an immersion blender, puree soup until desired consistency. You can also puree using a food/processor or blender, may take two batches. Taste for seasoning, adding salt and pepper as needed.
- In large pot or stock pot, heat oil or water and saute onion, garlic, carrots and parsnips until onions are translucent, about 5 minutes.
- Add the split peas, herbs, bay leaves and vegetable broth.
- Bring to a boil, cover, reduce heat to medium-low and simmer for 2 hours, stirring occasionally.
- Stir in the parsley 30 minutes before soup is done.
- Let soup cool slightly and remove bay leaves.
- Using an immersion blender, puree soup until desired consistency. Alternatively, use a food processor or blender, may take two batches. Taste for seasoning, adding salt and pepper as needed.
Nutrition Facts : Calories 343 calories, Sugar 10.5 g, Sodium 33.9 mg, Fat 3.4 g, SaturatedFat 0.5 g, TransFat 0 g, Carbohydrate 61.7 g, Fiber 22.8 g, Protein 19.2 g, Cholesterol 0 mg
PARKER'S SPLIT PEA SOUP
Is there anything more comforting than a bowl of homemade soup? Cook up a pot of Parker's Split Pea Soup by Ina Garten, Food Network's Barefoot Contessa.
Provided by Ina Garten
Categories appetizer
Time 1h40m
Yield 5 to 6 servings
Number Of Ingredients 10
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.
SLOW COOKER SPLIT PEA AND PARSNIP SOUP
Provided by FanaticMomma
Time 5h
Yield 4
Number Of Ingredients 13
Steps:
- Saute the onion in olive oil, season with pepper. When the onions are soft and lightly browned, transfer to a 2 1/2 quart to 3 1/2 quart slow cooker. Rinse split peas and add to the cooker. Trim and peel the parsnips; cut into chunks (3/4 to 1 inch long). Add the parsnips, tomatoes with juice, stock (or broth) to the cooker. Add nutmeg, cinnamon and thyme. Stir to combine. Add ham (if using). Cover and cook on low for 6 to 8 hours (the yellow split peas take longer than the green ones).
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
SPLIT PEA AND PARSNIP SOUP - CROCK-POT
The parsnips add a creamy sweetness that complements the flavor of the split peas. If parsnips are unavailable, use carrots instead. Because the peas have a tendency to settle on the bottom of the pot, a quick stir midway through the cooking process is helpful. The Liquid Smoke adds a "bacony" flavor to the soup and is available in most supermarkets. While this is intended to be vegetarian, from Fresh From the Vegetarian Slow Cooker, I also made this with a ham bone instead of the liquid smoke and was delicious.
Provided by FLKeysJen
Categories Vegetable
Time 8h10m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Heat the oil in a large skillet over medium heat, add the onion and parsnips, cover and cook until softened, about five minutes.
- Transfer the vegetables to a 4-6 quart slow cooker and add the peas, thyme, bay leaf and stock. Cover and cook on low for eight hours, stirring once if possible. When it's done, the peas will disappear! (The time may vary, depending on your crock pot - I did three hours on high and one on low.).
- Season with salt and pepper to taste. Stir in the Liquid Smoke, if using, remove and discard the bay leaf, and taste to adjust the seasonings.
PARSNIP AND SPLIT PEA SOUP
Steps:
- Slow Cooker method: Saute onions, garlic, carrots and parsnips with olive oil until onions are translucent, about 4 minutes. Place sauteed vegetables in slow cooker and add the remaining ingredients. Slow cook on low for 8 hours. Remove bay leafs and using a submersion blender, blend until desired consistencyâ¦blending more for creamy and less for chunky. Taste for seasoning. Stove top method: In large pot or stock pot, heat olive oil and saute onions, garlic, carrots and parsnips until onions are translucent, about 4 minutes. Add remaining ingredients, bring to a boil, reduce heat, cover and simmer for one hour stirring occasionally. Remove bay leafs and using a submersion blender, blend until desired consistencyâ¦blending more for creamy and less for chunky. Taste for seasoning.
SMOKY SPLIT PEA AND ROOT VEGETABLE SOUP
wonderful split pea soup. not sure where the recipe came from, i have had it for years and subscribe to many cooking publications and own way too many cookbooks. i usually make it with a ham bone but is just as good with smoked turkey wings. when i really want to ham it up i brown a center cut slice in pan before i begin, remove from pan and cut into pieces and add last 30 minutes.
Provided by dianasportal
Categories Chowders
Time 1h25m
Yield 15 cups, 8-10 serving(s)
Number Of Ingredients 12
Steps:
- melt butter in lg pot over low heat. add carrots, parsnips, leeks, onion, thyme, marjoram and bay leaves. cover and cook until vegetables are tender, stirring occasionally, about 20 minutes. add stock, peas and ham hocks. bring to simmer and cover partially and cook til peas are tender and soup thickens slightly stirring occasionally, about 45 minutes. add parsley in the last 5 minutes. season with salt and pepper.
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