Pea Soup No Meat Recipes

VEGETARIAN SPLIT PEA SOUP

Steps:

• In a stock pot, over medium heat, add the olive oil, onions, carrot, and celery. Sauté for 5 minutes.
• Add the garlic and sauté for 2 more minutes.
• Add the split peas and turmeric, stir into the vegetable mixture, and sauté for 3 minutes.
• Add the vegetable stock and water, along with the salt, pepper, and bay leaves. Stir to combine. Cover and cook for 40 minutes, stirring occasionally to prevent the split peas from settling to the bottom of the pot.
• Add the potatoes and stir to combine. Cover and continue to cook for 10 minutes.
• Stir the soup and check the liquid level. At this point, the potatoes should be starting to soften, and the peas should be nearly dissolved. Add one cup of water if the peas are not nearly dissolved.
• Cover and continue to cook for another 10 minutes. Check the potatoes for doneness again. Add another cup of water if needed. If not, cover and continue to cook until the potatoes are fork tender.
• Once the potatoes are cooked, remove the lid and turn off the heat. Stir the soup well, and allow to sit for 5 minutes before serving.

VEGETARIAN SPLIT PEA SOUP

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.

SPLIT PEA SOUP WITHOUT PORK

Steps:

• Rinse and pick through peas. Place them in a large pot with the celery, carrots, broth and water. Bring to a boil, then reduce heat, cover and simmer until peas have fallen apart, 1 to 2 hours. Season with salt and pepper before serving.

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.

HEARTY SPLIT PEA SOUP (NO MEAT).

Steps:

• Saute onion in oil until soft, along with bay leaf and celery seed. Stir in peas, barley, and lima beans. Add 8 cups water and bring to a boil. Cook on low heat, partially covered, for about an hour and a half.
• Add salt, pepper, vegetables, and herbs. Turn heat down as low as possible and simmer another 30 to 45 minutes. Thin with additional water or stock as you like. Correct seasonings.
• Makes about 8 to 9 cups.

FRESH PEA SOUP

Steps:

• Heat the butter in a large saucepan, add the leeks and onion, and cook over medium-low heat for 5 to 10 minutes, until the onion is tender. Add the chicken stock, increase the heat to high, and bring to a boil. Add the peas and cook for 3 to 5 minutes, until the peas are tender. (Frozen peas will take only 3 minutes.) Off the heat, add the mint, salt, and pepper.
• *Puree the soup in batches: place 1 cup of soup in a blender, place the lid on top, and puree on low speed. With the blender still running, open the venthole in the lid and slowly add more soup until the blender is three-quarters full. Pour the soup into a large bowl and repeat until all the soup is pureed. Whisk in the creme fraiche and chives and taste for seasoning. Serve hot with garlic croutons.

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.