Perfect Pea Soup For All The Men In My Life And The Women Too Recipes

PEA SOUP FOR A CROWD

Pea Soup for a Crowd image

This soup is perfect for busy days because it bakes in the oven for hours with little fuss. I've served it several times with great success to various church groups.

Provided by Taste of Home

Categories Lunch

Time 5h30m

Yield 20-26 servings (6-1/2 quarts).

Number Of Ingredients 9

Ingredients

1 pound dried navy beans or yellow split peas
3 cups (1-1/2 pounds) dried yellow split peas
2 pounds smoked pork shoulder or picnic ham
3-1/2 quarts water
4 celery ribs, chopped
3 large carrots, shredded
2 cups chopped onion
1-1/4 teaspoons salt
1 teaspoon pepper

Steps:

Rinse and sort beans. Place in a large Dutch oven; cover with water. Bring to a boil; boil for 2 minutes. Remove from the heat; let stand for 1-4 hours or until beans are softened. Drain beans and discard liquid. Rinse and sort split peas. Place beans in an 8-qt. roaster. Add remaining ingredients. , Cover and bake at 350° for 5-7 hours or until peas are tender and soup is thick, stirring occasionally. Remove pork; allow to cool. Remove meat from bones and cut into bite-size pieces. Discard bones. Return meat to pan; heat through.

Nutrition Facts : Calories 223 calories, Fat 6g fat (2g saturated fat), Cholesterol 20mg cholesterol, Sodium 529mg sodium, Carbohydrate 28g carbohydrate (3g sugars, Fiber 5g fiber), Protein 15g protein.

NEWFOUNDLAND-STYLE PEA SOUP

Newfoundland-Style Pea Soup image

This is a tasty soup made in the traditional Newfoundland style. One bowl of this soup with never be enough, it is delicious!

Provided by Anonymous

Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas

Time 9h10m

Yield 10

Number Of Ingredients 6

Ingredients

1 pound Newfoundland style salt beef
2 cups yellow split peas
10 cups water
3 carrots, chopped
½ turnip, peeled and cut into 1/2-inch pieces
½ teaspoon ground black pepper

Steps:

Place the beef into a container and cover with water. Soak overnight in the refrigerator to remove excess salt. Drain, rinse, and cut into small cubes before using.
Bring the cubed beef, peas, and water to a boil in a large pot over high heat. Reduce heat to medium-low, cover, and simmer until the peas have softened and mostly dissolved, about 30 minutes. Stir or whisk frequently to help the peas dissolve, and to keep the soup from burning on the bottom of the pot. Stir in the carrots, turnips, and black pepper, continue simmering until the vegetables have softened, about 15 minutes more.

Nutrition Facts : Calories 201.3 calories, Carbohydrate 27.9 g, Cholesterol 19.2 mg, Fat 3.7 g, Fiber 0.2 g, Protein 14.5 g, SaturatedFat 1.2 g, Sodium 234.3 mg, Sugar 1.6 g

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

Ingredients

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

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

Ingredients

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

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