Quick Easy Split Pea Soup 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

EASY SPLIT PEA SOUP



Easy Split Pea Soup image

This is right off the Sunny Select Bag of Peas. It's lighter in calories and fat then most split pea recipes. Delicious!

Provided by -Sheri-

Categories     Onions

Time 4h10m

Yield 8 cups, 8 serving(s)

Number Of Ingredients 9

2 cups dried peas
8 cups water
1 ham bone
1 cup chopped celery
1/2 cup chopped onion
1/2 cup diced carrot
1 bay leaf
1/4 teaspoon thyme
lite salt and pepper

Steps:

  • Rinse peas, add water, and bring to a boil simmering for 2 minutes.
  • Remove from heat, cover and let sit for 1 hour.
  • Add remaining ingredients and heat to a boil.
  • Reduce heat, simmer, covered 2 1/2 to 3 hours or until peas are soft.
  • Remove bone and slice up meat adding it to soup.
  • Enjoy!

Nutrition Facts : Calories 47.2, Fat 0.2, SaturatedFat 0.1, Sodium 25.9, Carbohydrate 10.5, Fiber 0.5, Sugar 1, Protein 2.9

EASY PEASY SPLIT PEA SOUP



Easy Peasy Split Pea Soup image

Provided by Sunny Anderson

Categories     appetizer

Time 1h5m

Yield 4 servings, about 9 cups

Number Of Ingredients 12

1/2 pound slab bacon
1 medium onion, chopped
1 carrot, diced
1 celery stalk, diced
Salt and freshly ground black pepper
1 clove garlic, chopped
1 tablespoon ground cumin
1 pound green split peas, washed and picked clean
6 cups low-sodium chicken stock
1 tomato, diced, for garnish
1 lime, cut into wedges, for garnish
Special equipment: Blender or immersion blender

Steps:

  • Slice the bacon into 1/2-inch chunks. Add to a large soup pot and cook over medium-high heat to render the fat and get crispy on all sides, about 8 minutes total. The more brown the better; just don't burn them. They are perfect when they are more chewy than juicy.
  • Remove bacon chunks and set aside on a paper towel lined plate. Pour off all but 2 to 3 tablespoons of fat from the stock pot. Add the onion, carrot and celery with a pinch of salt and pepper and saute until onions are just translucent, about 6 to 8 minutes. Stir in the garlic and cumin and let cook another minute before adding the split peas and stock. Cover and bring to a boil. Reduce the heat and simmer until the peas are al dente (cooked through, but slightly firm and whole), about 20 minutes. Cool for 5 minutes.
  • Ladle out about 3 cups of the peas and carefully blitz the remaining soup using an immersion blender or countertop blender until creamy. If using a countertop blender be sure to only fill it about 1/3 the way up and start on a slow speed, then raise to a higher speed. This method will take a bit longer due to the need to blitz in batches. Pour the soup back into the pot. Return the 3 cups of peas to the soup and stir to combine and heat through. Season with salt and pepper, to taste. To serve, ladle the soup into bowls and top with bacon, tomato and a squeeze of lime.

SHORTCUT SPLIT PEA SOUP



Shortcut Split Pea Soup image

Pair this soup with a simple tossed salad for a well-rounded, nourishing meal that's quick and easy. -Donna Noel, Gray, Maine

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 5 servings.

Number Of Ingredients 8

3 cups water
2 teaspoons reduced-sodium chicken bouillon granules
1/2 teaspoon dried thyme
4 celery ribs and leaves
2 medium carrots, thinly sliced
2 cans (11-1/2 ounces each) condensed split pea soup, undiluted
1 cup cubed fully cooked ham
Shaved Parmesan cheese, optional

Steps:

  • In a large saucepan, bring the water, bouillon granules and thyme to a boil. Thinly slice celery ribs and finely chop the leaves; set leaves aside., Add celery ribs and carrots to water mixture; simmer, uncovered, for 5-8 minutes or until tender. Stir in the soup, ham and celery leaves; heat through. Top each serving with cheese if desired.

Nutrition Facts : Calories 249 calories, Fat 7g fat (3g saturated fat), Cholesterol 23mg cholesterol, Sodium 1502mg sodium, Carbohydrate 32g carbohydrate (5g sugars, Fiber 4g fiber), Protein 16g protein.

SPLIT PEA SOUP



Split Pea Soup image

With only 20 minutes of prep time and just seven ingredients, this soup will cure your cravings for a cozy, soul-warming meal without a ton of work. Split pea and ham soup is just about the easiest, least fussy soup you'll ever make, and this time-tested recipe is one you'll come to rely on whenever you need a comforting meal.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 3h50m

Yield 8

Number Of Ingredients 7

2 1/4 cups dried split peas, (1 pound), sorted and rinsed
8 cups water
1 large onion, chopped (1 cup)
2 medium celery stalks, finely chopped (1 cup)
1/4 teaspoon pepper
1 ham bone or 2 pounds shanks
3 medium carrots, cut into 1/4-inch slices (1 1/2 cups)

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.

Nutrition Facts : Calories 170, Carbohydrate 33 g, Cholesterol 15 mg, Fiber 13 g, Protein 17 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 30 mg

EASY SPLIT PEA SOUP



Easy Split Pea Soup image

Easy Split Pea Soup

Provided by Patricia Murray

Categories     Soup/Stew     Blender     Pork     Vegetable     St. Patrick's Day     Celery     Pea     Carrot     Spring     Bon Appétit     Ireland

Yield Serves 6

Number Of Ingredients 8

2 tablespoons (1/4 stick) butter
1 large onion, chopped
1 cup chopped celery
1 cup chopped peeled carrots
1 1/2 pounds smoked pork hocks
2 teaspoons dried leaf marjoram
1 1/2 cups green split peas
8 cups water

Steps:

  • Melt butter in heavy large pot or Dutch oven over medium-high heat. Add onion, celery and carrots. Sauté until vegetables begin to soften, about 8 minutes. Add pork and marjoram; stir 1 minute. Add peas, then water, and bring to boil. Reduce heat to medium-low. Partially cover pot; simmer soup until pork and vegetables are tender peas are falling apart, stirring often, about 1 hour and 10 minutes.
  • Transfer hocks to bowl. Puree 5 cups soup in batches in blender. Return to pot. Cut pork off bones. Dice pork; return pork to soup. Season with salt and pepper. (Can be made 1 day ahead. Refrigerate until cold, then cover. Rewarm before serving.)

QUICK & EASY SPLIT PEA SOUP



Quick & Easy Split Pea Soup image

Originally entitled 1-2-3 Pea Soup in Jenifer Lang Cooks For Kids. This is a thick, vegetarian soup, so good that even little picky-eaters will love it. The kids have grown up and left our nest, but DH and I still enjoy this soup often!

Provided by Debs Recipes

Categories     Low Cholesterol

Time 1h10m

Yield 5 cups, 6 serving(s)

Number Of Ingredients 9

1 cup split peas
1/4 cup long-grain rice or 1/4 cup brown rice
5 cups water
1 medium onion, finely chopped
2 carrots, diced into small pieces
2 celery ribs, finely chopped
1 teaspoon salt (don't skimp)
pepper
1 bay leaf

Steps:

  • Combine peas, rice, and water in a saucepan or small stock-pot; bring to boil then reduce heat; add vegetables, salt, pepper, and bay leaf to pot.
  • Simmer for one hour; discard bay leaf and, if desired, partially mash up the soft-cooked split peas with the back a large spoon. Alternately, you may puree the soup in a blender or food-processor before serving.
  • For more flavor, you may use broth or homemade stock instead of water, or use a combination of half tomato juice and half water. You may also add 1/2 teaspoon cumin for a southwestern flavor, OR (one or the other, not both) add a bit of rubbed sage for a "smoky" note.

Nutrition Facts : Calories 158, Fat 0.5, SaturatedFat 0.1, Sodium 422.1, Carbohydrate 30.2, Fiber 9.5, Sugar 4.6, Protein 9.1

QUICK PEA SOUP



Quick Pea Soup image

This brightly colored, fresh-tasting soup is one of our daughter's favorites," writes Paula Zsiray of Logan, Utah. "She purees it in the blender in just seconds, then 'zaps' a mugful in the microwave until heated through."

Provided by Taste of Home

Categories     Lunch

Time 10m

Yield 2 servings.

Number Of Ingredients 4

1-1/2 cups frozen peas (about 6 ounces), thawed
1-1/4 cups 2% milk, divided
1/8 teaspoon pepper
1/4 teaspoon salt, optional

Steps:

  • Place peas and 1/4 cup milk in a blender; cover and process until pureed. Transfer to a small saucepan., Add pepper and, if desired, salt; stir in remaining milk. Cook over medium heat 4-6 minutes or until heated through, stirring frequently.

Nutrition Facts :

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