SMOKY VEGETARIAN SPLIT PEA SOUP
Healthy, hearty, and packed with smoky flavor...this vegetarian split pea soup is pure comfort in a bowl!
Provided by Alissa Saenz
Categories Soup
Time 1h35m
Number Of Ingredients 12
Steps:
- Coat the bottom of a large pot with oil and place it over medium heat.
- Give the oil a minute to heat up, then add the onion, carrot and celery.
- Sweat the vegetables for about 10 minutes, until they soften up a bit.
- Add the garlic and cumin, and cook them with the vegetables until the garlic becomes very fragrant, about 1 minute.
- Stir in the broth and peas. Raise the heat and bring the liquid to a boil.
- Lower the heat and allow the soup to simmer until the peas are very soft and falling apart, about 1 hour to 1 hour and 15 minutes. Keep a bowl of hot water near the stove and add it as the broth dries up.
- When the soup has finished simmering, remove it from the heat and stir in the vinegar and liquid smoke. Season the soup with salt and pepper to taste.
- Ladle into bowls and serve.
- Press the "sauté" button on your Instant Pot then add the oil.
- Give the oil a minute to heat up, then add the onion, carrot and celery.
- Sweat the vegetables for about 5 minutes, until they begin to soften up.
- Add the garlic and cumin, and cook them with the vegetables until the garlic becomes very fragrant, about 1 minute. Hit the "cancel" button.
- Stir in the broth and peas.
- Place the lid on your Instant Pot and set the valve to the "sealing" position. Press the "pressure cook" or "manual" button and set the pressure to high. Set the soup to cook for 15 minutes.
- When the soup has finished cooking, carefully move the valve to the "venting" position. Let the pressure release completely.
- Remove the lid from the Instant Pot. Stir in the vinegar and liquid smoke. Season the soup with salt and pepper to taste.
- Ladle into bowls and serve.
Nutrition Facts : ServingSize 1.5 cups, Calories 359 kcal, Fat 7.1 g, SaturatedFat 1.2 g, Sodium 801 mg, Fiber 20.5 g, Sugar 8.8 g, Carbohydrate 51.1 g, Protein 24.1 g
VEGETARIAN SPLIT PEA SOUP
Even the pickiest eater will request this vegetarian split pea soup recipe time and again. Thick and well-seasoned, it's a nutritional powerhouse packed with fiber and protein. It's wonderful with a slice of crusty French bread. -Michele Doucette, Stephenville, Newfoundland
Provided by Taste of Home
Categories Lunch
Time 1h45m
Yield 7 servings.
Number Of Ingredients 12
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.
Nutrition Facts : Calories 227 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 771mg sodium, Carbohydrate 42g carbohydrate (7g sugars, Fiber 15g fiber), Protein 14g protein.
HEARTY VEGETABLE SPLIT PEA SOUP
This slow-cooker soup is my secret weapon on busy days. It's delicious served with oyster crackers that are tossed in a bit of melted butter and herbs and then lightly toasted in the oven. -Whitney Jensen, Spring Lake, Michigan
Provided by Taste of Home
Categories Lunch
Time 7h10m
Yield 8 servings (2 quarts).
Number Of Ingredients 9
Steps:
- In a 3- or 4-qt. slow cooker, combine all ingredients. Cook, covered, on low 7-9 hours or until peas are tender. Stir before serving. Discard bay leaf. Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add water if necessary.
Nutrition Facts : Calories 202 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 462mg sodium, Carbohydrate 36g carbohydrate (5g sugars, Fiber 15g fiber), Protein 14g protein. Diabetic Exchanges
VEGAN SPLIT PEA SOUP I
This makes a very thick vegetarian split pea soup. To make it thinner, reduce the amount of split peas or add more water. Depending on the density of split peas, it may take a while for the vegetables and peas to soften, but you can't really overcook this soup; just stir occasionally, and add water if it gets too dry. Seasonings can be altered to taste. Tastes even better reheated.
Provided by Deborah Sah
Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas Split Pea Soup Recipes
Time 3h10m
Yield 10
Number Of Ingredients 15
Steps:
- In a large pot over medium high heat, saute the oil, onion, bay leaf and garlic for 5 minutes, or until onions are translucent. Add the peas, barley, salt and water. Bring to a boil and reduce heat to low. Simmer for 2 hours, stirring occasionally.
- Add the carrots, celery, potatoes, parsley, basil, thyme and ground black pepper. Simmer for another hour, or until the peas and vegetables are tender.
Nutrition Facts : Calories 246.6 calories, Carbohydrate 45.8 g, Fat 2.2 g, Fiber 14.2 g, Protein 12.7 g, SaturatedFat 0.3 g, Sodium 386.6 mg, Sugar 5.4 g
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.
VEGGIE-PACKED ONE-POT SPLIT PEA SOUP RECIPE BY TASTY
Here's what you need: sourdough loaf, olive oil, onions, carrots, celery, garlic, split peas, dried thyme, salt, pepper, turmeric, red pepper flakes, potatoes, vegetable stock, bay leaves
Provided by Merle O'Neal
Categories Lunch
Time 1h10m
Yield 12 servings
Number Of Ingredients 15
Steps:
- On a cutting board, place the loaf of bread on its side and slice off the top portion. Using a small knife, cut around the inside of the bread, being careful not to cut through the sides, and scoop out the center of the roll. Save this for dipping later on or use for bread crumbs.
- In a large soup pot, combine the olive oil, onions, carrots, and celery, and cook 5 minutes over medium heat until onions are translucent.
- Add the garlic and cook 2 minutes.
- Add the split peas, thyme, salt, pepper, tumeric, and red pepper flakes, and stir until well combined.
- Add the vegetable stock and bay leaves, cover with a lid and cook for 40 minutes.
- Add potatoes, then cover and cook 20 more minutes.
- Remove bay leaves and serve soup in your bread bowl.
- Enjoy!
Nutrition Facts : Calories 748 calories, Carbohydrate 72 grams, Fat 43 grams, Fiber 8 grams, Protein 10 grams, Sugar 15 grams
SPICY SPLIT PEA SOUP- ALL VEGETARIAN/ VEGAN VERSION
A wonderful split pea soup, and you do not miss the bacon or ham:) My son loved it. I never liked this soup, so I decided to make one with spices I like and also wanted to keep it healthy. I'm trying out new recipes for health, but they must also taste great! I forgot to buy celery so I used some celery salt. and I had to separate the soup at the end because my husband does not like hot spicy foods, ( the garlic and onion ok) . My son and I loved it with the cayenne and cracked red pepper! I would have liked to cook it longer with these spices.
Provided by CYNTHIA T.
Categories Beginner Cook
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- I could not enter how to prepare ingredients, it would not accept and include for nutrition data, so instructions for preparing are:
- dice vegetables, carrot I used one large carrot diced, I used 1 large onion diced probably 2 cups or more, and diced garlic.
- Place 2 T Extra Virgin Olive Oil in saute/ or fry pan on medium heat.
- Add 1 diced onion,and the diced carrot cook over medium heat until onions are translucent 3-5 minutes, do not brown.
- Add diced garlic in middle of pan, push aside onion and saute about 1 minute until translucent, watch carefully do not overcook or brown garlic.
- Clean split peas in strainer with water, remove any discolored peas.
- Add peas to a large stockpot.
- Add 6 cups vegetable or chicken broth to stockpot.
- Add cooked onions, carrots and garlic to stockpot.
- Add spices celery salt, cumin, thyme, crushed red pepper and cayenne pepper and fresh ground pepper.
- Bring all to a boil then cover and simmer over low heat for 30-60 minutes.
Nutrition Facts : Calories 295.6, Fat 5.4, SaturatedFat 0.8, Sodium 19.4, Carbohydrate 47.1, Fiber 17.9, Sugar 8, Protein 16.9
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