Spanish Onion Split Pea Soup Recipes

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SPANISH STYLE SPLIT PEA SOUP



Spanish Style Split Pea Soup image

Make and share this Spanish Style Split Pea Soup recipe from Food.com.

Provided by CookToRelax

Categories     Ham

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 13

4 spanish chorizo sausages (Recommended Brand Palacios)
1 ham steak
1 (8 ounce) bag dried split peas
3 carrots
1 head garlic
1 large yellow onion
1 green pepper
2 bay leaves
pepper
2 teaspoons cumin
2 chicken bouillon cubes
3 -4 cups water
1/4 cup white wine

Steps:

  • Slice the Choriza and render the oil in a pot (Le Creuset French Oven).
  • Take out the chorizo and add chopped garlic, onion, green pepper, bay leaves, cumin, and chicken boullon cubes, season with ground black pepper.
  • sautee until translucent and starts to stick on bottom of pot.
  • De glaze pot with wine.
  • Add peas, water, cubed ham, and chorizo.
  • Simmer for 45 min to 1 hour.

Nutrition Facts : Calories 367.2, Fat 16.3, SaturatedFat 5.9, Cholesterol 35.4, Sodium 775.6, Carbohydrate 34.1, Fiber 11.5, Sugar 6.4, Protein 20.6

SPANISH SPLIT PEA SOUP



Spanish Split Pea Soup image

Great way to spice up an old favorite. Peppers, Onions and Cilantro give this soup a little kick. May also add ham or bacon although I posted vegitarian style.

Provided by cjvasser

Categories     < 4 Hours

Time 2h10m

Yield 8-10 serving(s)

Number Of Ingredients 10

1 lb split peas
2 large onions, sliced
2 red peppers, sliced
1 teaspoon cayenne
1/2 teaspoon hot sauce
1 teaspoon garlic salt
1 teaspoon pepper
1 cup chopped cilantro
crushed tortilla chips
cheese

Steps:

  • Add 6 cups water to split peas(soak overnight).
  • Bring peas and water to boil. Add onions, peppers, cayenne, hot sauce, garlic, pepper, and cilantro and simmer for 2 hours.
  • Top with crushed tortilla chips and cheese.
  • If you like a milder soup, you may want to leave out the hot sauce.

Nutrition Facts : Calories 218.7, Fat 0.8, SaturatedFat 0.1, Sodium 19.1, Carbohydrate 40.2, Fiber 15.8, Sugar 7.4, Protein 14.7

SPLIT-PEA SOUP WITH CHORIZO



Split-Pea Soup with Chorizo image

Categories     Soup/Stew     Herb     Sausage     Pea     Carrot     Winter     Gourmet

Yield Makes about 10 cups, serving 4 to 6

Number Of Ingredients 11

1 1/2 pounds cured chorizo (spicy pork sausage, available at Hispanic markets and many supermarkets), sliced thin
1 onion, chopped
1 rib of celery, chopped fine
2 garlic cloves, minced
1 pound split peas, picked over
4 cups chicken broth
4 cups water
1/2 teaspoon dried thyme
1 bay leaf
3 carrots, halved lengthwise and sliced thin crosswise
croutons as an accompaniment

Steps:

  • In a heavy kettle brown the chorizo over moderate heat, stirring, transfer it with slotted spoon to paper towels to drain, and pour off all but 1 tablespoon of the fat. In the fat remaining in the kettle cook the onion, the celery, and the garlic over moderately low heat, stirring, until the celery is softened, add the split peas, the broth, the water, the thyme, and the bay leaf, and simmer the mixture, covered, stirring occasionally, for 1 1/4 hours, Stir in the carrots and simmer the soup, covered for 30 to 35 minutes, or until the carrots are tender. Discard the bay leaf, season the soup with salt and pepper, and serve it with the croutons.

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