Split Pea And Potato Soup Recipes

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SPLIT PEA AND POTATO SOUP



Split Pea and Potato Soup image

Tender chunks of potato make thick pea soup even heartier. This make-ahead meal is guaranteed to warm kids up on cold winter days either for lunch or dinner.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Yield Makes 3 3/4 Quarts

Number Of Ingredients 9

3 tablespoons unsalted butter
1 large onion, finely chopped
4 medium carrots (1 pound), cut into 1/2-inch rounds
2 stalks celery, cut crosswise into 1/4-inch pieces
1 pound green split peas, rinsed and picked through
2 quarts chicken stock
1 bay leaf
Salt and freshly ground pepper
2 pounds Yukon gold potatoes, cut into 1/2-inch pieces

Steps:

  • Melt butter in a 6-quart pot over medium heat. Add onion, carrots, and celery; cook, stirring frequently, until vegetables begin to soften, about 5 minutes. Stir in split peas, chicken stock, and bay leaf; season with salt and pepper. Bring mixture to a boil. Reduce heat to low; cover, and simmer, stirring occasionally, 30 minutes.
  • Add potatoes, and simmer until they are tender, about 30 minutes. Discard bay leaf, and season with salt and pepper. Serve immediately.

SPLIT PEA & POTATO SOUP



Split Pea & Potato Soup image

Great recipe. I would tell my kids that this was green alien soup. If you like your soup chunkier, process only half of the soup. Original recipe from "Reader's Digest"

Provided by Sassy Cat

Categories     Beans

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 8

1 tablespoon margarine, reduced fat
1 medium onion, chopped
2 cups chicken broth, low fat
2 cups water
1/2 cup split peas, dried,rinsed and sorted
2 medium potatoes, peeled,and quartered
2 slices low-fat ham, 97% fat free,med chopped
1/4 teaspoon black pepper

Steps:

  • In a large heavy soup pan melt the margarine over med heat.
  • Add the onion and cook, uncovered until soft- about 5 minutes.
  • Stir in the broth and water, bring to a boil.
  • Add the peas and potatoes adjust the heat so that the mixture bubbles gently, cover, and cook for 30 minutes or until the peas and potatoes are tender.
  • Remove from the heat and cool for 10 minutes.
  • In an electric blender or food processor, puree the soup in several batches, whirling each batch for about 15 seconds.
  • Return to the pan, set over low heat, add ham and pepper; bring to serving temperature, stirring often.
  • Serve.

Nutrition Facts : Calories 175.4, Fat 4.4, SaturatedFat 1.1, Cholesterol 4.5, Sodium 588.5, Carbohydrate 25, Fiber 4, Sugar 3.5, Protein 9.2

HEARTY SPLIT PEA & POTATO SOUP



Hearty Split Pea & Potato Soup image

Comfort food at its best. Perfect for a snowy day. Freezes well so double the recipe and have on hand. I freeze it in gallon size ziplock freezer bags so it doesnt take up too much room. Lay flat in the freezer.

Provided by BoxOWine

Categories     Beans

Time 5h20m

Yield 8 serving(s)

Number Of Ingredients 14

1 lb split peas
8 cups cold water
1 can beef or 1 can chicken broth
1 ham bone
1 large onion, chopped (1 1/2 cups)
1/2 cup chopped celery
1 large potato, finely chopped
1 large carrot, finely chopped
1 teaspoon minced garlic
1 teaspoon crushed rosemary (optional)
1 teaspoon salt
1/4 teaspoon ground black pepper
1 bay leaf
thinly sliced hot dogs or smoked sausage (optional)

Steps:

  • Rinse and soak green peas in cold water to cover for approx 2 hrs.
  • Drain peas.
  • Place peas, 8 cups water, and broth in large soup pot.
  • Stir in all remaining ingredients except salt and pepper.
  • Bring to boil over high heat, reduce to low heat, cover and simmer 2 1/2 hrs.
  • Remove and set aside ham bone.
  • Remove and discard bay leaf.
  • Strain peas and vegetables from soup and place in food processor or blender and puree.
  • Return puree mixture to soup.
  • Cut ham pieces from ham bone and return to soup.
  • (optional) Add thinly sliced hot dogs or smoked sausage pieces to soup.
  • Season to taste with salt and pepper.

Nutrition Facts : Calories 241.8, Fat 0.8, SaturatedFat 0.1, Sodium 321.1, Carbohydrate 45.3, Fiber 16.2, Sugar 6.2, Protein 15.2

PARKER'S SPLIT PEA SOUP



Parker's Split Pea Soup image

Is there anything more comforting than a bowl of homemade soup? Cook up a pot of Parker's Split Pea Soup by Ina Garten, Food Network's Barefoot Contessa.

Provided by Ina Garten

Categories     appetizer

Time 1h40m

Yield 5 to 6 servings

Number Of Ingredients 10

1 cup chopped yellow onions
2 cloves garlic, minced
1/8 cup good olive oil
1/2 teaspoon dried oregano
1-1/2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
2 cups medium-diced carrots (3 to 4 carrots)
1 cup medium-diced red boiling potatoes, unpeeled (3 small)
1 pound dried split green peas
8 cups chicken stock or water

Steps:

  • In a 4-quart stockpot on medium heat, saute the onions and garlic with the olive oil, oregano, salt, and pepper until the onions are translucent, 10 to 15 minutes. Add the carrots, potatoes, 1/2 pound of split peas, and chicken stock. Bring to a boil, then simmer uncovered for 40 minutes. Skim off the foam while cooking. Add the remaining split peas and continue to simmer for another 40 minutes, or until all the peas are soft. Stir frequently to keep the solids from burning on the bottom. Taste for salt and pepper. Serve hot.

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

SPLIT PEA SOUP WITH SAUSAGE AND POTATO



Split Pea Soup with Sausage and Potato image

Provided by Shari Ledwidge

Categories     Bean     Pork     Potato     Sauté     Dinner     Lunch     Sausage     Pea     Winter     Potluck     Bon Appétit     Arizona     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 4 to 6 servings

Number Of Ingredients 6

5 fully cooked spicy smoked sausage links (such as andouille or hot links), cut into 1/2-inch cubes
1 12-ounce russet potato, peeled, diced
1 large onion, chopped
1 1/2 teaspoons chopped fresh rosemary
1 1/4 cups green split peas, rinsed
4 cups low-salt chicken broth

Steps:

  • Sauté sausages in heavy large pot over medium-high heat until fat begins to render, about 4 minutes. Add potato, onion, and rosemary. Sauté until onion is soften, about 5 minutes. Mix in split peas, then broth. Bring soup to simmer. Reduce heat to low. Cover and simmer until peas are tender, stirring occasionally, about 50 minutes. If desired, thin soup with water by 1/4 cupfuls. Season soup to taste with salt and pepper. Ladle into bowls and serve.

CREAMY SPLIT PEA SOUP



Creamy Split Pea Soup image

A friend gave me this recipe 25 years ago. At the time, she was in her 60s and working as a cook on a riverboat barge.-Sherry Smith, Salem, Missouri

Provided by Taste of Home

Categories     Lunch

Time 1h10m

Yield 12 servings (3 quarts).

Number Of Ingredients 11

1/2 pound sliced bacon, diced
1 large onion, chopped
2 ribs celery, sliced
1 pound dried green split peas
2 quarts water
2 medium potatoes, peeled and diced
2 cups diced fully cooked ham
2 teaspoons salt
1 bay leaf
1/4 teaspoon pepper
1 cup heavy whipping cream

Steps:

  • In a Dutch oven or soup kettle, cook bacon over medium heat until crisp. Using a slotted spoon, remove bacon to paper towels; drain, reserving drippings. Add onion and celery to drippings. Saute until vegetables are tender; drain. Add the peas, water, potatoes, ham, salt, bay leaf and pepper. Bring to a boil. Reduce heat; cover and simmer for 45 minutes or until peas are very tender, stirring occasionally. Discard bay leaf., Cool slightly. Process in small batches in a blender until smooth. Return to Dutch oven; stir in cream. Heat through (do not boil). Garnish with reserved bacon.

Nutrition Facts : Calories 336 calories, Fat 16g fat (8g saturated fat), Cholesterol 48mg cholesterol, Sodium 832mg sodium, Carbohydrate 32g carbohydrate (5g sugars, Fiber 11g fiber), Protein 17g protein.

YELLOW SPLIT PEA AND POTATO SOUP



Yellow Split Pea and Potato Soup image

A tangy cilantro-yogurt sauce tops off this ginger-, jalapeño- and curry-flavored soup.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 55m

Yield 6

Number Of Ingredients 16

1 tablespoon hot chili oil or vegetable oil
1 large red bell pepper, chopped (1 1/2 cups)
1 large onion, chopped (1 cup)
1 large carrot, diced (1 cup)
1 teaspoon finely chopped gingerroot
2 cloves garlic, finely chopped
1 1/2 cups dried yellow split peas, sorted, rinsed
2 medium potatoes, peeled, cut into 1-inch cubes
1 red jalapeño chili, seeded, finely chopped
1 tablespoon curry powder
1/2 teaspoon salt
2 cups vegetable or chicken broth
1 can (14 oz) coconut milk (not cream of coconut)
1/3 cup plain yogurt
2 tablespoons chopped fresh cilantro
1/4 teaspoon grated lime peel

Steps:

  • In 3-quart saucepan, heat oil over medium-high heat. Cook bell pepper, onion, carrot, gingerroot, garlic and chili in oil, stirring occasionally, until onion is tender.
  • Stir in all remaining soup ingredients. Heat to boiling; reduce heat. Cover and simmer 25 to 35 minutes or until peas and potatoes are tender.
  • In small bowl, mix all sauce ingredients until blended. Top each serving with sauce.

Nutrition Facts : Calories 400, Carbohydrate 52 g, Cholesterol 0 mg, Fat 2 1/2, Fiber 18 g, Protein 15 g, SaturatedFat 11 g, ServingSize 1 Serving, Sodium 590 mg, Sugar 10 g, TransFat 0 g

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

HEARTY SPLIT PEA SOUP WITH BACON



Hearty Split Pea Soup With Bacon image

This is a thick, mellow split pea soup with a whisper of meaty smoke and the brambly fragrance of thyme. The recipe is easy and copious, and the soup freezes well. Look for split peas that have a use-by date on the package and are relatively fresh; they will cook faster and better.

Provided by Florence Fabricant

Categories     dinner, soups and stews, appetizer

Time 2h

Yield 10 to 12 servings

Number Of Ingredients 10

1 pound slab bacon in 1/4-inch-thick slices
1 large onion, chopped
1 carrot, chopped
1 stalk celery, chopped
1 head garlic, cloves peeled and sliced thin
Salt and black pepper
1 pound dried green split peas, rinsed and picked over
4 bay leaves
2 to 3 quarts chicken stock
1/2 bunch fresh thyme leaves, stripped from stems

Steps:

  • Dice bacon into 1/4-inch cubes. Place in a heavy 6-quart pot over medium-low heat. Cook until fat is rendered and translucent. Add onion, carrot, celery and garlic. Cook until onion and garlic are soft and translucent. Season with salt and pepper.
  • Add split peas, stir to coat with fat, and add bay leaves and 2 quarts stock. Increase heat and bring to a boil. Reduce heat so soup simmers. Skim foam that rises to the surface for about 10 minutes, until no more appears. Add thyme leaves. Simmer uncovered about 1 hour or longer, until peas are soft and starting to fall apart. Add more stock, as needed.
  • Remove soup from heat. Add salt and pepper to taste. Purée soup in a food processor in several batches, short of perfect smoothness; you should be able to spoon up some texture. Reheat soup, skimming off any foam. Stir from the bottom to mix well, then ladle into bowls and serve.

Nutrition Facts : @context http, Calories 377, UnsaturatedFat 11 grams, Carbohydrate 35 grams, Fat 18 grams, Fiber 10 grams, Protein 19 grams, SaturatedFat 6 grams, Sodium 698 milligrams, Sugar 7 grams, TransFat 0 grams

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From cookingclassy.com


SLOW COOKER PEA SOUP WITH POTATOES AND HAM
2019-02-17 Instructions. Place peas in the bottom of the slow cooker. Next, add the ham, carrots, onion, celery, and potatoes. Add salt, pepper, and thyme. Add water and broth. Allow soup to cook on low 8 hours. Gently stir the soup till all ingredients are evenly mixed. Season with additional salt and pepper, if necessary.
From cheesecurdinparadise.com


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Top Asked Questions

How to cook peas and potatoes for Soup?
Cut the peeled potatoes into one-inch cubes then add them to the soup. Place a lid on the pot, turn the heat up to high, and bring it to a rolling boil. When it reaches a rolling boil, turn the heat down to low and let it simmer gently for 45 minutes. After 45 minutes of simmering, test the peas to make sure they are very soft.
What is the best way to cook split peas and potatoes?
Stir in split peas, chicken stock, and bay leaf; season with salt and pepper. Bring mixture to a boil. Reduce heat to low; cover, and simmer, stirring occasionally, 30 minutes. Add potatoes, and simmer until they are tender, about 30 minutes. Discard bay leaf, and season with salt and pepper.
Does split pea and potato soup have Bacon in it?
This unique soup combines the best of split pea and potato soups with some crispy bacon for extra flavor. Cut the bacon into one-inch strips and add to a large pot. Cook the bacon over medium heat until it is brown and crispy.
How to cook split peas in a crock pot?
Directions. Melt butter in a 6-quart pot over medium heat. Add onion, carrots, and celery; cook, stirring frequently, until vegetables begin to soften, about 5 minutes. Stir in split peas, chicken stock, and bay leaf; season with salt and pepper. Bring mixture to a boil. Reduce heat to low; cover, and simmer, stirring occasionally, 30 minutes.

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