Split Pea Soup With Veggies Recipe 445

HEALTHY SPLIT PEA SOUP WITH VEGGIES

Steps:

• In 4- to 6-quart slow cooker, gently mix all ingredients except carrots.
• Cover; cook on Low heat setting 3 to 4 hours.
• Remove ham bone from soup. Let stand about 15 minutes or until cool enough to handle.
• Remove ham from bone. Remove excess fat from ham; cut ham into 1/2-inch pieces. Stir ham and carrots into soup. Increase heat setting to High. Cover; cook about 15 minutes longer or until carrots are tender.

HEARTY VEGETABLE SPLIT PEA SOUP

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.

VEGETARIAN SPLIT PEA SOUP

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.

SPLIT PEA SOUP WITH VEGGIES RECIPE - (4.4/5)

Steps:

• Place bay leaf, cloves, and thyme sprig on a square of 100-percent-cotton cheesecloth. Bring up corners and tie closed with clean string; set aside. In a large saucepan or 4-quart Dutch oven, melt butter over medium heat. Add celery, onion, and garlic; cook and stir about 5 minutes or until tender. Add cheesecloth bag, chicken broth, pork hocks, split peas, carrot, and pepper. Bring to boiling; reduce heat. Cover and simmer for 45 to 55 minutes or until split peas are tender, stirring occasionally. Remove and discard cheesecloth bag. Remove pork hocks from Dutch oven. When cool enough to handle, remove meat from bones. Discard bones. Chop meat. Return meat to Dutch oven. Stir in milk and bottled hot pepper sauce; heat through. If desired, sprinkle each serving with Parmesan cheese.

PARKER'S SPLIT PEA SOUP

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.

VEGETARIAN SPLIT-PEA SOUP

Steps:

• In a large pot, combine split peas, potatoes, carrots, peppers, onions, garlic, thyme, and 4 quarts water.
• Bring to a boil over high heat. Reduce heat, cover partially, and simmer, stirring occasionally, until peas have broken down and liquid has thickened, about 45 minutes. Add extra water as necessary and skim foam from the surface as needed. The consistency should be smooth and not too thick.
• Season soup with salt and pepper.

VEGGIE-PACKED ONE-POT SPLIT PEA SOUP RECIPE BY TASTY

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!

VEGETARIAN SPLIT PEA SOUP

Steps:

• Place first 5 ingredients in a large pot.
• Bring to a boil, reduce heat to low, and simmer, partially covered for about 20 minutes, stirring occasionally to prevent split peas from sticking to bottom of pot.
• Add onions, garlic, celery, carrots and potato. (You can saute these first or add them in directly if you want a fat free soup).
• Partially cover and allow to simmer for about 40 minutes, stirring occasionally.(You may need to add extra water).
• Season to taste with pepper and vinegar.
• Serve with a drizzle of sesame oil, diced tomato and minced parsley.

BEST EVER SPLIT PEA

Steps:

• In a large pot or Dutch oven over medium heat, heat olive oil. Cook onion, carrot, celery and garlic until onion is translucent. Stir in yellow and green split peas, broth, seasoning and salt. Cover, bring to a boil, then reduce heat and simmer 2 1/2 hours, stirring frequently. Puree with a blender or food processor. Return to pot, heat through, and serve.

SMOKY SPLIT PEA AND ROOT VEGETABLE SOUP

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.

SPLIT PEA SOUP WITH HAM AND VEGETABLES

Steps:

• Empty the chicken and vegetable stock into a large pot, heat to a low boil.
• Add split peas and chunks and bones of ham hock, ensuring all are covered.
• Simmer for about 2.5 hours until peas are tender.
• Evacuate ham chunks to a cutting board and allow to cool.
• Drain stock and reserve.
• Toss peas into a blender and puree carefully until smooth.
• Mix peas into the reserved stock and set to simmer.
• Skin ham chunks and discard skin and fat.
• Debone the meat and slice small 1/2" square pieces; add to soup mix.
• Add barley if desired and stir periodically so it soesn't stick and burn to the pot.
• Add onion, garlic and carrots and stir.
• Allow this to simmer about an hour, stirring every 15 minutes.
• Add beans and peas, stirring, allow these to cook about 15 minutes.
• You may serve like this, with or without croutons, or pour into indivdual tupperware containers and freeze for future use.

CANADIAN YELLOW SPLIT PEA SOUP WITH HAM

Steps:

• Place split peas, ham bone, carrots, onion, celery, thyme, bay leaf, salt, and pepper into a large pot; pour in water. Bring mixture to a boil and skim off any foam with a spoon. Reduce heat; place a lid on the pot slightly ajar to allow some evaporation. Simmer, stirring occasionally, until peas are tender and soup is thick, about 3 hours.
• Remove ham bone from soup; strip meat from ham bone, chop meat, and return it to the pot.