SPLIT PEA SOUP
This hearty soup has made French-Canadian cuisine famous.
Categories Dinner
Time 1h25m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Drain peas, rinse under cold water and drain again; set aside. (Note: If you do not have time to soak the peas overnight, place them in a pot, cover with water and simmer for 2 minutes. Remove from heat and let them stand for 1 hour; drain and use as directed.)
- Heat oil in a large stockpot over medium-high heat. Add onion, celery, carrots and bacon; sauté until soft, about 3 minutes. Add thyme, salt and pepper; stir to coat.
- Add peas and broth; bring to a boil. Reduce heat, partially cover and simmer until peas are tender, about 50 to 60 minutes. Serve hot. Yields about 1 cup per serving.
Nutrition Facts : Calories 93 kcal
WINTERTIME FRENCH STYLE SPLIT PEA SOUP
A wonderful wintertime pea soup with turmeric, adding a nice bright, cheerful color to the soup. This recipe is versatile, can easily be doubled and more veggies and ham can be added as desired. It is a great way to use the rest of that spiral ham; just be sure to trim all the fat. Adjust water and stock as needed. Especially if reheating, more stock or water should be added. Serve with crusty bread and enjoy!
Provided by JAN
Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas
Time 1h25m
Yield 6
Number Of Ingredients 13
Steps:
- Heat olive oil in a heavy soup pot or Dutch oven; cook and stir onion and garlic in the hot oil until soft, about 5 minutes. Stir herbes de Provence, turmeric, bay leaves, and cayenne pepper into the vegetables; cook and stir until fragrant, 2 to 3 minutes.
- Mix dried split peas, half the carrots, half the potatoes, vegetable stock, and water into vegetables and seasonings, bring to a bowl, and reduce heat to low. Cover pot and simmer until peas are nearly tender, about 35 minutes. Stir remaining half of carrots and potatoes and the ham into soup, cover, and simmer until vegetables are tender, about 25 more minutes.
Nutrition Facts : Calories 386.2 calories, Carbohydrate 54.4 g, Cholesterol 18.9 mg, Fat 11.8 g, Fiber 12.5 g, Protein 17.2 g, SaturatedFat 3 g, Sodium 794.9 mg, Sugar 9.2 g
SPLIT PEA SOUP WITH CANADIAN BACON
This American classic is a rich and creamy soup full or smoky flavor from the Canadian bacon and tons of vegetables. Easy to prepare in just over an hour, the aromas of bacon and rosemary will tantalize family and friends as they fill your home. Great for a cold night, this filling soup can be a main for dinner or lunch with a cool and crunchy green side salad. Add some crusty bread for an even heartier meal. Serve in smaller portions for a tasty starter soup. Leftovers make for a great meal another day and freeze well. Try thyme in place of the rosemary for a simple variation.
Categories Lunch
Time 1h40m
Yield 6 servings
Number Of Ingredients 13
Steps:
- In a large stock pot, heat oil over medium-high heat. Add celery, carrots, leeks, onion and salt; cook, stirring often, until softened, about 10 minutes.
- Stir in garlic and bacon; cook, stirring frequently, 1 minute.
- Add broth, peas, bay leaf, rosemary and pepper; bring to a boil over high heat. Reduce heat to low and simmer, uncovered, stirring occasionally, until split peas are softened and soup has thickened, about 1 hour. Remove bay leaf before serving. Yields about 1 1/4 cups per serving.
Nutrition Facts : Calories 117 kcal
WW HERBED SPILT PEA SOUP
Original recipe is weight watchers... but it is in my nature to tweak even the best recipe. My biggest change was adding stock for half the water and beefing up the vegetables.
Provided by Kanzeda
Categories Vegetable
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Heat the oil in a saucepan, saute the onion, carrot, and garlic until softened 5 minutes.
- Add the split peas water and broth, and bring to a boil. Cover, reduce the heat and simmer until the peas are tender, approxiamtely 1 hour.
- Stir in the remaining ingredients.
Nutrition Facts : Calories 240.2, Fat 3.9, SaturatedFat 0.8, Cholesterol 9.1, Sodium 370, Carbohydrate 36, Fiber 13.9, Sugar 6.5, Protein 16.6
HERBED SPLIT PEA SOUP
Take your traditional split pea soup to the next level by adding in rosemary, savory, thyme and cayenne pepper. If you have time, make it the day before you want to serve it - the flavours are even better when they've had time to mellow.
Categories Soups and Stews
Yield Serves 6.
Number Of Ingredients 14
Steps:
- Combine all ingredients in a Dutch oven and bring to a boil; skim off foam.
- Reduce heat and simmer, covered, for 1 1/2 hours, stirring occasionally.
- Remove bay leaf and ham bone. Remove meat from bone and chop; set aside.
- Purée soup in batches in a blender. Return soup to Dutch oven and stir in ham. Heat to serving temperature. May be frozen for up to 1 month.
Nutrition Facts : Calories 308 calories, 0.9 g fat, 20.2 g protein, 56.1 g carbohydrate, 18.8 g fibre, 909 mg sodium*Ingredient not included in nutritional analysis.
SPLIT PEA SOUP (WW )
Make and share this Split Pea Soup (Ww ) recipe from Food.com.
Provided by ellie_
Categories Beans
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- In a large soup pot or dutch oven heat oil over medium heat. Stir in onion and cook, covered, stirring occasionally for 3-5 minutes. Stir in garlic, coriander and cumin and cook another minutes, stirring frequently.
- Sir in broth and split peas; bring to a boil. Reduce heat and simmer, covered for one hour.
- Using an immersion blender (or pour into a blender) and puree. Either pour back into pot or if using an immersion blender leave in pot and add chickpeas and tomatoes into mixture. Cook, covered until heated through (10 minutes). Garnish with cilantro.
Nutrition Facts : Calories 355.3, Fat 3.7, SaturatedFat 0.5, Sodium 605.3, Carbohydrate 58.4, Fiber 21.9, Sugar 9.1, Protein 24.4
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