YELLOW SPLIT PEA SOUP
Make and share this Yellow Split Pea Soup recipe from Food.com.
Provided by Derf2440
Categories Lunch/Snacks
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Put the onion in a large non stick saucepan over medium low heat.
- Cook for about 5 minutes, stirring constantly, until the onion is wilted and translucent.
- Add the garlic, stir and continue to cook for 1 minute.
- Stir in the split peas, then the seasonings, hot sauce and the broth.
- Raise the heat to medium and bring to a boil.
- Reduce the heat to low, cover, and simmer for about 1 hour, until the soup is fairly thick.
- Remove the cover and stir well before serving.
CANADIAN YELLOW SPLIT PEA SOUP WITH HAM
Creamy yellow pea soup studded with bits of ham, carrots, celery, and thyme. There is nothing like this one on a cold day! I am a Canadian now living in the US. and cannot get Habitant® soup anymore, so I came up with this version. I think it is as good as the real thing, if not better, because it is homemade.
Provided by channyharte
Categories Soups, Stews and Chili Recipes Soup Recipes Pork Soup Recipes Ham Soup
Time 3h50m
Yield 12
Number Of Ingredients 10
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.
Nutrition Facts : Calories 171.8 calories, Carbohydrate 31.9 g, Fat 0.1 g, Fiber 1.1 g, Protein 11.8 g, Sodium 995.1 mg, Sugar 3.1 g
HAM AND SPLIT PEA SOUP RECIPE - A GREAT SOUP
With the slightly sweet, somewhat salty, and subtly smoky flavor of the ham, this hearty soup is the ideal fall or winter soup -- a great one for lunches, or as a starter for dinner.
Provided by Chef John
Categories Soups, Stews and Chili Recipes Soup Recipes Pork Soup Recipes Ham Soup
Time 1h50m
Yield 8
Number Of Ingredients 10
Steps:
- Place the butter in a large soup pot over medium-low heat. Stir in onion, celery, and sliced garlic. Cook slowly until the onions are translucent but not brown, 5 to 8 minutes.
- Mix in ham, bay leaf, and split peas. Pour in chicken stock and water. Stir to combine, and simmer slowly until the peas are tender and the soup is thick, about 1 hour and 15 minutes. Stir occasionally. Season with salt and black pepper to serve.
Nutrition Facts : Calories 373.7 calories, Carbohydrate 37 g, Cholesterol 39.8 mg, Fat 14.4 g, Fiber 15 g, Protein 25.1 g, SaturatedFat 5.8 g, Sodium 1186.7 mg, Sugar 5.7 g
NORWEGIAN YELLOW PEA SOUP WITH HAM
My Mother-inlaw who passed away in 2009 from cancer left me her family recipes, my husband said I out did her, that it is stupendous!
Provided by Penny Andersen
Categories Other Soups
Time 8h15m
Number Of Ingredients 7
Steps:
- 1. Drain Peas from water. In a large stock pot add 8 cups water, the Peas, The Ham, all your chopped up veggies, and I used about 3Tbs of Sea Salt, but you use whatever is desired.
- 2. Bring to a boil, then reduce heat to simmer, let simmer 8 hours, stirring about every half hour.(I started ours at 8:00am so we could eat dinner about 4:00pm).
- 3. Serve with a light salad and some hot bread. Some people like to add some spicy mustard to the soup.
HEARTY SPLIT PEA AND HAM SOUP
Warm yourself up with this flavorful winter soup. It's so good, you may have to keep it a secret in order to enjoy those wonderful leftovers!
Provided by Rachel Hanawalt
Categories Soups
Time 2h20m
Yield 7-8 servings
Number Of Ingredients 13
Steps:
- Melt 3 Tbsp of butter in a stock pot and then add the carrots, onion, and celery and cook for 3 minutes. Next, add the garlic, parsley, and black pepper and cook for 1 more minute. (This step adds a nice sweetness to the vegetables, but if you're making your soup in a slow cooker, just dump the ingredients into the cooker and skip sautéing the vegetables.)
- Add the ham bone, split peas, and water to the pot and stir to evenly combine the vegetables and split peas. Cook the soup at a simmer for 2-2½ hours. Stir the soup periodically and scrape the bottom of the pot to prevent burning. The soup can also be cooked in a slow cooker on high heat for 4-5 hours, or on low heat for 8-10 hours. Midway through your cooking time, add the potatoes to the pot so that they don't become too soft. The soup is done when the split peas are soft and breaking apart and the ham is falling off the bone.
- The last step is to remove the bone from the pot and any gristle that may have fallen off of it. Stir in 2 C of diced ham, bring back up to a simmer, and then remove the soup from the heat. Serve immediately. Store in the refrigerator for up to 5 days or freeze for up to 3 months.
QUEBEC-STYLE YELLOW SPLIT PEA SOUP
Steps:
- Trim off and discard skin from ham hocks.
- In a large soup pot or Dutch oven, melt butter over medium heat. Add carrots, celery and onion. Cook, stirring regularly, until softened, about 10 minutes.
- Stir in dried split peas, bay leaf ,savory and thyme. Cook, stirring, for about 2 minutes.
- Stir in chicken broth and water. Add the ham hock. Bring to a boil, then reduce heat to medium-low, cover the pot and simmer, stirring occasionally, until the peas are very soft and soup is thickened, about 1 1/2 - 2 hours. *NOTE: You may need to add additional water or stock if soup gets too thick.
- PICK OUT AND DISCARD BAY LEAF and remove the ham hock to a plate. *Note: I prefer a thicker soup, so I blend just a bit of the soup with an immersion blender or blender. Just do a quick blend (or blend just a cup of the soup. You don't want a completely pureed soup. You want it to retain most of it's texture, but the bit of pureed soup will incorporate with the broth for a thicker soup.)
- Let ham hock cool slightly, then remove any meat on the hock and add it back to soup. Discard the fat and bone from the hock.
- Stir to combine meat with soup. Taste and generously season with salt and pepper, to taste.
Nutrition Facts : Calories 445 kcal, Carbohydrate 39 g, Protein 32 g, Fat 18 g, SaturatedFat 8 g, Cholesterol 73 mg, Sodium 787 mg, Fiber 16 g, Sugar 6 g, ServingSize 1 serving
YELLOW SPLIT PEA SOUP
"This is a great new twist on traditional pea soup," remarks Lynn Jurss of Thousand Oaks, California. "It tastes wonderful and has a sunny yellow color."
Provided by Taste of Home
Categories Lunch
Time 1h20m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- In a large saucepan, saute onion and celery in oil and butter until tender. Add broth; bring to a boil. Add peas; return to a boil. Reduce heat; cover and simmer for 1 hour or until peas are tender. , Stir in lemon juice, cumin and pepper; simmer for 5 minutes. In small batches, puree soup in a blender; return to the pan. Heat for 4-5 minutes. Garnish with parsley and pistachios.
Nutrition Facts : Calories 374 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 959mg sodium, Carbohydrate 57g carbohydrate (0 sugars, Fiber 1g fiber), Protein 24g protein. Diabetic Exchanges
SPLIT PEA SOUP
Homemade Split Pea Soup, just like mom made growing up! This hearty, protein packed, comforting soup is made with tender split peas, flavorful ham and fresh vegetables. It's easy to make and perfect for the cold weather.Makes about 9 cups.
Provided by Jaclyn
Categories Soup
Time 2h
Number Of Ingredients 13
Steps:
- Heat olive oil in a large pot over medium-high heat. Add onion and celery and saute 3 minutes. Add garlic and saute 1 minute longer.
- Pour in chicken broth and water. Add split peas, bay leaves and thyme. Season lightly with salt and with pepper to taste (I like to wait to add more salt until the end to see how salty the ham has made the soup).
- Nestle ham bone into soup mixture. Bring mixture to a boil, then reduce to low. Cover and let simmer, stirring occasionally until peas and ham are tender, about 60 - 80 minutes.
- Remove ham from soup, let rest 10 minutes then shred or dice meat portion into pieces, cover.
- Meanwhile add carrots* to soup. Cover soup and continue to simmer, stirring occasionally, until peas have mostly broken down, about 30 minutes longer**.
- Stir ham into soup, season with more salt as needed. Serve warm garnished with parsley if desired.
Nutrition Facts : Calories 450 kcal, Carbohydrate 54.24 g, Protein 43.24 g, Fat 7.64 g, SaturatedFat 1.8 g, Cholesterol 66.67 mg, Sodium 202.27 mg, Fiber 20.96 g, Sugar 9.35 g, ServingSize 1 serving
SPLIT PEA SOUP WITH BACON
Creamy, delicious split pea soup with savory, salty bacon. Way better than canned!
Provided by Kristin Maxwell
Categories Main Course Soup
Number Of Ingredients 10
Steps:
- Heat a large soup pot or dutch oven over medium heat. Cut bacon into bite-sized pieces and cook in the pot until crisp. Reserve half of the bacon for serving later with the soup and drain all but about 2-3 tablespoons of the grease.
- Add onions, carrots and celery to the pot and cook, stirring often, until vegetables are soft and onions translucent. Stir in garlic, bay leaves, thyme and split peas and stir for 1 minute. Season with a pinch of salt and pepper, then pour in 8 cups of vegetable broth.
- Increase heat and bring soup to a boil. Reduce heat to low and simmer for 10 minutes, skimming any foam that rises to the top, until no more foam appears. Simmer uncovered for 1-1 ½ hours, or until peas are soft. Add more broth as needed while the soup simmers.
- Turn off heat. Stir soup to mix well from the bottom up.
- *OPTIONAL STEP: Using an immersion blender directly in the pot, puree the soup until slightly chunky (almost smooth but with some texture). Alternatively, puree in batches in a food processor or blender. Reheat soup in the pot and continue with the next step.
- Ladle into bowls and serve warm, garnished with reserved crumbled bacon and/or homemade croutons.
Nutrition Facts : Calories 602 kcal, Carbohydrate 54 g, Protein 28 g, Fat 31 g, SaturatedFat 10 g, Cholesterol 50 mg, Sodium 1774 mg, Fiber 20 g, Sugar 10 g, ServingSize 1 serving
KITTENCAL'S PEA SOUP WITH HAM BONE (CROCK POT OR STOVE TOP)
This soup is hearty and extremely flavorful and one that I have made many times in the past and even served to my guests with rave reviews all around! --- I make this soup using all chicken broth but if you are using the canned chicken broth, it is best to use only 4 cans and the rest water, also I suggest not to add any salt into this soup until the end of cooking --- if desired you may puree the soup after cooking and then return it to the saucepan and if you should decide to do so heat the soup again in the saucepan then ladle hot soup into serving dishes, and for a nice presentation drizzle about 1 tablespoon whipping cream in the soup but do not mix in --- you will love this soup!
Provided by Kittencalrecipezazz
Categories Rice
Time 2h15m
Yield 10 cups (approx)
Number Of Ingredients 13
Steps:
- In a large Dutch oven or saucepan saute the onion and garlic in oil until soft (about 5-6 minutes).
- Add in broth, dried split peas, water, ham bone and bay leaf; bring to a boil, reduce heat to medium-low, and simmer for about 2 hours, or until the soup thickens (add in the diced carrots the last hour of cooking).
- Add in pepper to taste.
- Remove the ham bone and bay leaf.
- At this point the soup can be pureed if desired.
- When the ham is cool, pull the meat from the bone and shred it into bite-size pieces, then return to the saucepan, or serve on the side.
- Add in rice and stir until heated through.
- Ladle into serving bowls, and drizzle with whipped cream if desired.
Nutrition Facts : Calories 264.9, Fat 5.7, SaturatedFat 0.9, Sodium 555.2, Carbohydrate 38, Fiber 12.8, Sugar 6, Protein 16.1
GOLDEN YELLOW SPLIT PEA SOUP
You may have seen green split pea soup before, but I love the color the yellow split peas give my version. Turmeric also gives it a golden hue and lends an earthy flavor. For added creaminess, I like to dollop a little smoky sour cream on top.
Provided by Kardea Brown
Categories appetizer
Time 1h5m
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- Heat the oil in a Dutch oven over medium-high heat. Add the onion, garlic, carrots, celery and turmeric and cook until the vegetables are tender, about 5 minutes. Add the peas, vegetable broth, thyme and 1/2 teaspoon each salt and pepper.
- Bring to a boil; cover, reduce the heat to low and simmer until the peas are tender and the soup is thickened, 40 to 45 minutes. Stir in 1 to 2 cups water at the end of cooking if the soup is too thick.
- Meanwhile, stir together the sour cream, paprika and 1/4 teaspoon each salt and pepper. Spoon the soup into serving bowls and top with the sour cream. Garnish with thyme, if desired.
YELLOW SPLIT PEA SOUP
Provided by Food Network
Time 1h35m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Melt butter over medium-low heat in a large stockpot or Dutch oven. Cook onion, celery and carrots with salt and pepper until onion is soft, about 7 to 10 minutes. Add the turmeric, stock, peas, potatoes, and ham hock, and simmer, covered, about 1 hour. Remove the ham hock. Puree soup in a blender or food processor until smooth. Return to clean pot, and adjust the seasonings. Serve immediately in flat soup dishes with wide (3-inch) rims, garnished with dark bread croutons. Place brown mustard on the rims of the bowls, and take a little mustard with each spoonful of soup.
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