HAM BONE AND GREEN SPLIT PEA SOUP
Split pea soup is a great way to use a leftover Christmas ham bone!
Provided by Mark
Categories Soups, Stews and Chili Recipes Soup Recipes Pork Soup Recipes Ham Soup
Time 2h50m
Yield 8
Number Of Ingredients 12
Steps:
- Melt butter and oil in a Dutch oven over medium-low heat. Add celery, onion, carrot, and salt. Cook and stir until tender, about 5 minutes. Stir in peas and garlic. Nestle ham bone into the pot; add stock and diced ham. Fill pot with water to about 1 1/2 inches from the top. Mix and bring soup to a boil.
- Reduce heat to low and cover. Simmer, scraping the bottom of the pot and stirring every 30 minutes, until peas are mostly disintegrated, about 2 1/2 hours. Turn ham bone and skim surface for fat once every hour. Take bone out, remove any meat, and return meat to the pot. Season with salt and pepper.
Nutrition Facts : Calories 302.6 calories, Carbohydrate 47.8 g, Cholesterol 10.1 mg, Fat 3.9 g, Fiber 19.4 g, Protein 21.2 g, SaturatedFat 1.1 g, Sodium 670 mg, Sugar 7 g
LENTIL AND BUCKWHEAT SOUP
Lentils and buckwheat simmer to make a hearty stew. This is a typical 'zuppa' for a winter evening in Italy. Serve with crusty bread topped with a bit of extra virgin olive oil. Typical to most Italian food, this is healthy and delicious.
Provided by Buckwheat Queen
Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas Lentil Soup Recipes
Time 1h55m
Yield 6
Number Of Ingredients 9
Steps:
- Soak lentils in a bowl of cold water for 1 hour. Drain and set aside.
- Heat oil in a Dutch oven or heavy-bottomed stew pot over medium heat. Add grated onion and carrot and saute until soft, 3 to 5 minutes. Add lentils and bay leaves and stir until coated with oil. Pour in 3 cups vegetable broth, stir, and bring to a boil. Leave at a slow boil for 10 minutes.
- Reduce heat to a simmer and add buckwheat. Simmer until lentils are soft but not mushy and buckwheat is cooked through, about 25 minutes, adding remaining broth if needed. Remove from the heat and fold in fresh spinach until wilted. Remove bay leaves.
- Serve hot with a 1/2 tablespoon olive oil drizzled on top of each portion.
Nutrition Facts : Calories 224.2 calories, Carbohydrate 28.9 g, Fat 10 g, Fiber 6.1 g, Protein 7.2 g, SaturatedFat 1.5 g, Sodium 191.7 mg, Sugar 2.4 g
SIMPLE HEALTHY GREEN PEA SOUP
Recovering from surgery and a bad case of strep throat, I threw this together to aid my body through recovery. Eating this soup is a great way to pack in the nutrients. Light, clean, filling, and full of flavor. My kids love it. I just add a little milk to cool it down so they can eat it right away.
Provided by Zebraf301
Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas
Time 35m
Yield 6
Number Of Ingredients 8
Steps:
- Melt butter in a large pot over medium-high heat. Saute onion in hot butter until golden and translucent, about 10 minutes. Stir garlic into onions and saute until fragrant, about 1 minute.
- Stir peas and dill into onion mixture and pour in enough chicken broth to cover. Bring to a boil, reduce heat to medium-low, and simmer until hot, 10 to 15 minutes. Stir milk into soup.
- Puree soup with an immersion blender or pour pea soup into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth. Season with salt and pepper.
Nutrition Facts : Calories 153.6 calories, Carbohydrate 23.9 g, Cholesterol 8.3 mg, Fat 2.6 g, Fiber 6.6 g, Protein 9.2 g, SaturatedFat 1.1 g, Sodium 878.9 mg, Sugar 10.2 g
BUCKWHEAT AND GREEN PEA SOUP
Make and share this Buckwheat and Green Pea Soup recipe from Food.com.
Provided by Laka
Categories European
Time 20m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Sauté onion and garlic in olive oil for 2-3 minutes.
- Add crushed hot red paprika, stir and continue cooking for a minute.
- Add buckwheat, green peas, turmeric and vegetable stock, stir. Bring to the boil, lower the flame, cover and cook 10 minutes until buckwheat is tender.
- With the stick blender puree the soup to the desired consistency. If too thick, add some water or stock.
- Serve with a slice of toasted brown bread.
Nutrition Facts : Calories 69.2, Fat 3.6, SaturatedFat 0.5, Sodium 3.4, Carbohydrate 7.7, Fiber 2.2, Sugar 2.9, Protein 2.1
EASY GREEN PEA SOUP
Make and share this Easy Green Pea Soup recipe from Food.com.
Provided by swirlycinnacakes
Categories Vegetable
Time 20m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Saute the onions and garlic in butter using a medium-sized pot. Add salt to encourage sweating.
- Once everything looks wilty, mix in the dried herbs and add the broth. Simmer on medium for about 5 minutes or so.
- Add the frozen peas and let the soup cook through for about 5 minutes.
- Add sour cream or yogurt, if using.
- Blend with an immersion blender, taste and adjust seasonings, if necessary.
- Sprinkle with a bit of nutmeg and serve in bowls.
- For Vegetarian omit the chicken broth and use Vegetable broth.
Nutrition Facts : Calories 171.6, Fat 3.2, SaturatedFat 1.1, Cholesterol 4.9, Sodium 918.4, Carbohydrate 28.2, Fiber 4.6, Sugar 8.8, Protein 8
GREEN PEA SOUP
This is a quick, simple recipe for pea soup. Ellie Kreiger on Food Network made this. I just made an adjustment for my taste buds.
Provided by MISSIB
Categories Vegetable
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- .Heat olive oil in a large pot over low-med. heat. Add onion, cover and cook until onions are softened (stir occasionally) about 5 minutes Then add broth, salt, a few turns of freshly ground black pepper and the tarragon, bring to a boil. Add the frozen peas and cook until they are defrosted.
- In a blender, puree the soup in 2 batches until very smooth (or you can leave it just so ham is a little chunky or not).
- return to the pot and just simmer.
- Ladle into bowls while hot and finish off by puttin a swirl of smooth yogurt on top.
- Or, you can put in the fridge and chill - if you like cold soup.
- I serve oyster crachers or saltines with it or better yet? A nice crusty piece of bread.
- and butter (oops--better not - it adds more calories) oh well your choice.
Nutrition Facts : Calories 105.3, Fat 2.3, SaturatedFat 0.5, Sodium 416.4, Carbohydrate 15.5, Fiber 3.5, Sugar 5.6, Protein 7.1
THATBOBBIEGIRL'S BETTER-THAN-CAMPBELLS GREEN PEA SOUP
My husband issued me a challenge shortly after we were married. I hated paying the price for his favorite soup-in-a-can, Green Pea Soup, by Campbell's. Not the Split Pea, but the one that's creamy smooth. He hates lumpy pea soup! Well, he told me if I could make it "just as good" as the can, he would eat it and I could stop paying a dollar a can (or more). Well, it took me about 8 years, and lots of tries, but I finally got it right. Hey, don't look at me like that, it's not like I was trying for eight years straight. I mean, you can only eat pea soup so often! When I make this now, I usually make a double or triple batch so I can freeze some - it does freeze well. Oh, and no, there is no ham or meat of any kind in this, just some bouillon. I read the can label and saw it contained no meat, unlike the Split Pea Soup. I prefer it this way. By the way, a couple of months ago, I found a foodservice sized can of Green Pea soup at our grocery outlet store, for just over a dollar. At that price, I bought it to have on hand for a quick last-minute meal. My family complained! It was way too salty for their taste now! I guess they're finally weaned. Now if I could just convince the kids that homemade Macaroni & Cheese is better than the Blue Box Stuff.......
Provided by ThatBobbieGirl
Categories One Dish Meal
Time 3h45m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Combine everything in a large, heavy-bottomed pot with a lid (use one that holds at least 6 quarts).
- Bring to a boil.
- Reduce heat, cover and simmer, stirring occasionally, for 3 1/2 to 4 hours or until peas are tender and soup reaches desired thickness.
- Puree in blender, or in the soup pot using a handheld stick blender (I love those things!) Re-heat if needed, over very low heat.
- I have slow-cooked this in a crockpot, but was not happy with the results.
- I did it just until the peas were done, but my husband and I agreed it tasted way overcooked, and even adding lemon juice didn't help much.
- Stove-top cooking just until the peas are tender gives this a much fresher taste.
- My family loves this served with freshly baked homemade bread and a tossed salad.
- VEGETARIANS: As is, this is not vegetarian, you can make it so, by substituting salt or a vegetarian bouillon for the chicken bouillon.
- LOW SALT DIETS: This is what I've done this for my mother in law who can't have salt: eliminate chicken bouillon, and add freshly squeezed lemon juice to taste.
- Usually about one lemon does it, but it depends on the size of the lemon.
- I recommend adding a bit of lemon if you're not salt-restricted, along with the bouillon- it's truly wonderful.
Nutrition Facts : Calories 217.6, Fat 1, SaturatedFat 0.2, Cholesterol 0.2, Sodium 403.1, Carbohydrate 39.1, Fiber 15.7, Sugar 7, Protein 14.7
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