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
SLOW COOKER SPLIT PEA AND LENTIL SOUP
Provided by Emma Chapman
Number Of Ingredients 12
Steps:
- Sauté the onions and garlic in the olive oil until they begin to turn brown and caramelize. Remove from heat. In a large slow cooker (where I'm from we call 'em crock pots-but that kind of sounds less appetizing, right?), combine the cooked onions and garlic, chopped carrot, chopped potatoes, split peas, lentils, bay leaf, oregano, cayenne and 7 cups of vegetable stock.
- Yep, you pretty much just dump it all in there and then set it to high for six hours. If you want to give it a creamier texture, you can blend it with an immersion blender or in batches in a good blender. Remove the bay leaf before you do this. Taste and add salt and pepper or even a bit more cayenne if you want more heat.
- I think this tastes even better the next day warmed up! It will get quite thick, so you can thin it out with more stock or water as you reheat it.
CROCKPOT SPLIT PEA, LENTIL, AND BARLEY SOUP AKA WEIGHT WATCHERS
I made split pea and barley soup and was left with only a little bit of each left. I made Lentil soup, and was left with only a little bit of the bag left. I really, really wanted split pea soup tonight, so I decided to put a little bit of each in and see how it goes. I also added some turkey pepperoni instead of ham (so feel free to use whatever smoky meat you want) because...I didn't have any ham! The outcome was something unexpectedly delicious, and I think I'll be making this quite a bit in the future! By the way, each portion of this is 6 very filling Weight Watchers points (recalculating for the new system) without the turkey pepperoni. With the turkey pepperoni, it's 7.
Provided by TracyFL
Categories Stew
Time 4h10m
Yield 3 serving(s)
Number Of Ingredients 11
Steps:
- In a slow cooker, layer every ingredient except the broth in order listed (do not stir). Boil broth, then add to slow cooker. Cover and cook on high for 4-5 hours or until vegetables are tender. 3Discard bay leaves before serving.
CROCK POT SPLIT PEA AND LENTIL SOUP
For a truly vegetarian soup, substitute vegetable bouillon for the chicken soup base. This recipe almost overflowed my 4-quart crockpot, you might want to halve the ingredients. I cooked it on high for the entire 8 hours because it was so full, but if you halve it, cooking it on low for the same amount of time will work fine.
Provided by Ravedeb
Categories Lentil
Time 8h10m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Dump it all in the crock pot.
- Cook on high for 8 hours or until beans are soft.
- If you like it creamy, puree some or all of it with an immersion (hand held stick) blender.
- If you don't have Italian seasoning, any combination of oregano, basil, sage, rosemary, thyme and marjoram will work.
- Serve with crispy French or Italian bread.
SLOW-COOKER SPLIT PEA SOUP
When I have leftover ham in the fridge, I always like to make this split pea soup. Just throw the ingredients in the slow cooker, turn it on, and dinner is done. -Pamela Chambers, West Columbia, South Carolina
Provided by Taste of Home
Time 8h15m
Yield 8 servings (2 quarts).
Number Of Ingredients 9
Steps:
- In a 4- or 5-qt. slow cooker, combine all ingredients. Cover and cook on low 8-10 hours or until peas are tender.Freeze Option: Freeze cooled soup in freezer containers. To use, thaw overnight in the refrigerator. Heat through in a saucepan over medium heat, stirring occasionally.
Nutrition Facts : Calories 260 calories, Fat 2g fat (1g saturated fat), Cholesterol 21mg cholesterol, Sodium 728mg sodium, Carbohydrate 39g carbohydrate (7g sugars, Fiber 15g fiber), Protein 23g protein. Diabetic Exchanges
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