Golden Split Pea Soup Recipes

GOLDEN SPLIT PEA SOUP

Steps:

• Heat the oil over medium heat in a large dutch oven or soup pot.
• Add the onion and saute until beginning to soften, about 3 minutes. Add the rest of the ingredients and mix well. Bring to a boil then lower heat to simmer.
• Cook, uncovered, until the peas are tender, about 45 minutes.

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.

JAMAICAN GOLDEN SPLIT PEA SOUP

Steps:

• Bring the broth and split peas to a boil in a large pot over med-high heat.
• Cover, reduce the heat to a simmer and cook until the peas are soft, about 45 minutes.
• Add all remaining ingredients.
• Cover and cook over medium-low heat until the vegetables are tender, about 45 minutes.
• Pick out and discard the thyme.
• Puree the soup in batches in a food mill, food processor or blender (I use my imersion blender and puree it right in the pot).
• Taste and adjust the seasonings with additional allspice, salt and pepper if needed.
• This soup can be refrigerated for up to 5 days or frozen for several weeks.
• Stir well after reheating.

GOLDEN SPLIT PEA SOUP WITH HAM

Steps:

• Stir-fry onions in drippings 5 to 8 minutes in a large saucepan over moderate heat until pale golden. Add ham and stir-fry 5 minutes. Add remaining ingredients, cover, and simmer 1 hour, stirring occasionally. Serve steaming hot with buttery chunks of garlic bread.

GOLDEN YELLOW SPLIT PEA SOUP

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.

SPLIT PEA SOUP

Steps:

• Heat peas and water to boiling in 4-quart Dutch oven. Boil uncovered 2 minutes; remove from heat. Cover and let stand 1 hour.
• Stir in onion, celery and pepper. Add ham bone. Heat to boiling; reduce heat. Cover and simmer about 1 hour 30 minutes or until peas are tender.
• Remove ham bone; remove ham from bone. Trim excess fat from ham; cut ham into 1/2-inch pieces.
• Stir ham and carrots into soup. Heat to boiling; reduce heat. Cover and simmer about 30 minutes or until carrots are tender and soup is desired consistency.

GOLDEN YELLOW SPLIT PEA SOUP (CROCKPOT / SLOW COOKER)

Steps:

• Combine everything in a crockpot and cook on low for approximately 6-8 hours.
• Enjoy!

GOLDEN SPLIT PEA SOUP

Steps:

• In a soup pot, sauté the onions in the oil for about 8 minutes, until golden, stirring frequently.
• Add the cumin, turmeric, coriander and ginger and cook for another minute.
• Add the split peas, water, sweet potatoes, apples, cinnamon, and chili powder, cover and bring to a boil.
• Lower the heat and simmer for 40 minutes, or until the split peas are tender.
• In a bowl, combine the tomatoes, lime juice and soy sauce.
• When the split peas are tender, add the tomato mixture.
• Puree the soup in a blender (in batches) or with a stick blender, adding more water if needed.

FINNISH GOLDEN SPLIT PEA SOUP(VEGETARIAN)

Steps:

• Combine vegetable stock,split peas,salt, and bay leaf in large pot.
• Bring to a boil, reduce heat to medium low and simmer 20 minute
• Mince the onions and garlic, chop the carrots, potatoes and celery.
• Saute the veggies in 1 tablespoon olive oil about 5 minutes, then add to the pot.
• Simmer an additional 40-50 minutes, until peas are very soft and almost disintegrating.
• Purée the soup in a blender or food processor until it is quite smooth or you can leave partially chunky, according to your taste. The soup will be thick and yummy.
• Add the mustard, allspice, thyme, cumin and pepper and reheat gently. Adjust seasonings to taste.
• Enjoy!
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