Lickety Split Pea Soup Recipes

15 BEST SPLIT PEA SOUP RECIPES: COZY SPLIT PEA SOUP AND MORE

Steps:

• In a stock pot, heat olive oil to medium heat. Add onion, carrot, and celery to pot with 1/4 teaspoon salt. Cook for 8-10 minutes until vegetables are softened and onions are translucent. Add garlic and split peas, and cook for 1 more minute.
• Add chicken stock, bay leaves, thyme, and black pepper to the pot. Add ham shank. Bring soup to a boil, stir thoroughly then turn heat down to a simmer and cover.
• Simmer, stirring occasionally. After 45 minutes of cooking, remove ham shank so that you can let lightly cool, then shred meat off the bone. Add meat to pot (if you are using diced ham, add it now), then simmer soup for another 10-15 minutes, until split peas have started to break apart, are very soft, and desired thickness of your soup has been reached, adding 1/2 to 1 cup water. When desired thickness is achieved, discard thyme sprigs and bay leaves. Stir in vinegar and Worcestershire sauce. Taste and adjust salt by 1/4 teaspoon increments if needed.
• Serve with crusty bread or croutons!
• Leftovers keep well in covered container in refrigerator for 4 days. When reheating, add water to loosen.

BEST EVER SPLIT PEA

Steps:

• In a large pot or Dutch oven over medium heat, heat olive oil. Cook onion, carrot, celery and garlic until onion is translucent. Stir in yellow and green split peas, broth, seasoning and salt. Cover, bring to a boil, then reduce heat and simmer 2 1/2 hours, stirring frequently. Puree with a blender or food processor. Return to pot, heat through, and serve.

LICKETY-SPLIT PEA SOUP

Steps:

• ADD split peas to 8 cups vegetable broth (or chicken broth) in a soup pot; BRING to boiling at high heat. COVER; BOIL for 15 minutes on high heat, stirring occasionally; REDUCE heat to medium-low.
• PEEL and divide one medium onion into quarters; PLACE onion quarters into the large bowl of a food processor and process until coarsely chopped; ADD onion to soup.
• INTO the bowl of a large food processor while running, add one peeled large carrot; PROCESS just until finely chopped; ADD carrot to soup.
• DICE celery to yield 1 cup; ADD celery to soup; FINELY chop and add 4-8 ounces cooked ham if desired (use food processor), or add 4-8 ounces chopped cooked bacon, if desired).
• ADD the remaining soup ingredients EXCEPT lime juice (2 teaspoons granulated sugar, 1 1/4 teaspoons dried thyme, 1 teaspoon crushed dried mint, 1/2 teaspoon fresh ground black pepper, 1/4 teaspoon ground coriander, 1/8 teaspoon ground cloves, 1 large bay leaf); STIR well; COVER.
• SIMMER soup for 45 minutes on medium-low, or until tender; REMOVE bay leaf and stir well.
• STIR in lime juice and heat through (if not serving right away, keep soup covered and reduce heat to lowest setting, stirring as needed).
• SEASON to taste with kosher salt.
• POUR into bowls; GARNISH as desired or top with a few croutons if desired.
• USE your fingers to eat soup, or slurp soup directly from the bowl (kidding!); ENJOY!

SPLIT PEA SOUP

Steps:

• In a large stock pot, cover peas with 2 quarts cold water and soak overnight. If you need a faster method, simmer the peas gently for 2 minutes, and then soak for l hour.
• Once peas are soaked, add ham bone, onion, salt, pepper and marjoram. Cover, bring to boil and then simmer for 1 1/2 hours, stirring occasionally.
• Remove bone; cut off meat, dice and return meat to soup. Add celery, carrots and potatoes. Cook slowly, uncovered for 30 to 40 minutes, or until vegetables are tender.

MUSHROOM AND SPLIT PEA SOUP

Steps:

• In large saucepan heat oil over medium heat, sauté onion, mushrooms, carrot, celery and curry powder for about 4-5 minutes or until onion is softened. Add broth, split peas and bay leaf; bring to boil. Cover and reduce heat to medium low and cook covered about 50-60 minutes or until peas are tender, stirring occasionally. Remove bay leaf. Season with pepper to taste.

HOMEY SPLIT PEA SOUP

Steps:

• In a dutch oven, over medium heat, saute the carrot, celery and onion in the butter and olive oil until soft.
• Stir in the garlic for an additional minute of cooking.
• Add the stock, split peas, potatoes, ham hocks, bay leaf and thyme; bring to a boil.
• Lower the heat and simmer, partially covered, until the peas and potatoes are tender, (1 to 1 1/2 hours).
• Remove the bay leaf.
• Remove and shred the ham hocks.
• Remove and puree half of the soup mixture in a blender of food processor.
• Return the pureed mixture, along with the shredded meat, to the pot.
• Add salt and greshly ground pepper to taste.

PAUL AND LINDA MCCARTNEY'S SPLIT PEA SOUP

Steps:

• Place split peas, lentils, onions, celery, tomatoes and leeks in large pot and cover with water.
• Bring to boil, lower heat and simmer about 1-1/2 hours, until split peas and lentils are soft.
• Add butter and stir until melted.
• Add peppercorns and sea salt to taste.

ANDERSEN'S SPLIT PEA SOUP - COPYCAT

Steps:

• Wash and drain the dried peas. Watch out for tiny ROCKS in the peas... the occur every so often and can break your teeth if left in! If you'd like to, cut off the ham from the bones, cube it and set aside. Some people leave it on and then cut it off after cooking, but cutting it off before will decrease the saltiness of the soup.
• Heat up the oil in a large pot, add the onion, celery, and carrot. Cook over medium heat until softened, about 3-5 minutes. Add the garlic and cook for about 1 minute more.
• Add the chicken stock, peas, ham bones, bay leaf, and bring to a boil. Cook half covered over low heat for about 1 to 1.5 hours stirring occasionally. When you get near the end of cooking, you can add the cubed ham. Add salt and pepper to taste. Delicious split pea soup is now ready!