SPLIT PEA SOUP WITH SUN-DRIED TOMATO GREMOLATA
This recipe, which appeared in Allrecipes magazine's Dec/Jan 2020 issue, comes from Ellie's new cookbook, "Whole in One: Complete, Healthy Meals in a Single Pot, Sheet Pan, or Skillet". Soup keeps up to 4 days, chilled in an airtight container, or frozen up to 3 months. Gremolata can be made up to 4 days ahead and chilled in a separate airtight container.
Provided by Ellie Krieger
Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas Split Pea Soup Recipes
Time 1h45m
Yield 4
Number Of Ingredients 16
Steps:
- Heat oil in a large pot over medium heat. Add onion, carrot, and celery; cook until softened, about 6 minutes. Stir in garlic; cook 30 seconds more. Stir in broth, split peas, thyme, bay leaf, salt, and pepper; bring to a boil. Reduce heat to low; simmer, partially covered, until peas are falling apart, about 1 1/4 hours.
- Meanwhile, stir together parsley, sun-dried tomatoes, garlic, paprika, and salt in a small bowl.
- Remove thyme sprigs and bay leaf from soup; discard. Add more broth or water to thin as desired, and more salt to taste. Serve topped with gremolata.
Nutrition Facts : Calories 373.2 calories, Carbohydrate 61.5 g, Fat 8.1 g, Fiber 20.8 g, Protein 18 g, SaturatedFat 1.2 g, Sodium 860.4 mg, Sugar 12.6 g
SPLIT PEA SOUP
This is a wonderful, hearty split pea soup. Great for a fall or blustery winter day.
Provided by bluebayou
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 10h30m
Yield 6
Number Of Ingredients 10
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.
Nutrition Facts : Calories 310.3 calories, Carbohydrate 57.9 g, Fat 1 g, Fiber 21.5 g, Protein 19.7 g, SaturatedFat 0.2 g, Sodium 255.1 mg, Sugar 9.5 g
SPLIT-PEA AND TOMATO SOUP (POTAGE MONGOL)
Provided by Craig Claiborne And Pierre Franey
Categories dinner, soups and stews, main course
Time 1h15m
Yield 10 servings
Number Of Ingredients 13
Steps:
- Soak the peas or not according to package recommendations.
- Put the bones in a kettle and cook over moderate heat until bones start to brown. Add the onion and garlic and cook, stirring, until onion is wilted. Drain the beans and add them to the kettle.Add the water, bay leaf, thyme, tomatoes, salt and pepper to taste. Bring to the boil and let simmer one hour.
- Meanwhile, cut the carrots into one-and-one-half-inch lengths.Cut the pieces lengthwise into very thin slices. Stack the slices and cut the slices into very thin julienne strips. Drop the strips into boiling water. Let boil two minutes. Drain thoroughly.
- When the soup is cooked, pour it into the container of a food processor or electric blender and blend until smooth. Return it to a saucepan and bring to the boil. Add the cream, Tabasco sauce to taste and the carrots. Serve piping hot.
Nutrition Facts : @context http, Calories 325, UnsaturatedFat 3 grams, Carbohydrate 36 grams, Fat 13 grams, Fiber 14 grams, Protein 17 grams, SaturatedFat 7 grams, Sodium 889 milligrams, Sugar 8 grams
SPICED SPLIT PEA SOUP
A hint of curry adds the perfect amount of kick to this family pleasing soup. Just assemble the ingredients in the slow cooker and go about your day while it cooks. -Sue Mohre, Mount Gilead, Ohio
Provided by Taste of Home
Categories Lunch
Time 8h25m
Yield 10 servings (2-1/2 quarts).
Number Of Ingredients 13
Steps:
- In a 4-qt. slow cooker combine first 12 ingredients. Cook, covered, on low until peas are tender, 8-10 hours., Stir in tomatoes; heat through. Discard bay leaves.
Nutrition Facts : Calories 139 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 347mg sodium, Carbohydrate 27g carbohydrate (7g sugars, Fiber 8g fiber), Protein 8g protein. Diabetic Exchanges
TUSCAN CHICK PEA TOMATO SOUP
From Vitamix but directions are adapted for use without one. If your not using a Vitamix then chop your basil & parsley a bit before adding. YUMMY!!
Provided by Mindelicious
Categories One Dish Meal
Time 22m
Yield 7 cups, 7 serving(s)
Number Of Ingredients 10
Steps:
- Add first 4 ingredients and half the tomatoes & chickpeas to a pot and bring to light boil.
- Blend with hand blender or regular blender and place back onto stove top.
- Stir in the reserved ingredients and cook until thoroughly heated. Enjoy!
- **Vitamix directions: Place all ingredients, except the reserved ingredients, into the Vitamix container in the order listed and secure lid. Select Variable 1. Turn machine on and quickly increase speed to Variable 10, then to High. Blend for 6-7 minutes or until heavy steam escapes from the vented lid.
- Reduce speed to Variable 4 and remove the lid plug. Add the remaining reserved ingredients through the lid plug opening. Blend for an additional 10 seconds.
PEA AND TOMATO SOUP
This recipe comes from a little book called ABC of Jiffy Cookery. I've had it for over 50 years. I haven't cooked any of the recipes yet. I'm putting them on here so I can find them easier.
Provided by CJAY8248
Categories < 15 Mins
Time 15m
Yield 6 soup cups, 6 serving(s)
Number Of Ingredients 6
Steps:
- Combine tomato and pea soup; add milk, then cinnamon and nutmeg to taste; heat. Just before serving add sherry.
Nutrition Facts : Calories 28.4, Fat 0.3, SaturatedFat 0.1, Sodium 260.5, Carbohydrate 6.3, Fiber 0.6, Sugar 3.8, Protein 0.8
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