VEGETARIAN SPLIT PEA SOUP
Vegetarian Split Pea Soup is every bit as delicious, wholesome, and nostalgic as the soup your mom made. This is a pantry staple recipe with a few fresh root vegetables. Not looking for a vegetarian soup? Add bacon or ham to your soup or serve them both on the side!
Provided by Lord Byron's Kitchen
Categories Main Course
Time 1h45m
Number Of Ingredients 13
Steps:
- In a stock pot, over medium heat, add the olive oil, onions, carrot, and celery. Sauté for 5 minutes.
- Add the garlic and sauté for 2 more minutes.
- Add the split peas and turmeric, stir into the vegetable mixture, and sauté for 3 minutes.
- Add the vegetable stock and water, along with the salt, pepper, and bay leaves. Stir to combine. Cover and cook for 40 minutes, stirring occasionally to prevent the split peas from settling to the bottom of the pot.
- Add the potatoes and stir to combine. Cover and continue to cook for 10 minutes.
- Stir the soup and check the liquid level. At this point, the potatoes should be starting to soften, and the peas should be nearly dissolved. Add one cup of water if the peas are not nearly dissolved.
- Cover and continue to cook for another 10 minutes. Check the potatoes for doneness again. Add another cup of water if needed. If not, cover and continue to cook until the potatoes are fork tender.
- Once the potatoes are cooked, remove the lid and turn off the heat. Stir the soup well, and allow to sit for 5 minutes before serving.
Nutrition Facts : Calories 231 kcal, Carbohydrate 37 g, Protein 13 g, Fat 4 g, SaturatedFat 1 g, Sodium 662 mg, Fiber 14 g, Sugar 7 g, ServingSize 1 serving
VEGETARIAN SPLIT PEA SOUP
Even the pickiest eater will request this vegetarian split pea soup recipe time and again. Thick and well-seasoned, it's a nutritional powerhouse packed with fiber and protein. It's wonderful with a slice of crusty French bread. -Michele Doucette, Stephenville, Newfoundland
Provided by Taste of Home
Categories Lunch
Time 1h45m
Yield 7 servings.
Number Of Ingredients 12
Steps:
- In a large saucepan, combine the first 9 ingredients; bring to a boil. Reduce heat; cover and simmer until peas are tender, about 1 hour, stirring occasionally. , Add salt and pepper; simmer 10 minutes longer. Remove soup from heat; cool slightly. Process in batches in a blender or food processor until smooth; return to pan and heat through. If desired, garnish with carrots and green onions.
Nutrition Facts : Calories 227 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 771mg sodium, Carbohydrate 42g carbohydrate (7g sugars, Fiber 15g fiber), Protein 14g protein.
NEWFOUNDLAND STYLE PEA SOUP WITH DOUGHBOYS (DUMPLINGS)
This recipe comes from an old cookbook called Native Cookery and Edible Wild Plants of Newfoundland and Labrador . Its old fashioned good, traditional style pea soup from Newfoundland.
Provided by Kerri Lake
Categories Vegetable
Time 4h30m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- For the soup:.
- Soak salt meat or sparerib and peas overnight. Drain off water. Add 6 cups of water and onion and simmer gently for 3 hours. About 20 minutes before serving, add vegetables.
- Make doughboys as follows:.
- Cut butter into small pieces into small pieces in the flour, baking powder and salt. Add water or milk to make a soft dough. Drop by teaspoonfuls into soup. Cover pot tightly and cook for 15 minutes.
FRESH PEA SOUP
Steps:
- Heat the butter in a large saucepan, add the leeks and onion, and cook over medium-low heat for 5 to 10 minutes, until the onion is tender. Add the chicken stock, increase the heat to high, and bring to a boil. Add the peas and cook for 3 to 5 minutes, until the peas are tender. (Frozen peas will take only 3 minutes.) Off the heat, add the mint, salt, and pepper.
- *Puree the soup in batches: place 1 cup of soup in a blender, place the lid on top, and puree on low speed. With the blender still running, open the venthole in the lid and slowly add more soup until the blender is three-quarters full. Pour the soup into a large bowl and repeat until all the soup is pureed. Whisk in the creme fraiche and chives and taste for seasoning. Serve hot with garlic croutons.
VEGETARIAN SPLIT PEA SOUP
Make and share this Vegetarian Split Pea Soup recipe from Food.com.
Provided by Dreamer in Ontario
Categories Vegetable
Time 1h15m
Yield 6-8 serving(s)
Number Of Ingredients 15
Steps:
- Place first 5 ingredients in a large pot.
- Bring to a boil, reduce heat to low, and simmer, partially covered for about 20 minutes, stirring occasionally to prevent split peas from sticking to bottom of pot.
- Add onions, garlic, celery, carrots and potato. (You can saute these first or add them in directly if you want a fat free soup).
- Partially cover and allow to simmer for about 40 minutes, stirring occasionally.(You may need to add extra water).
- Season to taste with pepper and vinegar.
- Serve with a drizzle of sesame oil, diced tomato and minced parsley.
GRANDMA'S PEA SOUP
My grandma's pea soup recipe was a family favorite. What makes it different from any other pea soups I have tried is the addition of whole peas, spaetzle-like "dumplings" and sausage. Try it once and you'll be hooked. -Carole Talcott, Dahinda, Illinois
Provided by Taste of Home
Time 3h
Yield 16 servings (4 quarts).
Number Of Ingredients 18
Steps:
- Cover peas with water and soak overnight. Drain, rinse and place in a Dutch oven. , Add ham bone, water and remaining soup ingredients except sausage and dumplings. Bring to a boil. Reduce heat; cover and simmer 2 to 2-1/2 hours. , Remove ham bone and skim fat. Remove meat from bone; dice. Add ham and, if desired, sausage to pan. , For dumplings, place flour in a small bowl. Make a depression in the center of the flour; add egg and water and stir until smooth. , Place a colander with 3/16-in.-diameter holes over simmering soup; transfer dough to the colander and press through with a wooden spoon. Cook, uncovered, 10-15 minutes. Discard bay leaf. Freeze Option: Prepare soup without dumplings and freeze in serving-size portions to enjoy for months to come.
Nutrition Facts : Calories 155 calories, Fat 2g fat (1g saturated fat), Cholesterol 20mg cholesterol, Sodium 171mg sodium, Carbohydrate 26g carbohydrate (2g sugars, Fiber 6g fiber), Protein 9g protein.
VEGETARIAN PEA SOUP
I combined several online recipes to make my own version of this soup. It was a real favorite when I was a vegetarian for health reasons. Even my meat-loving husband asked for seconds! -Corrie Gamache, Palmyra, Virginia
Provided by Taste of Home
Categories Lunch
Time 7h15m
Yield 8 servings (2 quarts).
Number Of Ingredients 12
Steps:
- In a 5-qt. slow cooker, combine all ingredients. Cover and cook on low for 7-8 hours or until peas are tender. Discard bay leaf. Stir before serving.
Nutrition Facts : Calories 248 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 702mg sodium, Carbohydrate 46g carbohydrate (7g sugars, Fiber 16g fiber), Protein 15g protein.
PEA SOUP WITH BUTTER DUMPLINGS (FROM THE VEGETARIAN EPICURE)
Steps:
- Soup: Cook the peas in the water and sugar until they are quite soft, about 1/2 hour. Then press the soup through a sieve or put it in the blender for a few moments. Season this thin puree with salt and pepper and stir in the wine. Melt the butter in the skillet and stir in the flour. Le the roux cook over a very low flame for a few minutes, stirring constantly. Then stir in a cup or two of the soup and whisk until smooth. Return the thickened soup to the rest and blend well. Dumplings: To make the batter, soften the butter as much as possible, short of melting it. Beat the eggs with the flour and beat in the butter. Season with salt and nutmeg. Drop the batter into gently boiling soup by half-teaspoons. When the dumplings have risen to the top, they need 5 more minutes before they are done.
More about "pea soup with butter dumplings from the vegetarian epicure recipes"
PEA SOUP WITH BUTTER DUMPLINGS RECIPE - THE DAILY MEAL
From thedailymeal.com
4/5 (4)Estimated Reading Time 1 min
- Cook the peas in the water and sugar until they are quite soft, about 1/2 hour. Then press the soup through a sieve or put it in the blender for a few minutes. Season this thin puree with salt and pepper and stir in the wine.
- Melt the butter in a skillet and stir in the flour. Let the roux cook over a very low flame for a few minutes, stirring constantly. Then stir in a cup or two of the soup and whisk until smooth. Return the thickened soup to the rest and blend well.
VEGETARIAN SPLIT PEA SOUP RECIPE | EATINGWELL
From eatingwell.com
SPLIT PEA SOUP RECIPE | BON APPéTIT
From bonappetit.com
PEA SOUP RECIPE | EATINGWELL
From eatingwell.com
VEGETARIAN SPLIT PEA SOUP - TWO KOOKS IN THE KITCHEN
From twokooksinthekitchen.com
CHICKPEAS AND DUMPLINGS - CHICKPEAS AND DUMPLINGS SOUP - HOW …
From howsweeteats.com
OLD-FASHIONED PEA SOUP | RICARDO
From ricardocuisine.com
GERMAN PEA SOUP WITH EGG DUMPLINGS (ERBSENSUPPE ... - THE …
From daringgourmet.com
PEA SOUP WITH BUTTER DUMPLINGS RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
PEA SOUP RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
PEA SOUP WITH CHEESE DUMPLINGS | RICARDO
From ricardocuisine.com
10 BEST VEGETARIAN DUMPLING SOUP RECIPES | YUMMLY
From yummly.com
THE VEGETARIAN EPICURE | MYSITE
From annairenathomas.wixsite.com
VEGETARIAN SPLIT-PEA SOUP RECIPE | EPICURIOUS
From epicurious.com
INSTANT POT SPLIT PEA SOUP – WELLPLATED.COM
From wellplated.com
BEST SOUP RECIPES - THE NEW YORK TIMES
From nytimes.com
GRANDMA'S CLASSIC PEA & DUMPLING SOUP RECIPE | SIDECHEF
From sidechef.com
TOP 47 OPEN KETTLE DUMPLING RECIPES
From exnavalcadet.qualitypoolsboulder.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love