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
RED PEAS SOUP
This hearty soup, a favorite of Jamaican restaurants and home cooks alike, can easily pass as a stew. In fact, think of it as a chili alternative, just as thick and spicy. The dumplings are easy, and cook in the soup, but they're entirely optional. Other versions of this soup may call for salted pig tails, but here, they're swapped out for smoked turkey necks. Either one adds a deep smokiness. Cock-flavored soup mix, such as one from Grace, gives this soup yet another layer of flavor; you can find it in the international aisle of most supermarkets.
Provided by Millie Peartree
Categories dinner, soups and stews, main course
Time 3h
Yield 6 generous servings
Number Of Ingredients 18
Steps:
- Cover the dried beans with 4 to 6 cups water in a large bowl, and soak them overnight.
- To a large, heavy pot, add smoked turkey and enough water or stock to cover the meat (about 8 cups). Bring to a boil and cook over medium for 30 minutes, skimming the foam from the top. Drain the beans, and return them to the pot.
- Add coconut milk, soup mix, garlic, scallions, thyme, onion, Scotch bonnet pepper, bouillon, allspice and black pepper. Bring to a simmer over medium, and cook until beans are tender, 1 to 2 hours. (Add more water as needed.)
- Prepare the dumplings, if using: In a medium bowl, mix together the self-rising flour and salt. Add 1 cup water, and mix until shaggy and wet.
- Remove turkey from the pot and set aside until cool enough to handle. Remove meat from the bones and add back to the soup. Add sweet potato and carrot. Drop dumplings, if using, by the spoonful into the soup and cook over medium, flipping them once or twice, until dumplings and vegetables are tender, about 15 minutes.
- Remove and discard thyme sprigs, Scotch bonnet pepper and scallions. Taste and adjust seasoning as needed. If the soup is too thick, dilute with water. Serve hot as a soup, over rice, if you like.
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