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
BEST EVER SPLIT PEA
Really sticks to your ribs, really tasty, high fiber. Can be made vegan by substituting vegetable broth for chicken broth. Very easy.
Provided by DOGLOVER
Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas Split Pea Soup Recipes
Time 2h50m
Yield 8
Number Of Ingredients 10
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.
Nutrition Facts : Calories 133 calories, Carbohydrate 18.4 g, Fat 2.1 g, Fiber 6.1 g, Protein 11.2 g, SaturatedFat 0.3 g, Sodium 723.4 mg, Sugar 5 g
SPLIT PEA SOUP, MY WAY
There's a California restaurant famous for pea soup. Unfortunately, it's a sorry excuse for what I consider GOOD pea soup, so here's the recipe I'll use in my "Never- to- be- Restaurant". How hard can it be? I serve this with Ham Dumplings, recipe to follow.
Provided by San Marcos Sunshine
Categories < 4 Hours
Time 3h30m
Yield 6-8 serving(s)
Number Of Ingredients 25
Steps:
- In a 5-1/2 quart kettle over medium heat, melt butter . Add onions, carrots and celery and cook, stirring occasionally, until vegetables are soft but not browned.
- Add potato, ham bone or hock, split peas, beer, water, and spices.
- Bring to a boil, cover, reduce heat, and simmer, stirring occasionally, until ham and peas are very tender, 2 or 2-1/2 hours.
- Remove ham bone and when cool, pull off meat discarding fat, skin and bones. Reserve 1 cup of ham for dumplings, and return the remainder to the soup.
- Add the optional franks or sausage and reheat. Blend in vinegar. Taste and add salt if desired.
- Stir in parsley and green onions.
- Serve very hot in warmed bowls.
- When reheating leftovers, add water or more beer to thin if desired.
- Directions for Ham Dumplings:.
- Put about 1 cup of finely chopped ham in a small bowl. Stir in egg, flour, baking powder & soda. Divide into 8 mounds and shape into meat balls. Make a hollow in each with your finger and fill with a rounded ½ t. of chopped peanuts. Reshape into a ball and roll in chopped parsley.
- Reheat soup and simmer dumplings on top of soup for 10-12 minutes. Place a dumpling in each bowl and ladle soup over the top.
Nutrition Facts : Calories 396, Fat 8.7, SaturatedFat 3.5, Cholesterol 57.6, Sodium 453.7, Carbohydrate 54.1, Fiber 17.6, Sugar 8.3, Protein 23.5
SPLIT PEA SOUP
Make and share this Split Pea Soup recipe from Food.com.
Provided by Dancer
Categories Pork
Time 18m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Cook on high to get it hot, if you have time, then lower the heat setting to low and cook 8 hours.
- Don't fill the crock pot too full, due to foaming.
- Stir, adjust the seasonings and serve.
- If you like the soup creamy, take out 1/2 c. of the soup and puree in food processor, then blend back into the soup.
- Serve
Nutrition Facts : Calories 416.9, Fat 3.3, SaturatedFat 0.8, Cholesterol 14.2, Sodium 494.9, Carbohydrate 68.5, Fiber 26.7, Sugar 11.7, Protein 30.9
EASY, YUMMY SPLIT PEA SOUP
This recipe is just about full-proof and delicious. It's a good way to make use out of Holiday left-overs. Also, it freezes well so you can cook it ahead of time, put it in individual containers, and have it when you want it.
Provided by scarlettkiss78
Categories < 4 Hours
Time 2h15m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Boil the ham bone and onion in a large pot of water for several hours. You may need to keep adding water as it evaporates it boils. Remove the bone when the onions have cooked down and the water has formed a broth. Rinse, the split peas in a colander and remove any discolored or defective peas. Add peas and seasonings to taste to the soup. At this point you may add, if you choose, additional ham to make a heartier soup. cook until the peas have cooked down completely and become part of the broth. You do not want chunks of peas. Add the potatos and cook until they are tender. Serve hot.
Nutrition Facts : Calories 287.6, Fat 0.8, SaturatedFat 0.1, Sodium 14.9, Carbohydrate 54, Fiber 18.7, Sugar 6.6, Protein 17.9
SPLIT PEA SOUP
This one is simple and inexpensive. My husband liked it a lot. He walked in while it was cooking and said, "Mmm". Normally, he would not touch split pea soup. It's practically vegetarian too--no bacon or ham hocks to touch--and yet still tastes great. Biscuits go really well with this. In fact, I think you need them to make a filling meal.
Provided by Debbie R.
Categories Beans
Time 2h20m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Sort and wash peas. Put them and everything else in a large pot.
- Bring to a boil, then lower heat and simmer for two hours, stirring often.
- Remove bay leaf before serving. A very little salt or salt substitute enhances the flavor.
Nutrition Facts : Calories 527.8, Fat 7.6, SaturatedFat 1.5, Sodium 220.8, Carbohydrate 82.6, Fiber 31.5, Sugar 13.9, Protein 38
SPLIT PEA SOUP
This is Megan's version of split pea soup, my version skips the croutons and includes ham. But, because we occasionally have to make something she will eat, I just add the ham to my bowl. If you don't have a vegetarian in your house, putting ham or a ham bone in the soup while it is cooking adds a great flavor.
Yield serves 8 to 10
Number Of Ingredients 9
Steps:
- To prepare the soup: Pour the peas into a stockpot and carefully check them for any foreign objects. (I know it sounds weird, but occasionally small stones will slip through during processing.)
- Peel the carrots and onion and dice them into about 1/2-inch pieces. Place the carrots, onion, bay leaves, and water into the stockpot and bring to a boil over medium-high heat. Decrease the heat to low and simmer, stirring occasionally, for 1 1/2 to 2 hours, or until the peas have broken down. Season to taste with salt and pepper.
- Preheat the oven to 350°F.
- Cut the bread into 1/2-inch cubes and place them on a baking sheet. Combine the butter and garlic powder in a small bowl and pour over the bread cubes. Toss the bread cubes until they are evenly coated and bake them for 10 minutes, or until they are golden brown.
- Ladle the soup into bowls and top with the croutons.
- It's time to pull out that math you learned in third grade:
- 2 cups = 1 pint
- 2 pints = 1 quart
- 4 quarts = 1 gallon
- If you remember this, then you won't panic when a recipe calls for 2 quarts of water and you only have a 1-cup measure. You will know:
- 2 quarts = 4 pints = 8 cups
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