HEARTY VEGETABLE SPLIT PEA SOUP
This slow-cooker soup is my secret weapon on busy days. It's delicious served with oyster crackers that are tossed in a bit of melted butter and herbs and then lightly toasted in the oven. -Whitney Jensen, Spring Lake, Michigan
Provided by Taste of Home
Categories Lunch
Time 7h10m
Yield 8 servings (2 quarts).
Number Of Ingredients 9
Steps:
- In a 3- or 4-qt. slow cooker, combine all ingredients. Cook, covered, on low 7-9 hours or until peas are tender. Stir before serving. Discard bay leaf. Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add water if necessary.
Nutrition Facts : Calories 202 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 462mg sodium, Carbohydrate 36g carbohydrate (5g sugars, Fiber 15g fiber), Protein 14g protein. Diabetic Exchanges
SPLIT PEA VEGETABLE SOUP
This recipe originated with the master chef of our family-my father-in-law. It freezes so well that frequently I'll cook up a double batch of soup. My husband, our two sons (14 and 12) and I live on 70 acres outside of town. I enjoy crafts. But I'm every bit as happy plowing fields or baling hay!
Provided by Taste of Home
Categories Lunch
Time 1h35m
Yield 16-20 servings (about 5 quarts).
Number Of Ingredients 10
Steps:
- In a Dutch oven, combine the peas, water, allspice, salt and pepper; bring to a boil. Reduce heat; cover and simmer for 1 hour. , Stir in the potatoes, carrots, onions, ham and cabbage; return to a boil. Reduce heat; cover and simmer for about 30 minutes or until vegetables are tender, stirring occasionally. Discard allspice.
Nutrition Facts : Calories 180 calories, Fat 2g fat (0 saturated fat), Cholesterol 7mg cholesterol, Sodium 435mg sodium, Carbohydrate 34g carbohydrate (6g sugars, Fiber 7g fiber), Protein 9g protein.
SPLIT PEA SOUP WITH HAM AND VEGETABLES
I'm a pea soup fan, but have evolved a "Cook's Colour Treasury" recipe to my own taste, and thought I'd share it out will the Board. We freeze this one for lunches at work, and enjoy it greatly! Low fat, high fibre healthy eating!
Provided by John DOH
Categories Vegetable
Time 3h55m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Empty the chicken and vegetable stock into a large pot, heat to a low boil.
- Add split peas and chunks and bones of ham hock, ensuring all are covered.
- Simmer for about 2.5 hours until peas are tender.
- Evacuate ham chunks to a cutting board and allow to cool.
- Drain stock and reserve.
- Toss peas into a blender and puree carefully until smooth.
- Mix peas into the reserved stock and set to simmer.
- Skin ham chunks and discard skin and fat.
- Debone the meat and slice small 1/2" square pieces; add to soup mix.
- Add barley if desired and stir periodically so it soesn't stick and burn to the pot.
- Add onion, garlic and carrots and stir.
- Allow this to simmer about an hour, stirring every 15 minutes.
- Add beans and peas, stirring, allow these to cook about 15 minutes.
- You may serve like this, with or without croutons, or pour into indivdual tupperware containers and freeze for future use.
Nutrition Facts : Calories 365.4, Fat 2.7, SaturatedFat 0.6, Sodium 162.4, Carbohydrate 63.1, Fiber 23, Sugar 11.9, Protein 26.5
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.
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
HEALTHY SPLIT PEA SOUP WITH VEGGIES
Let slow cooking speed your way to dinner! Enjoy this split pea, pork and veggies soup for a delightful meal.
Provided by Betty Crocker Kitchens
Categories Entree
Time 3h45m
Yield 8
Number Of Ingredients 7
Steps:
- In 4- to 6-quart slow cooker, gently mix all ingredients except carrots.
- Cover; cook on Low heat setting 3 to 4 hours.
- Remove ham bone from soup. Let stand about 15 minutes or until cool enough to handle.
- Remove ham from bone. Remove excess fat from ham; cut ham into 1/2-inch pieces. Stir ham and carrots into soup. Increase heat setting to High. Cover; cook about 15 minutes longer or until carrots are tender.
Nutrition Facts : Calories 310, Carbohydrate 34 g, Cholesterol 50 mg, Fat 1, Fiber 16 g, Protein 29 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 65 mg, Sugar 3 g, TransFat 0 g
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