Split Pea Vegetable Soup Recipes

SPLIT PEA VEGETABLE SOUP

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.

SPLIT PEA AND VEGETABLE SOUP

Steps:

• First, in a large cooking pot, melt the fat, then cook the bacon and onion in it for 5 minutes before adding the rest of the vegetables - give them a good stir round in the butter and let them colour a little at the edges over a fairly low heat. Then pour in the stock and add the washed split peas. Bring everything back up to simmering point, skim the surface if there's any scum, then put a lid on and continue to simmer very gently for about 11/2 hours, or until the peas are absolutely soft. Now liquidise the soup just a little (or else sieve it) - but it shouldn't be too uniformly smooth. Taste, season, re-heat and serve the soup garnished with some croutons crisp fried in bacon fat. Note: There's no need to soak the split peas, but the length of cooking time may vary 30 minutes or so either way.

VEGETARIAN SPLIT PEA SOUP

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.

SMOKY SPLIT PEA AND ROOT VEGETABLE SOUP

Steps:

• melt butter in lg pot over low heat. add carrots, parsnips, leeks, onion, thyme, marjoram and bay leaves. cover and cook until vegetables are tender, stirring occasionally, about 20 minutes. add stock, peas and ham hocks. bring to simmer and cover partially and cook til peas are tender and soup thickens slightly stirring occasionally, about 45 minutes. add parsley in the last 5 minutes. season with salt and pepper.