Split Pea Veggie 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.

HEARTY VEGETABLE SPLIT PEA SOUP

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.

VEGAN SPLIT PEA SOUP I

Steps:

• In a large pot over medium high heat, saute the oil, onion, bay leaf and garlic for 5 minutes, or until onions are translucent. Add the peas, barley, salt and water. Bring to a boil and reduce heat to low. Simmer for 2 hours, stirring occasionally.
• Add the carrots, celery, potatoes, parsley, basil, thyme and ground black pepper. Simmer for another hour, or until the peas and vegetables are tender.

SPLIT PEA SOUP

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.

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.

VEGETARIAN SPLIT PEA SOUP

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.

SPLIT PEA SOUP

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