Yellow Split Pea And Potato Soup Recipes

SPLIT PEA AND POTATO SOUP

Split Pea and Potato Soup image

Tender chunks of potato make thick pea soup even heartier. This make-ahead meal is guaranteed to warm kids up on cold winter days either for lunch or dinner.

Provided by Martha Stewart

Categories Food & Cooking Soups, Stews & Stocks Soup Recipes

Yield Makes 3 3/4 Quarts

Number Of Ingredients 9

Ingredients

3 tablespoons unsalted butter
1 large onion, finely chopped
4 medium carrots (1 pound), cut into 1/2-inch rounds
2 stalks celery, cut crosswise into 1/4-inch pieces
1 pound green split peas, rinsed and picked through
2 quarts chicken stock
1 bay leaf
Salt and freshly ground pepper
2 pounds Yukon gold potatoes, cut into 1/2-inch pieces

Steps:

Melt butter in a 6-quart pot over medium heat. Add onion, carrots, and celery; cook, stirring frequently, until vegetables begin to soften, about 5 minutes. Stir in split peas, chicken stock, and bay leaf; season with salt and pepper. Bring mixture to a boil. Reduce heat to low; cover, and simmer, stirring occasionally, 30 minutes.
Add potatoes, and simmer until they are tender, about 30 minutes. Discard bay leaf, and season with salt and pepper. Serve immediately.

YELLOW SPLIT PEA AND POTATO SOUP

Yellow Split Pea and Potato Soup image

A tangy cilantro-yogurt sauce tops off this ginger-, jalapeño- and curry-flavored soup.

Provided by Betty Crocker Kitchens

Categories Entree

Time 55m

Yield 6

Number Of Ingredients 16

Ingredients

1 tablespoon hot chili oil or vegetable oil
1 large red bell pepper, chopped (1 1/2 cups)
1 large onion, chopped (1 cup)
1 large carrot, diced (1 cup)
1 teaspoon finely chopped gingerroot
2 cloves garlic, finely chopped
1 1/2 cups dried yellow split peas, sorted, rinsed
2 medium potatoes, peeled, cut into 1-inch cubes
1 red jalapeño chili, seeded, finely chopped
1 tablespoon curry powder
1/2 teaspoon salt
2 cups vegetable or chicken broth
1 can (14 oz) coconut milk (not cream of coconut)
1/3 cup plain yogurt
2 tablespoons chopped fresh cilantro
1/4 teaspoon grated lime peel

Steps:

In 3-quart saucepan, heat oil over medium-high heat. Cook bell pepper, onion, carrot, gingerroot, garlic and chili in oil, stirring occasionally, until onion is tender.
Stir in all remaining soup ingredients. Heat to boiling; reduce heat. Cover and simmer 25 to 35 minutes or until peas and potatoes are tender.
In small bowl, mix all sauce ingredients until blended. Top each serving with sauce.

Nutrition Facts : Calories 400, Carbohydrate 52 g, Cholesterol 0 mg, Fat 2 1/2, Fiber 18 g, Protein 15 g, SaturatedFat 11 g, ServingSize 1 Serving, Sodium 590 mg, Sugar 10 g, TransFat 0 g

CANADIAN YELLOW SPLIT PEA SOUP WITH HAM

Canadian Yellow Split Pea Soup with Ham image

Creamy yellow pea soup studded with bits of ham, carrots, celery, and thyme. There is nothing like this one on a cold day! I am a Canadian now living in the US. and cannot get Habitant® soup anymore, so I came up with this version. I think it is as good as the real thing, if not better, because it is homemade.

Provided by channyharte

Categories Soups, Stews and Chili Recipes Soup Recipes Pork Soup Recipes Ham Soup

Time 3h50m

Yield 12

Number Of Ingredients 10

Ingredients

2 ½ cups yellow split peas
1 ham bone with some meat
4 carrots, diced
½ large Spanish onion, diced
5 stalks celery, diced
2 teaspoons dried thyme
1 bay leaf
2 tablespoons kosher salt
1 pinch ground black pepper, or to taste
8 cups water, or as needed

Steps:

Place split peas, ham bone, carrots, onion, celery, thyme, bay leaf, salt, and pepper into a large pot; pour in water. Bring mixture to a boil and skim off any foam with a spoon. Reduce heat; place a lid on the pot slightly ajar to allow some evaporation. Simmer, stirring occasionally, until peas are tender and soup is thick, about 3 hours.
Remove ham bone from soup; strip meat from ham bone, chop meat, and return it to the pot.

Nutrition Facts : Calories 171.8 calories, Carbohydrate 31.9 g, Fat 0.1 g, Fiber 1.1 g, Protein 11.8 g, Sodium 995.1 mg, Sugar 3.1 g

YELLOW SPLIT PEA SOUP

Yellow Split Pea Soup image

Provided by Food Network

Time 1h35m

Yield 4 to 6 servings

Number Of Ingredients 12

Ingredients

2 tablespoons unsalted butter
1 onion, sliced
3 stalks celery, diced
2 carrots, peeled and diced
Salt and white pepper
1/2 teaspoon turmeric
8 cups chicken stock (or combination water and stock)
2 cups dried yellow split peas
2 medium potatoes, peeled and diced
1 ham hock (optional)
Dark bread croutons, for garnish
Brown mustard

Steps:

Melt butter over medium-low heat in a large stockpot or Dutch oven. Cook onion, celery and carrots with salt and pepper until onion is soft, about 7 to 10 minutes. Add the turmeric, stock, peas, potatoes, and ham hock, and simmer, covered, about 1 hour. Remove the ham hock. Puree soup in a blender or food processor until smooth. Return to clean pot, and adjust the seasonings. Serve immediately in flat soup dishes with wide (3-inch) rims, garnished with dark bread croutons. Place brown mustard on the rims of the bowls, and take a little mustard with each spoonful of soup.

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