Creole Split Pea Soup Recipes

OLD-FASHIONED SPLIT PEA SOUP WITH HAM BONE

Steps:

• Sort peas and rinse with cold water. Place peas in a Dutch oven; add water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1 to 4 hours or until peas are softened. Drain and rinse peas, discarding liquid., Return peas to Dutch oven. Add 2-1/2 qts. water, ham bone, onion, salt, pepper, thyme and bay leaf. Bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours, stirring occasionally., Remove the ham bone; when cool enough to handle, remove meat from bone. Discard bone; dice meat and return to soup. Add carrot and celery. Simmer, uncovered, for 45-60 minutes or until soup reaches desired thickness and vegetables are tender. Discard bay leaf.

SLOW-COOKER SPLIT PEA SOUP

Steps:

• In a 4- or 5-qt. slow cooker, combine all ingredients. Cover and cook on low 8-10 hours or until peas are tender.Freeze Option: Freeze cooled soup in freezer containers. To use, thaw overnight in the refrigerator. Heat through in a saucepan over medium heat, stirring occasionally.

CREOLE SPLIT PEA SOUP

Steps:

• Heat the oil in a large sauce pan over medium heat. Add the sausage and saute until lightly golden brown, about 5-7 minutes.
• Add the onions, celery and green pepper to the pan and cook until tender, about 7-10 minutes. Add the garlic and cook until fragrant, about 1-2 minutes.
• Add the stock, split peas, ham hock, paprika, cayenne, oregano, thyme, bay leaves, salt and pepper and bring to a boil.
• Reduce the heat to medium-low and simmer covered until the peas are soft and tender, about 1-3 hours.
• Remove the ham hock, pull the meat from it, cut it into bite sized pieces and add it back to the pot