Creole Split Pea Soup Recipes

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CREOLE SPLIT PEA SOUP



Creole Split Pea Soup image

If memory serves me right this recipe was posted on a food blog some time last year......I tweaked it and printed it to save; forgot about till yesterday............made it, loved it!

Provided by Dee Tourville @Dee_Tourville

Categories     Other Main Dishes

Number Of Ingredients 17

2 tablespoon(s) oil
1/2 pound(s) andouille sausage (cut into small pieces)
3/4 cup(s) cup onion, diced
1/2 cup(s) celery (diced
1 large orange pepper (diced)
1/2 cup(s) carrots, diced
6 1/2 cup(s) chicken stock
4 clove(s) garlic, chopped
1 1/2 cup(s) yellow split peas
1 teaspoon(s) ham hock
1/2 teaspoon(s) sweet paprika
1 teaspoon(s) paprika
1 teaspoon(s) cayene pepper ( more or less to taste)
2 - bay leaves, dried
1 teaspoon(s) oregano, dried
teaspoon(s) thyme, dried
- salt & pepper to taste

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

SPLIT PEA SOUP



Split Pea Soup image

This is a wonderful, hearty split pea soup. Great for a fall or blustery winter day.

Provided by bluebayou

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes

Time 10h30m

Yield 6

Number Of Ingredients 10

2 ¼ cups dried split peas
2 quarts cold water
1 ½ pounds ham bone
2 onions, thinly sliced
½ teaspoon salt
¼ teaspoon ground black pepper
1 pinch dried marjoram
3 stalks celery, chopped
3 carrots, chopped
1 potato, diced

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.

Nutrition Facts : Calories 310.3 calories, Carbohydrate 57.9 g, Fat 1 g, Fiber 21.5 g, Protein 19.7 g, SaturatedFat 0.2 g, Sodium 255.1 mg, Sugar 9.5 g

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