Pea Soup No Meat Recipes

VEGETARIAN SPLIT PEA SOUP RECIPE

Steps:

• CHOP VEGETABLES: Option #1: Dice carrots, celery and onion into 1/2 inch/1.3cm pieces - and mince the garlicOption #2 (shortcut): Cut vegetables into 2 inch/5 cm pieces and pulse them in the processor (this is a big shortcut so my preference!). I process onions in one batch, then carrots, garlic and celery in another. I leave a few larger chunks of carrots and celery to have some vegetables that hold their shape in the finished soup. If you plan to blend the soup into a purée, however, there's no need.
• COOK ON STOVE TOP: (see Note 1 and 2 for other cooking methods)Sauté veggies: Heat oil on medium heat in a large pot. Add onions and sauté 3 minutes. Add celery and carrots and garlic and sauté 4-5 minutes. Shortcut: skip this step (and skip the oil) and just add everything to the pot and cook. Sautéing adds flavor though.Add broth and seasonings, then cook: Add peas, broth, water, dill and seasonings to pot. Bring to boil. Reduce heat, cover and simmer on medium low (3/10) for 1 1/2-2 hours, until vegetables and peas are soft. If too watery, continue to cook for 15-20 minutes with lid off or partially covering the pot. But note that soup will thicken on standing or in fridge. Remove bay leaf and adjust seasonings to your taste.
• SERVE: If you like chunkier soup, serve as is. If you prefer creamier soup, blend soup in processor (in batches), blender or with stick immersion blender. Alternatively, do half and half - blend half the soup to creamy, then combine with the unblended chunky half. Serve with croutons, biscuits, a warm crusty loaf bread or cornbread.

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.

HEARTY SPLIT PEA SOUP

Steps:

• In a Dutch oven, combine all ingredients; bring to a boil. Reduce heat; cover and simmer for 1-1/4 to 1-1/2 hours or until 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.

SPLIT PEA SOUP WITHOUT PORK

Steps:

• Rinse and pick through peas. Place them in a large pot with the celery, carrots, broth and water. Bring to a boil, then reduce heat, cover and simmer until peas have fallen apart, 1 to 2 hours. Season with salt and pepper before serving.

HEARTY SPLIT PEA SOUP (NO MEAT).

Steps:

• Saute onion in oil until soft, along with bay leaf and celery seed. Stir in peas, barley, and lima beans. Add 8 cups water and bring to a boil. Cook on low heat, partially covered, for about an hour and a half.
• Add salt, pepper, vegetables, and herbs. Turn heat down as low as possible and simmer another 30 to 45 minutes. Thin with additional water or stock as you like. Correct seasonings.
• Makes about 8 to 9 cups.

PARKER'S SPLIT PEA SOUP

Steps:

• In a 4-quart stockpot on medium heat, saute the onions and garlic with the olive oil, oregano, salt, and pepper until the onions are translucent, 10 to 15 minutes. Add the carrots, potatoes, 1/2 pound of split peas, and chicken stock. Bring to a boil, then simmer uncovered for 40 minutes. Skim off the foam while cooking. Add the remaining split peas and continue to simmer for another 40 minutes, or until all the peas are soft. Stir frequently to keep the solids from burning on the bottom. Taste for salt and pepper. Serve hot.

A GREEN PEAS SOUP, WITHOUT MEAT

Steps:

• 1. Put 8 cups of the peas and 4 cups of the water in a large saucepan or Dutch oven. Add the salt, pepper, mace, cloves, thyme, and marjoram, cover, and bring to a boil. Reduce the heat, and simmer for about 45 minutes, until the peas are very tender.
• 2. Drain the peas, reserving the cooking liquid in the sauceupan. Puree the peas in a food processor or with a food mill. If using a food mill, discard the skins. Press the puree through a sieve into the reserved liquid, stirring to combine thoroughly. Cover and set aside to keep warm.
• 3. Combine the remaining 2 cups of peas with the remaining 2 cups of water in a medium saucepan. Cover and bring to a boil. Reduce the heat and simmer for 20 to 25 minutes, until the peas are just tender.
• 4. While the second batch of peas is cooking, melt the butter in a sauté pan. Add the green onions, and sauté for about 2 minutes. Add the spinach and mint and stir together, cooking until the spinach has just wilted. Blend in the flour, and cook for about 1 minute.
• 5. Drain the peas, reserving the cooking liquid, and stir the peas into the warm soup along with the spinach mixture. Heat until it begins to simmer, adding the reserved pea-cooking liquid-a little at a time-if the soup is too thick. Season with additional salt and pepper, if necessary.
• 6. Pour the soup into a tureen, and garnish with diced toast and shredded calendula blossoms, if desired.

SPLIT PEA SOUP

Steps:

• Heat peas and water to boiling in 4-quart Dutch oven. Boil uncovered 2 minutes; remove from heat. Cover and let stand 1 hour.
• Stir in onion, celery and pepper. Add ham bone. Heat to boiling; reduce heat. Cover and simmer about 1 hour 30 minutes or until peas are tender.
• Remove ham bone; remove ham from bone. Trim excess fat from ham; cut ham into 1/2-inch pieces.
• Stir ham and carrots into soup. Heat to boiling; reduce heat. Cover and simmer about 30 minutes or until carrots are tender and soup is desired consistency.

SPLIT PEA SOUP (((BEST PEA SOUP EVER)))

Steps:

• Place all ingredients into a large stew pot.
• Cover ingredients with water about 2 inches above the top of the ingredients.
• Bring to a boil.
• Reduce heat and simmer for about 3 hours, or until peas are pureed and slightly thickened.
• Serve with a crusty bread if desired.

EASY PEA SOUP

Steps:

• Place a saucepan over medium-low heat, and add oil and scallions. Stir until heated, then add frozen peas. Stir well with a wooden spoon.
• Add 3 cups boiling water and stock concentrate to taste. Cover, and cook at a lively simmer until peas are tender, 5 to 10 minutes. Remove from heat, and allow to cool until no longer steaming.
• Transfer soup to a blender. Add cheese, and purée until mixture is very smooth. Serve immediately or, if desired, reheat to taste.