Seaweed And Split Pea Soup Recipes

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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

HEARTY SPLIT PEA SOUP



Hearty Split Pea Soup image

For a different spin on traditional pea soup, try this split pea soup recipe with corned beef. The flavor is peppery rather than smoky, and a tasty change of pace. -Barbara Link, Alta Loma, California

Provided by Taste of Home

Categories     Dinner     Lunch

Time 1h45m

Yield 12 servings (3 quarts).

Number Of Ingredients 14

1 package (16 ounces) dried split peas
8 cups water
2 medium potatoes, peeled and cubed
2 large onions, chopped
2 medium carrots, chopped
2 cups cubed cooked corned beef or ham
1/2 cup chopped celery
5 teaspoons chicken bouillon granules
1 teaspoon dried marjoram
1 teaspoon poultry seasoning
1 teaspoon rubbed sage
1/2 to 1 teaspoon pepper
1/2 teaspoon dried basil
1/2 teaspoon salt, optional

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.

Nutrition Facts : Calories 199 calories, Fat 2g fat (0 saturated fat), Cholesterol 11mg cholesterol, Sodium 352mg sodium, Carbohydrate 32g carbohydrate (0 sugars, Fiber 0 fiber), Protein 15g protein. Diabetic Exchanges

SPLIT PEA & GREEN PEA SMOKED HAM SOUP



Split pea & green pea smoked ham soup image

John Torode shares the recipe for one of his all-time favourite soups

Provided by John Torode

Categories     Dinner, Soup

Time 3h30m

Number Of Ingredients 8

1kg gammon or ham hock
200g split peas , soaked overnight
2 onions , roughly chopped
2 carrots , roughly chopped
2 bay leaves
1 stick celery , roughly chopped
300g frozen peas
crusty bread and butter, to serve

Steps:

  • Put the gammon in a very large pan with 2 litres water and bring to the boil. Remove from the heat and drain off the water - this helps to get rid of some of the saltiness. Recover with 2 litres cold water and bring to the boil again. Put everything but the frozen peas into the pan and bring to the boil. Reduce to a simmer and cook for 1½-2½ hrs, topping up the water as and when you need to, to a similar level it started at. As the ham cooks and softens, you can halve it if you want, so it is all submerged under the liquid. When the ham is tender enough to pull into shreds, it is ready.
  • Lift out the ham, peel off and discard the skin. While it is still hot (wear a clean pair of rubber gloves), shred the meat. Remove bay from the soup and stir in the frozen peas. Simmer for 1 min, then blend until smooth. Add a splash of water if too thick, and return to the pan to heat through if it has cooled, or if you are making ahead.
  • When you are ready to serve, mix the hot soup with most of the ham - gently reheat if made ahead. Serve in bowls with the remaining ham scattered on top, and eat with crusty bread and butter.

Nutrition Facts : Calories 292 calories, Fat 11 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 23 grams carbohydrates, Sugar 5 grams sugar, Fiber 5 grams fiber, Protein 26 grams protein, Sodium 3.56 milligram of sodium

CROCK POT SPLIT PEA SOUP



Crock Pot Split Pea Soup image

Discover a delicious split pea soup recipe with ham hocks, carrots, and dried split peas. It's cooked in the crock pot and is easy to customize.

Provided by Diana Rattray

Categories     Entree     Dinner     Lunch     Soup

Time 8h15m

Yield 8

Number Of Ingredients 11

1 package (16 ounces) dried split peas (rinsed)
1 meaty ham bone (or 2 ham hocks, or 2 cups diced ham)
3 carrots (peeled and sliced)
1/2 cup onion (chopped)
2 ribs celery (plus leaves, chopped)
2 cloves garlic (minced)
1 large bay leaf
1/4 cup parsley (fresh and chopped, or 2 teaspoons dried parsley flakes)
1/2 teaspoon ground black pepper
6 cups hot water (or use part low sodium or unsalted vegetable stock or broth)
1 tablespoon seasoned salt (or to taste)

Steps:

  • Gather the ingredients.
  • Layer the ingredients in a slow cooker in the order given-split peas, ham, carrots, onion, celery, garlic, bay leaf, parsley, pepper, and salt; add the water or stock. Do not stir the ingredients.
  • Cover and cook on high for 4 to 5 hours or on low for 8 to 10 hours until peas are very soft and the ham falls off the bone.
  • Remove the meat from the bones and chop. Save some of the chopped ham for a garnish, if desired. Remove the bay leaf.
  • Before serving, mash the peas slightly to thicken the soup or blend the soup in batches for a smoother texture (safety tips below).

Nutrition Facts : Calories 224 kcal, Carbohydrate 40 g, Cholesterol 3 mg, Fiber 16 g, Protein 15 g, SaturatedFat 0 g, Sodium 657 mg, Sugar 6 g, Fat 1 g, ServingSize 8 bowls (8 servings), UnsaturatedFat 0 g

SPLIT PEA AND SMOKED HAM SOUP



Split Pea and Smoked Ham Soup image

Provided by Jeff Mauro, host of Sandwich King

Time 1h45m

Yield 6 servings

Number Of Ingredients 15

2 tablespoons olive oil
3 stalks celery, chopped
3 cloves garlic, chopped
2 parsnips, peeled and chopped
1 large onion, chopped (about 2 cups)
Kosher salt and fresh ground pepper
Kosher salt and fresh ground pepper
2 sprigs fresh oregano
2 sprigs fresh thyme
1 bay leaf
2 ounces bourbon
1 pound split peas, picked through for pebbles then rinsed with cold water
One 8-ounce piece smoked ham
8 cups chicken broth
1/2 baguette, sliced and toasted

Steps:

  • In a large sauce pot, heat the olive oil over medium heat. Add the celery, garlic, parsnip and onion, and saute for 15 minutes to build flavor, seasoning with salt and pepper as you go. Add the oregano, thyme and bay leaf, and cook on low for 3 more minutes. Turn the burner off and add the bourbon, return to the heat and reduce for 3 minutes. Add the split peas, ham and stock. Remember to season lightly as you cook. Cook until the peas are tender and the soup has reduced to the desired consistency, about 1 hour. Pull the ham piece and herbs from the pot and, using an immersion blender, blend the soup until mostly smooth. Cut the ham into 1/2-inch pieces and add back to the pot. Serve with the toasted baguette.

SEAWEED AND SPLIT PEA SOUP



Seaweed and Split Pea Soup image

Make and share this Seaweed and Split Pea Soup recipe from Food.com.

Provided by Missy Wombat

Categories     Vegan

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 8

3/4 cup dried split peas
5 cups water
1 ounce wakame seaweed
2 onions
1/2 lb carrot
2 tablespoons tahini
salt, to taste (optional)
soy sauce, to taste

Steps:

  • Soak the split peas overnight.
  • Drain and cover with water and bring to the boil.
  • Lower the heat then cover and simmer for 20 minutes.
  • Meanwhile cover the wakame with cold water and leave to soak.
  • Chop the carrot and onion finely.
  • Drain and chop the wakame, discarding the tough centre.
  • Add the seaweed, carrots and onion to the pot.
  • Continue to simmer for about 25 minutes.
  • Remove from heat, add the tahini and the soy sauce and salt to taste.
  • Serve immediately.

EASY SPLIT PEA SOUP



Easy split pea soup image

Easy version of a hearty winter soup

Provided by freyavg

Time 1h

Yield Serves 4

Number Of Ingredients 0

Steps:

  • Fry the onion in a little butter and cook for 2 minutes. Add the other vegetables and the potato and cook a few minutes more.
  • Pour in the hot stock and the split peas. Bring to a simmer and let them cook for 40 to 50 minutes under a lid or until the peas are cooked through.
  • Take the soup from the heath and mix well. Season if necessary but be careful with salt as the bacon is already quite salty. Add the smoked bacon cubes and let the soup stand for about 15 min with the lid on before serving so the smokey taste of the bacon can infuse the soup.

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