Spanish Style Split Pea Soup Recipes

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SPANISH SPLIT PEA SOUP



Spanish Split Pea Soup image

Great way to spice up an old favorite. Peppers, Onions and Cilantro give this soup a little kick. May also add ham or bacon although I posted vegitarian style.

Provided by cjvasser

Categories     < 4 Hours

Time 2h10m

Yield 8-10 serving(s)

Number Of Ingredients 10

1 lb split peas
2 large onions, sliced
2 red peppers, sliced
1 teaspoon cayenne
1/2 teaspoon hot sauce
1 teaspoon garlic salt
1 teaspoon pepper
1 cup chopped cilantro
crushed tortilla chips
cheese

Steps:

  • Add 6 cups water to split peas(soak overnight).
  • Bring peas and water to boil. Add onions, peppers, cayenne, hot sauce, garlic, pepper, and cilantro and simmer for 2 hours.
  • Top with crushed tortilla chips and cheese.
  • If you like a milder soup, you may want to leave out the hot sauce.

Nutrition Facts : Calories 218.7, Fat 0.8, SaturatedFat 0.1, Sodium 19.1, Carbohydrate 40.2, Fiber 15.8, Sugar 7.4, Protein 14.7

SOPA DE CHICHAROS (CUBAN SPLIT PEA SOUP)



Sopa de Chicharos (Cuban Split Pea Soup) image

This Cuban style split pea soup is called sopa de chicharos, potaje de chicharos, or simply chicharos in Spanish. It's a thick soup that's loaded with split peas, vegetables and smoked pork.

Provided by Elizabeth

Categories     Soup

Time 1h45m

Number Of Ingredients 14

2 tablespoons Olive Oil
1 Medium Yellow Onion (finely diced)
2 Medium Carrots (diced)
1 Celery Rib (diced)
3-4 Garlic Cloves (minced)
½ teaspoon Dried Oregano
¼ teaspoon Cumin
¼ teaspoon Black Pepper
1-1½ pound Smoked Ham Shanks (Ham Hocks or a meaty Ham Bone)
6 cups Chicken Broth
1 Bay Leaf
12 ounces Dried Green or Yellow Split Peas (sorted, rinsed and soaked)
1 Large Potato (10-12 ounces, peeled and cut into ½-1 inch pieces)
Salt (to taste if needed)

Steps:

  • Sort, rinse and soak the split peas for approximately 20-30 minutes while you prep the rest of the ingredients.
  • Heat the olive oil in a large pot over medium heat. When the oil is hot, but not smoking, add the onions, carrots and celery. Cook gently for 5 minutes, stirring frequently.
  • Add the garlic, oregano, cumin and black pepper to the pot. Cook for 1 minute, stirring constantly.
  • Add the ham shanks, chicken broth and the bay leaf to the pot. Stir well.
  • Drain the split peas using a mesh strainer. Add them to the pot and raise the heat to high. When the broth comes to a boil, lower the heat to medium-low and cover the pot.
  • Cook the soup for 40 minutes. Keep the broth at a simmer. If it's boiling too vigorously, lower the heat a bit. Stir occasionally.
  • Remove the ham from the pot and set it on a cutting board to cool.
  • Add the diced potatoes to the soup. If you were keeping them in water make sure to drain before adding them in. Cover the pot and continue cooking.
  • When the ham is cool enough to handle, remove and discard the fatty skin and bones. Chop the meat, return it to the pot and stir well.
  • Cover the pot and continue cooking until the potatoes are fork tender, stirring occasionally. This should take 20-25 minutes.
  • As the split peas fall apart the soup will thicken. Stir it more often, making sure to get to the bottom of the pot to prevent sticking. It may also be necessary to knock the heat down just a bit if it's boiling too vigorously.
  • Remove the bay leaf from the pot and discard. Taste the chicharos and add salt if needed. As a reference, we did not add extra salt to ours.
  • Serve the soup with a piece of crusty bread or a side of white rice, if desired.

Nutrition Facts : Calories 553 kcal, Carbohydrate 40 g, Protein 40 g, Fat 26 g, SaturatedFat 8 g, Cholesterol 95 mg, Sodium 1108 mg, Fiber 16 g, Sugar 6 g, ServingSize 1 serving

SPANISH PEA SOUP WITH CRISPY HAM



Spanish Pea Soup with Crispy Ham image

Provided by Ina Garten

Categories     main-dish

Time 25m

Yield 6 servings

Number Of Ingredients 7

Good olive oil
1/2 cup chopped shallots (2 large shallots)
1 tablespoon minced garlic (3 cloves)
4 cups chicken stock, preferably homemade
2 pounds frozen peas, such as Bird's Eye Sweet Garden
Kosher salt and freshly ground black pepper
6 thin slices Spanish Serrano ham or Italian prosciutto

Steps:

  • In a deep (8 x 5-inch) heavy-bottomed saucepan, heat 2 tablespoons of olive oil over medium heat. Add the shallots and saute for 3 to 5 minutes, stirring occasionally, until tender and lightly browned. Add the garlic and cook for 1 more minute. Add the chicken stock, frozen peas, 2 teaspoons salt, and 1 teaspoon pepper and bring to a boil. Lower the heat and simmer for 5 minutes. Puree with an immersion blender until coarsely pureed. (I like it to have some texture.) Alternatively, use a blender to puree the soup 1 cup at a time. Pour the soup back into the pot and season to taste. Depending on the saltiness of the stock, I may add up to another teaspoon of salt and 1/2 teaspoon pepper to give the soup a very bright flavor.
  • Meanwhile, preheat the oven to 425 degrees. Place the ham in a single layer on a sheet pan and roast for 5 to 8 minutes, until crisp.
  • Reheat the soup and serve in shallow bowls with a slice of crispy ham on top. Drizzle with a little olive oil and serve hot.

SPLIT PEA SOUP WITH HAM



Split Pea Soup with Ham image

You'll turn to this split pea soup with ham all winter long-especially when you need to warm up! Use leftover ham to make split pea soup prep even easier.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Time 1h10m

Number Of Ingredients 12

1 tablespoon olive oil
1 chopped medium onion
4 carrots, thinly sliced
3 celery stalks, thinly sliced
1 tablespoon dried thyme leaves
Coarse salt and ground pepper
1 can (14.5 ounces) reduced-sodium chicken broth
1 bag (16 ounces) green split peas, picked over and rinsed
Ham bone plus 2 cups reserved ham from the recipe Glazed Ham with Apricot-Mustard Sauce, cut into 1/2-inch cubes
2 tablespoons butter
4 slices whole-wheat sandwich bread, crusts removed, cut into 1/4-inch cubes
1 to 2 tablespoons fresh lemon juice

Steps:

  • In a Dutch oven or 5-quart heavy pot with a lid, heat oil over medium. Add onion, carrots, celery, and thyme; season with salt and pepper. Cook until vegetables begin to soften, 5 to 8 minutes.
  • Add broth, split peas, ham bone, and 5 cups water. Bring to a boil, reduce heat to medium-low, and partially cover; simmer until peas are soft, 30 to 45 minutes.
  • Meanwhile, make croutons: In a large skillet, melt butter over medium heat. Add bread and cook, tossing occasionally, until browned and crisp, 6 to 8 minutes. Transfer to a paper-towel-lined plate.
  • Remove and discard bone from soup. Working in batches, puree only 1/2 the soup in a blender (don't overfill); return to pot. Add ham cubes, and simmer until heated through. If necessary, thin with water. Add salt, pepper, and lemon juice to taste. Serve topped with croutons.

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