PEA SOUP
A simple pea soup makes an elegant start to a spring meal. It's also a great way to use frozen vegetables when the produce section is looking bleak.
Provided by EatingWell Test Kitchen
Categories Healthy Pea Soup Recipes
Time 35m
Number Of Ingredients 12
Steps:
- Heat butter and oil in a Dutch oven over medium heat until the butter melts. Add onion and celery; cook, stirring occasionally, until softened, 4 to 6 minutes. Add garlic and thyme (or parsley); cook, stirring, until fragrant, about 10 seconds.
- Stir in peas. Add water and broth; bring to a lively simmer over high heat. Reduce heat to maintain a lively simmer and cook until very tender, about 1 minute.
- Puree the soup in batches in a blender until smooth. (Use caution when pureeing hot liquids.) Stir in half-and-half (if using), salt and pepper.
Nutrition Facts : Calories 286.8 calories, Carbohydrate 37.8 g, Cholesterol 7.6 mg, Fat 8.8 g, Fiber 13.1 g, Protein 17.1 g, SaturatedFat 2.9 g, Sodium 384.2 mg, Sugar 14 g
HAM AND SPLIT PEA SOUP RECIPE - A GREAT SOUP
With the slightly sweet, somewhat salty, and subtly smoky flavor of the ham, this hearty soup is the ideal fall or winter soup -- a great one for lunches, or as a starter for dinner.
Provided by Chef John
Categories Soups, Stews and Chili Recipes Soup Recipes Pork Soup Recipes Ham Soup
Time 1h50m
Yield 8
Number Of Ingredients 10
Steps:
- Place the butter in a large soup pot over medium-low heat. Stir in onion, celery, and sliced garlic. Cook slowly until the onions are translucent but not brown, 5 to 8 minutes.
- Mix in ham, bay leaf, and split peas. Pour in chicken stock and water. Stir to combine, and simmer slowly until the peas are tender and the soup is thick, about 1 hour and 15 minutes. Stir occasionally. Season with salt and black pepper to serve.
Nutrition Facts : Calories 373.7 calories, Carbohydrate 37 g, Cholesterol 39.8 mg, Fat 14.4 g, Fiber 15 g, Protein 25.1 g, SaturatedFat 5.8 g, Sodium 1186.7 mg, Sugar 5.7 g
SLOW-COOKER SPLIT PEA SOUP
When I have leftover ham in the fridge, I always like to make this split pea soup. Just throw the ingredients in the slow cooker, turn it on, and dinner is done. -Pamela Chambers, West Columbia, South Carolina
Provided by Taste of Home
Time 8h15m
Yield 8 servings (2 quarts).
Number Of Ingredients 9
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.
Nutrition Facts : Calories 260 calories, Fat 2g fat (1g saturated fat), Cholesterol 21mg cholesterol, Sodium 728mg sodium, Carbohydrate 39g carbohydrate (7g sugars, Fiber 15g fiber), Protein 23g protein. Diabetic Exchanges
SPLIT PEA SOUP
With only 20 minutes of prep time and just seven ingredients, this soup will cure your cravings for a cozy, soul-warming meal without a ton of work. Split pea and ham soup is just about the easiest, least fussy soup you'll ever make, and this time-tested recipe is one you'll come to rely on whenever you need a comforting meal.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 3h50m
Yield 8
Number Of Ingredients 7
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.
Nutrition Facts : Calories 170, Carbohydrate 33 g, Cholesterol 15 mg, Fiber 13 g, Protein 17 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 30 mg
HEARTY SPLIT PEA SOUP!
The onions, carrots, celery, potatoes and garlic are sauteed first to enliven the sugars in them. This comfort soup gets a wonderful smokey flavor from your choice of ham bone or shank or smoked turkey wings. It's swirled with sherry. Topped with bacon bits and croutons.
Provided by Rita1652
Categories Pork
Time 3h15m
Yield 4-6 serving(s)
Number Of Ingredients 16
Steps:
- In a large pot heat oil add onions, celery, carrots, potatoes and carrot saute for 5 minutes add garlic, oregano, bay leaf, salt, pepper & ham bone stir 1 minute. Add peas and cover with enough water to completely submerge all ingredients by a couple inches.
- Bring to a boil. Reduce heat and simmer for about 3-4 hours, until thickened be sure to stir throughout the cooking. The longer you cook it the thicker it gets.
- Go ahead a sneak a taste.
- Season with hot pepper sauce and black pepper Drizzle with sherry.
- Optional I prefer-Blend all but meat in a blender to smooth out.
- Garnish with croutons and bacon bits.
Nutrition Facts : Calories 624.3, Fat 7.4, SaturatedFat 1.5, Cholesterol 5.8, Sodium 195.4, Carbohydrate 96.8, Fiber 33, Sugar 13.4, Protein 32.9
BEST EVER SPLIT PEA
Really sticks to your ribs, really tasty, high fiber. Can be made vegan by substituting vegetable broth for chicken broth. Very easy.
Provided by DOGLOVER
Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas Split Pea Soup Recipes
Time 2h50m
Yield 8
Number Of Ingredients 10
Steps:
- In a large pot or Dutch oven over medium heat, heat olive oil. Cook onion, carrot, celery and garlic until onion is translucent. Stir in yellow and green split peas, broth, seasoning and salt. Cover, bring to a boil, then reduce heat and simmer 2 1/2 hours, stirring frequently. Puree with a blender or food processor. Return to pot, heat through, and serve.
Nutrition Facts : Calories 133 calories, Carbohydrate 18.4 g, Fat 2.1 g, Fiber 6.1 g, Protein 11.2 g, SaturatedFat 0.3 g, Sodium 723.4 mg, Sugar 5 g
SPLIT PEA SOUP WITH SHERRY
This is based on a recipe from drfuhrman.com. It is a delicious split pea soup with some extras that give the flavor an interesting twist. I simplified the instructions to make it easier to prepare.....For each can of low sodium broth, I substitute 2 cups water, 1 tablespoon VegiZest (from drfuhrman.com) and 1/8 teaspoon salt (optional)......You can reduce prep time by using frozen or pre-chopped vegetables and jarred garlic.
Provided by Anne Sainz
Categories Beans
Time 2h40m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Chop onion, celery, carrots, mushrooms and garlic and set aside.
- Rinse split peas. In a large soup pot (at least 7 quarts), combine peas, broth, bay leaf, thyme and cumin. Bring to boiling, stirring frequently and watching carefully so it doesn't boil over. Reduce heat, cover and simmer for 1 hour, stirring occasionally.
- When peas have cooked for 1 hour, stir in chopped vegetables.
- Return soup to boiling, then reduce heat, cover and simmer for 30 minutes more or until vegetables are tender.
- Discard bay leaf.
- Stir in Sherry.
Nutrition Facts : Calories 291.7, Fat 1.1, SaturatedFat 0.2, Sodium 56.1, Carbohydrate 52.1, Fiber 21.1, Sugar 9.1, Protein 19.7
PARKER'S SPLIT PEA SOUP
Is there anything more comforting than a bowl of homemade soup? Cook up a pot of Parker's Split Pea Soup by Ina Garten, Food Network's Barefoot Contessa.
Provided by Ina Garten
Categories appetizer
Time 1h40m
Yield 5 to 6 servings
Number Of Ingredients 10
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.
SPLIT PEA SOUP
Steps:
- In a large soup pot over medium-high heat, heat the oil. Add the onions. Season with salt, pepper, crushed red pepper. Saute for 2 minutes. Add the garlic, bay leaf, and split peas and cook, stirring, for 1 minute. Add the broth and bring to a boil, then reduce the heat to medium and simmer, stirring occasionally, for 45 minutes, until the peas are tender. Remove from the heat and let cool slightly. Remove the bay leaf and discard. Add the milk and, using a hand-held immersion blender, process until smooth. Add the hot sauce and serve hot.
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- Heat up the water and chicken stock in a large soup pot or stockpot. Add the split peas and bring to a boil.
- Add the ham hocks, half the parsley, the fresh thyme and celery. Reduce the heat and simmer for 45 minutes with the cover just partially on. Be sure to give it a stir every 10 or 15 minutes.
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- With a filet knife, cut several slits in the ham all the way to the bone. In a large stock pot, place the ham and fill with water to cover the ham. On medium heat bring to a boil and boil for 1 to 1 1/2 hours, turning ham every so often. The last time you turn ham make sure to have the ham with the large cut-side up and the small cut-side down. Cool ham by placing the whole pot of ham and water in the sink, fill sink with cold water and ice cubes. Let pot cool down and then place the whole pot into the refridgerator.
- Time to make the soup! From this point you need to take the cold ham out of the ham water and set on a plate. Slice what you want for sandwiches if needed. Seperate the fat from the ham meat and shred into bit-sized pieces.
- Gather your potatoes, carrots and dried split peas needed to make the split pea soup recipe. Peel and dice the potatoes into medium sized pieces. Peel and slice the carrots. Sort through the dried split peas and take out any foreign objects like rocks or bad peas.
- Strain the ham water to achieve a clear base. I had about 18 cups of ham liquid to start my soup. Return ham water to the large stock pot, place on the stove and bring to a boil. Once ham water is boiling add the cleaned peas. When making split pea and ham soup, the most important thing to remember is “don’t let the peas scorch on the bottom of the pot. So, stir, stir and stir some more!! I stir about every 5 minutes.
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