Split Pea Soup With Tempeh Bacon And Chipotle Cream Recipes

OLD-FASHIONED SPLIT PEA SOUP WITH HAM BONE

Old-Fashioned Split Pea Soup with Ham Bone image

Not only is this old-fashioned favorite a snap to make but it's economical, too. Carrots, celery and onion accent the subtle flavor of the split peas, while a ham bone adds a meaty touch to this hearty soup. It's sure to chase away autumn's chill. -Laurie Todd, Columbus, Mississippi

Provided by Taste of Home

Categories Dinner Lunch

Time 2h45m

Yield 10 servings (about 2-1/2 quarts).

Number Of Ingredients 9

Ingredients

1 package (16 ounces) dried green split peas
1 meaty ham bone
1 large onion, chopped
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon dried thyme
1 bay leaf
1 cup chopped carrot
1 cup chopped celery

Steps:

Sort peas and rinse with cold water. Place peas in a Dutch oven; add water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1 to 4 hours or until peas are softened. Drain and rinse peas, discarding liquid., Return peas to Dutch oven. Add 2-1/2 qts. water, ham bone, onion, salt, pepper, thyme and bay leaf. Bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours, stirring occasionally., Remove the ham bone; when cool enough to handle, remove meat from bone. Discard bone; dice meat and return to soup. Add carrot and celery. Simmer, uncovered, for 45-60 minutes or until soup reaches desired thickness and vegetables are tender. Discard bay leaf.

Nutrition Facts : Calories 202 calories, Fat 3g fat (1g saturated fat), Cholesterol 11mg cholesterol, Sodium 267mg sodium, Carbohydrate 31g carbohydrate (6g sugars, Fiber 12g fiber), Protein 14g protein.

SPLIT PEA SOUP WITH TEMPEH BACON AND CHIPOTLE CREAM

Split Pea Soup With Tempeh Bacon and Chipotle Cream image

Split pea soup is usually made with ham, but in this recipe the smoky flavor comes from the tempeh bacon and chipotle cream. From Chef Tal Ronnen's wonderful cookbook, The Conscious Cook.

Provided by Sharon123

Categories Onions

Time 1h30m

Yield 4 serving(s)

Number Of Ingredients 20

Ingredients

sea salt
4 tablespoons healthy margarine (Smart Balance or Earth Balance)
2 shallots, minced (or red onion)
2 leeks, thinly sliced
1 large carrot, coarsely chopped
3 garlic cloves, minced
1 teaspoon fresh rosemary, chopped
1 bay leaf
1 teaspoon smoked paprika
5 cups vegetable broth (or faux chicken stock)
1 1/2 cups split peas, rinsed
fresh ground black pepper
2 teaspoons canola oil
4 slices tempeh bacon (Smoky Tempeh Bacon)
1/4 cup vegan mayonnaise (or use regular)
1/2 cup thick cashew cream (Cashew Cream(Regular and Thick) or use storebought)
1/2 chipotle chile in adobo
sea salt
fresh ground black pepper
1 lime, juice of

Steps:

Put a large stockpot over medium heat. Sprinkle the bottom with a pinch of salt and heat for 1 minute. Add the margarine and stir until melted, being careful not to let it burn. This will create a nonstick effect.
Add the shallots, leeks, carrot, and garlic and saute for 5 minutes.
Add the rosemary, bay leaf, and paprika and cook another 2 minutes.
Add the stock and split peas and season with salt and pepper to taste. Bring to a boil and reduce the heat and simmer uncovered for about 1 hour.
Meanwhile, heat the oil in a small skillet over medium high heat. Add the tempeh bacon and fry on both sides until crisp. Cool and coarsley crumble. Serve the soup with the chipotle cream and tempeh bacon. Enjoy!
Chipotle Cream:.
Place all the ingredients in a food processor and blend until well mixed.

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