Split Pea Soup With Yam Cumin Recipes

CURRY SPLIT PEA SOUP

Steps:

• In a large soup pot over medium heat, heat the olive oil, and stir in the lemon juice, garlic, carrots, onions, and celery. Cook and stir until the carrots become soft enough to break apart with a fork, about 20 minutes. Transfer the vegetables and their juices into a bowl, and refrigerate. Once slightly cool, place them into a blender, and blend until the mixture forms a smooth puree.
• Pour the water into the soup pot, and stir in the chicken bouillon cubes until they dissolve. Pour in the vegetable puree, and bring the mixture to a boil over medium heat. Stir in split peas, Italian seasoning, cumin, salt, black pepper, cayenne pepper, and curry powder. Reduce heat to medium-low, and cook until the peas soften and break down into a thick soup, at least 45 minutes.

HAM AND SPLIT PEA SOUP RECIPE - A GREAT SOUP

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.

SPICED SPLIT PEA SOUP

Steps:

• In a 4-qt. slow cooker combine first 12 ingredients. Cook, covered, on low until peas are tender, 8-10 hours., Stir in tomatoes; heat through. Discard bay leaves.

SWEET POTATO SPLIT PEA SOUP

Steps:

• In large pot over low heat, add oil, onion, celery, carrot, sweet potatoes, garlic, pepper, oregano, thyme, and paprika, stirring to combine. Cook 5-10 minutes till onions, and celery start to soften.
• Add split peas, stock, water, bouillon, bay leaves, and bring to a boil.
• Reduce heat to low, cover and simmer 60 minutes.
• At this point you can serve it as is for chunky soup or puree it in batches for a creamer soup.

SPLIT PEA AND SWEET POTATO SOUP

Steps:

• Stovetop method: Soak the peas in water to cover overnight. Drain and rinse.
• Bring vegetable broth to a boil in a medium pot. Add soaked peas, sweet potato slices and cardamom pods. Reduce heat to a simmer and cover. Simmer for an hour.
• Heat butter in a skillet over medium heat. Add onions, garam masala, curry powder if using and cumin and cook for 10 minutes, stirring often. When sweet potatoes and peas are tender, add the spiced onions to the pot. Stir and cook 5 minutes more. Remove cardamom pods and season the soup with lemon, cayenne, salt, and pepper to taste. Add a little sugar if desired.
• Slow Cooker method: Place peas, broth, sweet potato and cardamom pods in a slow cooker. Cook on high for 4 to 6 hours or on low for 6 to 8 hours, adding additional broth or water to thicken if needed. When ready to serve, heat butter in a skillet over medium heat. Add onions, garam masala, curry powder if using and cumin and cook 10 minutes, stirring often. Add the spiced onions to the slow cooker. Stir, cover and cook 15 minutes longer on high heat. Remove cardamom pods and season the soup with lemon, cayenne, salt and pepper. If you like add a little sugar to taste.

SPLIT PEA SOUP WITH CARAMELIZED ONIONS AND CUMIN SEED

Steps:

• In a saucepan simmer peas, basil and bay leaf in the water and broth, partially covered, until peas are tender, about 35 minutes; discard bay leaf.
• Meanwhile, heat oil and saute onion and cuminseed over moderately low heat until onions are golden brown, 35-45 minutes.
• In a blender, puree soup in batches until smooth; return to pan and stir in onions and salt and pepper to taste.

SPLIT PEA AND SWEET POTATO SOUP

Steps:

• Stovetop method: Soak the peas in water to cover overnight. Drain and rinse. Bring vegetable broth to a boil in a medium pot. Add soaked peas, sweet potato slices and cardamom pods. Reduce heat to a simmer and cover. Simmer for an hour. Heat ghee in a skillet over medium heat. Add onions, garam masala and cumin and cook for 10 minutes, stirring often. When sweet potatoes and peas are tender, add the spiced onions to the pot. Stir and cook 5 minutes more. Remove cardamom pods and season the soup with lemon, cayenne, salt, and pepper to taste. Slow cooker method: Place peas, broth, sweet potato and cardamom pods in a slow cooker. Cook on high for 4 to 6 hours or on low for 6 to 8 hours, adding additional broth or water to thicken if needed. When ready to serve, heat ghee in a skillet over medium heat. Add onions, garam masala and cumin and cook 10 minutes, stirring often. Add the spiced onions to the slow cooker. Stir, cover and cook 15 minutes longer on high heat. Remove cardamom pods and season the soup with lemon, cayenne and pepper.

SPLIT-PEA SOUP WITH CARAMELIZED ONIONS AND CUMINSEED

Steps:

• In a large heavy saucepan simmer peas, basil, and bay leaf in water and broth, covered partially, until peas are tender, about 35 minutes, and discard bay leaf.
• While peas are cooking, in a heavy skillet sauté onion and cuminseed in oil over moderately high heat, stirring, until golden brown.
• In a blender puree soup in batches until just smooth and transfer to a bowl. Stir in onion mixture and salt and pepper to taste.

SPLIT PEA SOUP WITH YAM & CUMIN

Steps:

• Heat oil over med. heat in large Dutch oven. Sauté onion until soft. Add celery, carrots, and yam, and sauté another 3 min. Add split peas, broth, bacon or ham hock, salt and cumin, and bring to simmer over low heat. Partially cover and cook 50-60 min., or til peas are tender. Remove bacon or ham hock. Place bacon slices in skillet and cook until crisp. Remove to paper towel and crumble. Purée soup until desired texture. Season to taste Ladle into bowls and top with bacon. May freeze leftovers

SPLIT PEA SOUP WITH YAM AND CUMIN

Steps:

• 1. In a large Dutch oven or soup pot, heat the oil over medium heat. Saute the onion for 3 to 5 minutes, or until softened. Add the celery, carrots, and yam and saute for 3 minutes, or until just slightly softened. 2. Add the split peas, broth, 2 bacon slices or ham hock, seasoning salt, pepper and cumin and bring to a simmer over medium-low heat. Partially cover and cook for 50 to 60 minutes, or until the peas are tender. Remove and discard the bacon or ham hock. 3. While the soup is cooking, place the 6 bacon slices in a skillet and cook over medium-high heat until crisp on each side, about 3 minutes per side. Using tongs, transfer to paper towels to drain. Crumble and set aside. 4. When the soup is finished cooking, coarsely puree the soup in the pot with a hand blender or in batches in a blender or a food processor fitted with the metal blade. Return the soup to the pot if necessary. Taste and adjust the seasonings. 5. To serve, ladle into soup bowls and garnish with the crumbled bacon. Serve immeditely. Refrigerate or freeze any leftover soup. 6. May be prepared up to 5 days ahead, covered and refrigerated. May also be frozen for up to 3 months. Defrost and reheat gently. May need to add a bit of broth or water to bring it to the right consistency.