Split Pea Vegetable Soup Recipes

VEGAN SPLIT PEA SOUP I

Steps:

• In a large pot over medium high heat, saute the oil, onion, bay leaf and garlic for 5 minutes, or until onions are translucent. Add the peas, barley, salt and water. Bring to a boil and reduce heat to low. Simmer for 2 hours, stirring occasionally.
• Add the carrots, celery, potatoes, parsley, basil, thyme and ground black pepper. Simmer for another hour, or until the peas and vegetables are tender.

VEGETARIAN SPLIT PEA SOUP

Steps:

• Bring a medium-size pot of salted water to a boil, add orzo and cook until al dente. Drain well.
• In a large skillet, saute onion, celery, garlic, and carrots in olive oil for 5 minutes.
• Place vegetables, vegetable broth, peas, thyme, chile pepper, salt and pepper in a pressure cooker. Cover. When pressure cooker reaches full pressure, cook for 10 to 12 minutes. Remove the pressure cooker from the heat. Add cooked orzo and serve.
• Note: If you would like creamier soup, puree soup in a food processor or blender. Add additional broth to bring the soup to the consistency you desire.

SPLIT PEA SOUP

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.

VEGETARIAN SPLIT-PEA SOUP

Steps:

• In a large pot, combine split peas, potatoes, carrots, peppers, onions, garlic, thyme, and 4 quarts water.
• Bring to a boil over high heat. Reduce heat, cover partially, and simmer, stirring occasionally, until peas have broken down and liquid has thickened, about 45 minutes. Add extra water as necessary and skim foam from the surface as needed. The consistency should be smooth and not too thick.
• Season soup with salt and pepper.

SPLIT PEA VEGETABLE SOUP

Steps:

• In a Dutch oven, combine the peas, water, allspice, salt and pepper; bring to a boil. Reduce heat; cover and simmer for 1 hour. , Stir in the potatoes, carrots, onions, ham and cabbage; return to a boil. Reduce heat; cover and simmer for about 30 minutes or until vegetables are tender, stirring occasionally. Discard allspice.

VEGETARIAN SPLIT PEA SOUP

Steps:

• In a large saucepan, combine the first 9 ingredients; bring to a boil. Reduce heat; cover and simmer until peas are tender, about 1 hour, stirring occasionally. , Add salt and pepper; simmer 10 minutes longer. Remove soup from heat; cool slightly. Process in batches in a blender or food processor until smooth; return to pan and heat through. If desired, garnish with carrots and green onions.

HEARTY VEGETABLE SPLIT PEA SOUP

Steps:

• In a 3- or 4-qt. slow cooker, combine all ingredients. Cook, covered, on low 7-9 hours or until peas are tender. Stir before serving. Discard bay leaf. Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add water if necessary.

SPLIT PEA AND VEGETABLE SOUP

Steps:

• First, in a large cooking pot, melt the fat, then cook the bacon and onion in it for 5 minutes before adding the rest of the vegetables - give them a good stir round in the butter and let them colour a little at the edges over a fairly low heat. Then pour in the stock and add the washed split peas. Bring everything back up to simmering point, skim the surface if there's any scum, then put a lid on and continue to simmer very gently for about 11/2 hours, or until the peas are absolutely soft. Now liquidise the soup just a little (or else sieve it) - but it shouldn't be too uniformly smooth. Taste, season, re-heat and serve the soup garnished with some croutons crisp fried in bacon fat. Note: There's no need to soak the split peas, but the length of cooking time may vary 30 minutes or so either way.

VEGETARIAN SPLIT PEA SOUP

Steps:

• In a stock pot, over medium heat, add the olive oil, onions, carrot, and celery. Sauté for 5 minutes.
• Add the garlic and sauté for 2 more minutes.
• Add the split peas and turmeric, stir into the vegetable mixture, and sauté for 3 minutes.
• Add the vegetable stock and water, along with the salt, pepper, and bay leaves. Stir to combine. Cover and cook for 40 minutes, stirring occasionally to prevent the split peas from settling to the bottom of the pot.
• Add the potatoes and stir to combine. Cover and continue to cook for 10 minutes.
• Stir the soup and check the liquid level. At this point, the potatoes should be starting to soften, and the peas should be nearly dissolved. Add one cup of water if the peas are not nearly dissolved.
• Cover and continue to cook for another 10 minutes. Check the potatoes for doneness again. Add another cup of water if needed. If not, cover and continue to cook until the potatoes are fork tender.
• Once the potatoes are cooked, remove the lid and turn off the heat. Stir the soup well, and allow to sit for 5 minutes before serving.

SMOKY SPLIT PEA AND ROOT VEGETABLE SOUP

Steps:

• melt butter in lg pot over low heat. add carrots, parsnips, leeks, onion, thyme, marjoram and bay leaves. cover and cook until vegetables are tender, stirring occasionally, about 20 minutes. add stock, peas and ham hocks. bring to simmer and cover partially and cook til peas are tender and soup thickens slightly stirring occasionally, about 45 minutes. add parsley in the last 5 minutes. season with salt and pepper.

BEST EVER SPLIT PEA

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.