Uncle Bills Indian Split Pea Soup Recipes

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UNCLE BILL'S INDIAN SPLIT PEA SOUP



Uncle Bill's Indian Split Pea Soup image

I developed this recipe after spending 2 months holidaying in Fiji. Their Indian soups were just tremendous but I could not get them to tell me the ingredients.

Provided by William Uncle Bill

Categories     Ham

Time 3h55m

Yield 20 serving(s)

Number Of Ingredients 21

10 cups water
1 large ham bone
3 large bay leaves
10 peppercorns
1/2 teaspoon whole cloves, wrap in cheesecloth
2 inches cinnamon sticks, wrap in cheesecloth
2 large celery ribs, including leaves, chopped
1/2 cup split peas
1/2 cup yellow split peas
1/4 cup red lentil
4 tablespoons extra virgin olive oil
1 large onion, chopped small
4 garlic cloves, chopped
8 cups water
2 teaspoons Madras curry powder
1 teaspoon turmeric
1 teaspoon ground cumin
1/2 teaspoon hot red pepper flakes
1 teaspoon salt
2 large carrots, peeled and chopped
cheesecloth

Steps:

  • In a large cooking pot, add 10 cups of water and bring to boil.
  • Add ham bone, bay leaves, peppercorns, whole cloves, cinnamon stick, celery including leaves, green and yellow split peas and red lentils.
  • Bring to boil, reduce heat, cover and simmer for 3 hours.
  • Remove from heat and let completely cool until fat gels on the top.
  • Carefully skim all fat and discard.
  • Remove ham bone and large ham pieces that fall off the bone and set aside.
  • Leave small pieces of ham in cooking pot.
  • Remove sack of cloves and cinnamon stick and discard.
  • In a frying pan, heat olive oil.
  • Add onion and garlic and saute' until onions are translucent.
  • Transfer cooked onions to cooking pot.
  • Add 8 cups of water, curry powder, turmeric, ground cumin, red hot pepper flakes, salt, carrots, and bring to boil.
  • Reduce heat, cover and simmer for 1/2 hour.
  • Puree' soup in batches in a food processor or blender and return to cooking pot.
  • Chop ham pieces into bite size pieces and add to cooking pot.
  • Adjust seasonings to taste.
  • Bring soup back to boil.
  • If you prefer a spicier soup, add more red hot pepper flakes or some cayenne pepper.
  • Serve soup hot.

Nutrition Facts : Calories 75.3, Fat 3, SaturatedFat 0.4, Sodium 135.3, Carbohydrate 9.4, Fiber 3.3, Sugar 1.6, Protein 3.3

CURRIED SPLIT PEA SOUP



Curried Split Pea Soup image

I found this on the Post Punk Kitchen website. It has a nice delicate flavour, lacks msg, and is super cheap to make. I use 1 tsp of salt but the recipe calls for two.

Provided by Canadian_in_the_Bay

Categories     Clear Soup

Time 1h10m

Yield 8 serving(s)

Number Of Ingredients 14

16 ounces dried split peas
1 tablespoon olive oil
1 medium white onion, diced small
2 tablespoons fresh ginger, minced
3 garlic cloves, minced
8 cups water
2 teaspoons curry powder
1 teaspoon ground cumin
1/4 teaspoon ground coriander
1/4 teaspoon ground cardamom
1 -2 teaspoon salt
1 pinch cinnamon
1 carrot
1/4 cup fresh cilantro, chopped (optional)

Steps:

  • Saute the onions in the olive oil at medium heat for about 5 minutes. Add garlic, ginger and spices. Saute 2 more minutes.
  • Add the water and stir well. Add the split peas. Cover and bring to a boil.
  • Bring heat back down to medium, let soup simmer for about an hour, until peas are tender. Grate in the carrot and serve. You can garnish with fresh cilantro if you have it on hand.

Nutrition Facts : Calories 223.1, Fat 2.5, SaturatedFat 0.3, Sodium 310.8, Carbohydrate 37.5, Fiber 15.2, Sugar 5.5, Protein 14.3

COLD INDIAN SPLIT PEA SOUP



Cold Indian Split Pea Soup image

Make and share this Cold Indian Split Pea Soup recipe from Food.com.

Provided by AbsurdBookNerd

Categories     Asian

Time 1h50m

Yield 4 serving(s)

Number Of Ingredients 10

1 1/3 cups yellow split peas
5 1/2 cups water
1/2 teaspoon turmeric
2 tablespoons lemon juice
1 fresh green chile, seeded and finely chopped
1 teaspoon ground cumin
1 teaspoon ground coriander
6 tablespoons plain yogurt
salt
pepper

Steps:

  • Pick over the peas to remove any grit & then wash and drain them.
  • Place the drained peas in a large saucepan with water and turmeric. Bring to a boil.
  • Reduce heat and cover. Simmer for 90 minutes or until peas are tender. Remove from heat.
  • Put peas & liquid into a blender or food processor (prefer to use a hand blender in the pot). Add the lemon juice, cumin, coriander, chili, salt and pepper. Blend until smooth.
  • Transfer to a serving bowl and refrigerate until cool.
  • Garnish with a swirl of yogurt.

UNCLE BILL'S GREEN SPLIT PEA WITH HAMBONE SOUP



Uncle Bill's Green Split Pea With Hambone Soup image

Make and share this Uncle Bill's Green Split Pea With Hambone Soup recipe from Food.com.

Provided by William Uncle Bill

Categories     Ham

Time 4h

Yield 12-14 serving(s)

Number Of Ingredients 11

8 cups water
1 large ham bone
2 cups dried split green peas
2 large carrots, peeled and diced small
2 medium onions, chopped small
2 large celery ribs, include leaves, chop small
1 large bay leaf
2 beef bouillon cubes
1 teaspoon salt
1/4 teaspoon black peppercorns, crushed
1 pinch dried thyme

Steps:

  • Rinse peas well in cold water and add to a large cooking pot.
  • Measure 8 cups of water and add to cooking pot.
  • Bring to boil, remove from heat, cover and let sit for 1 hour.
  • Return to stove and bring back to boil.
  • Add ham bone, carrots, onions, celery, bay leaf, beef bouillon, salt, peppercorns and dried thyme.
  • Reduce heat to simmer, cover and cook for about 1 to 1 1/2 hours, stirring occasionally.
  • Remove ham bone and cut off any remaining ham, cut into bite size pieces and return to soup.
  • Discard ham bone.
  • If there are big pieces of ham in the soup, remove, cut into bite size pieces and return to soup.
  • Remove bay leaf and discard.
  • Adjust seasonings to taste.
  • If you desire a smooth soup, then puree' in batches in a food processor or blender.
  • Or eat the soup without puree'ing.
  • If soup is too thick, add more water to your desired consistency.
  • Beef broth or chicken broth may be added, just reduce the water by the amounts used.
  • Smoked ham hocks are excellent to use instead of a ham bone.
  • If there is not enough ham on the ham bone, then add additional ham of your choice.
  • You may also use about 1/4 teaspoon of Liquid Hickory Smoke, to get a smokey flavor.
  • You may also use whole peas, but it will take a bit longer to cook these peas so that they are tender.

Nutrition Facts : Calories 128.5, Fat 0.5, SaturatedFat 0.1, Cholesterol 0.1, Sodium 390.9, Carbohydrate 23.3, Fiber 9.2, Sugar 4.3, Protein 8.6

INDIAN-SPICED SPLIT PEA SOUP



Indian-Spiced Split Pea Soup image

Categories     Vegetarian     Pea     Fall     Simmer     Boil

Yield serves 6

Number Of Ingredients 18

For aromatics
2 tablespoons sunflower or other neutral-tasting oil
1 medium onion peeled and minced (1 cup)
3 medium garlic cloves, peeled and minced
1 1/2-inch piece fresh ginger, peeled and minced (about 2 tablespoons)
6 medium scallions, white and pale-green parts only, trimmed and thinly sliced
1 small dried red chile
2 teaspoons coarse salt, plus more to taste
1/4 teaspoon turmeric
For soup
1 pound yellow split peas, picked over and rinsed
8 to 10 cups water
For finishing
2 tablespoons sunflower or other neutral-tasting oil
3/4 teaspoon cumin seeds
1 teaspoon mustard seeds
2 tablespoons fresh lime juice (about 1 to 2 limes), plus wedges for serving (optional)
2 tablespoons coarsely chopped cilantro

Steps:

  • Cook aromatics Heat the oil in a saucepan over medium-high heat. Add the onion, garlic, ginger, scallions, chile, and salt. Cook, stirring frequently, until onions are translucent and ginger is fragrant, about 3 minutes. Add turmeric
  • Make soup Add peas and 8 cups water. Bring to a boil, then reduce to a simmer, and cook, partially covered, until peas are falling apart and very tender, 45 minutes to 1 hour 15 minutes. (Check after 30 minutes and add more water if necessary. Remove chile, if desired, and discard.)
  • Finish and serve Heat the oil in a skillet over medium heat. Add cumin and mustard seeds; cook until mustard seeds start to pop and cumin is fragrant, about 30 seconds. Add spices to the soup, stir to combine, and cover pot. Let stand for 10 minutes to allow the flavors to meld. Stir in lime juice and cilantro; season to taste with salt. Serve immediately, with lime wedges, if desired. The soup can be refrigerated in an airtight container up to 3 days. Thin with water before serving, if necessary.

SPLIT PEA SOUP



Split Pea Soup image

I love to fix this on a cool, rainy day. So simple and inexpensive yet full of flavor and always satisfying. The broth can be replaced with water and the spices can be varied to your taste. It is a very forgiving soup.

Provided by datadoll

Categories     One Dish Meal

Time 2h5m

Yield 3 serving(s)

Number Of Ingredients 12

1 cup split peas
5 cups chicken broth
1 cup water
1 small onion, chopped
1 large carrot, chopped
1 large celery rib, chopped
1 cup ham, cut in small pieces
1 large bay leaf
1 teaspoon marjoram
1 teaspoon thyme
1 fresh garlic clove, minced
white pepper, to taste

Steps:

  • Rinse peas. Add all ingredients to a large pot. Bring to a boil. Cover, reduce heat and simmer for 1 1/2 to 2 hours. Longer if you like thicker soup. Serve steaming hot with fresh baked bread. Enjoy!

Nutrition Facts : Calories 382.4, Fat 5.9, SaturatedFat 1.7, Cholesterol 24.3, Sodium 1999, Carbohydrate 46.8, Fiber 18.3, Sugar 9, Protein 35.5

UNCLE BILL'S FRESH YOUNG PEA & VEGETABLE SOUP



Uncle Bill's Fresh Young Pea & Vegetable Soup image

I wanted to make a light style soup using many of the fresh veggies that are available at this time. This soup is easy to make and tastes so good.

Provided by William Uncle Bill

Categories     Potato

Time 39m

Yield 8-10 serving(s)

Number Of Ingredients 20

3 tablespoons butter
1 tablespoon extra virgin olive oil
1 medium onion, chopped small
3 large garlic cloves, chopped small
4 cups chicken broth
4 cups hot water
3 tablespoons chicken soup base
3 white nugget potatoes, washed and cubed 1/4 inch
4 small young carrots, washed and sliced 1/8 inch thick
3 tablespoons finely chopped fresh dill weed or 3 teaspoons dried dill weed
2 tablespoons finely chopped fresh parsley or 1 teaspoon dried parsley flakes
1 cup cauliflower floret, broken into small pieces
1 1/2 cups chopped chopped small celery ribs
2 cups fresh young peas (petite) or 2 cups use frozen tiny peas (petite)
1/2 large sweet red pepper, seeded and diced small
2 green onions, chopped small
3/4 teaspoon white pepper
1/2 teaspoon seasoning salt
6 tablespoons idaho potato flakes
1/2 cup whipping cream

Steps:

  • In a cooking pot on medium-high heat, melt butter and add olive oil.
  • Add chopped onions and saute' on medium-high heat for 5 minutes.
  • Add garlic and saute' for another 2 minutes.
  • Add chicken broth and water and bring to boil.
  • Add chicken soup base, cubed nugget potatoes, and cook for 4 minutes.
  • Add carrots, dill weed, parsley and continue to cook for another 5 minutes or until carrots are just tender, but still firm.
  • Add cauliflower, celery, young peas, red pepper, green onion, white pepper, seasoning salt, Idaho potato flakes and cook for another 3 to 4 minutes.
  • Reduce heat and add whipping cream slowly, stirring all the while when adding.
  • Adjust seasonings to taste.
  • Remove soup from heat and let stand for 10 minutes before serving.
  • Refrigerate any unused portions.

Nutrition Facts : Calories 256, Fat 12.6, SaturatedFat 6.7, Cholesterol 31.8, Sodium 484.1, Carbohydrate 29.4, Fiber 6, Sugar 6.4, Protein 7.9

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