Yellow Split Pea Soup Weight Watchers Recipes

SPLIT PEA SOUP WITH CANADIAN BACON

Steps:

• In a large stock pot, heat oil over medium-high heat. Add celery, carrots, leeks, onion and salt; cook, stirring often, until softened, about 10 minutes.
• Stir in garlic and bacon; cook, stirring frequently, 1 minute.
• Add broth, peas, bay leaf, rosemary and pepper; bring to a boil over high heat. Reduce heat to low and simmer, uncovered, stirring occasionally, until split peas are softened and soup has thickened, about 1 hour. Remove bay leaf before serving. Yields about 1 1/4 cups per serving.

SPLIT PEA SOUP

Steps:

• Drain peas, rinse under cold water and drain again; set aside. (Note: If you do not have time to soak the peas overnight, place them in a pot, cover with water and simmer for 2 minutes. Remove from heat and let them stand for 1 hour; drain and use as directed.)
• Heat oil in a large stockpot over medium-high heat. Add onion, celery, carrots and bacon; sauté until soft, about 3 minutes. Add thyme, salt and pepper; stir to coat.
• Add peas and broth; bring to a boil. Reduce heat, partially cover and simmer until peas are tender, about 50 to 60 minutes. Serve hot. Yields about 1 cup per serving.

CANADIAN YELLOW SPLIT PEA SOUP WITH HAM

Steps:

• Place split peas, ham bone, carrots, onion, celery, thyme, bay leaf, salt, and pepper into a large pot; pour in water. Bring mixture to a boil and skim off any foam with a spoon. Reduce heat; place a lid on the pot slightly ajar to allow some evaporation. Simmer, stirring occasionally, until peas are tender and soup is thick, about 3 hours.
• Remove ham bone from soup; strip meat from ham bone, chop meat, and return it to the pot.

QUEBEC-STYLE YELLOW SPLIT PEA SOUP

Steps:

• Trim off and discard skin from ham hocks.
• In a large soup pot or Dutch oven, melt butter over medium heat. Add carrots, celery and onion. Cook, stirring regularly, until softened, about 10 minutes.
• Stir in dried split peas, bay leaf ,savory and thyme. Cook, stirring, for about 2 minutes.
• Stir in chicken broth and water. Add the ham hock. Bring to a boil, then reduce heat to medium-low, cover the pot and simmer, stirring occasionally, until the peas are very soft and soup is thickened, about 1 1/2 - 2 hours. *NOTE: You may need to add additional water or stock if soup gets too thick.
• PICK OUT AND DISCARD BAY LEAF and remove the ham hock to a plate. *Note: I prefer a thicker soup, so I blend just a bit of the soup with an immersion blender or blender. Just do a quick blend (or blend just a cup of the soup. You don't want a completely pureed soup. You want it to retain most of it's texture, but the bit of pureed soup will incorporate with the broth for a thicker soup.)
• Let ham hock cool slightly, then remove any meat on the hock and add it back to soup. Discard the fat and bone from the hock.
• Stir to combine meat with soup. Taste and generously season with salt and pepper, to taste.

YELLOW SPLIT PEA SOUP

Steps:

• In a large saucepan, saute onion and celery in oil and butter until tender. Add broth; bring to a boil. Add peas; return to a boil. Reduce heat; cover and simmer for 1 hour or until peas are tender. , Stir in lemon juice, cumin and pepper; simmer for 5 minutes. In small batches, puree soup in a blender; return to the pan. Heat for 4-5 minutes. Garnish with parsley and pistachios.

YELLOW SPLIT PEA SOUP

Steps:

• Melt butter over medium-low heat in a large stockpot or Dutch oven. Cook onion, celery and carrots with salt and pepper until onion is soft, about 7 to 10 minutes. Add the turmeric, stock, peas, potatoes, and ham hock, and simmer, covered, about 1 hour. Remove the ham hock. Puree soup in a blender or food processor until smooth. Return to clean pot, and adjust the seasonings. Serve immediately in flat soup dishes with wide (3-inch) rims, garnished with dark bread croutons. Place brown mustard on the rims of the bowls, and take a little mustard with each spoonful of soup.

WW HERBED SPILT PEA SOUP

Steps:

• Heat the oil in a saucepan, saute the onion, carrot, and garlic until softened 5 minutes.
• Add the split peas water and broth, and bring to a boil. Cover, reduce the heat and simmer until the peas are tender, approxiamtely 1 hour.
• Stir in the remaining ingredients.

YELLOW SPLIT PEA SOUP (WEIGHT WATCHERS)

Steps:

• Heat oil in large saucepan over medium heat. Add onion, carrot, celery, and garlic.
• Cook, stirring until onion is softened, about 5 minutes.
• Add split peas, potato, broth, oregano, and pepper and bring to a boil.
• Reduce heat and simmer, covered, until split peas are very tender, about an hour.
• Stir in turkey and cook until heated through, about 5 minutes.