CREAMY SPLIT PEA SOUP VEGETARIAN RECIPES

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VEGETARIAN SPLIT PEA SOUP RECIPE: HOW TO MAKE IT



Vegetarian Split Pea Soup Recipe: How to Make It image

Even the pickiest eater will request this vegetarian split pea soup recipe time and again. Thick and well-seasoned, it's a nutritional powerhouse packed with fiber and protein. It's wonderful with a slice of crusty French bread. —Michele Doucette, Stephenville, Newfoundland

Provided by Taste of Home

Categories     Lunch

Total Time 01 hours 45 minutes

Prep Time 15 minutes

Cook Time 01 hours 30 minutes

Yield 7 servings.

Number Of Ingredients 12

6 cups vegetable broth
2 cups dried green split peas, rinsed
1 medium onion, chopped
1 cup chopped carrots
2 celery ribs with leaves, chopped
2 garlic cloves, minced
1/2 teaspoon dried marjoram
1/2 teaspoon dried basil
1/4 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon pepper
Optional: Shredded carrots and sliced green onions

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.

Nutrition Facts : Calories 227 calories, FatContent 1g fat (0 saturated fat), CholesterolContent 0 cholesterol, SodiumContent 771mg sodium, CarbohydrateContent 42g carbohydrate (7g sugars, FiberContent 15g fiber), ProteinContent 14g protein.

CREAMY SPLIT PEA SOUP RECIPE - PILLSBURY.COM



Creamy Split Pea Soup Recipe - Pillsbury.com image

Enjoy this creamy slow-cooked vegetable soup – perfect for a meatless dinner.

Provided by Pillsbury Kitchens

Total Time 11 hours 50 minutes

Prep Time 20 minutes

Yield 8

Number Of Ingredients 11

2 cups dried green split peas (1 pound), sorted and rinsed
6 cups water
1/2 cup dry sherry, if desired
1 large dark orange sweet potato, peeled and chopped (2 cups)
1 large onion, chopped (1 cup)
4 cloves garlic, finely chopped
1 tablespoon salt
3 cups firmly packed chopped fresh spinach leaves
1 cup half-and-half
2 tablespoons chopped fresh dill weed
Freshly ground pepper to taste

Steps:

  • Mix split peas, water, sherry, sweet potato, onion, garlic and salt in 3 1/2- to 4-quart slow cooker.
  • Cover and cook on low heat setting 10 to 11 hours or until peas and vegetables are tender.
  • Stir in spinach, half-and-half and dill weed. Cover and cook on low heat setting about 30 minutes or until spinach is wilted. Season with pepper.

Nutrition Facts : Calories 235 , CarbohydrateContent 35 g, CholesterolContent 35 mg, FiberContent 11 g, ProteinContent 12 g, SaturatedFatContent 6 g, ServingSize 1 Serving, SodiumContent 910 mg

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