DUTCH PEA SOUP RECIPES

SPLIT PEA SOUP RECIPE - BETTYCROCKER.COM

Split Pea Soup Recipe - BettyCrocker.com image

Let us set the scene. It's a cool night, you just changed into your comfiest outfit, and your favorite movie is about to start. Now, what if we told you that this perfect night could be even better? Enter our Split Pea Soup. This classic, flavorful soup is what cozy tastes like. And, when we say this is our best Split Pea Soup recipe, we mean it's one for the books! That's why we include it in ours. For a no-fuss meal that warms you from the inside out, our split pea soup with ham is it. Sorry, not sorry, but it doesn't get better than a bowl (or two) of this!

Provided by Betty Crocker Kitchens

Total Time 3 hours 50 minutes

Prep Time 20 minutes

Yield 8

Number Of Ingredients 7

Ingredients

2 1/4 cups dried split peas, (1 pound), sorted and rinsed
8 cups water
1 large onion, chopped (1 cup)
2 medium celery stalks, finely chopped (1 cup)
1/4 teaspoon pepper
1 ham bone or 2 pounds shanks
3 medium carrots, cut into 1/4-inch slices (1 1/2 cups)

Steps:

Heat peas and water to boiling in 4-quart Dutch oven. Boil uncovered 2 minutes; remove from heat. Cover and let stand 1 hour.
Stir in onion, celery and pepper. Add ham bone. Heat to boiling; reduce heat. Cover and simmer about 1 hour 30 minutes or until peas are tender.
Remove ham bone; remove ham from bone. Trim excess fat from ham; cut ham into 1/2-inch pieces.
Stir ham and carrots into soup. Heat to boiling; reduce heat. Cover and simmer about 30 minutes or until carrots are tender and soup is desired consistency.

Nutrition Facts : Calories 170 , CarbohydrateContent 33 g, CholesterolContent 15 mg, FiberContent 13 g, ProteinContent 17 g, SaturatedFatContent 1 g, ServingSize 1 Serving, SodiumContent 30 mg

GRANDMA'S PEA SOUP RECIPE: HOW TO MAKE IT

Grandma's Pea Soup Recipe: How to Make It image

My grandma's pea soup recipe was a family favorite. What makes it different from any other pea soups I have tried is the addition of whole peas, spaetzle-like "dumplings" and sausage. Try it once and you'll be hooked. —Carole Talcott, Dahinda, Illinois

Provided by Taste of Home

Categories Dinner Lunch

Total Time 03 hours 00 minutes

Prep Time 15 minutes

Cook Time 02 hours 45 minutes

Yield 16 servings (4 quarts).

Number Of Ingredients 18

Ingredients

1/2 pound dried whole peas
1/2 pound dried green split peas
1 meaty ham bone
3 quarts water
1 large onion, chopped
1 medium carrot, chopped
2 celery ribs, chopped
1/2 cup chopped celery leaves
1 teaspoon bouquet garni (mixed herbs)
1 tablespoon minced fresh parsley
1 bay leaf
1 teaspoon salt
1/4 teaspoon pepper
1/2 pound smoked sausage, chopped, optional
SPAETZLE DUMPLINGS:
1 cup all-purpose flour
1 large egg, beaten
1/3 cup water

Steps:

Cover peas with water and soak overnight. Drain, rinse and place in a Dutch oven. , Add ham bone, water and remaining soup ingredients except sausage and dumplings. Bring to a boil. Reduce heat; cover and simmer 2 to 2-1/2 hours. , Remove ham bone and skim fat. Remove meat from bone; dice. Add ham and, if desired, sausage to pan. , For dumplings, place flour in a small bowl. Make a depression in the center of the flour; add egg and water and stir until smooth. , Place a colander with 3/16-in.-diameter holes over simmering soup; transfer dough to the colander and press through with a wooden spoon. Cook, uncovered, 10-15 minutes. Discard bay leaf. Freeze Option: Prepare soup without dumplings and freeze in serving-size portions to enjoy for months to come.

Nutrition Facts : Calories 155 calories, FatContent 2g fat (1g saturated fat), CholesterolContent 20mg cholesterol, SodiumContent 171mg sodium, CarbohydrateContent 26g carbohydrate (2g sugars, FiberContent 6g fiber), ProteinContent 9g protein.

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SPLIT PEA SOUP WITH HAM RECIPE: HOW TO MAKE IT

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Add the peas, chicken broth and curry powder. Increase heat to high and bring to a boil. Reduce heat to low, cover and cook at a simmer until the peas are tender and not holding their shape any longer, approximately 45 to 50 minutes. Taste and adjust seasoning as needed. Using care and a stick blender, puree the soup until the desired consistency. Watch out for hot splatters.

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GRANDMA'S PEA SOUP RECIPE: HOW TO MAKE IT

My grandma's pea soup recipe was a family favorite. What makes it different from any other pea soups I have tried is the addition of whole peas, spaetzle-like "dumplings" and sausage. Try it once and you'll be hooked. —Carole Talcott, Dahinda, Illinois
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Cover peas with water and soak overnight. Drain, rinse and place in a Dutch oven. , Add ham bone, water and remaining soup ingredients except sausage and dumplings. Bring to a boil. Reduce heat; cover and simmer 2 to 2-1/2 hours. , Remove ham bone and skim fat. Remove meat from bone; dice. Add ham and, if desired, sausage to pan. , For dumplings, place flour in a small bowl. Make a depression in the center of the flour; add egg and water and stir until smooth. , Place a colander with 3/16-in.-diameter holes over simmering soup; transfer dough to the colander and press through with a wooden spoon. Cook, uncovered, 10-15 minutes. Discard bay leaf. Freeze Option: Prepare soup without dumplings and freeze in serving-size portions to enjoy for months to come.

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