GOYA GREEN SPLIT PEAS RECIPES

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EASY SPLIT PEA SOUP RECIPE RECIPE | EPICURIOUS



Easy Split Pea Soup Recipe Recipe | Epicurious image

Easy Split Pea Soup

Provided by Patricia Murray

Yield Serves 6

Number Of Ingredients 8

2 tablespoons (1/4 stick) butter
1 large onion, chopped
1 cup chopped celery
1 cup chopped peeled carrots
1 1/2 pounds smoked pork hocks
2 teaspoons dried leaf marjoram
1 1/2 cups green split peas
8 cups water

Steps:

  • Melt butter in heavy large pot or Dutch oven over medium-high heat. Add onion, celery and carrots. Sauté until vegetables begin to soften, about 8 minutes. Add pork and marjoram; stir 1 minute. Add peas, then water, and bring to boil. Reduce heat to medium-low. Partially cover pot; simmer soup until pork and vegetables are tender peas are falling apart, stirring often, about 1 hour and 10 minutes.
  • Transfer hocks to bowl. Puree 5 cups soup in batches in blender. Return to pot. Cut pork off bones. Dice pork; return pork to soup. Season with salt and pepper. (Can be made 1 day ahead. Refrigerate until cold, then cover. Rewarm before serving.)

SLOW COOKER SPLIT PEA SOUP - SKINNYTASTE



Slow Cooker Split Pea Soup - Skinnytaste image

Making Split Pea Soup in the Slow Cooker is so easy and perfect for busy weeknight meals. It's also freezer friendly, so you can make a batch and freeze the leftovers for another night.

Provided by Gina

Categories     Dinner

Total Time 600 minutes

Prep Time 5 minutes

Cook Time 600 minutes

Yield 6

Number Of Ingredients 8

16 oz bag of dried split peas
1 teaspoon olive oil
1 medium chopped onion
2 - 3 cloves of garlic (chopped)
2 large carrots (chopped)
1 smoked ham hock (about 11 ounces (assuming 4 ounces meat removing bone and skin))
6 cups chicken broth
black pepper (to taste)

Steps:

  • Wash and drain the peas in a colander.
  • In a small skillet, saute onions and garlic in oil over medium heat until soft, about 3 minutes.
  • Transfer to the slow cooker and add peas, carrots, ham hock and chicken broth, cover and cook on LOW 10 hours, until the peas are tender.
  • Remove ham hock and season with black pepper.
  • Discard the skin of the ham hock and shred the pork off the bone, add back to the soup.

Nutrition Facts : ServingSize 1 1/3 cups, Calories 325 kcal, CarbohydrateContent 54 g, ProteinContent 24 g, FatContent 2.5 g, SaturatedFatContent 2.5 g, CholesterolContent 10 mg, SodiumContent 729.5 mg, FiberContent 20 g, SugarContent 9 g

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