HEARTY SPLIT PEA SOUP RECIPE: HOW TO MAKE IT
For a different spin on traditional pea soup, try this split pea soup recipe with corned beef. The flavor is peppery rather than smoky, and a tasty change of pace. —Barbara Link, Alta Loma, California
Provided by Taste of Home
Total Time 01 hours 45 minutes
Prep Time 15 minutes
Cook Time 01 hours 30 minutes
Yield 12 servings (3 quarts).
Number Of Ingredients 14
Steps:
- In a Dutch oven, combine all ingredients; bring to a boil. Reduce heat; cover and simmer for 1-1/4 to 1-1/2 hours or until peas and vegetables are tender.
Nutrition Facts : Calories 199 calories, FatContent 2g fat (0 saturated fat), CholesterolContent 11mg cholesterol, SodiumContent 352mg sodium, CarbohydrateContent 32g carbohydrate (0 sugars, FiberContent 0 fiber), ProteinContent 15g protein. Diabetic Exchanges 2 starch
SPLIT PEA SOUP RECIPE - HEALTHY.FOOD.COM
Make and share this Split Pea Soup recipe from Food.com.
Total Time 18 minutes
Prep Time 10 minutes
Cook Time 8 minutes
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Cook on high to get it hot, if you have time, then lower the heat setting to low and cook 8 hours.
- Don't fill the crock pot too full, due to foaming.
- Stir, adjust the seasonings and serve.
- If you like the soup creamy, take out 1/2 c. of the soup and puree in food processor, then blend back into the soup.
- Serve
Nutrition Facts : Calories 416.9, FatContent 3.3, SaturatedFatContent 0.8, CholesterolContent 14.2, SodiumContent 494.9, CarbohydrateContent 68.5, FiberContent 26.7, SugarContent 11.7, ProteinContent 30.9
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Calories 227 calories per serving
- 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.
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- In a 4-quart stockpot on medium heat, saute the onions and garlic with the olive oil, oregano, salt, and pepper until the onions are translucent, 10 to 15 minutes. Add the carrots, potatoes, 1/2 pound of split peas, and chicken stock. Bring to a boil, then simmer uncovered for 40 minutes. Skim off the foam while cooking. Add the remaining split peas and continue to simmer for another 40 minutes, or until all the peas are soft. Stir frequently to keep the solids from burning on the bottom. Taste for salt and pepper. Serve hot.
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