PEA SOUP FROM CANNED PEAS RECIPES

Name: Pea Soup (From Canned Peas) Warm or Chilled
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 1 1/2 cups, 4 serving(s)
Ingredients: 1 medium sweet onion, chopped; 1 garlic clove, minced; 1 tablespoon olive oil; 3 cups peas, canned (or frozen, thawed); 2 cups chicken broth; 2 tablespoons lemon juice; 1 tablespoon fresh dill, snipped (or 1 t. dried dill weed); 1/2 teaspoon salt; 1/4 teaspoon pepper; 1/2 cup plain yogurt (omit if serving warm)

PEA SOUP (FROM CANNED PEAS) WARM OR CHILLED RECIPE - FOOD…

Pea Soup (From Canned Peas) Warm or Chilled Recipe - Food… image

Serve this hot or chilled. If serving hot, just omit the yogurt. From Taste of Home's 2005 Quick Cooling Annual Recipes

Total Time 20 minutes

Prep Time 10 minutes

Cook Time 10 minutes

Yield 1 1/2 cups, 4 serving(s)

Number Of Ingredients 10

Ingredients

1 medium sweet onion, chopped
1 garlic clove, minced
1 tablespoon olive oil
3 cups peas, canned (or frozen, thawed)
2 cups chicken broth
2 tablespoons lemon juice
1 tablespoon fresh dill, snipped (or 1 t. dried dill weed)
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup plain yogurt (omit if serving warm)

Steps:

1. In a large saucepan, saute' onion and garlic in oil until tender. Remove from heat.
2. Stir in peas, broth, lemon juice, dill, salt and pepper.
3. Place half of the mixture at a time in a blender; cover and process until pureed.
At this point, return to saucepan and heat thoroughly.
* If serving cold, add all the pureed mixture to the blender and add the yogurt; puree until smooth. Cover and refrigerate for at least 1 hour.

Nutrition Facts : Calories 183.1, FatContent 5.4, SaturatedFatContent 1.4, CholesterolContent 4, SodiumContent 683.2, CarbohydrateContent 24.1, FiberContent 7.2, SugarContent 10.3, ProteinContent 10.4

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

Ingredients

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.

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