RECIPE FOR YELLOW SPLIT PEA SOUP RECIPES

Name: Yellow Split Pea Soup
Prep time: 10 min
Cook time: 1 h 5 min
Total time: 1 h 15 min
Yield: 6 serving(s)
Ingredients: 2 medium white onions, cut into 1 inch cubes; 3 -4 cloves garlic, smashed; 2 cups yellow split peas, about 1 lb; 1 teaspoon dried oregano; 1/2 teaspoon dried thyme; 1 teaspoon salt; 1 teaspoon freshly ground black pepper; 1/8 teaspoon hot sauce; 6 cups fat free chicken broth

YELLOW SPLIT PEA SOUP RECIPE - FOOD.COM

Yellow Split Pea Soup Recipe - Food.com image

Make and share this Yellow Split Pea Soup recipe from Food.com.

Total Time 1 hours 15 minutes

Prep Time 10 minutes

Cook Time 1 hours 5 minutes

Yield 6 serving(s)

Number Of Ingredients 9

Ingredients

2 medium white onions, cut into 1 inch cubes
3 -4 cloves garlic, smashed
2 cups yellow split peas, about 1 lb
1 teaspoon dried oregano
1/2 teaspoon dried thyme
1 teaspoon salt
1 teaspoon freshly ground black pepper
1/8 teaspoon hot sauce
6 cups fat free chicken broth

Steps:

Put the onion in a large non stick saucepan over medium low heat.
Cook for about 5 minutes, stirring constantly, until the onion is wilted and translucent.
Add the garlic, stir and continue to cook for 1 minute.
Stir in the split peas, then the seasonings, hot sauce and the broth.
Raise the heat to medium and bring to a boil.
Reduce the heat to low, cover, and simmer for about 1 hour, until the soup is fairly thick.
Remove the cover and stir well before serving.

Nutrition Facts : Calories 248.1, FatContent 1, SaturatedFatContent 0.1, CholesterolContent 0, SodiumContent 892.4, CarbohydrateContent 44.4, FiberContent 17.5, SugarContent 7, ProteinContent 17.3

YELLOW SPLIT PEA SOUP RECIPE | FOOD NETWORK

Yellow Split Pea Soup Recipe | Food Network image

Provided by Food Network

Total Time 1 hours 35 minutes

Prep Time 20 minutes

Cook Time 1 hours 15 minutes

Yield 4 to 6 servings

Number Of Ingredients 12

Ingredients

2 tablespoons unsalted butter
1 onion, sliced
3 stalks celery, diced
2 carrots, peeled and diced
Salt and white pepper
1/2 teaspoon turmeric
8 cups chicken stock (or combination water and stock)
2 cups dried yellow split peas
2 medium potatoes, peeled and diced
1 ham hock (optional)
Dark bread croutons, for garnish
Brown mustard

Steps:

Melt butter over medium-low heat in a large stockpot or Dutch oven. Cook onion, celery and carrots with salt and pepper until onion is soft, about 7 to 10 minutes. Add the turmeric, stock, peas, potatoes, and ham hock, and simmer, covered, about 1 hour. Remove the ham hock. Puree soup in a blender or food processor until smooth. Return to clean pot, and adjust the seasonings. Serve immediately in flat soup dishes with wide (3-inch) rims, garnished with dark bread croutons. Place brown mustard on the rims of the bowls, and take a little mustard with each spoonful of soup.

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