SPLIT PEA SOUP RECIPE | ALLRECIPES
This is a wonderful, hearty split pea soup. Great for a fall or blustery winter day.
Provided by bluebayou
Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas Split Pea Soup Recipes
Total Time 130 minutes
Prep Time 15 minutes
Cook Time 2 hours 0 minutes
Yield 6 to 8 servings
Number Of Ingredients 10
Steps:
- In a large stock pot, cover peas with 2 quarts cold water and soak overnight. If you need a faster method, simmer the peas gently for 2 minutes, and then soak for l hour.
- Once peas are soaked, add ham bone, onion, salt, pepper and marjoram. Cover, bring to boil and then simmer for 1 1/2 hours, stirring occasionally.
- Remove bone; cut off meat, dice and return meat to soup. Add celery, carrots and potatoes. Cook slowly, uncovered for 30 to 40 minutes, or until vegetables are tender.
Nutrition Facts : Calories 310.3 calories, CarbohydrateContent 57.9 g, FatContent 1 g, FiberContent 21.5 g, ProteinContent 19.7 g, SaturatedFatContent 0.2 g, SodiumContent 255.1 mg, SugarContent 9.5 g
BEST EVER SPLIT PEA RECIPE | ALLRECIPES
Really sticks to your ribs, really tasty, high fiber. Can be made vegan by substituting vegetable broth for chicken broth. Very easy.
Provided by DOGLOVER
Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas Split Pea Soup Recipes
Total Time 2 hours 50 minutes
Prep Time 20 minutes
Cook Time 2 hours 30 minutes
Yield 8 servings
Number Of Ingredients 10
Steps:
- In a large pot or Dutch oven over medium heat, heat olive oil. Cook onion, carrot, celery and garlic until onion is translucent. Stir in yellow and green split peas, broth, seasoning and salt. Cover, bring to a boil, then reduce heat and simmer 2 1/2 hours, stirring frequently. Puree with a blender or food processor. Return to pot, heat through, and serve.
Nutrition Facts : Calories 133 calories, CarbohydrateContent 18.4 g, FatContent 2.1 g, FiberContent 6.1 g, ProteinContent 11.2 g, SaturatedFatContent 0.3 g, SodiumContent 723.4 mg, SugarContent 5 g
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- In a large pot over medium heat, heat 1 tablespoon oil. Add ham hock and cook, turning occasionally, until golden on all sides, about 6 minutes total. Remove ham hock from pot and add remaining oil. Add onions, leeks, and shallots to the pot and season with salt and pepper. Cook until tender, 6 minutes more. Add split peas, chicken stock, thyme, bay leaves, and seared ham hock to the pot and bring to a boil. Reduce to a simmer and cook, stirring occasionally until peas are tender, about 1 hour. (If the soup gets too thick, add water 1/2 cup at a time until desired thickness is reached.) When peas are tender, remove bay leaf, thyme, and ham hock. Remove any meat from ham hock and shred. Use an immersion blender or countertop blender to purée roughly 1/4 of the soup. Return puréed soup to pot along with the shredded ham hock and season to taste with salt and pepper. Served topped with more fresh thyme and another crack of black pepper.
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