VEGAN SPLIT PEA RECIPE RECIPES

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PARKER'S SPLIT PEA SOUP RECIPE | INA GARTEN | FOOD NETWORK



Parker's Split Pea Soup Recipe | Ina Garten | Food Network image

Is there anything more comforting than a bowl of homemade soup? Cook up a pot of Parker's Split Pea Soup by Ina Garten, Food Network's Barefoot Contessa.

Provided by Ina Garten

Categories     appetizer

Total Time 1 hours 40 minutes

Prep Time 10 minutes

Cook Time 1 hours 30 minutes

Yield 5 to 6 servings

Number Of Ingredients 10

1 cup chopped yellow onions
2 cloves garlic, minced
1/8 cup good olive oil
1/2 teaspoon dried oregano
1-1/2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
2 cups medium-diced carrots (3 to 4 carrots)
1 cup medium-diced red boiling potatoes, unpeeled (3 small)
1 pound dried split green peas
8 cups chicken stock or water

Steps:

  • 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.

SPLIT PEA SOUP WITH HAM HOCKS RECIPE | DAVE LIEBERMAN ...



Split Pea Soup with Ham Hocks Recipe | Dave Lieberman ... image

Provided by Dave Lieberman

Categories     main-dish

Yield 4 to 6 servings

Number Of Ingredients 8

1/4 cup olive oil
1 large onion, finely diced
2 celery stalks, finely diced
2 carrots, finely diced
One 1-pound bag split peas, rinsed and picked through
1 1/2 pound smoked ham hock
2 quarts chicken stock, water, or combination
Salt and freshly ground black pepper

Steps:

  • In a large saucepan, saute onion, celery and carrots over medium-high heat. Add peas and ham hock and cover with stock by a couple inches. Bring to a simmer and cook about 1 hour until soup is thick and peas have almost disintegrated but not quite. Season, to taste, with salt and pepper. Remove ham hock and let cool. Pull meat from ham hock bone and shred. Garnish with ham and pepper.

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This customizable recipe for classic split pea soup allows you to make it vegetarian or not with equally delicious results. Meat eaters can get that classic smoky flavor by adding bacon or ham hock, while vegetarians can reach for the smoked paprika. Half the split peas are added part way through cooking, which adds texture to each cozy, hearty spoonful.
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  • Mash the soup coarsely with a potato masher or give it a few quick blitzes with an immersion blender (watch out for the thyme sprigs). If you’d prefer a smoother soup, blitz until nearly smooth. Add the remaining 1/2 pound split peas and simmer about 1 hour, or until the peas are soft. If at any point the soup looks too thick, add more stock or water; if it looks too thin, remove the lid during the second simmer until it thickens. If using ham hocks, remove any meat from the bone, cut it into small cubes and stir into the soup. Season soup to taste with salt and pepper. Serve with crumbled bacon, if using, and lemon wedges.
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SPLIT PEA SOUP RECIPE - NYT COOKING
This customizable recipe for classic split pea soup allows you to make it vegetarian or not with equally delicious results. Meat eaters can get that classic smoky flavor by adding bacon or ham hock, while vegetarians can reach for the smoked paprika. Half the split peas are added part way through cooking, which adds texture to each cozy, hearty spoonful.
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This yellow split pea soup has fresh ginger to give it a bright flavor. Use the best ham you can find to get the most flavor.
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Calories 335.4 calories per serving
  • Cover and cook for 5 hours on High or 7 to 8 hours on Low. Season with pepper.
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Just a lovely warming soup. I use ham stock which I freeze after cooking the Christmas ham.
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