SLOW-COOKER SPLIT PEA SOUP
When I have leftover ham in the fridge, I always like to make this split pea soup. Just throw the ingredients in the slow cooker, turn it on, and dinner is done. -Pamela Chambers, West Columbia, South Carolina
Provided by Taste of Home
Time 8h15m
Yield 8 servings (2 quarts).
Number Of Ingredients 9
Steps:
- In a 4- or 5-qt. slow cooker, combine all ingredients. Cover and cook on low 8-10 hours or until peas are tender.Freeze Option: Freeze cooled soup in freezer containers. To use, thaw overnight in the refrigerator. Heat through in a saucepan over medium heat, stirring occasionally.
Nutrition Facts : Calories 260 calories, Fat 2g fat (1g saturated fat), Cholesterol 21mg cholesterol, Sodium 728mg sodium, Carbohydrate 39g carbohydrate (7g sugars, Fiber 15g fiber), Protein 23g protein. Diabetic Exchanges
CROCK POT VEGETARIAN SPLIT PEA & CAULIFLOWER SOUP WITH OPTIONAL HAM ADD-IN
This vegetarian-at-its-roots split pea soup is comforting and familiar, with warm smoky notes thanks to the cumin and smoked paprika. Just add ham at the end for the meat-eaters.
Provided by Kare for Kitchen Treaty
Time 8h10m
Number Of Ingredients 16
Steps:
- In a saute pan over medium heat, add 1 tablespoon olive oil, onion, and celery. Cook, stirring, until soft, about 5 minutes. Add the garlic and cook one more minute. Add to 4.5-quart or larger Crock Pot along with cauliflower, split peas, vegetable broth, cumin, sage, thyme, 1/2 teaspoon salt, and bay leaf.
- Cook on low for 8 hours, or until split peas are completely soft.
- Taste and add additional salt and pepper if needed.
- If adding ham, remove about 1 1/2 cups per serving to a saucepan and stir in 1/4 cup diced ham. Heat together for about 10 minutes.
- Serve with a drizzle of olive oil and a sprinkle of smoked paprika. Top carnivorous servings with additional chopped ham if desired.
SPLIT PEA SOUP
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.
Provided by Ali Slagle
Categories lunch, weekday, beans, soups and stews, vegetables, appetizer, main course, side dish
Time 2h20m
Yield 4 servings
Number Of Ingredients 11
Steps:
- If using bacon: In a large pot or Dutch oven over medium heat, cook the bacon until crisp, 12 to 13 minutes. Transfer the bacon to a plate lined with a paper towel. Once cool, crumble and set aside for garnish. If using ham hock: In a large pot or Dutch oven over medium-high heat, heat the olive oil, then brown the ham hock until golden, about 6 minutes. If making the soup vegetarian: In a large pot or Dutch oven over medium heat, heat the olive oil.
- Add the onion, leeks and garlic and season generously with salt and pepper. Cook over medium heat, stirring occasionally, until tender, about 5 to 8 minutes. (If the vegetables seem dry, add a little olive oil.) Stir in the carrots, paprika (if using), half the split peas, thyme and 8 cups stock or water. Bring to a boil, then reduce heat and simmer, partly covered, stirring occasionally, for about 45 minutes until peas are tender.
- 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.
Nutrition Facts : @context http, Calories 611, UnsaturatedFat 21 grams, Carbohydrate 53 grams, Fat 32 grams, Fiber 9 grams, Protein 29 grams, SaturatedFat 9 grams, Sodium 2129 milligrams, Sugar 21 grams, TransFat 0 grams
VEGETARIAN SLOW COOKER SPLIT PEA SOUP
Got this recipe online a couple years ago. I've tweaked it a little bit and will probably continue to experiment by throwing other vegetables in. It's a great soup for a cold day when I know I won't have time to cook dinner. I usually make a batch and freeze what we don't eat. It tastes the same when reheated after the freezer, but the texture does change slightly. Lasts a few days in the fridge as well.
Provided by whifflellama
Categories Onions
Time 4h10m
Yield 8 cups, 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Layer ingredients in order listed above. Do not stir
- Cover and cook until peas are soft High: 4-5 hours or Low: 8-10 hours
- Remove bay leaf and garlic (if it has held together) before serving.
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