Kittencals Fresh Pea Soup Vegetarian Recipes

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VEGETARIAN SPLIT PEA SOUP

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

Time 1h45m

Yield 7 servings.

Number Of Ingredients 12



Vegetarian Split Pea Soup image

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, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 771mg sodium, Carbohydrate 42g carbohydrate (7g sugars, Fiber 15g fiber), Protein 14g protein.

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

VEGETARIAN PEA SOUP

I combined several online recipes to make my own version of this soup. It was a real favorite when I was a vegetarian for health reasons. Even my meat-loving husband asked for seconds! -Corrie Gamache, Palmyra, Virginia

Provided by Taste of Home

Categories     Lunch

Time 7h15m

Yield 8 servings (2 quarts).

Number Of Ingredients 12



Vegetarian Pea Soup image

Steps:

  • In a 5-qt. slow cooker, combine all ingredients. Cover and cook on low for 7-8 hours or until peas are tender. Discard bay leaf. Stir before serving.

Nutrition Facts : Calories 248 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 702mg sodium, Carbohydrate 46g carbohydrate (7g sugars, Fiber 16g fiber), Protein 15g protein.

1 package (16 ounces) dried green split peas, rinsed
1 medium leek (white portion only), chopped
3 celery ribs, chopped
1 medium potato, peeled and chopped
2 medium carrots, chopped
1 garlic clove, minced
1/4 cup minced fresh parsley
2 cartons (32 ounces each) reduced-sodium vegetable broth
1-1/2 teaspoons ground mustard
1/2 teaspoon pepper
1/2 teaspoon dried oregano
1 bay leaf

KITTENCAL'S FRESH PEA SOUP (VEGETARIAN)

Except for the addition of the whipping cream which is only optional there is very little fat content in this soup --- you may also make this using frozen peas and chicken broth may be used in place of vegetable broth, this makes a wonderful soup with beautiful colour, if you are a garlic lover then increase to 2 tablespoons :)

Provided by Kittencalrecipezazz

Categories     Low Protein

Time 40m

Yield 4 serving(s)

Number Of Ingredients 10



Kittencal's Fresh Pea Soup (Vegetarian) image

Steps:

  • In a saucepan heat the oil or butter over medium heat; add in the onion and cook stirring until softened (about 3 minutes).
  • Add in the garlic and crushed chili flakes; cook for 1-2 minutes.
  • Pour in the vegetable broth and the peas; bring to a boil.
  • Reduce the heat to low, then add in salt and pepper; simmer for about 18-20 minutes or until the peas are tender.
  • Using a blender or food processor puree the mixture in batches (can use a hand blender).
  • Pour back into the saucepan over a strainer.
  • OPTIONAL; if you are adding in the whipping cream add in at this point starting with 1 tablespoon and then reheat.
  • Adjust salt and pepper to taste.
  • Ladle into bowls then top with croutons.
  • Delicious!

Nutrition Facts : Calories 210.5, Fat 9.6, SaturatedFat 2.1, Cholesterol 6.3, Sodium 703.4, Carbohydrate 24.5, Fiber 6, Sugar 8.4, Protein 7.7

2 tablespoons olive oil (I prefer the butter) or 2 tablespoons butter (I prefer the butter)
1/3 cup yellow onion, chopped
1 tablespoon fresh minced garlic
1/4 teaspoon crushed red pepper flakes (optional or to taste)
2 cups vegetable broth
3 cups fresh shelled peas
1/2 teaspoon salt (I used seasoned salt)
fresh ground black pepper (to taste)
1 tablespoon whipping cream (optional or adjust to suit taste)
crouton (optional)

KITTENCAL'S UNSTUFFED PEPPER SOUP

This also works well using half each ground beef and spicy bulk pork sausage meat, make certain to brown the meat well to increase the flavor, this soup tastes even better the following day so you may want to make it up to a few days ahead and refrigerate just warm on top of the stove before serving, it also freezes very well, the taco seasoning is only optional I also like to add in a minced jalapeno pepper when browning the meat-- see my recipe#80434

Provided by Kittencalrecipezazz

Categories     Rice

Time 1h15m

Yield 8-10 serving(s)

Number Of Ingredients 14



Kittencal's Unstuffed Pepper Soup image

Steps:

  • In a Dutch oven or or large pot cook the ground beef with onions and bell peppers over medium-high heat until the meat is no longer pink; drain the fat.
  • Add in garlic and chili flakes; continue to cook over medium-high heat until the meat is browned (this may take about 15 minutes or more to brown the meat).
  • Mix in the taco seasoning (if using) cook stirring for 2 minutes.
  • Stir in beef broth, 2 cans tomato soup, crushed tomatoes and drained mushrooms; bring to a boil stirring.
  • Reduce heat to low and simmer partially covered for about 50-60 minutes, seasoning with salt and pepper about halfway through cooking.
  • At the end of cooking add in the rice and heat through.
  • Ladle into bowls then sprinkle cheddar cheese on top.

1 1/2 lbs lean ground beef
1 large onion, chopped
3 large green bell peppers, seeded and chopped
6 large garlic cloves, minced (the more garlic, the better!)
2 tablespoons taco seasoning mix (optional or can use more)
1 teaspoon crushed red pepper flakes (or adjust to taste)
2 (14 ounce) cans beef broth
2 (10 3/4 ounce) cans condensed tomato soup, undiluted
1 (28 ounce) can crushed tomatoes
1 (4 ounce) can sliced mushrooms, drained
2 teaspoons seasoning salt (or to taste, or can use white salt)
fresh ground black pepper, to taste
2 cups cooked white rice
shredded cheddar cheese (optional)

KITTENCAL'S PEA SOUP WITH HAM BONE (CROCK POT OR STOVE TOP)

This soup is hearty and extremely flavorful and one that I have made many times in the past and even served to my guests with rave reviews all around! --- I make this soup using all chicken broth but if you are using the canned chicken broth, it is best to use only 4 cans and the rest water, also I suggest not to add any salt into this soup until the end of cooking --- if desired you may puree the soup after cooking and then return it to the saucepan and if you should decide to do so heat the soup again in the saucepan then ladle hot soup into serving dishes, and for a nice presentation drizzle about 1 tablespoon whipping cream in the soup but do not mix in --- you will love this soup!

Provided by Kittencalrecipezazz

Categories     Rice

Time 2h15m

Yield 10 cups (approx)

Number Of Ingredients 13



Kittencal's Pea Soup With Ham Bone (Crock Pot or Stove Top) image

Steps:

  • In a large Dutch oven or saucepan saute the onion and garlic in oil until soft (about 5-6 minutes).
  • Add in broth, dried split peas, water, ham bone and bay leaf; bring to a boil, reduce heat to medium-low, and simmer for about 2 hours, or until the soup thickens (add in the diced carrots the last hour of cooking).
  • Add in pepper to taste.
  • Remove the ham bone and bay leaf.
  • At this point the soup can be pureed if desired.
  • When the ham is cool, pull the meat from the bone and shred it into bite-size pieces, then return to the saucepan, or serve on the side.
  • Add in rice and stir until heated through.
  • Ladle into serving bowls, and drizzle with whipped cream if desired.

Nutrition Facts : Calories 264.9, Fat 5.7, SaturatedFat 0.9, Sodium 555.2, Carbohydrate 38, Fiber 12.8, Sugar 6, Protein 16.1

1 large onion, finely chopped
1 -2 tablespoon minced fresh garlic (or to taste)
3 tablespoons oil (not olive oil)
1 (16 ounce) bag dried split green peas
1 ham bone (make certain that the bone has a fair amount of meat on it)
4 (14 ounce) cans chicken broth
3 cups water (for a very thick soup use only 2 cups water, you can always add in more water during cooking)
salt & freshly ground black pepper (I use seasoned salt)
2 -3 medium carrots, peeled and finely diced
1 large bay leaf
1 cup frozen peas (optional, add in towards the end of cooking and heat through)
1 cup cooked rice (or to taste)
whipping cream (optional)

VEGAN SPLIT PEA SOUP I

This makes a very thick vegetarian split pea soup. To make it thinner, reduce the amount of split peas or add more water. Depending on the density of split peas, it may take a while for the vegetables and peas to soften, but you can't really overcook this soup; just stir occasionally, and add water if it gets too dry. Seasonings can be altered to taste. Tastes even better reheated.

Provided by Deborah Sah

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Beans and Peas     Split Pea Soup Recipes

Time 3h10m

Yield 10

Number Of Ingredients 15



Vegan Split Pea Soup I image

Steps:

  • In a large pot over medium high heat, saute the oil, onion, bay leaf and garlic for 5 minutes, or until onions are translucent. Add the peas, barley, salt and water. Bring to a boil and reduce heat to low. Simmer for 2 hours, stirring occasionally.
  • Add the carrots, celery, potatoes, parsley, basil, thyme and ground black pepper. Simmer for another hour, or until the peas and vegetables are tender.

Nutrition Facts : Calories 246.6 calories, Carbohydrate 45.8 g, Fat 2.2 g, Fiber 14.2 g, Protein 12.7 g, SaturatedFat 0.3 g, Sodium 386.6 mg, Sugar 5.4 g

1 tablespoon vegetable oil
1 onion, chopped
1 bay leaf
3 cloves garlic, minced
2 cups dried split peas
½ cup barley
1 ½ teaspoons salt
7 ½ cups water
3 carrots, chopped
3 stalks celery, chopped
3 potatoes, diced
½ cup chopped parsley
½ teaspoon dried basil
½ teaspoon dried thyme
½ teaspoon ground black pepper

THE BEST FRESH PEA SOUP

I'm not a pea person. The only time I ever chose to eat peas was fresh, cold peas in a big salad slathered in ranch dressing. Then I was at Trader Joe's and this bag of frozen, organic peas was calling my name. I found this recipe in The Cook's Encyclopedia of Vegetartan Cooking by Linda Fraser. This soup is amazing and easy. It can be an elegant start to a full course meal or just a simple, easy dinner served with a salad and crusty bread. Either way, you won't be disappointed. This soup is known in France as Potage Saint-Germain, a name that comes from a suburb of Paris where peas used to be cultivated in market gardens. Sounds good to me.

Provided by carolinajen4

Categories     Vegetable

Time 30m

Yield 3 serving(s)

Number Of Ingredients 6



The Best Fresh Pea Soup image

Steps:

  • Melt butter in a heavy saucepan or flameproof casserole. Add the shallots and cook for about 3 minutes, stirring occasionally.
  • Add 2 cups water and the peas, and season with salt and pepper.
  • Cover and simmer for 12 minutes, stirring occasionally.
  • When the peas are tender, ladle them into a food processor or blender with a little of the cooking liquid and process until smooth.
  • Place soup back into the saucepan, stir in the cream, if using, and heat through without boiling. Season with salt and pepper and serve hot garnish with croutons.

Nutrition Facts : Calories 188.4, Fat 8.2, SaturatedFat 5, Cholesterol 20.4, Sodium 217.4, Carbohydrate 22, Fiber 6, Sugar 7.8, Protein 7.9

2 tablespoons butter
2 -3 shallots, finely chopped
3 cups thawed frozen peas (can use fresh)
3 -4 tablespoons whipping cream (optional)
salt & freshly ground black pepper
crouton, to garnish

FRESH PEA SOUP

This recipe really belonged to Helen Corbitt, I used to cook her food a lot, she was the chef, and head of food, for Neiman Marcus, in the 1960's and 70's. I love her simple style of cooking. This soup if fine hot, but very good cold, in the refrigerator, the soup will last four days.

Provided by Tuck Burnette

Categories     < 60 Mins

Time 50m

Yield 5 cups, 6 serving(s)

Number Of Ingredients 16



Fresh Pea Soup image

Steps:

  • Make a white sauce: melt the butter in a 4-6 cup saucepan. Add flour over moderately-low heat with all seasonings. Cook 1-2 minutes.
  • Whisk in milk and cream, turn up heat, whisk, brining to a boil. Coat the top with some non stick cooking spray. Cover with plastic wrap on its surface, or use a coffee filter instead.
  • Put water, onion and peas into a soup pot, or 8-cup saucepan. Heat, with salt, bring to the boil. Cook, simmer gently, for 18-30 minutes, or until peas are well cooked. Taste. Transfer to a processor, food mill, the small holes of a meat grinder, or use an immersion blender, to purée.
  • Put back in pot, add Béchamel, and stir till smooth, correct for seasoning, add more nutmeg, if desired.
  • Serve hot, or cold with one or more of the optional garnishes.

Nutrition Facts : Calories 228.1, Fat 12.5, SaturatedFat 7.7, Cholesterol 37.4, Sodium 200.5, Carbohydrate 21.3, Fiber 3.4, Sugar 3.9, Protein 8.4

4 tablespoons butter
1/3 cup flour
salt
pepper
white pepper, if desired
nutmeg, grated
3 cups milk
splash half-and-half or cream
2 cups mineral water (still)
1/2 cup very finely chopped onion
3 cups frozen peas, thawed or 3 cups fresh young peas
chopped chives
torn of fresh mint
unsweetened whipped cream
caviar
fresh green peas, cooked

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