Quick Easy Split Pea Soup Recipes

Steps:

• Melt butter in heavy large pot or Dutch oven over medium-high heat. Add onion, celery and carrots. Sauté until vegetables begin to soften, about 8 minutes. Add pork and marjoram; stir 1 minute. Add peas, then water, and bring to boil. Reduce heat to medium-low. Partially cover pot; simmer soup until pork and vegetables are tender peas are falling apart, stirring often, about 1 hour and 10 minutes.
• Transfer hocks to bowl. Puree 5 cups soup in batches in blender. Return to pot. Cut pork off bones. Dice pork; return pork to soup. Season with salt and pepper. (Can be made 1 day ahead. Refrigerate until cold, then cover. Rewarm before serving.)

Steps:

• Dice bacon into 1/4-inch cubes. Place in a heavy 6-quart pot over medium-low heat. Cook until fat is rendered and translucent. Add onion, carrot, celery and garlic. Cook until onion and garlic are soft and translucent. Season with salt and pepper.
• Add split peas, stir to coat with fat, and add bay leaves and 2 quarts stock. Increase heat and bring to a boil. Reduce heat so soup simmers. Skim foam that rises to the surface for about 10 minutes, until no more appears. Add thyme leaves. Simmer uncovered about 1 hour or longer, until peas are soft and starting to fall apart. Add more stock, as needed.
• Remove soup from heat. Add salt and pepper to taste. Purée soup in a food processor in several batches, short of perfect smoothness; you should be able to spoon up some texture. Reheat soup, skimming off any foam. Stir from the bottom to mix well, then ladle into bowls and serve.

Steps:

• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Let warm up and add butter and olive oil. Add onion, celery, bay leaves, and thyme. Cook, stirring occasionally, until onion starts to turn translucent, about 5 minutes.
• Add carrots, bacon, garlic, salt, and pepper. Cook until fragrant, about 1 minute. Add broth and bring to a simmer. Stir in split peas. Close and lock the lid; set release knob to Sealing position.
• Select Manual/Pressure Cook setting according to manufacturer's instructions; set timer for 18 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions, about 15 minutes. Turn steam release knob to Venting and use quick-release function for the remaining pressure. Carefully open lid. Remove bay leaves. Taste and adjust seasonings as desired.

Steps:

• In a large saucepan, bring the water, bouillon granules and thyme to a boil. Thinly slice celery ribs and finely chop the leaves; set leaves aside., Add celery ribs and carrots to water mixture; simmer, uncovered, for 5-8 minutes or until tender. Stir in the soup, ham and celery leaves; heat through. Top each serving with cheese if desired.

Steps:

• Rinse peas, add water, and bring to a boil simmering for 2 minutes.
• Remove from heat, cover and let sit for 1 hour.
• Add remaining ingredients and heat to a boil.
• Reduce heat, simmer, covered 2 1/2 to 3 hours or until peas are soft.
• Remove bone and slice up meat adding it to soup.
• Enjoy!

Steps:

• Combine peas, rice, and water in a saucepan or small stock-pot; bring to boil then reduce heat; add vegetables, salt, pepper, and bay leaf to pot.
• Simmer for one hour; discard bay leaf and, if desired, partially mash up the soft-cooked split peas with the back a large spoon. Alternately, you may puree the soup in a blender or food-processor before serving.
• For more flavor, you may use broth or homemade stock instead of water, or use a combination of half tomato juice and half water. You may also add 1/2 teaspoon cumin for a southwestern flavor, OR (one or the other, not both) add a bit of rubbed sage for a "smoky" note.

Steps:

• Slice the bacon into 1/2-inch chunks. Add to a large soup pot and cook over medium-high heat to render the fat and get crispy on all sides, about 8 minutes total. The more brown the better; just don't burn them. They are perfect when they are more chewy than juicy.
• Remove bacon chunks and set aside on a paper towel lined plate. Pour off all but 2 to 3 tablespoons of fat from the stock pot. Add the onion, carrot and celery with a pinch of salt and pepper and saute until onions are just translucent, about 6 to 8 minutes. Stir in the garlic and cumin and let cook another minute before adding the split peas and stock. Cover and bring to a boil. Reduce the heat and simmer until the peas are al dente (cooked through, but slightly firm and whole), about 20 minutes. Cool for 5 minutes.
• Ladle out about 3 cups of the peas and carefully blitz the remaining soup using an immersion blender or countertop blender until creamy. If using a countertop blender be sure to only fill it about 1/3 the way up and start on a slow speed, then raise to a higher speed. This method will take a bit longer due to the need to blitz in batches. Pour the soup back into the pot. Return the 3 cups of peas to the soup and stir to combine and heat through. Season with salt and pepper, to taste. To serve, ladle the soup into bowls and top with bacon, tomato and a squeeze of lime.

Steps:

• Heat peas and water to boiling in 4-quart Dutch oven. Boil uncovered 2 minutes; remove from heat. Cover and let stand 1 hour.
• Stir in onion, celery and pepper. Add ham bone. Heat to boiling; reduce heat. Cover and simmer about 1 hour 30 minutes or until peas are tender.
• Remove ham bone; remove ham from bone. Trim excess fat from ham; cut ham into 1/2-inch pieces.
• Stir ham and carrots into soup. Heat to boiling; reduce heat. Cover and simmer about 30 minutes or until carrots are tender and soup is desired consistency.