SPLIT PEA SOUP
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 Vegetable Soup Recipes
Time 10h30m
Yield 6
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, Carbohydrate 57.9 g, Fat 1 g, Fiber 21.5 g, Protein 19.7 g, SaturatedFat 0.2 g, Sodium 255.1 mg, Sugar 9.5 g
ROSEMARY SPLIT PEA SOUP
This is an old soup rcipe that I added rosemary to. I love rosemary. The fragrance is so soothing and healing. I think almost anything is better with rosemary.
Provided by Kathie Carr
Categories Bean Soups
Time 1h35m
Number Of Ingredients 10
Steps:
- 1. Cut ham into small bite sized pieces. I don't like cubes but prefer a more shredded ham. You can cut or chop ham any way you like.
- 2. Heat olive oil in a Dutch oven or soup pot. Stir in onion, leek, carrot, and garlic. Cook until the vegetables are soft, about 8 minutes. Add chicken broth. Stir in ham, split peas, bay leaves, and rosemary. If using red pepper flakes add now. Bring just to a boil. Immediately reduce heat to low and cover the pot. Simmer until peas are cooked, about 1 hour, stirring occasionally.
SPLIT PEA SOUP WITH BACON AND ROSEMARY
Make and share this Split Pea Soup With Bacon and Rosemary recipe from Food.com.
Provided by Brookelynne26
Categories Vegetable
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Sauté bacon in heavy large pot over medium-high heat until crisp and brown. Add onion, leek, carrot and garlic and sauté until vegetables begin to soften, about 6 minutes. Add broth, peas, bay leaves and rosemary and bring soup to boil. Reduce heat to medium-low, cover and simmer until peas are tender, stirring occasionally, about 1 hour. Season soup to taste with salt and pepper.
Nutrition Facts : Calories 204.3, Fat 2.2, SaturatedFat 0.6, Sodium 100.2, Carbohydrate 32.9, Fiber 11.3, Sugar 5.3, Protein 16.1
SPLIT PEA SOUP WITH BACON AND ROSEMARY
Provided by Mary Klonowski
Categories Soup/Stew Bean Appetizer Sauté Back to School Lunch Rosemary Bacon Legume Pea Fall Winter Simmer Bon Appétit Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 4 to 6 servings
Number Of Ingredients 9
Steps:
- Sauté bacon in heavy large pot over medium-high heat until crisp and brown. Add onion, leek, carrot and garlic and sauté until vegetables begin to soften, about 6 minutes. Add broth, peas, bay leaves and rosemary and bring soup to boil. Reduce heat to medium-low, cover and simmer until peas are tender, stirring occasionally, about 1 hour. Season soup to taste with salt and pepper.
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