Spicy Split Pea Soup Recipes
SPICY SPLIT PEA SOUP
I like to bake a ham just so I can use the leftover bone to make my split pea soup. After moving to New Mexico a few years ago, I discovered folks here put peppers or chilies in almost everything. So I decided to add some to this soup.
Provided by Taste of Home
Categories Lunch
Time 2h40m
Yield 10 servings (about 2-1/2 quarts).
Number Of Ingredients 12
Steps:
- In a Dutch oven, combine the peas, water, ham bone and bouillon; bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours. , Add the remaining ingredients; bring to a boil. Reduce heat; cover and simmer 1 hour longer. Remove ham bone and cut meat from bone. Return to the soup and heat through.
Nutrition Facts : Calories 215 calories, Fat 3g fat (1g saturated fat), Cholesterol 11mg cholesterol, Sodium 477mg sodium, Carbohydrate 32g carbohydrate (6g sugars, Fiber 13g fiber), Protein 15g protein.
SPLIT PEA SOUP WITH HAM & JALAPENO
To me, this spicy pea soup is total comfort food. I cook it low and slow all day, and it fills the house with a yummy aroma. It's so good with a nice, crispy baguette. -Chelsea Tichenor, Huntington Beach, California
Provided by Taste of Home
Categories Lunch
Time 6h15m
Yield 6 servings (2-1/4 quarts).
Number Of Ingredients 9
Steps:
- In a 4- or 5-qt. slow cooker, combine all ingredients. Cook, covered, on low until meat is tender, 6-8 hours. Remove meat from bones when cool enough to handle; cut ham into small pieces and return to slow cooker.
Nutrition Facts : Calories 316 calories, Fat 2g fat (0 saturated fat), Cholesterol 9mg cholesterol, Sodium 642mg sodium, Carbohydrate 55g carbohydrate (9g sugars, Fiber 21g fiber), Protein 22g protein.
SPICY SPLIT PEA SOUP
I love this recipe because it is easy and I can start it in about 10 minutes in the morning and when I come home I have a delcious meal with a nice bite to it. It is very savory and can be made without the ham and still tastes great!
Provided by lhammons
Categories Beans
Time 9h10m
Yield 10 big hearty bowls, 8-10 serving(s)
Number Of Ingredients 9
Steps:
- In crock pot combine olive oil, minced onions, crushed red peppers, garlic, chicken broth, split peas, and ham.Cook on low for 9 hours.
- Add the can of pumpkin and stir until it is completely combined.
- Add whipping cream and stir until it is completely combined.
- I like to add a little fresh ground pepper when served.
Nutrition Facts : Calories 533.9, Fat 27.5, SaturatedFat 14.7, Cholesterol 81.5, Sodium 702.7, Carbohydrate 50.9, Fiber 18.7, Sugar 7.9, Protein 23.7
SPICED SPLIT PEA SOUP
A hint of curry adds the perfect amount of kick to this family pleasing soup. Just assemble the ingredients in the slow cooker and go about your day while it cooks. -Sue Mohre, Mount Gilead, Ohio
Provided by Taste of Home
Categories Lunch
Time 8h25m
Yield 10 servings (2-1/2 quarts).
Number Of Ingredients 13
Steps:
- In a 4-qt. slow cooker combine first 12 ingredients. Cook, covered, on low until peas are tender, 8-10 hours., Stir in tomatoes; heat through. Discard bay leaves.
Nutrition Facts : Calories 139 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 347mg sodium, Carbohydrate 27g carbohydrate (7g sugars, Fiber 8g fiber), Protein 8g protein. Diabetic Exchanges
SPICY SPLIT PEAS
Looking for an easy side dish made using legumes? Then try this spicy split peas recipe - ready in just 50 minutes.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 50m
Yield 4
Number Of Ingredients 8
Steps:
- In 3-quart saucepan, heat water and peas to boiling. Boil uncovered 2 minutes; reduce heat to low. Cover and simmer about 25 minutes or until peas are tender but not mushy; drain.
- In 10-inch skillet, melt butter over medium-high heat. Cook gingerroot, salt, turmeric, cumin and onion in butter about 3 minutes, stirring occasionally, until onion is tender. Stir in peas until evenly coated.
Nutrition Facts : Calories 170, Carbohydrate 20 g, Cholesterol 15 mg, Fat 1, Fiber 10 g, Protein 8 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 340 mg, Sugar 1 g, TransFat 0 g
SPICY SPLIT PEA SOUP- ALL VEGETARIAN/ VEGAN VERSION
A wonderful split pea soup, and you do not miss the bacon or ham:) My son loved it. I never liked this soup, so I decided to make one with spices I like and also wanted to keep it healthy. I'm trying out new recipes for health, but they must also taste great! I forgot to buy celery so I used some celery salt. and I had to separate the soup at the end because my husband does not like hot spicy foods, ( the garlic and onion ok) . My son and I loved it with the cayenne and cracked red pepper! I would have liked to cook it longer with these spices.
Provided by CYNTHIA T.
Categories Beginner Cook
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- I could not enter how to prepare ingredients, it would not accept and include for nutrition data, so instructions for preparing are:
- dice vegetables, carrot I used one large carrot diced, I used 1 large onion diced probably 2 cups or more, and diced garlic.
- Place 2 T Extra Virgin Olive Oil in saute/ or fry pan on medium heat.
- Add 1 diced onion,and the diced carrot cook over medium heat until onions are translucent 3-5 minutes, do not brown.
- Add diced garlic in middle of pan, push aside onion and saute about 1 minute until translucent, watch carefully do not overcook or brown garlic.
- Clean split peas in strainer with water, remove any discolored peas.
- Add peas to a large stockpot.
- Add 6 cups vegetable or chicken broth to stockpot.
- Add cooked onions, carrots and garlic to stockpot.
- Add spices celery salt, cumin, thyme, crushed red pepper and cayenne pepper and fresh ground pepper.
- Bring all to a boil then cover and simmer over low heat for 30-60 minutes.
Nutrition Facts : Calories 295.6, Fat 5.4, SaturatedFat 0.8, Sodium 19.4, Carbohydrate 47.1, Fiber 17.9, Sugar 8, Protein 16.9
SPICY PUMPKIN AND SPLIT PEA SOUP
Categories Soup/Stew Ginger Onion High Fiber Lunch Saffron Pumpkin Fall Winter Healthy Cinnamon Self Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield makes six servings
Number Of Ingredients 9
Steps:
- In a large metal spoon or a small pan, heat saffron over low heat about 10 seconds until dry, then grind to a powder with the back of a spoon and steep in 1 tbsp boiling water to release flavor, about 1 minute. Bring broth, peas, and onion to a boil in a large soup pot over high heat. Reduce heat to low and simmer, partially covered, 30 to 40 minutes. Stir in oil, cinnamon, ginger, spoonful of saffron, and pumpkin. Bring to a boil, then reduce to low and simmer, partially covered, stirring occasionally, about 1 hour. The soup is done when the pumpkin begins to fall apart and the peas are tender. Salt and pepper and sprinkle with parsley.
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