Split Pea Soup With Pasta Recipes

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.

Steps:

• Place the butter in a large soup pot over medium-low heat. Stir in onion, celery, and sliced garlic. Cook slowly until the onions are translucent but not brown, 5 to 8 minutes.
• Mix in ham, bay leaf, and split peas. Pour in chicken stock and water. Stir to combine, and simmer slowly until the peas are tender and the soup is thick, about 1 hour and 15 minutes. Stir occasionally. Season with salt and black pepper to serve.

Steps:

• In a large pot or Dutch oven over medium heat, heat olive oil. Cook onion, carrot, celery and garlic until onion is translucent. Stir in yellow and green split peas, broth, seasoning and salt. Cover, bring to a boil, then reduce heat and simmer 2 1/2 hours, stirring frequently. Puree with a blender or food processor. Return to pot, heat through, and serve.

Steps:

• Sort and rinse peas.
• In a large pot combine all ingredients except spagetti.
• Bring to a boil.
• Reduce heat, cover and simmer until peas are tender, about 2-3 hours. Adding water if necessary.
• In the meantime cook spagetti until al dente, and drain.
• After soup has finished cooking and peas are tender add spagetti and cook about 5 minutes longer.
• Serve topped with hot sauce and croutons if desired.

Steps:

• In a 4-quart stockpot on medium heat, saute the onions and garlic with the olive oil, oregano, salt, and pepper until the onions are translucent, 10 to 15 minutes. Add the carrots, potatoes, 1/2 pound of split peas, and chicken stock. Bring to a boil, then simmer uncovered for 40 minutes. Skim off the foam while cooking. Add the remaining split peas and continue to simmer for another 40 minutes, or until all the peas are soft. Stir frequently to keep the solids from burning on the bottom. Taste for salt and pepper. Serve hot.

Steps:

• In a Dutch oven or 5-quart heavy pot with a lid, heat oil over medium. Add onion, carrots, celery, and thyme; season with salt and pepper. Cook until vegetables begin to soften, 5 to 8 minutes.
• Add broth, split peas, ham bone, and 5 cups water. Bring to a boil, reduce heat to medium-low, and partially cover; simmer until peas are soft, 30 to 45 minutes.
• Meanwhile, make croutons: In a large skillet, melt butter over medium heat. Add bread and cook, tossing occasionally, until browned and crisp, 6 to 8 minutes. Transfer to a paper-towel-lined plate.
• Remove and discard bone from soup. Working in batches, puree only 1/2 the soup in a blender (don't overfill); return to pot. Add ham cubes, and simmer until heated through. If necessary, thin with water. Add salt, pepper, and lemon juice to taste. Serve topped with croutons.

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.

Steps:

• Combine the first 7 ingredients. Transfer to airtight containers, or divide equally among 13 plastic bags. Store in a cool, dry place for up to 1 year.Yield: 13 batches (13 cups total). , To prepare soup: In a large saucepan, combine 1 cup soup mix with broth, pepper and, if desired, cubed chicken. Bring to a boil. Reduce heat; simmer, covered, until peas and lentils are tender, 1 to 1-1/4 hours.

Steps:

• Place all ingredients into a large stew pot.
• Cover ingredients with water about 2 inches above the top of the ingredients.
• Bring to a boil.
• Reduce heat and simmer for about 3 hours, or until peas are pureed and slightly thickened.
• Serve with a crusty bread if desired.

Steps:

• In a stockpot, heat olive oil over medium heat. Add pancetta and cook out all the fat. Add garlic and shallot, saute until tender. Add onion, celery and carrot, saute until tender.
• Stir in split peas; combine well. Add chicken stock, thyme, salt and pepper. Bring to a boil. Reduce heat and simmer until peas are soft and are falling apart. Remove from heat and cool slightly.
• Place a few ladles of soup into a blender and add a couple handfuls of spinach. Blend until spinach is incorporated. Place soup in a second pot. Repeat with remaining soup and spinach. Warm soup over very low heat.

Steps:

• Sort peas and rinse with cold water. Place peas in a Dutch oven; add water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1 to 4 hours or until peas are softened. Drain and rinse peas, discarding liquid., Return peas to Dutch oven. Add 2-1/2 qts. water, ham bone, onion, salt, pepper, thyme and bay leaf. Bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours, stirring occasionally., Remove the ham bone; when cool enough to handle, remove meat from bone. Discard bone; dice meat and return to soup. Add carrot and celery. Simmer, uncovered, for 45-60 minutes or until soup reaches desired thickness and vegetables are tender. Discard bay leaf.