Split Pea Soup Recipe

Vegan Split Pea Soup {GF, Vegan, Low Cal} Skinny …

WEBJan 24, 2022 · Pour broth into pot with sweet potato, split peas and bay leaf. Turn heat down to medium-low. Simmer 45 minutes covered until …

1. Heat a large pot over medium-high heat. Add onion, celery, bell pepper and carrots with a splash or two of broth. Cook until veggies soften about 10 minutes.
2. Add garlic and spices sauté another 5 minutes. Pour broth into pot with sweet potato, split peas and bay leaf.
3. Turn heat down to medium-low. Simmer 45 minutes covered until split peas begin to soften and pop.
4. Remove half the soup, place in a blender and pulse to puree. Add pureed soup back to the pot and stir well.

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Crock Pot Split Pea Soup (LowerFat) Recipe Food.com

WEBMay 9, 2013 · Pick out and discard any discolored split peas then rinse thoroughly in a colander under cold water then spread into the bottom of …

1. Pick out and discard any discolored split peas then rinse thoroughly in a colander under cold water then spread into the bottom of the crockpot.
2. Layer the next 10 ingredients over the peas as stated starting with the ham and lastly the boiling water (do not add in the cream and DO NOT STIR!).
3. Cover and cook on HIGH setting for about 4-5 hours or until veggies are tender.
4. OPTIONAL at the end of cooking stir in hot milk then discard the bay leaf.

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Smoky SplitPea Soup Savor the Best

WEBDec 5, 2014 · Add the water to a Dutch oven or large heavy-bottomed soup pot and add the ham hock and salt. Bring to a boil, reduce to simmer …

1. Check for and discard any pebbles that may have been packaged with the peas and then rinse them in a large strainer and set them aside.
2. Add the water to a Dutch oven or large heavy-bottomed soup pot and add the ham hock and salt. Bring to a boil, reduce to simmer and cook for 1hour. Remove the ham hock and discard. With a strainer, skim any scum and fat from the broth and measure the remaining broth adding additional water to total 8 cups of liquid.
3. Add the green peas, onions, thyme bundle, and bay leaves to the measured liquid, and over medium-high heat bring to a boil and cook for 10 minutes. Reduce the heat to low and simmer for one-hour.
4. Add the chicken stock and stir in the chopped carrots and celery, return to a boil, reduce the heat to low and simmer for an additional 45 minutes. Remove the bay leaves and what is left of the tied thyme bundle and discard.

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