Best 7 Easy Peasy Split Pea Soup Recipes

SPLIT PEA SOUP

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.

EASY SPLIT PEA SOUP

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!

BEST EVER SPLIT PEA

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.

EASY SPLIT PEA SOUP

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.)

EASY "PEASY" SPLIT PEA SOUP

Steps:

• 1. Put onion, celery with tops (make sure they're not wilted) and carrot in a food processor and chop until fine.
• 2. Heat the olive oil in a large dutch oven or pot and add the chopped onion-celery-carrot mixture and garlic powder. Cook on low for about 5 minutes.
• 3. Add all remaining ingredients (if using chopped ham omit the jamon seasoning) and bring to a boil.) Lower heat, cover and then simmer for about 1 1/2 hours stirring often until peas are cooked through and soup is thickened. Taste and add salt and pepper as needed.
• 4. Serve with grilled swiss and ham on marbled rye bread. Yummy! Enjoy

EASY PEASY PEA SOUP

Steps:

• Add the oil to a large saucepan on a medium heat. Add in the vegetables and stir well. Cook for a couple of minutes then add in the mixed dried herbs and stir well. Add the beans and the hot stock and bring to a gentle simmer.
• Pour in the frozen peas and leave to simmer gently for 10 minutes or until the vegetables are just cooked. Leave the lid off as this helps the vegetables retain their vibrant color. Once cooked blend with stick blender or in a food processor until completely smooth.
• Ladle into bowls and garnish with the croutons and a drizzle of olive oil.
• Preheat the oven to 350 degrees F.
• Place the cubed bread in a medium sized mixing bowl. Drizzle over the olive oil, salt and mixed herbs and mix together with clean hands or spoon till evenly coated. Tip onto a baking tray, spread out evenly and bake for around 15 minutes until golden brown, turning them half way through. Remove and leave to cool.

HEARTY SPLIT PEA SOUP

Steps:

• In a Dutch oven, combine all ingredients; bring to a boil. Reduce heat; cover and simmer for 1-1/4 to 1-1/2 hours or until peas and vegetables are tender.