Best 7 Exotic Nile River Split Pea Soup Recipes

EASY SPLIT PEA SOUP

Steps:

• In a slow cooker, layer the first nine ingredients in order listed (do not stir).
• Cover and cook on high for 4-5 hours or until vegetables are tender. Stir in milk.
• Discard bay leaves before serving.

MOM'S SOUTHERN STYLE SPLIT PEA SOUP

Steps:

• You may substitute a meaty hambone, diced smoked ham, cut up smoked pork butt, or, if like my husband prefers and no pork is allowed, use smoked turkey.
• Put all ingredients except salt into large heavy-bottomed stock pot.
• Cook over low-med. heat. Stir occasionally.
• Simmer until meat falls off bone and split peas have become mush. Be careful not to burn. Stir more often as soup thickens.
• Remove bone, bay leaves and spices.
• Puree and test for salt. Add salt if needed and cook an additional 15 minutes. Adjust water if necessary.
• The soup should be very thick. It becomes almost paste when cold. You may need to add some water to reheat.
• This soup freezes very well.
• If you leave out the cloves you won't have this special recipe. They are the secret ingredient.
• I'm guessing on servings and amount. it depends on how much you cook it down.

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.

SPLIT PEA SOUP (((BEST PEA SOUP EVER)))

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.

NILE RIVER LENTIL SOUP

Steps:

• Heat oil in heavy pot on medium high heat.
• Saute onion and garlic until softened.
• Stir in lentils, ginger, cumin and coriander with onion/garlic mixture.
• Add lemon slices, stock, tomatoes, cayenne, salt and pepper.
• (you can add salt and pepper later, but it's usually added now).
• Add the water or vegetable stock.
• Bring to boil, reduce heat to low, cover pot and simmer for about 45 minutes (it may only take 30 minutes) or until lentils are tender.
• If you like your soup thin, add more stock.
• Take the pot off the burner, discard lemon slices, and puree soup in blender or food processor.
• Season if you have not already added the salt and pepper.
• Sprinkle with coriander (cilantro leaves).
• Alternatively, you can add the cilantro before you put the soup in the food processor.

SPLIT PEA SOUP

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.

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.