Best 6 Yellow Split Pea Soup Weight Watchers Recipes

SPLIT PEA SOUP

Steps:

• Drain peas, rinse under cold water and drain again; set aside. (Note: If you do not have time to soak the peas overnight, place them in a pot, cover with water and simmer for 2 minutes. Remove from heat and let them stand for 1 hour; drain and use as directed.)
• Heat oil in a large stockpot over medium-high heat. Add onion, celery, carrots and bacon; sauté until soft, about 3 minutes. Add thyme, salt and pepper; stir to coat.
• Add peas and broth; bring to a boil. Reduce heat, partially cover and simmer until peas are tender, about 50 to 60 minutes. Serve hot. Yields about 1 cup per serving.

YELLOW SPLIT PEA SOUP (WEIGHT WATCHERS)

Steps:

• Heat oil in large saucepan over medium heat. Add onion, carrot, celery, and garlic.
• Cook, stirring until onion is softened, about 5 minutes.
• Add split peas, potato, broth, oregano, and pepper and bring to a boil.
• Reduce heat and simmer, covered, until split peas are very tender, about an hour.
• Stir in turkey and cook until heated through, about 5 minutes.

YELLOW SPLIT PEA SOUP

Steps:

• Put the onion in a large non stick saucepan over medium low heat.
• Cook for about 5 minutes, stirring constantly, until the onion is wilted and translucent.
• Add the garlic, stir and continue to cook for 1 minute.
• Stir in the split peas, then the seasonings, hot sauce and the broth.
• Raise the heat to medium and bring to a boil.
• Reduce the heat to low, cover, and simmer for about 1 hour, until the soup is fairly thick.
• Remove the cover and stir well before serving.

YELLOW SPLIT PEA SOUP

Steps:

• In a large saucepan, saute onion and celery in oil and butter until tender. Add broth; bring to a boil. Add peas; return to a boil. Reduce heat; cover and simmer for 1 hour or until peas are tender. , Stir in lemon juice, cumin and pepper; simmer for 5 minutes. In small batches, puree soup in a blender; return to the pan. Heat for 4-5 minutes. Garnish with parsley and pistachios.

YELLOW SPLIT PEA SOUP

Steps:

• Soak peas overnight.
• Drain, place in kettle with ham bone, garlic onion, celery and water.
• Simmer until tender, adding more water as necessary.
• Remove bone and mash peas; season to taste with salt and pepper.
• Serve hot with croutons or pour over rye bread toast.

YELLOW SPLIT PEA SOUP WITH SPICED YOGURT

Steps:

• Pick over and discard any damaged peas or stones. Rinse the peas. Drain.
• In a soup pot over medium heat, melt the butter. Add the onion and carrot and saute, stirring, until the vegetables are soft, about 10 minutes. Add the ginger and stock or water and the rinsed peas. Bring to a boil, reduce the heat to low and simmer gently until the peas are completely soft, 45-60 minutes.
• Remove from the heat and let cool slightly. Use a blender, food processor or hand blender to puree until smooth. Thin with water or stock, if necessary. Season with salt and pepper.
• Meanwhile, to make the garnish, in a small bowl whisk together the yogurt, turmeric, cumin, ground coriander and salt and pepper to taste.
• Ladle the soup into individual bowls. Drizzle with the spiced yogurt and sprinkle with the cilantro.