Split Pea Soup2012-11-27
- Cuisine: American, European, Greek, Italian, Mediterranean, Southern Italian
- Course: Soup
- Skill Level: Easy to Moderate
- Yield : About 2qt/l
- Servings : 6
- Prep Time : 20m
- Cook Time : 45m
- Ready In : 1:15 h
This information is per serving.
Calories from Fat11
Serving Size:12 oz (350g)
Split Pea Soup is one of the most popular soups eaten around the world. Split soup is low calorie and high in fiber and protein. One 12-ounce serving provides 13 grams of fiber and 19 grams of protein for only 200 calories.
Split Pea Soup can be creamy or chunky depending on your preference.
Add leafy greens like spinach, kale, escarole or mustard for color and more fiber, vitamins and minerals. While split pea soup is usually made with pork (ham or ham bones), you can make a vegetarian version. One recipe follows.
Pureed split pea soup freezes well so you can make a batch and freeze them in individual serving-size containers.
- You can omit the soak and increase cooking time 20 to 30 minutes.
- If you are concerned about the foam produced by the peas, you can cook the peas in water, skim off the foam, and then add the remaining ingredients.
- For creamy soup puree the soup using a blender or immersion blender. When using a blender process no more than 2 cups (500ml) at a time and cover the blender with the lid and towel to prevent burns.
- For creamy soup with chucks of vegetables and ham, cook the peas per Step 2 until tender, puree peas using a blender or immersion blender, add the ham/bacon and vegetables and simmer until vegetables are tender; about 20 minutes.
- 1 cup (200 g) split peas
- 5 1/2 cups (1300 ml) water
- 1 teaspoon (5 ml) kosher salt
- 1/4 teaspoon (2.5 ml) ground black pepper or to taste
- 1 fresh or dry bay leaf
- 1/2 teaspoon (2.5 ml) dried thyme
- 1 tablespoon (15 ml) fresh Italian parsley, minced
- 1 garlic clove minced
- 1 (250 g) medium onion, diced
- 4-5 oz. ( 150 g) smoked ham or 3-4 strip smoked bacon, diced
- 1 (350 g) medium russet potato, diced
- 2-3 (200 g) carrots, diced
- 2-3 (150 g) ribs/stacks celery, diced
Method of Preparation
Rinse split peas, place in a bowl and cover with 2-3 inches of water. Soak peas 12 hours or over night.
Combine all ingredients in a 5 to 6 qt/L pot or dutch over. Stir to combine, cover pan and bring to a boil over high heat. Reduce heat to low and simmer 45 minutes or until peas are tender and dissolved. Adjust seasoning if desired. Discard bay leaf and serve.