Best Greek Spilt Pea Soup With Lemon Recipes

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GREEK SPLIT PEA SOUP



Greek Split Pea Soup image

Provided by Betty Crocker Kitchens

Categories     Entree

Time 1h40m

Yield 8

Number Of Ingredients 12

1 bag (16 oz) dried split peas (about 2 1/4 cups)
2 large onions, coarsely chopped (2 cups)
3 medium stalks celery, coarsely chopped (about 1 cup)
8 cups water
2 medium red or yellow bell peppers, chopped (2 cups)
1/3 cup uncooked orzo or rosamarina pasta (about 2 oz)
1/4 cup chopped fresh parsley
1 teaspoon dried oregano leaves
1 teaspoon salt
1/4 teaspoon pepper
1/2 cup crumbled feta cheese (2 oz)
1/2 cup sliced ripe olives

Steps:

  • In 5-quart Dutch oven or stockpot, heat split peas, onions, celery and water to boiling. Reduce heat to low; cover and simmer 1 hour to 1 hour 10 minutes or until peas are tender.
  • Puree pea mixture with immersion blender. (Or pour about 3 cups mixture into blender. Cover; blend until smooth. Pour into heatproof pitcher or bowl. Repeat with remaining mixture; return to Dutch oven.)
  • Stir in bell peppers, pasta, parsley, oregano, salt and pepper. Cook over medium heat about 15 minutes, stirring frequently so pasta does not stick to pan, or until pasta is tender. Top individual servings with cheese and olives.

Nutrition Facts : Calories 260, Carbohydrate 41 g, Cholesterol 10 mg, Fiber 17 g, Protein 14 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 500 mg, Sugar 5 g, TransFat 0 g

YELLOW SPLIT PEA SOUP WITH LEMON



Yellow Split Pea Soup With Lemon image

This is another yellow split pea soup that I found on the internet. I haven't tried it yet, but I'm posting it for ZWT2. If someone converts this to a crock pot recipe, please let me know how you did it!

Provided by dicentra

Categories     Lentil

Time 1h15m

Yield 6-8 serving(s)

Number Of Ingredients 15

2 cups yellow split peas, sorted and rinsed
8 cups water
1 bay leaf
2 tablespoons butter
1 tablespoon olive oil
1 onion, finely chopped
1 small carrot, peeled and finely diced
2 stalks celery, diced or thinly sliced
2 garlic cloves, minced
1/2 teaspoon salt
1 teaspoon cumin
1 large lemon, juice and zest of
fresh ground black pepper
paprika
fresh parsley or fresh cilantro, minced, for garnish

Steps:

  • Bring the peas, water, and bay leaf to a boil, then simmer until the peas are completely soft, about 45 minutes.
  • Remove bay leaf, press peas through a sieve and return the puree to the soup pot.
  • Melt butter and olive oil in a skillet over medium heat.
  • Add onions and cook until soft. Add carrot, celery, garlic, salt, and ground cumin, and cook 10 minutes.
  • Add the vegetables to the pea puree and simmer until they are soft. (Rinse out the skillet with a small amount of water, then add the water to the soup.) Add lemon peel and juice to taste.
  • Check for salt and cumin and add more of each if desired.
  • Finish with black pepper to taste and serve sprinkled with paprika and garnished with fresh herbs.

Nutrition Facts : Calories 295.5, Fat 7, SaturatedFat 2.9, Cholesterol 10.2, Sodium 255.1, Carbohydrate 43.9, Fiber 17.5, Sugar 6.9, Protein 16.7

YELLOW SPLIT-PEA SOUP WITH LEMON



Yellow Split-Pea Soup With Lemon image

This recipe was posted in our local newspaper. Adding the spinach and lemon to the soup provided another special taste and flavor. As usual, pea soup is always better the following day.

Provided by William Uncle Bill

Categories     Stocks

Time 1h55m

Yield 8 serving(s)

Number Of Ingredients 13

1 tablespoon extra virgin olive oil
1 cup diced onion
1 cup diced carrot
1 cup diced celery
1 large garlic clove, minced
6 cups chicken broth
1 1/2 cups yellow split peas, rinsed and drained, or
1 1/2 cups split peas, rinsed and drained
1 large bay leaf
1 1/2 cups chopped fresh spinach leaves, lightly packed or
8 ounces frozen spinach, chopped
3 tablespoons lemon juice, freshly squeezed
1/2 teaspoon black pepper

Steps:

  • In a large cooking pot, heat olive oil on medium-high heat.
  • Add onion and cook uncovered for 5 minutes, stirring often, until onion is softened and starting to brown.
  • Reduce heat to medium and add carrots, celery, garlic, yellow split peas, chicken broth and cook uncovered for about 5 minutes, stirring occasionally until carrots start to soften.
  • Add bay leaf and bring to boil.
  • Reduce heat to medium low, and simmer for about 1 1/2 hours or until peas are soft but not mushy.
  • Discard bay leaf.
  • Add spinach, heat and stir for about 1 to 2 minutes or until spinach is wilted.
  • Add lemon juice and black pepper and stir well.
  • Adjust seasonings to taste.
  • Refrigerate any unused portions.

SPLIT PEA SOUP WITH HAM



Split Pea Soup with Ham image

You'll turn to this split pea soup with ham all winter long-especially when you need to warm up! Use leftover ham to make split pea soup prep even easier.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Time 1h10m

Number Of Ingredients 12

1 tablespoon olive oil
1 chopped medium onion
4 carrots, thinly sliced
3 celery stalks, thinly sliced
1 tablespoon dried thyme leaves
Coarse salt and ground pepper
1 can (14.5 ounces) reduced-sodium chicken broth
1 bag (16 ounces) green split peas, picked over and rinsed
Ham bone plus 2 cups reserved ham from the recipe Glazed Ham with Apricot-Mustard Sauce, cut into 1/2-inch cubes
2 tablespoons butter
4 slices whole-wheat sandwich bread, crusts removed, cut into 1/4-inch cubes
1 to 2 tablespoons fresh lemon juice

Steps:

  • In a Dutch oven or 5-quart heavy pot with a lid, heat oil over medium. Add onion, carrots, celery, and thyme; season with salt and pepper. Cook until vegetables begin to soften, 5 to 8 minutes.
  • Add broth, split peas, ham bone, and 5 cups water. Bring to a boil, reduce heat to medium-low, and partially cover; simmer until peas are soft, 30 to 45 minutes.
  • Meanwhile, make croutons: In a large skillet, melt butter over medium heat. Add bread and cook, tossing occasionally, until browned and crisp, 6 to 8 minutes. Transfer to a paper-towel-lined plate.
  • Remove and discard bone from soup. Working in batches, puree only 1/2 the soup in a blender (don't overfill); return to pot. Add ham cubes, and simmer until heated through. If necessary, thin with water. Add salt, pepper, and lemon juice to taste. Serve topped with croutons.

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