Best Hearty Garlic And Snap Pea Soup Recipes

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SLOW-COOKER SPLIT PEA SOUP



Slow-Cooker Split Pea Soup image

When I have leftover ham in the fridge, I always like to make this split pea soup. Just throw the ingredients in the slow cooker, turn it on, and dinner is done. -Pamela Chambers, West Columbia, South Carolina

Provided by Taste of Home

Categories     Dinner     Lunch

Time 8h15m

Yield 8 servings (2 quarts).

Number Of Ingredients 9

1 package (16 ounces) dried green split peas, rinsed
2 cups cubed fully cooked ham
1 large onion, chopped
1 cup julienned or chopped carrots
3 garlic cloves, minced
1/2 teaspoon dried rosemary, crushed
1/2 teaspoon dried thyme
1 carton (32 ounces) reduced-sodium chicken broth
2 cups water

Steps:

  • In a 4- or 5-qt. slow cooker, combine all ingredients. Cover and cook on low 8-10 hours or until peas are tender.Freeze Option: Freeze cooled soup in freezer containers. To use, thaw overnight in the refrigerator. Heat through in a saucepan over medium heat, stirring occasionally.

Nutrition Facts : Calories 260 calories, Fat 2g fat (1g saturated fat), Cholesterol 21mg cholesterol, Sodium 728mg sodium, Carbohydrate 39g carbohydrate (7g sugars, Fiber 15g fiber), Protein 23g protein. Diabetic Exchanges

GARLIC SOUP WITH QUINOA AND SNAP PEAS



Garlic Soup With Quinoa and Snap Peas image

Traditional garlic soup might include pasta, potatoes or toasted bread. I decided I wanted more protein and less refined grain for this last-minute dinner, so I used some leftover quinoa that I had in the refrigerator.

Provided by Martha Rose Shulman

Categories     quick, soups and stews, appetizer

Time 30m

Yield Serves four

Number Of Ingredients 8

1 1/2 quarts chicken stock, vegetable stock or water
6 garlic cloves, minced or sliced
4 small or 2 large sage leaves
Salt to taste
1 tablespoon extra virgin olive oil (optional)
2 eggs
6 ounces sugar snap peas, trimmed
1 1/3 cups cooked quinoa, warmed

Steps:

  • Combine the stock or water, garlic, sage leaves and salt in a heavy saucepan or soup pot, and bring to a simmer. Cover and simmer 15 to 20 minutes until the flavor of the garlic is no longer sharp. Taste and adjust seasoning.
  • Add the snap peas to the simmering soup, and simmer two to three minutes until crisp but tender.
  • Beat the eggs in a bowl with the olive oil. Whisk in about 1/2 cup of hot soup. Take the soup off the heat, then whisk the tempered eggs into the soup. Taste and adjust seasoning.
  • Place 1/3 cup of quinoa in each soup bowl. Ladle in the soup and serve.

Nutrition Facts : @context http, Calories 263, UnsaturatedFat 5 grams, Carbohydrate 31 grams, Fat 8 grams, Fiber 3 grams, Protein 16 grams, SaturatedFat 2 grams, Sodium 1143 milligrams, Sugar 8 grams, TransFat 0 grams

HEARTY GARLIC AND SNAP PEA SOUP



Hearty Garlic and Snap Pea Soup image

I love garlic soup with onions and potatoes! That being said; I don't like the flavor of the fennel fronds or the fennel bulb. However, am printing this the way I found it, with a few tweaks here & there.The sugar snap peas were nice and fresh and gave the dish a wonderful flavor! BHG online.It's just that I am with the Cubans, they don't like licorice either!

Provided by Manami

Categories     One Dish Meal

Time 49m

Yield 8 side dish servings, 4-8 serving(s)

Number Of Ingredients 13

4 garlic cloves, chopped (or 2 spring garlic bulbs, chopped)
2 tablespoons olive oil
1/4 cup chopped onion
1 lb yukon gold potato, quartered
2 (14 ounce) cans reduced-sodium chicken broth
1 3/4 cups water
1 medium fennel bulb, thinly slivered (fronds reserved, if using, we didn't use)
1 1/2 cups sugar snap peas, trimmed
1/2 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon fresh snipped fennel leaves (we subbed with parsley)
plain yogurt (optional) or sour cream
olive oil (optional)

Steps:

  • In a large saucepan cook garli and a pinch or two of crushed red peppers in 2 tablespoons hot oil over medium heat for 1 minute; remove garlic.
  • Add onion and cook until tender.
  • Add potatoes, chicken broth, and water.
  • Bring to boiling; reduce heat.
  • Cook, covered, 15 to 18 minutes, or until potatoes are tende; cool soup slightly.
  • Using a food processor or blender, puree soup in batches until smooth; return to saucepan.
  • Add fennel and peas.
  • Bring to boiling; reduce heat.
  • Simmer, uncovered, for 3 minutes.
  • Stir in salt and pepper.
  • Top with fennel fronds.
  • Spoon on yogurt and drizzle with olive oil.
  • Makes 8 side-dish servings or 4 main-dish servings.

Nutrition Facts : Calories 233.7, Fat 8.3, SaturatedFat 1.4, Sodium 388.7, Carbohydrate 35.3, Fiber 5.6, Sugar 2.4, Protein 8

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