Best Mushroom And Split Pea Soup Recipes

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

Ingredients

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

VEGETARIAN SPLIT PEA SOUP

Vegetarian Split Pea Soup image

Even the pickiest eater will request this vegetarian split pea soup recipe time and again. Thick and well-seasoned, it's a nutritional powerhouse packed with fiber and protein. It's wonderful with a slice of crusty French bread. -Michele Doucette, Stephenville, Newfoundland

Provided by Taste of Home

Categories Lunch

Time 1h45m

Yield 7 servings.

Number Of Ingredients 12

Ingredients

6 cups vegetable broth
2 cups dried green split peas, rinsed
1 medium onion, chopped
1 cup chopped carrots
2 celery ribs with leaves, chopped
2 garlic cloves, minced
1/2 teaspoon dried marjoram
1/2 teaspoon dried basil
1/4 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon pepper
Optional: Shredded carrots and sliced green onions

Steps:

In a large saucepan, combine the first 9 ingredients; bring to a boil. Reduce heat; cover and simmer until peas are tender, about 1 hour, stirring occasionally. , Add salt and pepper; simmer 10 minutes longer. Remove soup from heat; cool slightly. Process in batches in a blender or food processor until smooth; return to pan and heat through. If desired, garnish with carrots and green onions.

Nutrition Facts : Calories 227 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 771mg sodium, Carbohydrate 42g carbohydrate (7g sugars, Fiber 15g fiber), Protein 14g protein.

MUSHROOM AND SPLIT PEA SOUP

Mushroom and Split Pea Soup image

This hearty vegetarian soup takes longer to cook but only a few minutes to prepare and then you can practically forget about it 'til done. If you have leftovers it freezes and reheats well too for totable lunches.

Provided by Mary Jenny

Categories < 4 Hours

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 10

Ingredients

1 tablespoon vegetable oil
1 medium onion, chopped
1 lb sliced fresh mushrooms
1 large carrot, chopped
1 stalk celery, chopped
1 1/2 teaspoons curry powder
5 cups vegetables or 5 cups chicken broth
1 cup split peas
1 large bay leaf
fresh ground pepper

Steps:

In large saucepan heat oil over medium heat, sauté onion, mushrooms, carrot, celery and curry powder for about 4-5 minutes or until onion is softened. Add broth, split peas and bay leaf; bring to boil. Cover and reduce heat to medium low and cook covered about 50-60 minutes or until peas are tender, stirring occasionally. Remove bay leaf. Season with pepper to taste.