Best Savory Split Pea Soup Recipes

SPLIT PEA SOUP

Steps:

• Dump split peas into a large bowl. Cover with hot water. Set aside.
• In a large pot over medium heat, melt butter.
• Add onion, carrot, and celery. Cook until vegetables are tender, about 8-10 minutes.
• Add garlic, and cook for an additional 2 minutes, until fragrant.
• Drain split peas and add to pot with ham bone, bay leaves, thyme, chicken stock, and water. Stir to combine.
• Bring soup mixture to a boil. Reduce heat, and simmer uncovered for about 1 hour, stirring occasionally until split peas are cooked down.
• Add diced ham and potato. Stir to combine. Continue simmering for an additional 1 hour, until soup is cooked down to desired consistency and peas are broken down and very soft.
• When ready to serve, remove ham bone and bay leaves. Season with salt and pepper to taste. Serve hot with croutons.

SPICY SPLIT PEA SOUP

Steps:

• In crock pot combine olive oil, minced onions, crushed red peppers, garlic, chicken broth, split peas, and ham.Cook on low for 9 hours.
• Add the can of pumpkin and stir until it is completely combined.
• Add whipping cream and stir until it is completely combined.
• I like to add a little fresh ground pepper when served.

OLD-FASHIONED SPLIT PEA SOUP WITH HAM BONE

Steps:

• Sort peas and rinse with cold water. Place peas in a Dutch oven; add water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1 to 4 hours or until peas are softened. Drain and rinse peas, discarding liquid., Return peas to Dutch oven. Add 2-1/2 qts. water, ham bone, onion, salt, pepper, thyme and bay leaf. Bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours, stirring occasionally., Remove the ham bone; when cool enough to handle, remove meat from bone. Discard bone; dice meat and return to soup. Add carrot and celery. Simmer, uncovered, for 45-60 minutes or until soup reaches desired thickness and vegetables are tender. Discard bay leaf.

SPLIT PEA SOUP WITH CRISPY KIELBASA

Steps:

• Heat 1/4 cup olive oil in a large (11 to 12-inch) pot or Dutch oven, such as Le Creuset, over medium-high heat. Add the leeks, onion, and carrots and cook for 7 to 8 minutes, stirring occasionally, until tender and starting to brown. Stir in the garlic and cook for one minute. Stir in the peas to coat with oil and cook for one minute. Add 8 cups of the chicken stock, 2 cups water, the ham hock, thyme bundle, bay leaves, 2 teaspoons salt, and 1 teaspoon pepper. Bring to a boil, lower the heat, and simmer, partially covered, for 1 1/4 hours, stirring occasionally, until the peas are very tender and falling apart. After 45 minutes, stir more frequently, scraping the bottom of the pot to be sure the soup doesn't burn.
• Discard the thyme bundle, bay leaves, and ham hock. Transfer 2 cups of the soup to the bowl of a food processor fitted with the steel blade and purée. Return the purée to the pot, adding more chicken stock or water if the soup is too thick.
• To serve, heat 2 tablespoons olive oil in a medium (10 to 11-inch) sauté pan over medium heat. Add the kielbasa and sauté for 5 to 6 minutes, tossing occasionally, until the kielbasa is browned. Serve the soup hot with the kielbasa and parsley sprinkled on top.
• Make ahead: Reheat the soup over low heat, adding chicken stock or water to thin.