Best Seaweed And Split Pea Soup Recipes

SLOW-COOKER SPLIT PEA SOUP

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.

SEAWEED AND SPLIT PEA SOUP

Steps:

• Soak the split peas overnight.
• Drain and cover with water and bring to the boil.
• Lower the heat then cover and simmer for 20 minutes.
• Meanwhile cover the wakame with cold water and leave to soak.
• Chop the carrot and onion finely.
• Drain and chop the wakame, discarding the tough centre.
• Add the seaweed, carrots and onion to the pot.
• Continue to simmer for about 25 minutes.
• Remove from heat, add the tahini and the soy sauce and salt to taste.
• Serve immediately.

GRANDMA'S SPLIT PEA SOUP

Steps:

• Combine all ingredients in a large soup pot.
• Bring to a boil slowly.
• Reduce heat and simmer until thick.
• Remove bone, skin, and any fat.
• Chop meat into bite-sized pieces.
• Season to taste.

BEST EVER SPLIT PEA

Steps:

• In a large pot or Dutch oven over medium heat, heat olive oil. Cook onion, carrot, celery and garlic until onion is translucent. Stir in yellow and green split peas, broth, seasoning and salt. Cover, bring to a boil, then reduce heat and simmer 2 1/2 hours, stirring frequently. Puree with a blender or food processor. Return to pot, heat through, and serve.