Best Smoky Split Pea And Root Vegetable Soup Recipes

SMOKY SPLIT PEA SOUP

Smoky Split Pea Soup image

Split pea soup recipes are often flavored with ham hocks, but this veg version gets its smoky taste from smoked paprika and chipotle chiles. Sweet potatoes and split peas are good sources of potassium, which lowers blood pressure. If split peas are old(after about 1-2 years) they will not get tender, so check the date. Adapted from Vegetarian Times magazine(Feb. 2010).

Provided by Sharon123

Categories Onions

Time 2h5m

Yield 6 serving(s)

Number Of Ingredients 12

Ingredients

1 cup split peas
2 tablespoons olive oil
1 teaspoon smoked paprika (can add more to taste)
1 teaspoon chopped chipotle chile, canned in adobo sauce (more if you like it really spicy)
1/2 teaspoon ground cumin (optional)
1 teaspoon oregano, chopped (optional)
1 large sweet potato, peeled and diced (3 cups, you can use winter squash if you like instead or even carrots)
2 medium onions, diced (3 cups)
3 celery ribs, diced (1 cup)
4 -6 garlic cloves, minced (4 tsp.)
6 cups water (or vegetable stock)
1 (14 ounce) can diced tomatoes

Steps:

Soak split peas in large bowl of cold water overnight(some reviewers said they boiled the peas for 30 or 40 minutes rather than soaking and it worked fine).
Heat oil in 3-qt. saucepan over medium heat. Add paprika, chipotle, and cumin if using, and stir. Add sweet potato(or squash), onions, and celery, and season with salt and pepper, if desired. Cover, and cook 10 minutes, or until onions are soft and translucent. Add garlic, and sauté 2 minutes.
Drain split peas, and add to pot with 6 cups water(I use about 4 cups vegetable stock and 2 cups water). Bring soup to a boil, reduce heat to medium-low, and simmer 1 hour. Add tomatoes, and cook 30 minutes more, or until split peas are tender.

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.

SPICY SPLIT PEA SOUP- ALL VEGETARIAN/ VEGAN VERSION

Spicy Split Pea Soup- All Vegetarian/ Vegan Version image

A wonderful split pea soup, and you do not miss the bacon or ham:) My son loved it. I never liked this soup, so I decided to make one with spices I like and also wanted to keep it healthy. I'm trying out new recipes for health, but they must also taste great! I forgot to buy celery so I used some celery salt. and I had to separate the soup at the end because my husband does not like hot spicy foods, ( the garlic and onion ok) . My son and I loved it with the cayenne and cracked red pepper! I would have liked to cook it longer with these spices.

Provided by CYNTHIA T.

Categories Beginner Cook

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 12

Ingredients

2 cups split peas
2 cups sweet onions
2 tablespoons fresh garlic
1 carrot
2 tablespoons extra virgin olive oil
6 cups vegetables or 6 cups chicken broth
1 dash celery salt
1/2 teaspoon ground cumin
1/4 teaspoon ground thyme
1 teaspoon crushed red pepper flakes (optional)
1/4 teaspoon ground cayenne pepper (optional)
fresh ground pepper

Steps:

I could not enter how to prepare ingredients, it would not accept and include for nutrition data, so instructions for preparing are:
dice vegetables, carrot I used one large carrot diced, I used 1 large onion diced probably 2 cups or more, and diced garlic.
Place 2 T Extra Virgin Olive Oil in saute/ or fry pan on medium heat.
Add 1 diced onion,and the diced carrot cook over medium heat until onions are translucent 3-5 minutes, do not brown.
Add diced garlic in middle of pan, push aside onion and saute about 1 minute until translucent, watch carefully do not overcook or brown garlic.
Clean split peas in strainer with water, remove any discolored peas.
Add peas to a large stockpot.
Add 6 cups vegetable or chicken broth to stockpot.
Add cooked onions, carrots and garlic to stockpot.
Add spices celery salt, cumin, thyme, crushed red pepper and cayenne pepper and fresh ground pepper.
Bring all to a boil then cover and simmer over low heat for 30-60 minutes.

Nutrition Facts : Calories 295.6, Fat 5.4, SaturatedFat 0.8, Sodium 19.4, Carbohydrate 47.1, Fiber 17.9, Sugar 8, Protein 16.9

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