Best Spicy Split Pea Soup Recipes

SPICY PUMPKIN AND SPLIT PEA SOUP

Spicy Pumpkin and Split Pea Soup image

Categories Soup/Stew Ginger Onion High Fiber Lunch Saffron Pumpkin Fall Winter Healthy Cinnamon Self Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield makes six servings

Number Of Ingredients 9

Ingredients

1/4 tsp saffron threads
10 cups (2 1/2 quarts) chicken broth
1 1/4 cups dried yellow split peas
1 large onion, chopped
1 tbsp olive oil
1 tsp ground cinnamon
1/4 tsp ground ginger
6 cups peeled, seeded and cubed pumpkin (from a 3- to 4-pound pumpkin)
Minced fresh parsley

Steps:

In a large metal spoon or a small pan, heat saffron over low heat about 10 seconds until dry, then grind to a powder with the back of a spoon and steep in 1 tbsp boiling water to release flavor, about 1 minute. Bring broth, peas, and onion to a boil in a large soup pot over high heat. Reduce heat to low and simmer, partially covered, 30 to 40 minutes. Stir in oil, cinnamon, ginger, spoonful of saffron, and pumpkin. Bring to a boil, then reduce to low and simmer, partially covered, stirring occasionally, about 1 hour. The soup is done when the pumpkin begins to fall apart and the peas are tender. Salt and pepper and sprinkle with parsley.

SPICY SPLIT PEA SOUP

Spicy Split Pea Soup image

I like to bake a ham just so I can use the leftover bone to make my split pea soup. After moving to New Mexico a few years ago, I discovered folks here put peppers or chilies in almost everything. So I decided to add some to this soup.

Provided by Taste of Home

Categories Lunch

Time 2h40m

Yield 10 servings (about 2-1/2 quarts).

Number Of Ingredients 12

Ingredients

1 package (16 ounces) dried green split peas
6 cups water
1 meaty ham bone or 2 pounds smoked ham hocks
4 chicken bouillon cubes
3 to 5 medium Anaheim peppers, roasted, peeled, seeded and chopped or 2 to 3 cans (4 ounces each) chopped green chilies
2 medium carrots, sliced
2 celery ribs, sliced
1 medium onion, chopped
1 garlic clove, minced
1-1/2 teaspoons dried oregano
1/4 teaspoon pepper
1/8 teaspoon ground cumin

Steps:

In a Dutch oven, combine the peas, water, ham bone and bouillon; bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours. , Add the remaining ingredients; bring to a boil. Reduce heat; cover and simmer 1 hour longer. Remove ham bone and cut meat from bone. Return to the soup and heat through.

Nutrition Facts : Calories 215 calories, Fat 3g fat (1g saturated fat), Cholesterol 11mg cholesterol, Sodium 477mg sodium, Carbohydrate 32g carbohydrate (6g sugars, Fiber 13g fiber), Protein 15g protein.

SPICY SPLIT PEA SOUP

Spicy Split Pea Soup image

I love this recipe because it is easy and I can start it in about 10 minutes in the morning and when I come home I have a delcious meal with a nice bite to it. It is very savory and can be made without the ham and still tastes great!

Provided by lhammons

Categories Beans

Time 9h10m

Yield 10 big hearty bowls, 8-10 serving(s)

Number Of Ingredients 9

Ingredients

2 tablespoons light olive oil
1/4 cup instant minced onion
2 tablespoons crushed red pepper flakes
3 fresh garlic cloves, minced
4 (14 ounce) cans chicken broth
20 ounces dried split yellow peas (I prefer yellow, but green are good too)
2 cups cubed ham
1 (15 ounce) can pumpkin
1 pint whipping cream

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.

Nutrition Facts : Calories 533.9, Fat 27.5, SaturatedFat 14.7, Cholesterol 81.5, Sodium 702.7, Carbohydrate 50.9, Fiber 18.7, Sugar 7.9, Protein 23.7