SLOW-COOKER SPLIT PEA SOUP
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
Time 8h15m
Yield 8 servings (2 quarts).
Number Of Ingredients 9
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
SPLIT PEA AND PARSNIP SOUP - CROCK-POT
The parsnips add a creamy sweetness that complements the flavor of the split peas. If parsnips are unavailable, use carrots instead. Because the peas have a tendency to settle on the bottom of the pot, a quick stir midway through the cooking process is helpful. The Liquid Smoke adds a "bacony" flavor to the soup and is available in most supermarkets. While this is intended to be vegetarian, from Fresh From the Vegetarian Slow Cooker, I also made this with a ham bone instead of the liquid smoke and was delicious.
Provided by FLKeysJen
Categories Vegetable
Time 8h10m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Heat the oil in a large skillet over medium heat, add the onion and parsnips, cover and cook until softened, about five minutes.
- Transfer the vegetables to a 4-6 quart slow cooker and add the peas, thyme, bay leaf and stock. Cover and cook on low for eight hours, stirring once if possible. When it's done, the peas will disappear! (The time may vary, depending on your crock pot - I did three hours on high and one on low.).
- Season with salt and pepper to taste. Stir in the Liquid Smoke, if using, remove and discard the bay leaf, and taste to adjust the seasonings.
PARSNIP & SPLIT PEA SOUP
Full of protein and fiber, this thick and hearty Parsnip & Split Pea Soup is easy to make in your slow cooker, Instant Pot, or on the stovetop!
Provided by Julie | The Simple Veganista
Categories Soup
Time 7m
Number Of Ingredients 13
Steps:
- Set Instant Pot to SAUTE and add the 1 tablespoon olive oil or 1/4 cup water, onion, carrot, parsnip, and garlic, saute for 4 - 5 minutes (feel free to skip this step entirely adding everything to the pot and cooking).
- Add split peas, herbs, bay leaves, and at least 5 cups of broth, and stir to combine.
- Lock lid, set the valve to SEALING, and manually set to HIGH pressure for 15 minutes. Let natural release for 10 minutes. Remove bay leaves, stir in parsley, season to taste with salt and pepper.
- Using an immersion blender, puree soup until desired consistency. Alternatively, use a blender or food processor (may take 2 - 3 batches).
- Place ingredients into the bottom of your crock pot, starting with the split peas and finishing with the broth. Heat on low for 7 - 8 hours or high for 4 - 5 hours. Add parsley 30 minutes before done. Let soup cool slightly and remove bay leaves.
- Using an immersion blender, puree soup until desired consistency. You can also puree using a food/processor or blender, may take two batches. Taste for seasoning, adding salt and pepper as needed.
- In large pot or stock pot, heat oil or water and saute onion, garlic, carrots and parsnips until onions are translucent, about 5 minutes.
- Add the split peas, herbs, bay leaves and vegetable broth.
- Bring to a boil, cover, reduce heat to medium-low and simmer for 2 hours, stirring occasionally.
- Stir in the parsley 30 minutes before soup is done.
- Let soup cool slightly and remove bay leaves.
- Using an immersion blender, puree soup until desired consistency. Alternatively, use a food processor or blender, may take two batches. Taste for seasoning, adding salt and pepper as needed.
Nutrition Facts : Calories 343 calories, Sugar 10.5 g, Sodium 33.9 mg, Fat 3.4 g, SaturatedFat 0.5 g, TransFat 0 g, Carbohydrate 61.7 g, Fiber 22.8 g, Protein 19.2 g, Cholesterol 0 mg
SLOW COOKER SPLIT PEA AND PARSNIP SOUP
Provided by FanaticMomma
Time 5h
Yield 4
Number Of Ingredients 13
Steps:
- Saute the onion in olive oil, season with pepper. When the onions are soft and lightly browned, transfer to a 2 1/2 quart to 3 1/2 quart slow cooker. Rinse split peas and add to the cooker. Trim and peel the parsnips; cut into chunks (3/4 to 1 inch long). Add the parsnips, tomatoes with juice, stock (or broth) to the cooker. Add nutmeg, cinnamon and thyme. Stir to combine. Add ham (if using). Cover and cook on low for 6 to 8 hours (the yellow split peas take longer than the green ones).
SLOW COOKER SPLIT PEA SOUP
This Crock-Pot split pea soup is so easy! All of the ingredients go straight into the slow-cooker without the need to pre-cook the veggies.
Categories comfort food soup
Time 8h10m
Yield 6-8 servings
Number Of Ingredients 11
Steps:
- Place the split peas in a colander. Rinse them well and pick through for any tiny pebbles or debris.
- In the base of a slow-cooker, combine the peas, onion, carrots, celery, garlic, ham, chicken stock and 1 1/2 cups of water. Tie the sprigs of thyme, parsley and the bay leaf together with a piece of kitchen twine, wrapped around the bundle a couple times, then add to the slow-cooker.
- Cover and cook on high heat for 4-5 hours, or low heat for 8-10 hours, until the peas are tender and have split to thicken the soup. Season with salt and pepper to taste. Serve topped with chopped parsley.
SLOW-COOKER YELLOW SPLIT PEA SOUP WITH CANADIAN BACON
What could be better than ready-to-eat homemade soup when you arrive home!
Provided by By Betty Crocker Kitchens
Categories Entree
Time 8h20m
Yield 8
Number Of Ingredients 10
Steps:
- In 3 1/2- to 4-quart slow cooker, mix all ingredients.
- Cover and cook on low heat setting 8 to 10 hours or until peas and vegetables are tender.
- Place 2 cups of the soup in blender or food processor. Cover and blend on medium speed until smooth; pour into bowl. Repeat with 2 more cups soup. Stir all blended soup into soup in slow cooker.
Nutrition Facts : Calories 160, Carbohydrate 33 g, Cholesterol 10 mg, Fiber 13 g, Protein 16 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 530 mg
SLOW-COOKED SPLIT PEA SOUP
I've been making this soup for years. After every holiday where ham is served, the hostess hands me the ham bone and a bag of peas when I leave. I love it with a slice of crusty fresh bread. -Susan Simons, Eatonville, Washington
Provided by Taste of Home
Categories Lunch
Time 7h15m
Yield 8 servings (about 3 quarts).
Number Of Ingredients 13
Steps:
- In a 4- or 5-qt. slow cooker, combine all ingredients. Cook, covered, on low 7-9 hours or until peas are tender., Remove ham bone from soup. When cool enough to handle, remove meat from bone; discard bone. Cut meat into cubes and return to soup or save meat for another use. Remove bay leaf. Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth if necessary.
Nutrition Facts : Calories 312 calories, Fat 2g fat (1g saturated fat), Cholesterol 21mg cholesterol, Sodium 883mg sodium, Carbohydrate 50g carbohydrate (7g sugars, Fiber 16g fiber), Protein 25g protein.
EMERIL'S SLOW-COOKER SPLIT-PEA SOUP
This slow-cooker version of split-pea soup is as easy as it gets and is packed with healthy fiber and protein. Serve it with crusty bread and you've got a soul-warming meal ready to go.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Time 6h30m
Number Of Ingredients 11
Steps:
- In a medium pot, bring broth to a boil, then carefully pour into a 5- to 6-quart slow cooker. Add split peas, onion, carrots, celery, bell pepper, garlic, thyme, bay leaves, and ham hocks; season with salt and pepper.
- Cover and cook on high until split peas are creamy, 6 hours, stirring occasionally.
- Remove ham hocks from pot. Discard skin and bones; dice meat. Discard bay leaves. Lightly mash peas with the back of a wooden spoon. Return ham to soup and season to taste with salt and pepper.
Nutrition Facts : Calories 490 g, Fat 10 g, Fiber 25 g, Protein 37 g, SaturatedFat 3 g
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