Best Tias Peas And Eggs Soup Recipes

OLD-FASHIONED SPLIT PEA SOUP WITH HAM BONE

Old-Fashioned Split Pea Soup with Ham Bone image

Not only is this old-fashioned favorite a snap to make but it's economical, too. Carrots, celery and onion accent the subtle flavor of the split peas, while a ham bone adds a meaty touch to this hearty soup. It's sure to chase away autumn's chill. -Laurie Todd, Columbus, Mississippi

Provided by Taste of Home

Categories Dinner Lunch

Time 2h45m

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

Number Of Ingredients 9

Ingredients

1 package (16 ounces) dried green split peas
1 meaty ham bone
1 large onion, chopped
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon dried thyme
1 bay leaf
1 cup chopped carrot
1 cup chopped celery

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.

Nutrition Facts : Calories 202 calories, Fat 3g fat (1g saturated fat), Cholesterol 11mg cholesterol, Sodium 267mg sodium, Carbohydrate 31g carbohydrate (6g sugars, Fiber 12g fiber), Protein 14g protein.

ITALIAN PEAS AND EGGS

Italian Peas and Eggs image

This is a slightly spicy and VERY filling side dish that you can alter to suit your family's tastes. It's the absolute only way to get my kids and I to eat peas! Simple, filling and TASTY! This comes from my father-in-law's family where inexpensive foods were used to create a filling meal. My husband LOVES to sop up the pea/oil juice with fresh Italian bread. Great as a side for meat dishes.

Provided by RedVinoGirl

Categories Vegetable

Time 10m

Yield 4-6 serving(s)

Number Of Ingredients 7

Ingredients

1 small onion, minced
3 tablespoons olive oil
1 (15 ounce) can peas (with juice)
crushed red pepper flakes
4 eggs
salt (to taste)
pepper (to taste)

Steps:

Cover the bottom of a small sauce pan with olive oil. Braise onion in the oil and add crushed red peppers to taste. Add one can of peas and juice to oil and let it come to a gentle boil. Drop in as many eggs as desired into the boiling juice. Cover and simmer until eggs are cooked (about 5 minutes). Salt and pepper to taste.

Nutrition Facts : Calories 259.7, Fat 15.3, SaturatedFat 3, Cholesterol 211.5, Sodium 73.9, Carbohydrate 18.8, Fiber 6.1, Sugar 7.4, Protein 12.2

EASY PEASY PEA SOUP

Easy Peasy Pea Soup image

Provided by Mary McCartney

Categories main-dish

Time 20m

Yield 4 servings

Number Of Ingredients 15

Ingredients

3 tablespoons extra-virgin olive oil
2 medium brown onions, peeled and roughly chopped
3 garlic cloves, peeled and roughly chopped
1 carrot, peeled and roughly chopped
1 stick celery, ridged side peeled with a vegetable peeler to get rid of any fibrous strands and roughly chopped
1 leek, cleaned to remove any grit and roughly chopped
1 teaspoon dried mixed herbs
One 15-ounce can cannellini beans, drained and rinsed
4 cups hot vegetable stock (store-bought or 1 1/2 tablespoons vegetable bouillon mixed with 4 cups boiling water)
21 ounces frozen peas
Croutons, recipe follows
4 slices of wholemeal bread, cubed into bite-sized pieces
3 tablespoons extra-virgin olive oil
Pinch of flaky sea salt
Pinch of dried mixed herbs

Steps:

Add the oil to a large saucepan on a medium heat. Add in the vegetables and stir well. Cook for a couple of minutes then add in the mixed dried herbs and stir well. Add the beans and the hot stock and bring to a gentle simmer.
Pour in the frozen peas and leave to simmer gently for 10 minutes or until the vegetables are just cooked. Leave the lid off as this helps the vegetables retain their vibrant color. Once cooked blend with stick blender or in a food processor until completely smooth.
Ladle into bowls and garnish with the croutons and a drizzle of olive oil.
Preheat the oven to 350 degrees F.
Place the cubed bread in a medium sized mixing bowl. Drizzle over the olive oil, salt and mixed herbs and mix together with clean hands or spoon till evenly coated. Tip onto a baking tray, spread out evenly and bake for around 15 minutes until golden brown, turning them half way through. Remove and leave to cool.