Best Vegetable Split Pea Soup Recipes

HEARTY VEGETABLE SPLIT PEA SOUP

Hearty Vegetable Split Pea Soup image

This slow-cooker soup is my secret weapon on busy days. It's delicious served with oyster crackers that are tossed in a bit of melted butter and herbs and then lightly toasted in the oven. -Whitney Jensen, Spring Lake, Michigan

Provided by Taste of Home

Categories Lunch

Time 7h10m

Yield 8 servings (2 quarts).

Number Of Ingredients 9

Ingredients

1 package (16 ounces) dried green split peas, rinsed
1 large carrot, chopped
1 celery rib, chopped
1 small onion, chopped
1 bay leaf
1-1/2 teaspoons salt
1/2 teaspoon dried thyme
1/2 teaspoon pepper
6 cups water

Steps:

In a 3- or 4-qt. slow cooker, combine all ingredients. Cook, covered, on low 7-9 hours or until peas are tender. Stir before serving. Discard bay leaf. Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add water if necessary.

Nutrition Facts : Calories 202 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 462mg sodium, Carbohydrate 36g carbohydrate (5g sugars, Fiber 15g fiber), Protein 14g protein. Diabetic Exchanges

SMOKY SPLIT PEA AND ROOT VEGETABLE SOUP

Smoky Split Pea and Root Vegetable Soup image

wonderful split pea soup. not sure where the recipe came from, i have had it for years and subscribe to many cooking publications and own way too many cookbooks. i usually make it with a ham bone but is just as good with smoked turkey wings. when i really want to ham it up i brown a center cut slice in pan before i begin, remove from pan and cut into pieces and add last 30 minutes.

Provided by dianasportal

Categories Chowders

Time 1h25m

Yield 15 cups, 8-10 serving(s)

Number Of Ingredients 12

Ingredients

6 tablespoons butter
3 medium carrots, chopped
2 large parsnips, chopped
2 medium leeks, chopped (white and lite green only)
1 large onion, chopped
2 1/2 teaspoons dried thyme, crumbled
2 teaspoons marjoram, crumbled
3 bay leaves
11 cups chicken stock
3 cups dried split peas
1 1/2 lbs smoked ham hocks or 1 1/2 lbs smoked turkey wings
1/2 cup chopped fresh Italian parsley

Steps:

melt butter in lg pot over low heat. add carrots, parsnips, leeks, onion, thyme, marjoram and bay leaves. cover and cook until vegetables are tender, stirring occasionally, about 20 minutes. add stock, peas and ham hocks. bring to simmer and cover partially and cook til peas are tender and soup thickens slightly stirring occasionally, about 45 minutes. add parsley in the last 5 minutes. season with salt and pepper.

SIMPLE SPLIT PEA AND BARLEY VEGETABLE SOUP

Simple Split Pea and Barley Vegetable Soup image

It was a nasty, winter night and I was not about to bundle up and go food shopping. My pantry and fridge were looking rather anemic, but I figured I could come up with something that would satisfy my need for comfort food and warm me up from the chill coming through my old windows. A few fresh vegetables and some cans in my pantry did the trick. Sometimes you think this type of recipe will be a one time meal, but not so this time.I'll be making this again for sure.

Provided by Linda Dalton @Stripey

Categories Cream Soups

Number Of Ingredients 13

Ingredients

2 tablespoon(s) unsalted butter
2 cup(s) chopped celery
1-1/2 cup(s) carrots, diced
1 - large onion diced
2 clove(s) fresh garlic finely diced
2 teaspoon(s) old bay seasoning
4 ounce(s) dried split peas
4 ounce(s) raw barley
1 can(s) 14.5 oz low sodium, fat free chicken broth
1 can(s) 10.34 oz fat free condensed cream of chicken soup
1 can(s) 14.5 water or more if needed
- salt and pepper
1 teaspoon(s) sriracha sauce

Steps:

In large sauce pan over low heat add butter and melt. Now add the celery, carrots, onion, garlic, and Old Bay Seasoning. Cook until vegetables become soft. Add chicken stock and split peas. Raise heat to a simmer and cook covered on low 30-40 minutes. Even though the pot is covered, the broth will mostly evaporate.
While the split peas are cooking make the barley in a separate pot. Add barley to boiling water and cook about 40 minutes. When time is up, drain barley and add to soup pot with split peas.
Add the can of cream of chicken soup and water. Stir until combined. Add salt and pepper and sriracha sauce. Heat to simmer and serve. This is a creamy soup that you'll make over and over again. So simple, inexpensive, hearty and delicious!

SPLIT PEA VEGETABLE SOUP

Split Pea Vegetable Soup image

This recipe originated with the master chef of our family-my father-in-law. It freezes so well that frequently I'll cook up a double batch of soup. My husband, our two sons (14 and 12) and I live on 70 acres outside of town. I enjoy crafts. But I'm every bit as happy plowing fields or baling hay!

Provided by Taste of Home

Categories Lunch

Time 1h35m

Yield 16-20 servings (about 5 quarts).

Number Of Ingredients 10

Ingredients

1-1/2 cups dried green split peas, rinsed
2-1/2 quarts water
7 to 8 whole allspice, tied in a cheesecloth bag
2 teaspoons salt
1/2 teaspoon pepper
6 large potatoes, peeled and cut into 1/2-inch cubes
6 medium carrots, chopped
2 medium onions, chopped
2 cups cubed cooked ham
1/2 medium head cabbage, shredded

Steps:

In a Dutch oven, combine the peas, water, allspice, salt and pepper; bring to a boil. Reduce heat; cover and simmer for 1 hour. , Stir in the potatoes, carrots, onions, ham and cabbage; return to a boil. Reduce heat; cover and simmer for about 30 minutes or until vegetables are tender, stirring occasionally. Discard allspice.

Nutrition Facts : Calories 180 calories, Fat 2g fat (0 saturated fat), Cholesterol 7mg cholesterol, Sodium 435mg sodium, Carbohydrate 34g carbohydrate (6g sugars, Fiber 7g fiber), Protein 9g protein.

VEGETABLE SPLIT PEA SOUP

Vegetable Split Pea Soup image

For a different spin of traditional split pea soup, try this recipe. The flavor is peppery rather than smoky, and the corned beef is an unexpected, tasty change of pace.

Provided by Taste of Home

Categories Lunch

Time 1h30m

Yield 12 servings (3 quarts).

Number Of Ingredients 14

Ingredients

1 package (16 ounces) dried split peas
8 cups water
2 medium potatoes, peeled and cubed
2 large onions, chopped
2 medium carrots, chopped
2 cups cubed cooked corned beef or ham
1/2 cup chopped celery
5 teaspoons low-sodium chicken bouillon granules
1 teaspoon dried marjoram
1 teaspoon poultry seasoning
1 teaspoon rubbed sage
1/2 to 1 teaspoon pepper
1/2 teaspoon dried basil
1/2 teaspoon salt-free seasoning blend

Steps:

In a Dutch oven or soup kettle, combine all ingredients; bring to a boil. Reduce heat; cover and simmer for 1-1/4 to 1-1/2 hours or until peas and vegetables are tender.

Nutrition Facts :