Best Whole Yellow Pea Soup Recipes

WHOLE YELLOW PEA SOUP

Whole Yellow Pea Soup image

This Swedish yellow pea soup is flavored with smoked ham.

Provided by Lori

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes

Time 2h30m

Yield 9

Number Of Ingredients 5

Ingredients

2 cups dry yellow split peas
8 cups chicken stock
½ medium onion, chopped
1 smoked ham shank
Salt and freshly ground pepper to taste

Steps:

Cover the peas with at least 3 inches of cold water and soak overnight.
Drain the peas from the water. In a large kettle or stockpot, bring the chicken stock and peas to a hard boil for 5 minutes. Reduce the heat to a simmer. Add the chopped onion and ham shank, and cook for an additional two hours. Season to taste with salt and pepper. Remove the ham shank before serving.

Nutrition Facts : Calories 219 calories, Carbohydrate 31.7 g, Cholesterol 11.2 mg, Fat 3.8 g, Fiber 0.2 g, Protein 15.4 g, SaturatedFat 1.3 g, Sodium 618.2 mg, Sugar 2.2 g

WHOLE YELLOW PEA SOUP RECIPE - (5/5)

Whole Yellow Pea Soup Recipe - (5/5) image

Provided by JimMac

Number Of Ingredients 14

Ingredients

Broth:
1 block salt pork, cut into strips
1 ham bone
2 smoked pork hocks
water or chicken broth
Soup:
2 lbs whole yellow peas - soaked overnight or for 10 hours
3 stalks celery, finely chopped
2 carrots, finely chopped
2 medium onions, finely chopped
1 teaspoon dried thyme
1 tablespoon Coleman dry mustard
salted herbs or salt
2 tablespoons butter

Steps:

Method: Place salt pork, ham bone, and pork hocks in the pressure cooker. Cover with water or chicken broth. Place the lid on the pressure cooker and set for 45 minutes at 15 psi. Allow the pressure to release on its own. Remove and save all meat, discarding the bones. Pour broth into a large bowl. Drain peas and place in the pressure cooker. Add 12 cups of the prepared broth and remaining ingredients (except the salted herbs/salt). Reserve any left over broth. Stir to mix well. Place the lid on the pressure cooker and set for 45 minutes at 15 psi. Release the pressure quickly, stir soup and check peas for doneness. Add the reserved meats. Simmer a bit longer, if necessary. Add small amounts of reserved broth, if soup is too dry. Remove 2 cups of soup and pour into a blender. Blend until creamy. Add this back to the soup and stir well. Check the soup for seasoning and add salted herbs or salt to taste. Add 2 tablespoons butter and mix to melt.