Best Yellow Split Pea Soup Recipes

CANADIAN YELLOW SPLIT PEA SOUP WITH HAM

Steps:

• Place split peas, ham bone, carrots, onion, celery, thyme, bay leaf, salt, and pepper into a large pot; pour in water. Bring mixture to a boil and skim off any foam with a spoon. Reduce heat; place a lid on the pot slightly ajar to allow some evaporation. Simmer, stirring occasionally, until peas are tender and soup is thick, about 3 hours.
• Remove ham bone from soup; strip meat from ham bone, chop meat, and return it to the pot.

YELLOW SPLIT PEA SOUP

Steps:

• Melt butter over medium-low heat in a large stockpot or Dutch oven. Cook onion, celery and carrots with salt and pepper until onion is soft, about 7 to 10 minutes. Add the turmeric, stock, peas, potatoes, and ham hock, and simmer, covered, about 1 hour. Remove the ham hock. Puree soup in a blender or food processor until smooth. Return to clean pot, and adjust the seasonings. Serve immediately in flat soup dishes with wide (3-inch) rims, garnished with dark bread croutons. Place brown mustard on the rims of the bowls, and take a little mustard with each spoonful of soup.

YELLOW SPLIT PEA SOUP

Steps:

• In a large saucepan, saute onion and celery in oil and butter until tender. Add broth; bring to a boil. Add peas; return to a boil. Reduce heat; cover and simmer for 1 hour or until peas are tender. , Stir in lemon juice, cumin and pepper; simmer for 5 minutes. In small batches, puree soup in a blender; return to the pan. Heat for 4-5 minutes. Garnish with parsley and pistachios.

YELLOW SPLIT PEA SOUP

Steps:

• Put the onion in a large non stick saucepan over medium low heat.
• Cook for about 5 minutes, stirring constantly, until the onion is wilted and translucent.
• Add the garlic, stir and continue to cook for 1 minute.
• Stir in the split peas, then the seasonings, hot sauce and the broth.
• Raise the heat to medium and bring to a boil.
• Reduce the heat to low, cover, and simmer for about 1 hour, until the soup is fairly thick.
• Remove the cover and stir well before serving.

CURRIED YELLOW SPLIT PEA SOUP WITH SPICED COCONUT

Steps:

• Soup:
• Heat a large heavy pot over medium and pour in oil. Add onion and carrots, season with a five-finger pinch of salt, and cook, stirring often, until vegetables are very tender and just taking on a hint of color at the edges, about 5 minutes. Lightly crush fennel seeds with a mortar and pestle, or roughly chop them. Add fennel seeds, curry, and mustard seeds to pot and cook, stirring, until fragrant (the mustard seeds may begin to pop), less than a minute. Add split peas, stir to coat, then add stock and 4 cups water. Increase heat and bring to a boil, then simmer, stirring occasionally and adding more water if soup looks too thick, until split peas are very tender and some are starting to disintegrate, 50-55 minutes.
• Mash soup with a potato masher until split peas are in small pieces and soup is textured but creamy (if you prefer a smoother soup, use an immersion blender directly in the pot). Taste and adjust seasoning with more salt.
• Coconut and assembly:
• While the soup is simmering, lightly crush coriander, fennel, and mustard seeds.
• Heat oil in a small skillet over medium and cook coconut flakes and spices, stirring constantly, until spices are sizzling and coconut is golden brown, about 1 minute. Transfer to a plate, season with salt, and let cool (coconut will crisp as it cools).
• Serve soup topped with spiced coconut and cilantro.

SLOW-COOKER YELLOW SPLIT PEA SOUP WITH CANADIAN BACON

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.

DANISH-STYLE YELLOW SPLIT PEA SOUP

Steps:

• Drain the peas and bring to the boil in a pan of salted water. Cook for 10 mins, drain, rinse and put in a slow cooker with the remaining ingredients except the dill. Cover and cook on low for 6-8 hrs, or until everything has softened. Remove and discard the thyme.
• Stir, adjusting the soup with 250-300ml boiled water as needed. Season to taste. Sprinkle over the dill and serve with rye bread, mustard and pickle, if you like.

YELLOW SPLIT PEA SOUP

Steps:

• Rinse peas and combine in a 6- to 8-quart heavy pot with water, salt pork, and half of onions. Bring to a boil, skimming froth, then reduce heat and simmer, partially covered, until peas are tender but not falling apart, 1 to 1 1/2 hours.
• Cook leek and remaining onions in butter in a large heavy skillet over moderate heat, stirring, until softened, about 10 minutes. Add to soup along with chives, savory, salt, and pepper and continue to simmer, partially covered, until peas are falling apart and soup is thickened, 1 to 1 1/2 hours. Remove ham bone or ham hock, if using, then shred meat and return meat to soup.

RED LENTIL AND YELLOW SPLIT PEA SOUP MADE WITH A PRESSURE COOKER

Steps:

• Place the lentils, split peas, onion, carrots, garlic, and cumin into a pressure cooker, and stir in the chicken broth. Seal the cooker, bring to pressure over medium heat, and reduce heat to keep the pressure stable; cook under pressure for 30 minutes. Remove from heat, and allow pressure to subside. When the cooker is at normal pressure, remove the cover, season with salt and pepper and stir in lemon juice to serve.

GOLDEN YELLOW SPLIT PEA SOUP (CROCKPOT / SLOW COOKER)

Steps:

• Combine everything in a crockpot and cook on low for approximately 6-8 hours.
• Enjoy!

YELLOW SPLIT PEA SOUP WITH HAM

Steps:

• In a large soup pot, combine dry peas, ham and water. Heat to boiling over high heat and skim off any residue that rises to the surface.
• Add chopped onions, marjoram and thyme. Heat to boiling over high heat.
• Reduce heat to low. Simmer, covered for 1 hour.
• Add carrots, celery, parsley, salt and pepper. Cook, covered, over medium-low heat, until peas are tender, about 30 minutes.
• Discard ham bone if there is one. Serve hot.

YELLOW SPLIT PEA SOUP WITH SALT PORK

Steps:

• Wash the yellow split peas carefully. Cover them with chicken broth, add the chopped onions, salt pork, bay leaf and herbs and bring to a boil. Lower the heat and simmer, partially covered, for 1 to1 1/4 hours or until the peas are tender but have not fallen apart.
• Remove salt pork from the soup; discard the bay leaf and season soup to taste with salt and pepper. Cut the salt pork into 1/4 inch slices. Place a few slices of pork in individual serving bowls, ladle soup over the pork and serve with good rye bread.
• VARIATIONS Add a chopped carrot and stalk of celery to the mixture; after you remove the salt pork, puree the soup and thin with more stock if too thick.
• Or simmer soup without salt pork; saute kielbasa until crisp, slice thinly and serve in soup.

YELLOW SPLIT PEA AND POTATO SOUP

Steps:

• In 3-quart saucepan, heat oil over medium-high heat. Cook bell pepper, onion, carrot, gingerroot, garlic and chili in oil, stirring occasionally, until onion is tender.
• Stir in all remaining soup ingredients. Heat to boiling; reduce heat. Cover and simmer 25 to 35 minutes or until peas and potatoes are tender.
• In small bowl, mix all sauce ingredients until blended. Top each serving with sauce.

YELLOW SPLIT-PEA SOUP WITH LEMON

Steps:

• In a large cooking pot, heat olive oil on medium-high heat.
• Add onion and cook uncovered for 5 minutes, stirring often, until onion is softened and starting to brown.
• Reduce heat to medium and add carrots, celery, garlic, yellow split peas, chicken broth and cook uncovered for about 5 minutes, stirring occasionally until carrots start to soften.
• Add bay leaf and bring to boil.
• Reduce heat to medium low, and simmer for about 1 1/2 hours or until peas are soft but not mushy.
• Discard bay leaf.
• Add spinach, heat and stir for about 1 to 2 minutes or until spinach is wilted.
• Add lemon juice and black pepper and stir well.
• Adjust seasonings to taste.
• Refrigerate any unused portions.

YELLOW SPLIT PEA SOUP WITH LEMON

Steps:

• Bring the peas, water, and bay leaf to a boil, then simmer until the peas are completely soft, about 45 minutes.
• Remove bay leaf, press peas through a sieve and return the puree to the soup pot.
• Melt butter and olive oil in a skillet over medium heat.
• Add onions and cook until soft. Add carrot, celery, garlic, salt, and ground cumin, and cook 10 minutes.
• Add the vegetables to the pea puree and simmer until they are soft. (Rinse out the skillet with a small amount of water, then add the water to the soup.) Add lemon peel and juice to taste.
• Check for salt and cumin and add more of each if desired.
• Finish with black pepper to taste and serve sprinkled with paprika and garnished with fresh herbs.

PUMPKIN AND YELLOW SPLIT PEA SOUP

Steps:

• In a large pit, melt the butter.
• Add the onion, garlic, and chile and cook over moderate heat until the onion is softened, about 4 minutes.
• Add the cumin and cayenne and cook until fragrant, about 1 minute.
• Add the split peas and water, then whisk in the pumpkin puree and bring to a simmer.
• Cover and cook over moderately low heat, stirring occasionally, until the split peas are tender, about 2 hours.
• Stir the diced pumpkin into the soup and simmer over moderately low heat until tender, about 30 minutes.
• Remove from heat. Stir in the lemon juice, season with salt and pepper to taste, and serve.

CROCKPOT YELLOW SPLIT PEA SOUP

Steps:

• 1. Wash and rinse yellow split peas. Turn your crock pot to a high setting.
• 2. In a saute pan, add a tablespoon olive oil, add the chopped turkey bacon (you can also use ham) and cook until brown. Add diced garlic and cook for a few minutes. Throw in your chopped onion and cook until tender. Remove vegetables from pan. Note: I buy the thick sliced turkey bacon from the Pennsylvania Dutch Market.
• 3. In the same pan, add a tablespoon of butter and your diced celery and carrot and cook about 5 minutes. Add 32 ounces of chicken broth and heat just to boiling.
• 4. Add the peas to the crock pot, and the hot chicken broth with the vegetables, onions and garlic. In the same pan, add 2 cups of water and heat just to boiling and add them to your crock pot also.
• 5. Add all the herbs to the crock pot (salt, pepper, dry mustard, celery seed, parsley, red pepper flakes, rosemary, bay leaves, etc). Turn the crock pot to low setting for the remainder of cooking time.
• 6. I cook overnight for about 10 hours. Check the peas for doneness. Remove about 1 cup of peas from the pot and put in food processor to make a paste. Add the paste to your pot and stir. The soup will thicken when cool.

YELLOW SPLIT PEA, KALE AND ITALIAN SAUSAGE SOUP

Steps:

• 1-Heat oil in a large soup pot over medium heat, When hot (though not smoking) add onion and cook until just starting to soften (make sure you stir during this process). 2-Add garlic and cook one minute. Then add the yellow split peas, 8 cups of water, and the dried basil and cumin. Bring to a simmer and cook covered for about 30-40 minutes, until the yellow split peas are soft (but not mushy). 3-Add the kale and tomatoes and cook for 10 to 15 minutes, until the kale is soft. Meanwhile, fry up your sausage in a saucepan over med-high heat, stirring the meat and breaking up clumps, until cooked all the way through. If there is any fat, drain away. 4-Add the sausage and vinegar and add about 2 teaspoons of sea salt and one teaspoon of pepper and adjust to taste. Enjoy!

YELLOW SPLIT PEA SOUP--VEGETARIAN/VEGAN

Steps:

• In a medium pan bring water and salt to a boil; add split peas and return to boiling. Reduce heat and simmer, covered, about 45 minutes or until tender. Do not drain.
• Meanwhile, steam vegetables until crisp tender.
• In a small skillet, cook curry powder, cumin, turmeric, ginger, and red pepper in hot oil for 1-2 minutes or until fragrant.
• In a food processor or blender combine the undrained split peas and the spice mixture. Process until combined. If too thick, add water or warm broth. Transfer back to the medium saucepan and stir in the steamed vegetables. Heat through and serve.
• FOR WHAT IT'S WORTH--I highly recommend just leaving the split peas in the pan, adding spices, and using an immersion blender! Much simpler, and fewer dishes to wash :).

YELLOW SPLIT PEA AND FRANKFURTER SOUP

Steps:

• Heat olive oil in a large pot over medium heat. Stir in onion, carrot, celery, and garlic; cook to soften, but not brown, about 7 minutes.
• Mix in the mace and split peas. Stir in the stock; cover, and simmer for 1 hour, or until the peas are soft.
• Season with salt and pepper. Stir in frankfurters, and heat through.