Best 2 Perfect Split Pea Soup Recipes

Craving a hearty and comforting soup that warms you from the inside out? Look no further than split pea soup! This classic dish has been a staple in kitchens for generations, and for good reason. With its creamy texture, savory flavor, and protein-packed ingredients, split pea soup is the perfect meal to nourish your body and soul. Whether you're a seasoned cook or just starting out, this article will guide you through the steps to create the perfect split pea soup that will satisfy your taste buds and leave you feeling cozy and content.

Check out the recipes below so you can choose the best recipe for yourself!

PERFECT SPLIT PEA SOUP

Perfect Split Pea Soup image

This is a carrot and ginger split pea seasoned with smoked paprika and lemon pepper. The key is using all fresh ingredients.

Provided by Kipp Schoenwald

Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas Split Pea Soup Recipes

Time 40m

Yield 6

Number Of Ingredients 15

Ingredients

2 tablespoons butter
½ small sweet potato, diced
1 teaspoon salt
¼ cup water
2 teaspoons olive oil
1 large onion, coarsely chopped
4 carrots, shaved into strips using a vegetable peeler
6 cloves garlic, minced
1 (1 inch) piece fresh ginger, minced
6 cups chicken stock
1 pound dried split peas
1 teaspoon chopped marjoram
1 ounce freshly shaved Parmesan cheese, or to taste
1 pinch smoked paprika, or to taste
1 pinch lemon pepper, or to taste

Steps:

Melt butter in a saucepan over high heat; add sweet potato, salt, and 1/4 cup water. Cook and stir just until sweet potato is soft, about 5 minutes.
Heat olive oil in a skillet over low heat; add onion, carrot, garlic, and ginger; cook and stir until onions are brown, about 10 minutes.
Place chicken stock, split peas, and marjoram in a pressure cooker. Cover pressure cooker with lid and cook soup according to manufacturer's instructions, about 10 minutes. Remove from heat; open pressure cooker carefully.
Stir cooked sweet potatoes and onion-carrot mixture into split pea mixture. Garnish with Parmesan cheese; season with paprika and lemon pepper.

Nutrition Facts : Calories 381.9 calories, Carbohydrate 57.3 g, Cholesterol 15.1 mg, Fat 8.5 g, Fiber 21.6 g, Protein 22.2 g, SaturatedFat 3.8 g, Sodium 1263.6 mg, Sugar 10.5 g

PERFECT SPLIT PEA 'N HAM SOUP

Perfect Split Pea 'n Ham Soup image

Originally a grandmother's recipe in a San Francisco newspaper, I've modified this a bit to make it even easier and better. It's the best pea soup I've ever eaten, offering big flavor where many pea soups are just too bland. It takes some time, but almost all is unattended. Enjoy it on a chilly night, and for several more days afterward! Delicious right off the stove, or make-ahead. (This soup thickens a lot when chilled, but "melts" on reheating. You can add a little water if needed.)

Provided by Laurie H.

Categories Vegetable

Time 3h30m

Yield 5-6 serving(s)

Number Of Ingredients 11

Ingredients

3 cups split peas (green, yellow, or a mixture)
2 medium onions, diced
5 medium garlic cloves, crushed (or use 4 tsp. chopped from a jar)
2 -3 carrots, peeled and chopped (or chop 15-20 baby carrots)
2 celery ribs, sliced
2 tablespoons butter
10 cups chicken broth (or sub. up to half with water)
1 slice baked ham (sold in vacuum pack as "ham steak," or leftover if you have it)
salt and fresh pepper
1 bay leaf (optional)
1 pinch thyme (optional)

Steps:

Rinse peas well in a strainer or colander.
Melt the butter in a large Dutch oven or soup pot, and saute onions, carrots and celery over medium heat until lightly browned. Sprinkle 1/4 teaspoon salt over all.
Add the crushed garlic and saute until fragrant, about 1 minute.
Keeping heat the same, add the broth and peas. Scrape bottom of pan to loosen any browned bits and stir to mix everything up.
Trim all visible fat from the ham and add ham to the pot. It's fine if it breaks into a few chunks, but they need to be large enough to pick out later.
When soup comes to a light boil, use a wad of paper towels to dab any whitish foam off the surface.
Lower heat to a simmer, cover, and cook for 2-3 hours. About an hour in, use tongs to pull out all the ham and either chop into bite-sized pieces or snip with kitchen scissors right over the pot. Now is also a great time to taste for seasoning; you may need to add nothing at all, but see Ingredients for ideas.
If you like, blend some or all of the soup with a regular blender (more trouble) or immersion blender (zero trouble).

Tips:

Use a variety of split peas. Yellow split peas are the most common, but you can also use green or brown split peas. Each type of pea has a slightly different flavor and texture, so experiment to find your favorite.

Soak the split peas before cooking. This will help them to cook more evenly and quickly. You can soak the peas in cold water for at least 30 minutes, or overnight.

Add vegetables and herbs to your soup. This will give it more flavor and nutrition. Some good options include carrots, celery, onions, garlic, potatoes, and herbs such as thyme, rosemary, and parsley.

Season the soup to taste. Use salt, pepper, and other spices to taste. You can also add a squeeze of lemon juice or a dollop of yogurt for a bit of tang.

Conclusion:

Split pea soup is a delicious and hearty soup that is perfect for a cold winter day. It is also a very affordable and easy-to-make soup, making it a great option for busy families. By following the tips above, you can make a delicious split pea soup that your whole family will enjoy.