Best 12 Sunchoke And Split Pea Soup Recipes

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Sunchoke and split pea soup is a nutritious and hearty dish that is perfect for a cold winter day. The combination of creamy sunchokes and earthy split peas creates a rich and flavorful soup. The addition of fresh herbs, spices, and bacon or ham adds an extra layer of depth and complexity to this already delicious soup. With its simple ingredients and easy-to-follow instructions, this soup is sure to become a favorite for home cooks of all levels.

Let's cook with our recipes!

SPLIT PEA SOUP



Split Pea Soup image

This is a wonderful, hearty split pea soup. Great for a fall or blustery winter day.

Provided by bluebayou

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

Time 10h30m

Yield 6

Number Of Ingredients 10

2 ¼ cups dried split peas
2 quarts cold water
1 ½ pounds ham bone
2 onions, thinly sliced
½ teaspoon salt
¼ teaspoon ground black pepper
1 pinch dried marjoram
3 stalks celery, chopped
3 carrots, chopped
1 potato, diced

Steps:

  • In a large stock pot, cover peas with 2 quarts cold water and soak overnight. If you need a faster method, simmer the peas gently for 2 minutes, and then soak for l hour.
  • Once peas are soaked, add ham bone, onion, salt, pepper and marjoram. Cover, bring to boil and then simmer for 1 1/2 hours, stirring occasionally.
  • Remove bone; cut off meat, dice and return meat to soup. Add celery, carrots and potatoes. Cook slowly, uncovered for 30 to 40 minutes, or until vegetables are tender.

Nutrition Facts : Calories 310.3 calories, Carbohydrate 57.9 g, Fat 1 g, Fiber 21.5 g, Protein 19.7 g, SaturatedFat 0.2 g, Sodium 255.1 mg, Sugar 9.5 g

15 BEST SPLIT PEA SOUP RECIPES: COZY SPLIT PEA SOUP AND MORE



15 Best Split Pea Soup Recipes: Cozy Split Pea Soup and More image

This homemade split pea soup is easy to make and the perfect hearty soup for colder months. Flavored with fresh herbs, and a classic smokiness from ham. Plus 14 other split pea soup recipes!

Provided by Amanda Paa

Categories     Soups

Time 1h10m

Number Of Ingredients 15

2 tablespoons olive oil
4 ounces diced onion ((about 1 large))
1/2 cup (2 ounces) diced carrot
1/2 cup (2 ounces) diced celery
4 cloves garlic, (minced (about 1 1/2 tablespoons))
3/4 pound (12 ounces) dry green split peas
1 (32 ounce) box chicken stock
2 dried bay leaves
3 sprigs fresh thyme
1/2 teaspoon ground black pepper
1 small ham shank (preferred, or 1 cup diced ham)
1/2 cup to 1 cup water
1 teaspoon white wine vinegar
1 teaspoon Worcestershire sauce
salt to taste

Steps:

  • In a stock pot, heat olive oil to medium heat. Add onion, carrot, and celery to pot with 1/4 teaspoon salt. Cook for 8-10 minutes until vegetables are softened and onions are translucent. Add garlic and split peas, and cook for 1 more minute.
  • Add chicken stock, bay leaves, thyme, and black pepper to the pot. Add ham shank. Bring soup to a boil, stir thoroughly then turn heat down to a simmer and cover.
  • Simmer, stirring occasionally. After 45 minutes of cooking, remove ham shank so that you can let lightly cool, then shred meat off the bone. Add meat to pot (if you are using diced ham, add it now), then simmer soup for another 10-15 minutes, until split peas have started to break apart, are very soft, and desired thickness of your soup has been reached, adding 1/2 to 1 cup water. When desired thickness is achieved, discard thyme sprigs and bay leaves. Stir in vinegar and Worcestershire sauce. Taste and adjust salt by 1/4 teaspoon increments if needed.
  • Serve with crusty bread or croutons!
  • Leftovers keep well in covered container in refrigerator for 4 days. When reheating, add water to loosen.

EASY PEASY SPLIT PEA SOUP



Easy Peasy Split Pea Soup image

Provided by Sunny Anderson

Categories     appetizer

Time 1h5m

Yield 4 servings, about 9 cups

Number Of Ingredients 12

1/2 pound slab bacon
1 medium onion, chopped
1 carrot, diced
1 celery stalk, diced
Salt and freshly ground black pepper
1 clove garlic, chopped
1 tablespoon ground cumin
1 pound green split peas, washed and picked clean
6 cups low-sodium chicken stock
1 tomato, diced, for garnish
1 lime, cut into wedges, for garnish
Special equipment: Blender or immersion blender

Steps:

  • Slice the bacon into 1/2-inch chunks. Add to a large soup pot and cook over medium-high heat to render the fat and get crispy on all sides, about 8 minutes total. The more brown the better; just don't burn them. They are perfect when they are more chewy than juicy.
  • Remove bacon chunks and set aside on a paper towel lined plate. Pour off all but 2 to 3 tablespoons of fat from the stock pot. Add the onion, carrot and celery with a pinch of salt and pepper and saute until onions are just translucent, about 6 to 8 minutes. Stir in the garlic and cumin and let cook another minute before adding the split peas and stock. Cover and bring to a boil. Reduce the heat and simmer until the peas are al dente (cooked through, but slightly firm and whole), about 20 minutes. Cool for 5 minutes.
  • Ladle out about 3 cups of the peas and carefully blitz the remaining soup using an immersion blender or countertop blender until creamy. If using a countertop blender be sure to only fill it about 1/3 the way up and start on a slow speed, then raise to a higher speed. This method will take a bit longer due to the need to blitz in batches. Pour the soup back into the pot. Return the 3 cups of peas to the soup and stir to combine and heat through. Season with salt and pepper, to taste. To serve, ladle the soup into bowls and top with bacon, tomato and a squeeze of lime.

SPLIT PEA SOUP



Split Pea Soup image

Provided by Food Network

Time 2h

Yield 8 servings

Number Of Ingredients 9

1/2 cup olive or vegetable oil
1 stalk celery, chopped
Pork bone
Piece country ham, desired size of choice
2 white onions, chopped
2 pounds dried split peas
1 gallon chicken stock
Salt and freshly ground white pepper
Croutons

Steps:

  • Heat the oil in a large soup pot over medium heat. Add the celery, pork bone, ham and onions. Cook stirring for 5 to 10 minutes.
  • Add the peas, stock, and salt and pepper, to taste. Cook over low heat until thickened and the peas are broken down, stirring constantly so the mixture doesn't burn.
  • Strain into a large serving bowl, using a strainer with large holes, to force the pulp through the holes. Cook's Note: The ham can be chopped into small pieces and added to the soup before serving, if desired.
  • Ladle the soup into serving bowls and top each serving with croutons.

GOLDEN YELLOW SPLIT PEA SOUP



Golden Yellow Split Pea Soup image

You may have seen green split pea soup before, but I love the color the yellow split peas give my version. Turmeric also gives it a golden hue and lends an earthy flavor. For added creaminess, I like to dollop a little smoky sour cream on top.

Provided by Kardea Brown

Categories     appetizer

Time 1h5m

Yield 6 to 8 servings

Number Of Ingredients 12

3 tablespoons canola oil
1 yellow onion, finely chopped (1 1/2 cups)
2 cloves garlic, minced
2 large carrots, finely chopped (1 1/2 cups)
1 large stalk celery, finely chopped (3/4 cup)
1 teaspoon ground turmeric
One 14-ounce package dried yellow split peas, rinsed
One 32-ounce carton vegetable broth
1 tablespoon fresh thyme leaves, plus more for garnish, optional
Kosher salt and freshly ground black pepper
One 8-ounce carton sour cream
1 teaspoon smoked paprika

Steps:

  • Heat the oil in a Dutch oven over medium-high heat. Add the onion, garlic, carrots, celery and turmeric and cook until the vegetables are tender, about 5 minutes. Add the peas, vegetable broth, thyme and 1/2 teaspoon each salt and pepper.
  • Bring to a boil; cover, reduce the heat to low and simmer until the peas are tender and the soup is thickened, 40 to 45 minutes. Stir in 1 to 2 cups water at the end of cooking if the soup is too thick.
  • Meanwhile, stir together the sour cream, paprika and 1/4 teaspoon each salt and pepper. Spoon the soup into serving bowls and top with the sour cream. Garnish with thyme, if desired.

MOM'S SOUTHERN STYLE SPLIT PEA SOUP



Mom's Southern Style Split Pea Soup image

This soup's flavor is very different from your traditional pea soup. It is not sweet but has a spicy flavor very different from the 'savory' flavor of most pea soups. I love any pea soup but this one is the one I yearn for. Sometimes I add even more carrot if I think we need more carrots in our diet.

Provided by Deerwoman

Categories     < 4 Hours

Time 3h20m

Yield 2-3 qts., 8 serving(s)

Number Of Ingredients 10

1 lb dried split peas (one 16 oz pkg.)
4 large carrots, scrubbed and cut up
2 onions, med. to lg., chopped
1 lb smoked pork, lg. chunks
2 bay leaves
5 whole cloves
6 -8 allspice
6 -8 peppercorns or 6 -8 fresh ground black pepper
4 quarts water
salt

Steps:

  • You may substitute a meaty hambone, diced smoked ham, cut up smoked pork butt, or, if like my husband prefers and no pork is allowed, use smoked turkey.
  • Put all ingredients except salt into large heavy-bottomed stock pot.
  • Cook over low-med. heat. Stir occasionally.
  • Simmer until meat falls off bone and split peas have become mush. Be careful not to burn. Stir more often as soup thickens.
  • Remove bone, bay leaves and spices.
  • Puree and test for salt. Add salt if needed and cook an additional 15 minutes. Adjust water if necessary.
  • The soup should be very thick. It becomes almost paste when cold. You may need to add some water to reheat.
  • This soup freezes very well.
  • If you leave out the cloves you won't have this special recipe. They are the secret ingredient.
  • I'm guessing on servings and amount. it depends on how much you cook it down.

WINTERTIME FRENCH STYLE SPLIT PEA SOUP



Wintertime French Style Split Pea Soup image

A wonderful wintertime pea soup with turmeric, adding a nice bright, cheerful color to the soup. This recipe is versatile, can easily be doubled and more veggies and ham can be added as desired. It is a great way to use the rest of that spiral ham; just be sure to trim all the fat. Adjust water and stock as needed. Especially if reheating, more stock or water should be added. Serve with crusty bread and enjoy!

Provided by JAN

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

Time 1h25m

Yield 6

Number Of Ingredients 13

2 tablespoons olive oil
1 large onion, coarsely chopped
3 cloves garlic, minced
1 tablespoon herbes de Provence
1 ½ teaspoons ground turmeric
2 large bay leaves
1 pinch cayenne pepper
1 pound dried split peas, rinsed
¾ pound carrots, cut into bite-size chunks
2 pounds new potatoes, cut into bite-size chunks
1 (32 fluid ounce) container vegetable stock
3 cups water
1 ½ cups chopped lean cooked ham

Steps:

  • Heat olive oil in a heavy soup pot or Dutch oven; cook and stir onion and garlic in the hot oil until soft, about 5 minutes. Stir herbes de Provence, turmeric, bay leaves, and cayenne pepper into the vegetables; cook and stir until fragrant, 2 to 3 minutes.
  • Mix dried split peas, half the carrots, half the potatoes, vegetable stock, and water into vegetables and seasonings, bring to a bowl, and reduce heat to low. Cover pot and simmer until peas are nearly tender, about 35 minutes. Stir remaining half of carrots and potatoes and the ham into soup, cover, and simmer until vegetables are tender, about 25 more minutes.

Nutrition Facts : Calories 386.2 calories, Carbohydrate 54.4 g, Cholesterol 18.9 mg, Fat 11.8 g, Fiber 12.5 g, Protein 17.2 g, SaturatedFat 3 g, Sodium 794.9 mg, Sugar 9.2 g

SLOW COOKER SPLIT PEA SAUSAGE SOUP



Slow Cooker Split Pea Sausage Soup image

This is a soup I have come up with myself that everyone in my house will eat.

Provided by Dorothy Ingersoll

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

Time 5h20m

Yield 8

Number Of Ingredients 11

1 pound dried split peas
10 cups water
1 pound smoked sausage of your choice, sliced
5 cubes chicken bouillon
1 ½ cups chopped carrot
1 cup chopped celery
2 potatoes, peeled and chopped
½ teaspoon garlic powder
½ teaspoon dried oregano
2 bay leaves
1 onion, chopped

Steps:

  • In a 5 quart slow cooker, combine the peas, water, sausage, bouillon, carrot, celery, potatoes, garlic powder, oregano, bay leaves, and onion.
  • Cover, and cook on High for 4 to 5 hours. Remove bay leaves before ladling into bowls.

Nutrition Facts : Calories 411.5 calories, Carbohydrate 50.8 g, Cholesterol 37.3 mg, Fat 13.1 g, Fiber 16.8 g, Protein 23.9 g, SaturatedFat 4.6 g, Sodium 1492.4 mg, Sugar 8.7 g

SHORTCUT SPLIT PEA SOUP



Shortcut Split Pea Soup image

Pair this soup with a simple tossed salad for a well-rounded, nourishing meal that's quick and easy. -Donna Noel, Gray, Maine

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 5 servings.

Number Of Ingredients 8

3 cups water
2 teaspoons reduced-sodium chicken bouillon granules
1/2 teaspoon dried thyme
4 celery ribs and leaves
2 medium carrots, thinly sliced
2 cans (11-1/2 ounces each) condensed split pea soup, undiluted
1 cup cubed fully cooked ham
Shaved Parmesan cheese, optional

Steps:

  • In a large saucepan, bring the water, bouillon granules and thyme to a boil. Thinly slice celery ribs and finely chop the leaves; set leaves aside., Add celery ribs and carrots to water mixture; simmer, uncovered, for 5-8 minutes or until tender. Stir in the soup, ham and celery leaves; heat through. Top each serving with cheese if desired.

Nutrition Facts : Calories 249 calories, Fat 7g fat (3g saturated fat), Cholesterol 23mg cholesterol, Sodium 1502mg sodium, Carbohydrate 32g carbohydrate (5g sugars, Fiber 4g fiber), Protein 16g protein.

SPLIT PEA SOUP WITH TOFU



Split Pea Soup with Tofu image

This thick and creamy soup is perfect to warm you up on a rainy day, and the ingredients are very simple.

Provided by LAURENMU

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

Time 2h20m

Yield 8

Number Of Ingredients 11

1 tablespoon olive oil
1 white onion, finely chopped
3 cloves garlic, pressed
4 small red potatoes, diced
1 cup peeled, diced carrots
1 pound dry green split peas
4 cups vegetable broth
1 (16 ounce) package soft tofu
1 (6 ounce) bag fresh spinach, finely chopped
1 tablespoon dried basil
salt and pepper to taste

Steps:

  • Heat the olive oil in a skillet over medium heat, and saute the onion and garlic until tender.
  • In a large pot, mix the onion mixture, potatoes, carrots, and split peas. Pour in the vegetable broth. Bring to a boil, reduce heat to low, and simmer 1 hour.
  • In a blender or food processor, blend the tofu and spinach until creamy, and mix into the pot. Season with basil, salt, and pepper. Continue cooking 1 hour. If the soup becomes too thick, add water. Serve hot and enjoy.

Nutrition Facts : Calories 210.5 calories, Carbohydrate 33.2 g, Fat 4.5 g, Fiber 8.1 g, Protein 11.6 g, SaturatedFat 0.6 g, Sodium 270 mg, Sugar 5.9 g

SLOW COOKER SPLIT PEA SOUP WITH HAM HOCKS



Slow Cooker Split Pea Soup with Ham Hocks image

Slow cook your split pea soup while you are out for the day and a delicious dinner will be ready when you arrive back home! This is a real stick-to-your-ribs soup. The ham hock gives a great smoky flavor.-Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Lunch

Time 8h15m

Yield 7 servings (about 2 quarts).

Number Of Ingredients 6

1 can (49-1/2 ounces) chicken broth
1-1/2 pounds smoked ham hocks
2 cups each chopped onions, celery and carrots
1 package (16 ounces) dried green split peas
2 bay leaves
Salad croutons, optional

Steps:

  • In a 4- or 5-qt. slow cooker, combine the broth, ham hocks, vegetables, split peas and bay leaves. Cover and cook on low for 8-10 hours or until ham hocks and peas are tender. , Discard bay leaves. Remove meat from bones when cool enough to handle; cut ham into small pieces and set aside. Cool soup slightly. , In a blender, cover and process soup in batches until smooth. Return soup to slow cooker; stir in reserved ham. Heat through. Garnish with croutons if desired.

Nutrition Facts :

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

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.

Tips:

  • To save time, use frozen or canned split peas. Just be sure to rinse them well before adding them to the soup.
  • If you don't have any vegetable broth, you can use chicken broth or water. Just be sure to add a little extra salt to taste.
  • Feel free to add other vegetables to this soup, such as carrots, celery, or potatoes. Just be sure to adjust the cooking time accordingly.
  • Serve this soup with a side of crusty bread or a salad for a complete meal.

Conclusion:

Sunchoke and split pea soup is a delicious and hearty soup that is perfect for a cold winter day. It is also a great way to use up any leftover sunchoke or split peas. This soup is easy to make and can be tailored to your own taste preferences. So next time you are looking for a warm and comforting soup, give this sunchoke and split pea soup a try.

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