Split Pea Soup Recipes Online

Posts Tagged ‘dutch oven’

HEARTY SPLIT PEA SOUP Butter- 3 tbsp. 1 1/2 c. ham, finely diced 3/4 c. onion, finely chopped water- 2 qts. 1 lb. split of peas, dried pepper- 1/8 tsp. 1 c. carrots, thinly sliced Dissolve some butter in a Dutch oven or a big huge saucepan. Put ham and onion; put over a reduce heat for 5 minutes, turn not often. Pour in water, split peas, salt and pepper. Allow to boil; lower the heat. Close and let it boil gradually for 3 hours. Put carrots, simmer for 1 hour. You can add more water if necessary.

OVEN – BAKED SPLIT PEA SOUP

Water- 8 c.
1 1/2 c. carrots, sliced
1 1/2 c. celery, sliced
1/3 c. onion, dried & minced
2 tsp. thyme, crushed & dried
1 tsp. seeds of celery
salt- 1 tsp.
pepper- 1/4 tsp.
1 bay of leaf
sliced 1/4″ thick, 1 lb. fully cooked kielbasa.

Wash split peas with a cold water, in a 4 ½ quart Dutch oven. Mix peas, water, carrot, celery, onion, thyme, celery seed, salt, pepper and bay leaf. Put to bake, closed in 350 degree oven for 2 hours. Put sausage, put to bake for another 30 minutes. Or until peas are soft and sausage is thoroughly heated. Discard the bay leaf. Scoop into bowls, serve 8.

HOMESTYLE SPLIT PEA SOUP

2 (1 1/2 lb.)  1 meaty ham bone or smoked ham hocks.

1 med.  Onion, chopped
2 med.  Carrots, diced
2 stalks celery stalks, thinly sliced , leaves included
1 lb. green or yellow split peas, dried
water- 2 qt.
ground white pepper- 1/4 tsp.

Mix all ingredients in a 6 quart Dutch oven. Allow to boil. Lower the heat and cook for 2 ½ to 3 hours until peas are soft. Bring out the ham hocks or ham bone.

Allow to cool, separate and remove the skin, fat and bones . Put back the meat into the split pea soup. Simmer gently until the soup is thickened to your preference, maybe for 30- 45 minutes.