split peas

Slow Cooker Split Pea Soup is a great way to make use of that leftover bone from your holiday ham. Cooking it low and slow is the best method for creating creamy, delicious split pea soup.

Slow Cooker Split Pea Soup

bag green split

carrots (peeled and chopped small)

celery (chopped small)

finely chopped white or yellow onion

garlic

Italian (flat leaf parsley)

thyme

bay leaf

salt (plus additional as needed)

Fresh ground pepper (to taste)

ham bone

chicken broth (or more, as needed, divided)

Layer the ingredients, through the ham bone, in a slow cooker in the order listed. Add about 4 to 5 cups of chicken broth, just enough to cover ingredients. Reserve remaining chicken broth for later. Cover and cook on LOW for 8 to 10 hours.

Stir occasionally during cooking time. When peas are tender, remove ham bone to a cutting board. Pull off tear the ham into small pieces and return it to the slow cooker. Discard ham bone and bay leaf. Use a spoon to lightly mash some of the peas against the side of the slow cooker and stir until nice and creamy, adding more broth, if needed, to reach desired consistency. Taste and season with additional salt and pepper, as needed.

This soup freezes exceptionally well. Freeze cooled soup in freezer containers. Thaw overnight in the refrigerator and then reheat in microwave or in a saucepan on the stove. When reheating, thin with a little water or chicken broth, if desired.

Pease pudding complements the saltiness of gammon perfectly in this classic English dish.

Gammon and pease pudding

300 grams/10 ounces dried yellow split peas

butter

onion, roughly chopped

½ tsp dried thyme

tsp sea salt flakes

nutmeg

egg,

black pepper

1kg/2¼lb smoked or unsmoked gammon joint, tied

onion,

cloves

carrot,

celery sticks, roughly chopped

bay leaves

black peppercorns

flour

300 milliliters/10fl oz ham stock (from cooking the gammon)

tsp English mustard

tsp wholegrain mustard

tbsp single cream

The pressure cooker turns simple ingredients into a creamy and satisfying soup in under an hour. Split peas are a type of field pea that’s been dried and split. They have been eaten around the world for ages, because they are cheap, nonperishable and widely available. This recipe is enriched a ham hock, which provides salty pork bits. Ham hocks can be harder to find, but they are also inexpensive and add body and flavor to soups — and freeze well, so they are worth having on hand. If you don’t have a ham hock, you can use a leftover ham bone or diced thick-cut ham, or toss in some crisped bacon at the end. (You can also prepare <a href="https://cooking.nytimes.com/recipes/1021979-slow-cooker-split-pea-soup-with-horseradish-cream">this recipe in a slow-cooker</a>.)

Pressure Cooker Split Pea Soup With Horseradish Cream

unsalted butter (or olive oil)

celery stalks, thinly sliced

garlic cloves,

smoked paprika

garlic powder

thyme sprigs, leaves removed, thyme

Kosher salt and black pepper

chicken stock

dry white wine

peas

ham hock (about 1 pound)

lemon, juiced (about 1 tablespoon)

sour cream

horseradish

Dijon mustard

Turn on the sauté setting on a 6- to 8-quart electric pressure cooker. Melt the butter, then add the onion. Cook, stirring occasionally, until translucent, about 5 minutes. Add the celery, carrot, garlic, smoked paprika, garlic powder, thyme, bay leaves, 2 teaspoons salt and a few generous grinds of pepper. Cook, stirring, until fragrant and well combined, about 2 minutes.

Pour in the stock and wine, and let the mixture come to a bubble, scraping the bottom of the pan. Stir in the spit peas and ham hock.

Put the lid on the pressure cooker and turn the steam valve to sealed. Set to cook on high pressure for 18 minutes. After the cook time, turn off the heat and let the pressure reduce naturally for 10 minutes, then release the remaining pressure manually by twisting the steam valve to vent.

The soup will thicken as it sits; if it is too thick for your taste, stir in a bit of warm broth or water. If you’d like the soup to be thicker, turn on the sauté setting and let the soup bubble with the lid off for a few minutes, to reduce. Discard the bay leaves, then stir in the lemon juice.

Transfer the ham hock to a bowl. Using two forks, pull the meat from the ham hock; discard the bone and return the meat to the pot. Taste the soup and add more salt and pepper if necessary.

In a small bowl, stir together the sour cream, horseradish and mustard, and season it with a pinch of salt and pepper. Serve the soup with the horseradish cream for topping. (Split pea soup thickens dramatically when chilled, so if you have leftovers, stir in a little water or broth when reheating to loosen the texture.)

Split peas are most often cooked in another recipe (like Split Pea and Ham soup), but you can also cook split peas &quot;straight&quot; for use in salads or other dishes.

Basic Cooked Split Peas Recipe

water, vegetable broth, chicken broth,

Salt,

Pour the dried split peas into a bowl...

Pour the dried split peas into a bowl or tray, and pick through looking for any debris. Then rinse the split peas well in a fine-mesh sieve.

Add the split peas to a pot with...

Add the split peas to a pot with your preferred cooking liquid—water, vegetable broth, and bone broth are all good options.

Bring to a boil over high heat, stir,...

Bring to a boil over high heat, stir, then reduce heat, cover, and simmer until the split peas are tender, but not mushy and most of the liquid is absorbed. about 20 minutes.

Remove from heat, and season with salt to...

Remove from heat, and season with salt to taste.

https://www.youtube.com/watch?v=R3bScI4JLeI

Split peas are a little overlooked, but they are one of the easiest pulses to work with! Here, turn one bag of split peas into three different recipes - hummus, curry, and a summer salad!

Full recipes: https://wholefully.com/split-peas-4

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Turn one bag of split peas into THREE healthy meals!

This customizable recipe for classic split pea soup allows you to make it vegetarian or not with equally delicious results. Meat eaters can get that classic smoky flavor by adding bacon or ham hock, while vegetarians can reach for the smoked paprika. Half the split peas are added part way through cooking, which adds texture to each cozy, hearty spoonful.

Split Pea Soup

bacon paprika

extra-virgin olive oil, plus more as needed

leeks,

carrots,

green peas

Lemon wedges,

If using bacon: In a large pot or Dutch oven over medium heat, cook the bacon until crisp, 12 to 13 minutes. Transfer the bacon to a plate lined with a paper towel. Once cool, crumble and set aside for garnish. If using ham hock: In a large pot or Dutch oven over medium-high heat, heat the olive oil, then brown the ham hock until golden, about 6 minutes. If making the soup vegetarian: In a large pot or Dutch oven over medium heat, heat the olive oil.

Add the onion, leeks and garlic and season generously with salt and pepper. Cook over medium heat, stirring occasionally, until tender, about 5 to 8 minutes. (If the vegetables seem dry, add a little olive oil.) Stir in the carrots, paprika (if using), half the split peas, thyme and 8 cups stock or water. Bring to a boil, then reduce heat and simmer, partly covered, stirring occasionally, for about 45 minutes until peas are tender.

Mash the soup coarsely with a potato masher or give it a few quick blitzes with an immersion blender (watch out for the thyme sprigs). If you’d prefer a smoother soup, blitz until nearly smooth. Add the remaining 1/2 pound split peas and simmer about 1 hour, or until the peas are soft. If at any point the soup looks too thick, add more stock or water; if it looks too thin, remove the lid during the second simmer until it thickens. If using ham hocks, remove any meat from the bone, cut it into small cubes and stir into the soup. Season soup to taste with salt and pepper. Serve with crumbled bacon, if using, and lemon wedges.

Vegan yellow split pea soup is a healthy, protein-packed, and frugal soup that is delicious and satisfying! It can also be made with green split peas or yellow lentils.

Vegan Yellow Split Pea Soup {easy, frugal}

extra virgin olive oil

onions

carrots

tsp black pepper

fine sea salt (plus more to taste)

flat-leaf (Italian) parsley

In a large saucepan, heat oil over medium-high heat. Add onions, carrots and pepper; cook, stirring, for 6 to 8 minutes or until vegetables are softened.

Stir in peas, 6 cups water and salt. Bring to a boil. Reduce heat to medium-low, cover and simmer, stirring occasionally, for 35 to 40 minutes or until peas are very tender.

Transfer 1 cup of the soup solids to food processor. Add remaining 3/4 cup water and process until smooth. Return purée to pan and stir in half the parsley or dill, if using. Simmer, stirring often, for 5 minutes to blend the flavors, thinning soup with water if too thick. Serve sprinkled with the remaining parsley or dill.

I made this tonight and it was delicious! The pease were still pretty al denté after an hour but we’re using a hotel conduction hob which is pretty basic. I also couldn’t blend and only had dried dill with me but it tasted great and I’m looking forward to my leftovers tomorrow already.

Fill the air with fragrant mouth-watering spices, pile the table with curries and dahl, then dive into a spectacular Indian feast.

Chana dahl

yellow split peas, rinsed,

tsp ginger

green chillies, seeds removed, finely chopped

tsp turmeric

tomato, chopped

tbsp ghee (see note)

cumin seeds

curry leaves (see note)

garlic cloves, thinly sliced

baby spinach leaves

Make this flavoursome curry a part of your Indian banquet.

Potato and split pea curry

yellow split peas

chat potatoes, halved

tbsp Alfa One rice bran oil

brown onion, finely chopped

garlic cloves, crushed

tsp finely grated fresh ginger

madras curry paste (see note)

can diced tomatoes

pure cream

plain yoghurt

baby spinach

coriander leaves

This is a thick, mellow split pea soup with a whisper of meaty smoke and the brambly fragrance of thyme. The recipe is easy and copious, and the soup freezes well. Look for split peas that have a use-by date on the package and are relatively fresh; they will cook faster and better.

Hearty Split Pea Soup With Bacon

bacon

carrot, chopped

celery,

garlic,

Salt and black pepper

Dice bacon into 1/4-inch cubes. Place in a heavy 6-quart pot over medium-low heat. Cook until fat is rendered and translucent. Add onion, carrot, celery and garlic. Cook until onion and garlic are soft and translucent. Season with salt and pepper.

Add split peas, stir to coat with fat, and add bay leaves and 2 quarts stock. Increase heat and bring to a boil. Reduce heat so soup simmers. Skim foam that rises to the surface for about 10 minutes, until no more appears. Add thyme leaves. Simmer uncovered about 1 hour or longer, until peas are soft and starting to fall apart. Add more stock, as needed.

Remove soup from heat. Add salt and pepper to taste. Purée soup in a food processor in several batches, short of perfect smoothness; you should be able to spoon up some texture. Reheat soup, skimming off any foam. Stir from the bottom to mix well, then ladle into bowls and serve.

Split pea soup with bacon is an incredible taste, a long history, a combination of gastronomic cultures. It’s the tastiest soup in the world

Split pea soup with bacon and spaetzle

(150 grams) split dry peas

oz (100 grams) bacon

potatoes

onion

carrot

tomato

salt, pepper, paprika

(2 liters) water

+ 3 Tbsp (150 grams) flour

salt

(250 milliliters) milk

dry ground paprika (optional)

Add water to the peas and boil until tender (about 30 - 40 minutes). Soaking split peas before cooking is not necessary. I just rinse them well, add water and immediately put them to boil. Don’t pour out the water after cooking (we’ll need for the soup)

Cut the potatoes into small pieces. Add potatoes to the cooked split peas, if necessary add more water and boil until potatoes are half cooked.

Cut the bacon into small cubes and cook it in a little oil.

When the potatoes are half cooked, add the sautéed carrots, onions and bacon to it. Boil until the potatoes are fully cooked (add more water if necessary)

While the soup is cooking, prepare the spaetzle (I start preparing the batter for the spaetzle immediately after I put the potatoes to boil): mix the flour and salt. Separately, beat the egg with milk.

Add the milk-and-egg mixture to flour and salt. Also add paprika if you like it. Mix everything well and leave for 20 minutes at room temperature

After 20 minutes the batter is ready, you can make spaetzle. German cooks (as well as Austrian, Swiss and Northern Italian ones) usually have a special device with holes for spaetzle. I adapted with what I had in my kitchen - I use a coarse grater (the one on which I grate beets for Ukrainian borscht). So, I take a grater, hold it upside down over the boiling soup, pour the batter on it with a spoon and it flows perfectly through the holes right into the boiling soup (if it doesn’t flow well, help it by rubbing it with a spoon on the surface of the grater)

As soon as spaetzle float to the surface, they are ready. Add salt and pepper and, if you like spicy dishes – add another pinch of dry ground paprika. Add a clove of garlic (passed through a press) and sprinkle with green parsley or onion. Bon Appetit!

Nadiya's dal makes a luxury out of everyday ingredients. The garlic, chilli and spice tarka is an absolute must.

Nadiya's dal 

250 grams/9 ounces toor dal (yellow split pigeon peas)

vegetable oil

onions, chopped

red chilli, finely chopped (seeds removed if preferred)

½ tsp ground turmeric

½ tsp chilli powder

tsp cumin

red chillies

floury potatoes, peeled and cut into 5mm dice

tomatoes, roughly chopped

½ onion, thinly sliced

red chilli, thinly sliced

tsp panch phoran

Tasty and filling, dal makes a cheap, healthy and satisfying meal.
Try freezing it in portion-sized containers - it will keep for up to 2 months.

Each serving provides 356kcal, 19g protein, 46g carbohydrate (of which 6g sugars),	9g fat (of which 1g saturates), 8g fibre and	1g salt.

Slow cooker dal

300 grams/10½oz yellow split peas

onion, chopped

tomatoes

fresh root ginger, finely grated

tsp cumin seeds, 1 tsp crushed finely in a mortar

garlic crushed,

freeze-dried curry leaves

700 milliliters/1¼ pts hot vegetable stock

hot green finger chilli, thinly sliced

tbsp vegetable or sunflower oil

lemon

Bowls of soup filled with vegetables, seeds and split peas are a healthy way to get warm this winter.

Yellow split-pea soup with toasted pepitas and sunflower seeds

(500 grams) yellow split peas

olive oil

leek (white part only), finely chopped

thyme sprigs, plus extra leaves

1L (4 cups) salt-reduced chicken or vegetable stock

sunflower seeds

http://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5981863324001&=domain=del

5348771529001-5981863324001

This hearty split pea soup gets its flavour from ham hock. In Finland it's traditionally eaten on Thursdays, with pancakes for dessert! 

Finnish split pea soup

300 grams/10½oz split peas

bicarbonate of soda

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Top Tags

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The most viewed split peas recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine