Yellow split pea soup -- favorite recipe?

13 years ago

I know it's a Canadian specialty. The recipes I'm finding online all require too much of what I have (carrots and onions) or a lot of what I don't have at all (leeks).

One from a very old Gourmet article on the Laurentian Mountains looks good but requires salt pork. If I make this, should I use thick-cut bacon (maybe way too smoky) or little bits of leftover ham? Which would be better? I have some ham broth too.

Do you have a favorite recipe for yellow pea soup? I know I can use them in any split pea soup recipe but I like the idea of making a soup designed for the yellow peas.

Sort by:Oldest

Comments (3)

ruthanna_gw
13 years ago
I have what we call "porridge" made with yellow split peas the fridge right now. No recipe but I can estimate because we make it often. I put about 1 cup of yellow split peas, 1/2 cup green split peas, 1/4 cup barley, 1/4 cup dried baby lima beans and (optional) 2 Tbs. grey lentils in a pot and cover with chicken broth to 2" above the mix. Add 1/2 peeled carrot, 1 large celery stalk and 1/2 medium onion, all finely chopped in a chopper or food processor. Add a couple of finely diced dried mushrooms.

Bring to a boil, then lower heat and cook over low heat, stirring occasionally, until lima beans are done, about an hour to hour and a half. Add some sliced mushrooms if you have any, add salt and pepper to taste and 2 or 3 Tbs. of orzo or alphabet noodles. Continue simmering until noodles are cooked.
lpinkmountain
13 years ago
I use yellow split peas to make a mock chicken soup called "Vegetarian Comfort Soup" which I have been eating this past week. But it is a very different animal than the traditional split pea--has TVP and noodles. You could make it with chicken I guess.
Related Discussions
Pea variety for split-pea soup?
Q
Comments (9)
Dave, the field peas as per dilla's link and of what are typically used for "split-pea" soup are of the same family as "english peas" or "green peas", brought from europe to NA: pisum sativum. Southern peas or cowpeas of course as you know are the family Vigna from africa and have a dramatically different taste from pisum(IMO), Yeah, I know. Thus the use of "moniker" as opposed to genus or family since many use the common labels interchangeably, incorrectly but still interchangeably. A long discussion over on the Harvest forum some months back came up with several more alternate labels for them but I can't recall all the "we call them" names folks came up with. Sorry if any confusion. But whatever one calls them, they still are not productive enough in the typical home garden to off-set their inexpensive store-bought cost. Dave
...See More
Pea Soup recipe -using- canned peas
Q
Comments (1)
DH misses the green pea soup that Campbell's used to make(he doesn't like split-pea). It's been years since I've been able to find any. I wonder if you could use frozen peas in this? I'm not a fan of canned peas, but I like fresh and frozen. Canned peas would make me gag when I was a child and when the school had them in their hot lunch, I would drink my carton of milk quickly so I could hide my peas in the empty carton, as the teacher wouldn't let me take my tray back until I ate my peas.
...See More
split pea soup, how do you do it?
Q
Comments (40)
Here are a couple of tasty variations in different colors: Red Lentil Soup With Lemon (NY Times 1/9/08) Time: 45 minutes 3 tablespoons olive oil, more for drizzling 1 large onion, chopped 2 garlic cloves, minced 1 tablespoon tomato paste 1 teaspoon ground cumin 1/4 teaspoon kosher salt, more to taste 1/4 teaspoon ground black pepper Pinch of ground chili powder or cayenne, more to taste 1 quart chicken or vegetable broth 1 cup red lentils 1 large carrot, peeled and diced Juice of 1/2 lemon, more to taste 3 tablespoons chopped fresh cilantro. 1. In a large pot, heat 3 tablespoons oil over high heat until hot and shimmering. Add onion and garlic, and sautÃ© until golden, about 4 minutes. 2. Stir in tomato paste, cumin, salt, black pepper and chili powder or cayenne, and sautÃ© for 2 minutes longer. 3. Add broth, 2 cups water, lentils and carrot. Bring to a simmer, then partially cover pot and turn heat to medium-low. Simmer until lentils are soft, about 30 minutes. Taste and add salt if necessary. 4. Using an immersion or regular blender or a food processor, purÃ©e half the soup then add it back to pot. Soup should be somewhat chunky. 5. Reheat soup if necessary, then stir in lemon juice and cilantro. Serve soup drizzled with good olive oil and dusted lightly with chili powder if desired. Yield: 4 servings. ============================================================ Yellow Split Pea and Sweet Potato Soup (www.wholefoods.com) 1 cup yellow split peas 1 quart vegetable broth 1 medium sweet potato, peeled and cut into Â½-inch slices 7 whole green cardamom pods 1Â2 tablespoons ghee (clarified butter) or canola oil 1 medium yellow onion, chopped 1 teaspoon garam masala 1/2Â1 teaspoon ground cumin lemon Cayenne pepper sea salt, to taste ground pepper, to taste Soak the peas in water to cover overnight. Drain and rinse. Bring vegetable broth to a boil in a medium pot. Add soaked peas, sweet potato slices and cardamom pods. Reduce heat to a simmer and cover. Simmer for an hour. (N.B. I skipped the soaking and gave the split peas a 15 minute head start and simmered until the peas and potato were falling apart -- less than an hour) Heat ghee in a skillet over medium heat. Add onions, garam masala and cumin and cook for 10 minutes, stirring often. When sweet potatoes and peas are tender, add the spiced onions to the pot. Stir and cook another 5 minutes. Remove cardamom pods and season the soup with lemon, cayenne, salt, and pepper, as desired. Serves 4
...See More
Surprise! Slow Cooker split pea soup was a hit
Q
Comments (15)
Ahhhh, yes! Good ol' home made split pea soup, One of my all-time favorite 'comfort foods'. I've tried it in restaurants, soup & salad places, etc, But for some reason, It is just never very good. But I do love the home made! My 'recipe' is very simple, kind of like my mother made it. Just the split peas, the ham bone, some onion, a bit of white pepper, (I don't like 'fly-specks' in light colored foods) And a little carrot, grated on the largest grate of my grater, for some color. Oh, and water or chicken broth, of course. We do like it to be sort of thick. So glad you & your family tried it and liked it, Isn't it fun to try new things? And get a positive reaction from the family? Rusty
...See More
lpinkmountain
13 years ago
I accidentally bought two bags of yellow split peas so I will be making more split pea soup. Next time probably going Indian. This calls for carrots, celery and leeks. But you can always just use more onion in place of the leeks. I have to say leeks, like fennel, do not impress me, they are underwhelming, IMHO.

India-style yellow split pea soup.
Makes 18 cups, I'm sure I will halve this.

1 lb. yellow split peas, soak overnight if you wish, or nuke for 10 min. with water and drain.
4 large cloves garlic, minced
3 celery stalks, chopped
4 carrots, chopped
3 onions, chopped (small ones I think!)
3 leeks, chopped (with 3 onions, no one will miss the leeks. I have some dried chives I'm wanting to get rid of which I will probably sub 3 TBLSP of that)
1.5 red pepper, seeded and chopped (I use canned roasted red peppers)
1.5 green peppers, seeded and chopped
2 TBLSP EVOO or canola oil
1 16 oz. can peeled, diced tomatoes. (I've never seen a 16 oz. can, I use the 14.5 oz ones.)
1 TBLSP + 1 tsp. tumeric
1 TBLSP + 1 tsp. cumin
1 tsp. corriander
1/4 tsp. fresh ground nutmet
3.5 quarts defatted chicken stock, veg. stock, or water
Juice of 2 limes
Chopped fresh cilantro for garnish

Well, I have no directions for this!! I dunno, sautee the veggies in the oil, add the soaked peas, spices and broth, and simmer for about 1.5 hours, or 1 hour if you're making a half batch. Add tomatoes and lime juice only at the end, since they are acid which toughens beans before they are fully cooked. Add salt and pepper to taste.

I have made this. It's a flexible recipe. I rarely buy red peppers so I'd probably use some other veggie in the soup to sub for that, like summer squash or sweet potato or butternut squash or turnip or cabbage or nothing. It's your basic Indian yellow dal soup so very flexible.

Yellow split pea soup -- favorite recipe?

Comments (3)

ruthanna_gw

lpinkmountain

Related Discussions

lpinkmountain

COMPANY

BUSINESS SERVICES

GET HELP

CONNECT WITH US