Split Pea Soup??
seagrass_gw Cape Cod
4 years ago
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Canning split pea soup
Comments (10)I have a question about separation, density and texture of this soup. After following this thread, I made the BBB recipe for Split Pea Soup. I doubled the recipe and followed it exactly, except I omitted the allspice. My package of peas was 1lb-13 oz, instead of the full 2 lbs for doubling the recipe, so I figured I wouldn't need to add additional water to cut density. I sliced the carrots, per instructions,cutting the slices from the larger ends in half to make the pieces more uniform. The onions and ham were chopped in small, uniform pieces. I cooked the peas in water as instructed. I did not puree, even though the recipe permits it. I added the veggies, cooked 30 more minutes, then canned per instructions. The mixture was thin enough so I did not add additional water. There was a lot of separation in the jars as I filled them, even though I kept the soup well stirred as I filled the jars. The pea mixture settled to the bottom and the carrots and onions floated in the thinner water at the top. I stirred each jar before putting lids on. After processing and cooling overnight, The separation is even more noticeable. The heavier pea mixture is much thicker at the bottom of the jars--kind of sludgy. Not even shaking the jar blends it evenly. Well, not entirely true...if I shake really hard, it mostly blends. As I have never pressure canned split pea soup before, I don't know if this is normal or not. Once heated, the taste and texture is exactly like my homemade/not canned soup. It has been less than 24 hours, so if I need to freeze this batch, I can do so. Is this texture/density/separation normal for pressure canned pea soup? Jill...See MoreYellow split pea soup -- favorite recipe?
Comments (3)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....See MoreSurprise! Slow Cooker split pea soup was a hit
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 MoreSplit pea soup
Comments (10)The beauty of split pea (I prefer the yellow peas for no real reason) is that you don't really need a recipe. I boil water in a stock pot, add a package of peas, turn off the heat and let the peas soak up some of the water and turn a bit softer after an hour or so. Add ham bone, diced onion, carrots, celery (proportions of these don't matter - I like lots) and some peppercorns... which are easy to avoid in your bowl. I'll add either stock or bouillon cubes. Simmer adding more water as needed. The longer you simmer, the more the peas will dissolve so you don't need to whisk or blend to really break them up. Salt and pepper to taste. Easy in a crock pot too. I still soak the peas first before adding everything else all at once. It's a thick soup; any refrigerated leftovers will "solidify/gel" somewhat. Just add a little water when reheating....See Moresleevendog (5a NY 6aNYC NL CA)
4 years agoseagrass_gw Cape Cod thanked sleevendog (5a NY 6aNYC NL CA)gardengal48 (PNW Z8/9)
4 years agocarolb_w_fl_coastal_9b
4 years agolast modified: 4 years agoseagrass_gw Cape Cod thanked carolb_w_fl_coastal_9bchloebud
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