QUICK SPINACH AND PEA SOUP
This healthy, delicious spinach and pea soup is ready in only about 20 minutes. It is made using fresh spinach and frozen peas, which are both cooked very briefly in order to preserve their fresh, delicious flavour and vibrant colour.
Provided by Monika Dabrowski
Time 20m
Number Of Ingredients 8
Steps:
- In a medium pot heat up 2 tablespoons of the oil, add the chopped onion, garlic and cubed potato. Cook over a medium heat for 3 minutes stirring often.
- Add half of the vegetable stock, cover and bring to the boil then simmer for about 10 minutes or until the potatoes are fully cooked.
- Add the spinach, frozen peas and the rest of the stock, cover and bring to the boil again then simmer for 3 minutes.
- Remove from the heat, puree, adjust the seasoning if needed and serve.
Nutrition Facts : ServingSize 1 serving, Carbohydrate 16 g, Protein 5 g, Fat 5 g, SaturatedFat 1 g, Sodium 493 mg, Fiber 4 g, Sugar 5 g, Calories 122 kcal
HEARTY CHICKPEA & SPINACH STEW
This satisfying stew comes together in a snap. Mashed chickpeas add body to the broth, and tomato paste adds a savory note without piling on the sodium. To simplify the prep, look for chopped fresh onion and shredded carrot or a soup starter mix in the produce section.
Provided by Patsy Jamieson
Categories Ground Turkey Recipes
Time 30m
Number Of Ingredients 15
Steps:
- Mash 1 can chickpeas with a potato masher or fork. Set aside.
- Heat oil in a large pot over medium-high heat. Add turkey, oregano, fennel seeds, and crushed red pepper; cook, crumbling with a wooden spoon, until the turkey is no longer pink, 2 to 3 minutes. Add onion, carrots, and garlic (or garlic powder); cook, stirring often, until softened and fragrant, 3 to 4 minutes. Add tomato paste; cook, stirring, for 30 seconds.
- Add broth, the mashed and whole chickpeas, pepper, and salt to the pot. Cover and bring to a simmer. Reduce heat to medium and cook, covered, at a brisk simmer until the vegetables are tender and the flavors have blended, about 10 minutes.
- Add spinach and increase heat to medium-high, Cook, stirring, until the spinach is heated through, 1 to 2 minutes. Ladle the soup into bowls. Garnish each serving with 1 Tbsp. Parmesan, if desired.
Nutrition Facts : Calories 401.1 calories, Carbohydrate 41.3 g, Cholesterol 48.8 mg, Fat 13.4 g, Fiber 13.1 g, Protein 32.4 g, SaturatedFat 2.5 g, Sodium 643.1 mg, Sugar 10 g
HEARTY PEA-AND-SPINACH SOUP
Heavy cream fashioned into a doily-inspired pattern on top of this soup will float for a considerable amount of time -- long enough to allow you to create patterns on individual servings and present them at the table. Ladle some of the soup into bowls in the kitchen, and place the remaining soup in a tureen for seconds. Decorate the surfaces of both before serving.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Yield Makes about 6 cups
Number Of Ingredients 10
Steps:
- Heat oil in a large saucepan over medium-high heat. Add onions, garlic, 1 teaspoon salt, and a 1/4 teaspoon pepper. Cook, stirring, 3 to 5 minutes. Add stock, and bring to a boil.
- Add peas, and return to a boil. Reduce heat, and simmer, stirring occasionally, until peas are tender and bright green, 2 to 3 minutes. Stir in spinach. Cover, and cook, stirring occasionally, until spinach has wilted, 2 to 3 minutes. Let cool slightly.
- Working in batches, puree pea mixture in a blender, filling no more than halfway and adding up to 2 tablespoons water to each batch to achieve desired consistency. Stir in lemon juice, 1 teaspoon salt, and 1/4 teaspoon pepper. Ladle soup into bowls.
- Fill a pastry or resealable plastic bag with cream. Snip off tip or corner of bag. Draw parallel horizontal lines across each serving of soup, spacing lines as desired.
- Starting at bottom, drag the tip of a wooden skewer upward through the rows of cream. Starting at top and spacing as desired, drag skewer downward through rows of cream. Repeat, reversing direction every other line. Serve immediately.
HEARTY SPLIT PEA SOUP
For a different spin on traditional pea soup, try this split pea soup recipe with corned beef. The flavor is peppery rather than smoky, and a tasty change of pace. -Barbara Link, Alta Loma, California
Provided by Taste of Home
Time 1h45m
Yield 12 servings (3 quarts).
Number Of Ingredients 14
Steps:
- In a Dutch oven, combine all ingredients; bring to a boil. Reduce heat; cover and simmer for 1-1/4 to 1-1/2 hours or until peas and vegetables are tender.
Nutrition Facts : Calories 199 calories, Fat 2g fat (0 saturated fat), Cholesterol 11mg cholesterol, Sodium 352mg sodium, Carbohydrate 32g carbohydrate (0 sugars, Fiber 0 fiber), Protein 15g protein. Diabetic Exchanges
HEARTY SPLIT PEA SOUP WITH BACON
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.
Provided by Florence Fabricant
Categories dinner, soups and stews, appetizer
Time 2h
Yield 10 to 12 servings
Number Of Ingredients 10
Steps:
- 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.
Nutrition Facts : @context http, Calories 377, UnsaturatedFat 11 grams, Carbohydrate 35 grams, Fat 18 grams, Fiber 10 grams, Protein 19 grams, SaturatedFat 6 grams, Sodium 698 milligrams, Sugar 7 grams, TransFat 0 grams
SPINACH AND PEA SOUP
This soup is delicious warm or chilled. If it's served warm, the frico bowls will soften and melt into the soup.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Yield Makes about 3 cups
Number Of Ingredients 10
Steps:
- Heat 4 teaspoons oil in a medium saucepan over medium-high heat. Add onion, garlic, 1/2 teaspoon salt, and a pinch of pepper. Cook, stirring, 3 minutes. Add stock, and bring to a boil.
- Add peas, and return to a boil. Reduce heat, and simmer, stirring occasionally, until peas are tender and bright green, 2 to 3 minutes. Stir in spinach. Cover, and cook, stirring occasionally, until spinach has wilted, 2 to 3 minutes.
- Working in 2 batches, puree pea mixture in a blender, filling no more than halfway and adding up to 2 tablespoons water to each batch to achieve desired consistency. Stir in 1 teaspoon lemon juice, 1/2 teaspoon salt, and 1/8 teaspoon pepper.
- Divide the soup among 4 bowls. Toss greens with remaining teaspoon oil and 1/2 teaspoon lemon juice; season with salt and pepper. Divide salad among frico bowls. Float a frico bowl on top of each soup. Serve immediately.
LEMONY PEA AND SPINACH SOUP
This verdant soup has nuance: Celery, leeks and vermouth provide grassy notes, just subtle enough so as not to obscure the delicate flavor of the peas. Bright and sunny - and hearty and comforting with the optional addition of pasta - it tastes like spring, but can be prepared perennially. Unlike many one-note blended pea soups, this one celebrates textures and flavors: Divide your soup across several bowls, then add a spoonful of pasta and a dollop of crème fraîche for bright tanginess. Because this light soup is vegetable-based, drizzle it with plenty of olive oil, for richness, and pile on as many fresh herbs as you can. Lemon zest is a garnish, but nonnegotiable for this dish to sparkle.
Provided by Alexa Weibel
Categories soups and stews, main course
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- In a large pot, heat 1/4 cup oil over medium. Add the leeks and celery, season with salt and pepper, and cook, stirring occasionally, until softened, about 10 minutes.
- Stir in the vermouth and garlic, and cook until the liquid evaporates, about 3 minutes. Add the chicken stock and bring to a boil over high.
- Once it comes to a boil, add the frozen peas and cook, stirring occasionally, just until tender, about 3 minutes. Remove from heat, then stir in the spinach until wilted. Stir in the parsley.
- Working in batches, transfer to a high-power blender and purée until creamy. (A food processor or immersion blender would work as well, though may take a little longer.) Return to the pot and season to taste with salt and pepper. (Makes about 12 cups.)
- Divide among bowls. Add pasta, if using, then top with a dollop of crème fraiche. Drizzle generously - nay, recklessly! - with olive oil. Sprinkle with a pile of herbs; grate fresh lemon zest on top; and serve immediately.
HEARTY- MEATY BLACK EYE PEA SOUP FOR A CROWD
I created this recipe for the New Year. Black Eyed peas are traditionally served in many Southern States on the first day of the year for good luck. I Created this recipe to have left overs for later & to FREEZE. It would be great if you are having a crowd. You will not be disappointed in the taste & flavor of this hearty soup....
Provided by Rose Mary Mogan
Categories Bean Soups
Time 4h15m
Number Of Ingredients 24
Steps:
- 1. You will need a huge pot to make this amount of soup, but you can cut back on most of the ingredients, and still enjoy a great soup. Add the ham chunks to the pot, along with the Rough chopped garlic and a few peppers gives the soup a head start in flavor. Add enough water to cover. I like to cook the Ham chunks about and hour, before adding in the dried peas and other veggies.
- 2. These are some of the ingredients I used to create the soup. I did not use the extra canned Black Eye peas. Pick through the dry peas for pebbles and grit, and discolored beans, then wash and add to the pot. Pour in the stock, and cover pot with lid while you prep the other veggies. Heat over medium low heat.
- 3. I like to cut the veggies into large pieces and add them after about the first hour of cooking, so they flavor the broth in the soup peppers, onions,& celery. Don't forget to add the Bay leaves.
- 4. That's a lot of onions but you are making a large pot of soup, and the onions and garlic adds lots of flavor especially when combined with the granulated onion and garlic and other herbs and spices.
- 5. This is a partial pix of the canned items. Open all the canned veggies & tomato paste and pour them into a large bowl,that way they can all go into the pot at the same time. I add them about half way through cooking time, after checking the peas to see if they are somewhat tender.
- 6. Allow them to cook over medium high heat. Adding the spices about midway through cooking. I prefer adding all of the spices into a medium size bowl and then adding them all at once into the soup, then stirring them thoroughly to blend together. NOTE: I PURPOSELY DID NOT ADD SALT TO THE RECIPE, it had enough salt for us FROM THE HAM & OTHER INGREDIENTS.
- 7. Cut the smoked Sausage on the bias to get more meat per serving. Then add to the pot.
- 8. The baby spinach only takes a few minutes to wilt into the hot soup broth. So add it during the final 10 minutes of cooking, and stir to blend into the soup.
- 9. This is what the soup looked like after cooking. So serve with your favorite bread and enjoy. I made a Southern Style corn Bread with corn and chopped green chilis. My daughter who does not care for Black Eyed peas, ate 2 bowls full, as did my husband, and I only had one bowl but had 2 pieces of corn Bread. It was great on a day when the temperature was in the teens.
- 10. This is the Corn Bread I served with it. Recipe is from a Watkins Keepsake Cookbook, and was a perfect accompaniment.
HEARTY VEGETABLE SPLIT PEA SOUP
This slow-cooker soup is my secret weapon on busy days. It's delicious served with oyster crackers that are tossed in a bit of melted butter and herbs and then lightly toasted in the oven. -Whitney Jensen, Spring Lake, Michigan
Provided by Taste of Home
Categories Lunch
Time 7h10m
Yield 8 servings (2 quarts).
Number Of Ingredients 9
Steps:
- In a 3- or 4-qt. slow cooker, combine all ingredients. Cook, covered, on low 7-9 hours or until peas are tender. Stir before serving. Discard bay leaf. Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add water if necessary.
Nutrition Facts : Calories 202 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 462mg sodium, Carbohydrate 36g carbohydrate (5g sugars, Fiber 15g fiber), Protein 14g protein. Diabetic Exchanges
LOADED BLACK-EYED PEAS, SPINACH, AND VEGETABLE SOUP
An easy, filling, and hearty vegan alternative to the traditional New Year's Day black-eyed pea recipes.
Provided by Kathe
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Spinach Soup Recipes
Time 2h10m
Yield 10
Number Of Ingredients 12
Steps:
- Heat olive oil in a large pot or Dutch oven over medium heat; cook and stir onion and garlic in the hot oil until lightly browned, about 10 minutes. Add vegetable broth and bring to a boil.
- Mix potatoes, black-eyed peas, carrots, zucchini, spinach, parsley, and bay leaves into the broth. Season with salt and black pepper. Bring to a boil, reduce heat, and simmer soup until peas are tender and flavors have blended, 1 1/2 to 2 hours.
Nutrition Facts : Calories 177 calories, Carbohydrate 32.5 g, Fat 2.2 g, Fiber 7.7 g, Protein 8.1 g, SaturatedFat 0.3 g, Sodium 321.9 mg, Sugar 6.4 g
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