Type what you have

Ingredients

• ✓ split pea
• water
• smoked sausage
• chicken bouillon
• carrot
• celery
• potato
• garlic powder
• oregano
• bay leaf
• onion

Instructions

1. 1 In a 5-quart slow cooker, combine peas, water, sausage, bouillon, carrot, celery, potatoes, garlic powder, oregano, bay leaves, and onion.
2. 2 Cover and cook on High for 4 to 5 hours. Remove bay leaves before ladling into bowls.

By Dorothy

Ingredients

• ✓ split pea
• water
• ham bone
• onion
• marjoram
• thyme
• garlic powder
• black pepper
• celery
• salt

Instructions

1. 1 Place the peas and water into a large soup pot over medium heat; bring to a boil, boil for 2 minutes, and set aside off the heat to cool for 1 hour.
2. 2 Place the ham bone into the pot with the peas, and stir in onion, marjoram, thyme, garlic powder, and salt; bring to a boil over medium heat, reduce heat to a simmer, cover the pot, and simmer for 2 hours, stirring occasionally. Remove the ham bone, and cut as much ham as possible from the bone; chop the ham, and return to the soup. Stir in celery. Discard ham bone. Bring soup back to a simmer, and cook for 45 more minutes, stirring occasionally. Season to taste with salt.

By David Cobbs

Ingredients

• ✓ split pea
• bacon
• hash brown potato
• onion
• celery
• carrot
• garlic
• black pepper
• red pepper flakes
• chicken broth

Instructions

1. 1 Place bacon in a large skillet and cook over medium-high heat, stirring occasionally, until lightly browned, about 5 minutes. Drain on a paper towel-lined plate.
2. 2 Place cooked bacon, split peas, hash brown potatoes, onion, celery, carrots, garlic, black pepper, and red pepper flakes in a slow cooker. Pour in chicken broth; stir to combine.
3. 3 Cook on Low for 8 hours or High for 6 hours.

By Barb1970

Ingredients

• ✓ split pea
• water
• ham hock
• onion
• celery
• thyme
• garlic powder
• black pepper
• salt
• hot pepper sauce

Instructions

1. 1 Pour water into a pressure cooker. Add split peas, ham hock, onion, celery, thyme, garlic powder, and black pepper. Close cooker securely and place pressure regulator over vent according to manufacturer's instructions. Bring to high pressure; adjust temperature until regulator is gently rocking. Cook, about 30 minutes.
2. 2 Pour cold water over the pressure cooker to release pressure according to manufacturer's instructions.
3. 3 Remove ham hock and strip off meat; add to soup. Stir well to distribute flavors. Season with salt and hot pepper sauce.

By Knifehat

Ingredients

• ✓ split pea
• gammon
• pork belly
• celeriac
• leek
• onion
• carrot
• sausage
• celery leaves
• salt
• black pepper

Instructions

1. 1 Place gammon in a large pot; cover with cold water and bring to a boil. Add split peas and pork belly; simmer for 10 minutes. Skim off any foam that rises to the surface of the water.
2. 2 Transfer gammon and pork belly to a plate using a slotted spoon. Strain split peas through a sieve, discarding water.
3. 3 Place gammon, split peas, and pork belly back into the pot; cover with fresh water. Bring to a boil; reduce heat and simmer gently until gammon and pork belly are tender, 2 to 3 hours.
4. 4 Transfer gammon and pork belly to a plate using a slotted spoon; cool until easily handled, about 10 minutes. Remove gammon from the bone and slice. Slice the meatiest parts off the pork belly.
5. 5 Stir the chopped meat back into the pot. Add celeriac, leeks, onions, and carrot; simmer until softened, about 15 minutes. Add whole sausage link; simmer until heated through, 10 to 15 minutes. Remove sausage link and slice into small pieces; stir back into the soup.
6. 6 Sprinkle celery leaves, salt, and pepper over soup. Simmer until celery leaves are warmed through, 1 to 2 minutes.

By SandraS

Ingredients

• ✓ split pea
• water
• onion
• celery
• ketchup
• olive oil
• salt
• garlic
• bay leaf
• carrot
• black pepper

Instructions

1. 1 Inspect peas, discarding any stones, foreign matter, or unattractive peas. Place peas in a fine mesh strainer and rinse under cold running water to remove pea dust.
2. 2 Transfer drained peas into a pot with a lid and a heavy, heat-diffusing bottom. Add water, onion, celery, ketchup, olive oil, salt, garlic, and bay leaves. Cover and bring to a boil over medium-high heat. Reduce heat to a very slow simmer. Cook, stirring and scraping the bottom every 7 to 12 minutes, until peas have largely fallen apart, about 1 1/2 hours.
3. 3 Stir carrots into the soup. Cook, covered, stirring often, until peas are completely dissolved and soup is thick, about 1 1/2 hours more. Remove and discard bay leaves. Season with pepper.

By Doug in Manhattan

Ingredients

• ✓ split pea
• onion
• pork belly
• water
• vegetable broth
• white wine
• thyme
• celery seed
• bay leaf
• salt
• black pepper

Instructions

1. 1 Cook and stir onion and pork belly in a large pot over medium heat until onion is translucent and pork is browned, 10 to 15 minutes. Add water, vegetable broth, and white wine, then stir in split peas, thyme, celery seed, and bay leaves. Season with salt and pepper and bring to a boil.
2. 2 Reduce the heat, cover, and simmer, stirring occasionally, until flavors have combined, about 2 hours. Remove bay leaves before serving.

By vkarlson

Ingredients

• ✓ split pea
• oil
• onion
• beef stew meat
• persian lime
• tomato paste
• salt
• curry powder
• turmeric
• black pepper
• water
• oil
• potato

Instructions

1. 1 Heat 1 1/2 tablespoons oil in a saucepan over medium heat. Add onion; cook and stir until softened and turned translucent, about 5 minutes. Add stew meat, split peas, limes, tomato paste, salt, curry powder, turmeric, and black pepper; add just enough water to fully cover mixture. Simmer, covered, until beef is cooked through and no longer pink in the center and split peas are tender, 2 to 3 hours.
2. 2 Just before stew is ready, heat 2 inches oil in a deep saucepan over medium heat to 300 degrees F (150 degrees C). Slice potatoes into thin pieces, 2-inches long. Lower potatoes carefully into the hot oil in batches. Fry until soft, 4 to 5 minutes per batch. Transfer to a paper-towel-lined plate to drain. Repeat with remaining potatoes. Line a separate plate with paper towels; set aside.
3. 3 Increase heat until oil reaches 400 degrees F (200 degrees C). Lower potatoes carefully into the hot oil in batches. Fry until golden and crisp, 4 to 5 minutes per batch. Transfer to the separate paper-towel-lined plate to drain. Repeat with remaining potatoes.
4. 4 Top stew servings with fried potatoes.

By calepine

Ingredients

• ✓ split pea
• olive oil
• onion
• garlic
• herbes de provence
• turmeric
• bay leaf
• cayenne pepper
• vegetable stock
• water
• potato
• carrot
• ham

Instructions

1. 1 Heat olive oil in a heavy soup pot or Dutch oven. Add onion and garlic; sauté until soft, about 5 minutes. Stir in herbes de Provence, turmeric, bay leaves, and cayenne pepper; cook and stir until fragrant, 2 to 3 minutes.
2. 2 Add vegetable stock, water, split peas, 1/2 of the potatoes, and 1/2 of the carrots. Bring to a boil, then reduce the heat to low. Cover and simmer until peas are nearly tender, about 35 minutes.
3. 3 Stir in remaining potatoes and carrots. Add ham, cover, and simmer until vegetables are tender, adding more stock or water as needed, about 25 more minutes.

By JAN

Ingredients

• ✓ split pea
• olive oil
• yellow onion
• red onion
• garlic
• oregano
• salt
• bay leaf
• black pepper
• chicken broth
• pork
• carrot

Instructions

1. 1 Heat olive oil in a 4-quart pot over medium-low heat. Add yellow and red onions, garlic, salt, oregano, bay leaf, and black pepper; cook and stir until onions are translucent, 10 to 15 minutes.
2. 2 Stir in chicken broth, pork, split peas, and carrots; bring to a boil. Reduce heat to low; simmer until split peas are soft, about 1 1/2 hours.

By cgord

Ingredients

• ✓ split pea
• olive oil
• onion
• garlic
• red potato
• carrot
• liquid smoke
• thyme
• red pepper flakes
• bay leaf
• salt
• black pepper
• vegetable broth

Instructions

1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add olive oil and onion. Cook until soft and translucent, about 4 minutes. Add garlic and cook until fragrant, about 1 minute. Cancel Saute function.
2. 2 Add split peas, potatoes, carrots, liquid smoke, thyme, pepper flakes, bay leaf, salt, and pepper; stir to combine. Pour in vegetable broth and mix to combine. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 12 minutes. Allow 20 minutes for pressure to build.
3. 3 Release pressure using the natural-release method according to manufacturer's instructions, about 10 minutes. Remove lid, stir, adjust salt and pepper to taste, and let sit for 5 minutes to thicken.

By Soup Loving Nicole

Ingredients

• ✓ split pea
• butter
• olive oil
• celery
• carrot
• onion
• salt
• garlic
• ham bone
• chicken stock
• water
• ham
• black pepper

Instructions

1. 1 Gather the ingredients.
2. 2 Melt butter and oil in a stockpot or Dutch oven over medium-low heat. Add celery, carrot, onion, and salt; cook and stir until tender, about 5 minutes. Stir in peas and garlic.
3. 3 Nestle ham bone into the pot; add stock and diced ham. Add enough water so that liquid is about 1 1/2 inches from the top of the pot; bring to a boil.
4. 4 Reduce heat to low and cover. Simmer, stirring every 30 minutes and scraping the bottom of the pot, until peas are mostly disintegrated, about 2 1/2 hours. Turn ham bone and skim the surface for fat once every hour.
5. 5 Remove ham bone from the pot and place on a cutting board until cool enough to handle. Remove any meat from the bones and cut into bite-sized pieces; stir into soup until warmed through and season with salt and pepper.

By Mark

Ingredients

• ✓ split pea
• butter
• olive oil
• carrot
• celery
• onion
• ham
• potato
• salt
• black pepper
• chicken broth
• bay leaf
• cheddar cheese

Instructions

1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot), and select Saute function. Add butter and olive oil; heat until butter is melted. Add carrots, celery, and onion; cook until onion is nearly translucent, about 3 minutes. Add ham and cook for 1 minute.
2. 2 Add potato; cook and stir to prevent anything from sticking to the bottom of the pot, for 2 minutes. Season with salt and pepper. Add 3 cups chicken broth, split peas, and bay leaves. Turn Saute function off.
3. 3 Close and lock the lid and seal the valve. Select high pressure according to manufacturer's instructions; set timer for 15 minutes. Allow 10 to 15 minutes for pressure to build.
4. 4 Release pressure using the natural-release method according to manufacturer's instructions, 10 to 12 minutes. Release remaining pressure carefully using the quick-release method, 2 to 3 minutes. Unlock and remove the lid.
5. 5 Unlock and remove the lid. Taste and adjust with salt and pepper as desired. If soup is too thick, select Saute function and add remaining 1 cup chicken broth. Stir until heated through and desired consistency, about 5 minutes. Adjust seasonings if necessary. Serve immediately with Cheddar cheese sprinkled over top.

By Diana71

Ingredients

• ✓ split pea
• vegetable oil
• onion
• garlic
• bay leaf
• water
• barley
• salt
• potato
• carrot
• celery
• parsley
• basil
• thyme
• black pepper

Instructions

1. 1 Gather all ingredients.
2. 2 Heat oil in a large pot over medium-high heat. Sauté onion, garlic, and bay leaf in hot oil until onions are translucent, about 5 minutes. Add water, peas, barley, and salt; bring to a boil. Reduce heat to low and simmer for 2 hours, stirring occasionally.
3. 3 Add potatoes, carrots, celery, parsley, basil, thyme, and pepper. Simmer until peas and vegetables are tender, about 1 hour.

By Deborah Sah

Ingredients

• ✓ split pea
• onion
• celery
• carrot
• green bell pepper
• red bell pepper
• vegetable broth
• garlic
• oregano
• cayenne pepper
• paprika
• salt
• black pepper
• sweet potato
• bay leaf
• green onion

Instructions

1. 1 Heat a large pot over medium-high heat. Add onion, celery, carrots, green bell pepper, red bell pepper, and a splash of vegetable broth. Cook and stir until vegetables are softened, about 10 minutes.
2. 2 Stir garlic, oregano, cayenne pepper, paprika, salt, and black pepper into the vegetable mixture. Saute until fragrant, about 5 minutes. Add the remaining broth, split peas, sweet potato, and bay leaf. Reduce heat to medium-low. Simmer, covered, until split peas begin to soften and pop, about 45 minutes.
3. 3 Transfer 1/2 the soup into a blender; puree until smooth. Pour back into the pot and stir well. Pour soup into serving bowls and garnish with green onion.

By Megan Olson

Ingredients

• ✓ split pea
• sea salt
• black pepper
• sazon seasoning
• russet potato
• white wine
• garlic
• red onion
• baby carrot
• butter
• bay leaf
• garlic
• onion
• tomato
• celery
• baby carrot
• ham bone
• water

Instructions

1. 1 Make stock: Combine water, ham bone, baby carrots, celery, tomato, quartered onion, garlic, and bay leaves in a large stockpot. Bring to a boil. Reduce heat to medium and simmer stock for 3 hours.
2. 2 Remove 1 1/2 to 2 cups ham meat from bone; dice and set aside for use in soup.
3. 3 Pour stock through a strainer and discard solids. Transfer stock to a covered container and refrigerate until fat rises to the top and solidifies, 1 to 3 hours.
4. 4 Skim off fat and pour stock into a slow cooker.
5. 5 Make soup: Melt butter in a large saucepan. Cook and stir baby carrots, red onion, and garlic in hot butter until browned, 7 to 8 minutes. Pour wine into the pan and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Add to the slow cooker.
6. 6 Rinse and drain split peas and add to the slow cooker. Add reserved ham meat, potatoes, sazon seasoning, black pepper, and sea salt; stir well.
7. 7 Cook on High until soup is thickened, 5 to 6 hours.
8. 8 Transfer about 1/3 of the soup to a blender. Cover and hold the lid down with a potholder; pulse a few times before leaving on to blend. Return purée to the slow cooker and stir.

By Mamacooks

Ingredients

• ✓ split pea
• water
• turkey leg
• chicken broth
• carrot
• celery
• potato
• onion
• garlic powder
• oregano
• bay leaf

Instructions

1. 1 Combine split peas, water, smoked turkey legs, chicken broth, carrot, celery, potatoes, onion, garlic powder, oregano, and bay leaves in a slow cooker. Set the cooker on Low, cover, and cook until peas are tender and soup is thickened, 4 to 5 hours. Discard bay leaves before serving.

By Bruce Crowell

Ingredients

• ✓ split pea
• beef bouillon granules
• onion
• macaroni
• barley
• lentil
• long-grain white rice
• pasta

Instructions

1. 1 Use a canning funnel or any funnel that has about a 2-inch neck. This will make it easier to fill the jar with the ingredients. Be sure to use a wide-mouth, 1-quart canning jar.
2. 2 Layer ingredients in the order given: bouillon, onion flakes, split peas, small shape pasta, barley, lentils, rice, and enough tricolor spiral pasta to fill jar.
3. 3 Attach tag with cooking instructions: In large kettle, brown 1 pound ground beef or stew beef cut into bite-size pieces in a little olive oil. Remove tricolor pasta from top of jar and reserve. Add the rest of the jar contents to the kettle with 12 cups water. Let come to a boil and simmer 45 minutes. Add tricolor pasta and simmer 15 minutes more. Serve with your favorite bread or rolls and a tossed salad.

By Star Pooley

Ingredients

• ✓ split pea
• celery
• carrot
• chicken broth
• water
• salt
• pepper

Instructions

1. 1 Rinse and pick through peas. Place them in a large pot with the celery, carrots, broth and water. Bring to a boil, then reduce heat, cover and simmer until peas have fallen apart, 1 to 2 hours. Season with salt and pepper before serving.

By Sandy Albanese

Ingredients

• ✓ split pea
• vegetable oil
• onion
• ham bone
• salt
• pepper

Instructions

1. 1 Heat oil in a medium pot, add onions and saute until tender. Stir in split peas, ham bone, and enough water to cover ingredients; season with salt and pepper.
2. 2 Cover, and cook until there are no peas left, just a green liquid, 2 hours. While it is cooking, check to see if water has evaporated. You may need to add more water as the soup continues to cook.
3. 3 Once the soup is a green liquid remove from heat, and let stand so it will thicken. Once thickened you may need to heat through to serve.

By TEETOE

Ingredients

• ✓ split pea
• beef bouillon granules
• pearl barley
• lentil
• onion flake
• italian seasoning
• long-grain white rice
• bay leaf
• alphabet pasta

Instructions

1. 1 Layer split peas, bouillon, barley, lentils, onion flakes, Italian seasoning, rice, and bay leaves in a 1 ½ pint jar. Wrap the pasta in plastic wrap, and place in the jar. Seal tightly.

By Bea Gassman

Ingredients

• ✓ split pea
• barley
• white rice
• lentil
• onion
• parsley
• salt
• lemon pepper
• beef bouillon granules
• alphabet pasta
• macaroni

Instructions

1. 1 In a wide mouth 1 quart jar, layer the barley, peas, rice and lentils. Then layer around the edges the onion, parsley, salt, lemon pepper, bouillon and the alphabet pasta. Fill the rest of the jar with the twist macaroni.
2. 2 Seal and attach a gift card. The gift card should read: Add contents of jar to 3 quarts of water, 2 stalks of chopped celery, 2 sliced carrots, 1 cup of shredded cabbage (optional) and 2 cups diced tomatoes. Over medium low heat, cover and simmer about 1 hour, or until vegetables are tender.

By Patti Walsh

Ingredients

• ✓ split pea
• ham hock
• bacon
• chicken broth
• water
• potato
• carrot
• leek
• onion
• celery
• garlic
• salt
• black pepper
• thyme
• nutmeg
• clove
• smoked sausage

Instructions

1. 1 Place dried split peas, ham hock, and bacon into slow cooker; pour in chicken broth and 3 1/2 cups water.
2. 2 Cover cooker and cook on High until peas are tender and broken apart, 3 to 4 hours. Stir in more water as needed to prevent soup from burning on the bottom. Stir occasionally throughout cooking.
3. 3 Stir potatoes, carrots, leek, onion, celery, and garlic into soup; mix in more water, if needed. Cover and cook soup on High for 2 more hours.
4. 4 Season with salt, black pepper, thyme, nutmeg, and cloves; mix sausage slices into soup. Cover and cook 2 more hours to blend the flavors.

By carmel

Ingredients

• ✓ split pea
• ham bone
• ham
• onion
• garlic
• black pepper
• carrot

Instructions

1. 1 Place ham bone in a large pot over high heat. Add water to cover, bring to a boil, reduce heat to low and let simmer for 8 hours. Allow stock to cool, then strain and skim off any excess fat, discarding the bone and any cartilage. Return any ham meat to the pot, and bring the stock back to a boil until heated through.
2. 2 Add the onion, garlic and ground black pepper and allow to simmer for 1 hour. Then pour in the split peas and the carrots and allow to simmer for at least 1 more hour to allow the peas to break down. Stir together well and season to taste.

By Clinton C Wigen

Ingredients

• ✓ split pea
• water
• chicken broth
• ham
• red onion
• brown sugar
• garlic
• black pepper
• salt

Instructions

1. 1 Place split peas into a large container and cover with 6 cups cool water; soak 8 hours to overnight. Drain and rinse.
2. 2 Mix chicken broth and 2 cups water together in a large pot over high heat; add ham, red onion, split peas, brown sugar, garlic, black pepper, and salt. Bring broth mixture to a boil, reduce heat, and simmer until peas are softened, about 2 hours.

By spinn710

Ingredients

• ✓ split pea
• olive oil
• lemon juice
• garlic
• carrot
• onion
• celery
• water
• chicken bouillon
• italian seasoning
• cumin
• salt
• black pepper
• cayenne pepper
• curry powder

Instructions

1. 1 In a large soup pot over medium heat, heat the olive oil, and stir in the lemon juice, garlic, carrots, onions, and celery. Cook and stir until the carrots become soft enough to break apart with a fork, about 20 minutes. Transfer the vegetables and their juices into a bowl, and refrigerate. Once slightly cool, place them into a blender, and blend until the mixture forms a smooth puree.
2. 2 Pour the water into the soup pot, and stir in the chicken bouillon cubes until they dissolve. Pour in the vegetable puree, and bring the mixture to a boil over medium heat. Stir in split peas, Italian seasoning, cumin, salt, black pepper, cayenne pepper, and curry powder. Reduce heat to medium-low, and cook until the peas soften and break down into a thick soup, at least 45 minutes.

By Emily P

Ingredients

• ✓ split pea
• water
• ham bone
• onion
• salt
• black pepper
• marjoram
• celery
• carrot
• potato

Instructions

1. 1 Gather all ingredients.
2. 2 Place peas in a large stockpot and cover with several inches of cold water; let soak, 1 hour to overnight. Drain, rinse, and return peas to the pot.
3. 3 Add 2 quarts of cold water, ham bone, onion, salt, pepper, and marjoram to the stockpot. Cover, bring to a boil, and simmer for 1 ½ hours, stirring occasionally.
4. 4 Remove ham bone; cut off meat, dice, and return meat to soup.
5. 5 Add celery, carrots, and potatoes.
6. 6 Cook slowly, uncovered, until vegetables are tender, about 30 to 40 minutes.
7. 7 Serve and enjoy!

By Sandra

Ingredients

• ✓ split pea
• water
• water
• turmeric
• chile pepper
• salt
• lemon juice
• tomato paste
• vegetable oil
• garlic
• cumin seed

Instructions

1. 1 Pour enough water over split peas in a large bowl to cover by at least 1 inch; soak at least 30 minutes.
2. 2 Drain split peas and transfer to a large pot. Pour 4 cups water over the split peas. Stir turmeric, ground dried chile pepper, and salt into the water; bring to a boil, reduce heat to medium-low, and simmer, adding more water as needed to thin, until split peas are tender, 30 to 40 minutes.
3. 3 Stir lemon juice and tomato paste into the split pea mixture; increase heat to medium and cook until the mixture thickens, about 10 minutes more.
4. 4 Heat vegetable oil in a small saucepan over medium heat. Fry garlic and cumin seeds in hot oil until the garlic browns, about 5 minutes; stir into the soup.

By Pantaloons

Ingredients

• ✓ split pea
• butter
• celery
• onion
• garlic
• ham
• bay leaf
• chicken stock
• water
• salt
• black pepper

Instructions

1. 1 Gather all ingredients.
2. 2 Melt butter in a large soup pot over medium-low heat. Stir in celery, onion, and sliced garlic; cook and stir until onions are translucent but not brown, 5 to 8 minutes.
3. 3 Stir in split peas, ham, and bay leaf. Pour in chicken stock and water; stir to combine and simmer until peas are tender and soup has thickened, about 1 hour and 15 minutes. Stir occasionally.
4. 4 Season with salt and black pepper to serve.
5. 5 Enjoy!

By John Mitzewich

Ingredients

• ✓ split pea
• vegetable broth
• potato
• celery
• onion
• bay leaf
• broccoli
• zucchini
• basil
• black pepper
• spinach
• salt

Instructions

1. 1 Combine broth, potatoes, celery, onion, peas, and bay leaves in a large pot over medium heat; bring to a boil. Reduce heat to low, cover, and simmer for 1 hour.
2. 2 Remove and discard bay leaves. Stir in broccoli, zucchini, basil, and black pepper; simmer until broccoli is tender, about 20 minutes.
3. 3 Stir in spinach. Remove pot from heat. Purée in batches in a blender, the bowl of a food processor, or using an immersion blender until smooth. Season with salt.

By ASTROPHE