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Get the Slow Cooker Split Pea Soup recipe. Will Dickey. Slow Cooker Beef Stew. ... Make a copycat version of the chain's famous soup, complete with all of its sausage-y, potato-y goodness.
Slow Cooker Split Pea Soup Recipe Ingredients. 1½ lbs dried split peas. 4 cups chicken broth. 2 cups water. 5 medium carrots, diced. 1 medium yellow onion, diced. 2 cups cooked ham, diced. ½ tsp ...
Add leeks, carrots and onion; cook 7–8 minutes, stirring occasionally, or until tender and starting to brown. Stir in garlic; cook 1 minute. Stir in peas to coat; cook 1 minute.
Dutch pea soup served with rye bread and smoked bacon (katenspek) Erwtensoep (Dutch: [ˈɛrtə(n)sup] ⓘ), also called snert (Dutch: ⓘ), is the Dutch version of pea soup. It is a thick stew of green split peas, different cuts of pork, celeriac or stalk celery, onions, leeks, carrots, and often potato.
Thick pea soup, eaten in the winter, traditionally served with sliced sausage Solyanka: Russia: Chunky Pickled cucumbers, sausages, smoked meat, fish or mushrooms, olives Sop saudara: Indonesia Chunky Spicy beef soup contains bits of beef and offals (usually fried cow's lungs), rice vermicelli, perkedel (fried potato patty) and hard boiled egg.
A sack of split peas. Green and yellow split peas are commonly used to make pea soup or "split pea soup", and sometimes pease pudding, which was commonly prepared in medieval Europe. [5] [6] Yellow split pea is known as lappeh in western Asia and particularly in Iran and Iraq.
In soup pot or large Dutch oven over medium heat, sauté onion and celery in oil until soft (about 4 minutes). Add thyme and mirin, season generously with salt and white pepper and sauté 2 ...
Purée Mongole, also called Cream Mongole, is a creamed split pea-tomato soup of unknown origin; a recipe for it was printed in 1889. [1] Popular during the period between the 1920s–1940s, it is similar to Boula which is made with turtle soup.