Tag: split pea

Green Split Pea Stew

~ Karine K ~ Leave a comment
Green Split Pea Soup
Green Split Pea Soup

I love this Green Split Pea Stew. Not only because you can use any ingredient you want, but because it’s so quick and easy to put together. When I developed this recipe, I wanted to do something with green split peas. I had some lingering around in the pantry, and the weather has been so cold in Arizona this winter that I figured they would be fabulous in a warm and comfy stew.

If you make this recipe, I’d love to see it. Please tag @LivityGardens on Instagram and use the hashtag #LivityGardens.

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Green Split Pea Stew

Green Split Pea Soup
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  • Author: Karine K
  • Prep Time: 10 minutes
  • Cook Time: 45 minutes
  • Total Time: 55 minutes
  • Yield: 6 servings 1x

Ingredients

Scale
  • 2 tablespoons grapeseed oil
  • 1 large onion, sliced thin
  • 2 cloves garlic, minced
  • 4–5 sprigs fresh thyme
  • 1/2 teaspoon turmeric
  • 8–10 cups vegetable broth
  • 1 cup green split peas, sorted and rinsed
  • 1 bunch beet greens, chopped
  • 1 can chickpeas, rinsed and drained
  • Splash fresh lemon juice
  • Sea salt and pepper, to taste
  • Garnishes: toasted pumpkin seeds or pine nuts, fresh cilantro, coconut yogurt

Instructions

In a large pot or Dutch oven, heat the grapeseed oil over medium-high heat. Add the onion and sauté until nicely browned, but not burned, about 6-7 minutes. Add the garlic,  thyme, sea salt and pepper, and cook one more minute. Add the turmeric and mix well. Add the vegetable broth and the peas, and bring to a boil. Reduce heat to a simmer and cook for about 30-40 minutes, until the peas are tender, but still hold their shape. Add the beet greens and the chickpeas. Simmer gently for 5 minutes, until the beet greens are wilted. Test for seasoning and adjust, if necessary. Turn off the heat, add a splash of fresh lemon juice and garnish. Bon appétit!

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Ragoût aux pois verts concassés

Green Split Pea Soup
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  • Author: Karine K
  • Prep Time: 10 minutes
  • Cook Time: 45 minutes
  • Total Time: 55 minutes
  • Yield: 6 portions 1x

Ingredients

Scale
  • 2 c. à soupe d’huile de pépin de raisin
  • 1 gros oignon, tranché mince
  • 2 gousses d’ail, émincées
  • 4 à 5 branches de thym frais
  • 1/2 c. à thé de curcuma
  • 8 à 10 tasses de bouillon de légumes
  • 1 tasse de pois verts concassés, triés et rincés
  • 1 botte de kale ou de feuilles de betterave, hachés
  • 1 boîte de pois chiches, rincés et égouttés
  • Un trait de jus de citron frais
  • Sel de mer et poivre, au goût
  • Garnitures: graines de citrouille grillées ou noix de pin, coriandre fraîche, yogourt de coconut

Instructions

Dans une cocotte, chauffer l’huile de pépin de raisin à feu moyen-vif. Ajouter l’oignon et faire revenir jusqu’à ce que l’oignon soit caramélisé, environ 6 à 7 minutes. Ajouter l’ail, le thym, le sel de mer et le poivre, et cuire une minute de plus. Ajouter le curcuma et bien brasser. Ajouter le bouillon de légumes et les pois et porter à ébullition. Réduire le feu et laisser mijoter de 30 à 40 minutes, jusqu’à ce que les pois soient tendres. Ajouter le kale et les pois chiches. Laisser mijoter doucement pour 5 minutes. Retirer du feu, ajouter le trait de jus de citron et garnir au goût. Bon appétit!

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Green Split Pea Soup

~ Karine K ~ Leave a comment
Green Split Pea Soup
Green Split Pea Soup

This Green Split Pea Soup brings warmth and comfort to your plate. During my childhood, yellow split peas were mostly used, but the result is fabulous with green peas. The smoked paprika and liquid smoke are exquisite and bring on the smokiness. Don’t be shy, get some liquid smoke from the grocery store or from here. It is becoming easier and easier to find.

If you make this recipe, I’d love to see it. Please tag @LivityGardens on Instagram and use the hashtag #LivityGardens.

For another great pea soup visit Quebec on My Plate: French Canadian Pea Soup.

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Green Split Pea Soup

Green Split Pea Soup
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  • Author: Karine K
  • Prep Time: 5 minutes
  • Cook Time: 35 minutes
  • Total Time: 40 minutes
  • Yield: 6 servings 1x

Ingredients

Scale
  • 2 tablespoons olive oil
  • 1 medium onion, in small dices
  • 1 large carrot, in small dices
  • 2 celery ribs, in small dices
  • 1 red bell pepper, in small dices
  • 4 cloves garlic, minced
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried oregano
  • 4–5 drops liquid smoke
  • 8 cups vegetable broth
  • 2 cups dried green split peas, well rinsed
  • 1 bay leaf
  • 1 1/2 cup sweet potato, cubed
  • Juice from half a lemon
  • Salt and pepper, to taste
  • To garnish: minced spring or green onion, minced parsley, dusting of smoked paprika, lemon wedges

Instructions

Heat the olive oil in a large soup pot or Dutch oven over medium-high heat. Add the onion, carrot, celery, bell pepper, and garlic. Stir well, reduce the heat to medium, cover, and cook for 5-6 minutes, until the vegetables are tender, but not burnt, stirring occasionally.

Add the smoked paprika, oregano, and liquid smoke and mix well. Add the broth, split peas, bay leaf, and salt and pepper, to taste. Bring to a boil. Reduce the heat to medium-low and simmer for 15 minutes. Add the sweet potatoes and continue cooking, uncovered, until the peas and vegetables are tender, stirring occasionally.

Taste and adjust seasonings. Remove the soup from the heat and add the juice of half a lemon. Serve the soup garnished with the spring onions, parsley, and smoked paprika. Bon appétit!

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Soupe aux pois verts concassés

Green Split Pea Soup
Print Recipe
  • Author: Karine K
  • Prep Time: 5 minutes
  • Cook Time: 35 minutes
  • Total Time: 40 minutes
  • Yield: 6 portions 1x

Ingredients

Scale
  • 2 c. à soupe d’huile d’olive
  • 1 oignon moyen, en dés
  • 1 grosse carotte, en dés
  • 2 branches de céleri, en dés
  • 1 poivron rouge, en dés
  • 4 gousses d’ail, émincées
  • 1 c. à thé de paprika fumé
  • 1 c. à thé d’origan séché
  • 4 à 5 gouttes de fumée liquide
  • 8 tasses de bouillon de légumes
  • 2 tasses de pois verts concassés, rincés et égouttés
  • 1 feuille de laurier
  • 1 1/2 tasse de patate douce, en petits cubes
  • Jus de 1/2 citron
  • Sel de mer et poivre, au goût
  • Garnitures: oignons verts émincés, quartiers de citron, persil haché

Instructions

Chauffer l’huile dans une grande casserole ou une cocotte à feu moyen-vif. Ajouter les oignons, les carottes, le céleri, le poivron rouge, et l’ail. Mélanger, réduire le feu à médium, couvrir et cuire pendant 5 à 6 minutes, jusqu’à ce que les légumes soient tendres.

Ajouter le paprika fumé, l’origan séché et la fumée liquide et bien mélanger. Ajouter le bouillon, les pois cassés, les feuilles de laurier, et le sel et poivre. Porter à ébullition, réduire le feu à moyen-bas et laisser mijoter pendant 15 minutes. Ajouter les patates douces et continuer de mijoter jusqu’à ce que les légumes et les pois soient tendres, environ 20 minutes de plus.

Goûter et ajuster les assaisonnements. Retirer du feu et ajouter le jus de citron. Servir la soupe garnie d’oignons verts et de persil frais. Bon appétit!

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