Barefoot Contessa's 5-Star Split Pea Soup | Barefoot Contessa | Food Network
Ina Garten's classic split pea soup is perfect for any winter night!
Subscribe ►
Get the recipe ►
Ina Garten throws open the doors of her Hamptons home for delicious food, dazzling entertaining ideas and good fun on Barefoot Contessa.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Parker's Split Pea Soup
RECIPE COURTESY OF INA GARTEN
Level: Easy
Total: 1 hr 40 min
Prep: 10 min
Cook: 1 hr 30 min
Yield: 5 to 6 servings
Ingredients
1 cup chopped yellow onions
2 cloves garlic, minced
1/8 cup good olive oil
1/2 teaspoon dried oregano
1-1/2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
2 cups medium-diced carrots (3 to 4 carrots)
1 cup medium-diced red boiling potatoes, unpeeled (3 small)
1 pound dried split green peas
8 cups chicken stock or water
Directions
In a 4-quart stockpot on medium heat, saute the onions and garlic with the olive oil, oregano, salt, and pepper until the onions are translucent, 10 to 15 minutes. Add the carrots, potatoes, 1/2 pound of split peas, and chicken stock. Bring to a boil, then simmer uncovered for 40 minutes. Skim off the foam while cooking. Add the remaining split peas and continue to simmer for another 40 minutes, or until all the peas are soft. Stir frequently to keep the solids from burning on the bottom. Taste for salt and pepper. Serve hot.
Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.
► FOOD NETWORK KITCHEN APP:
► WEBSITE:
► FULL EPISODES:
► FACEBOOK:
► INSTAGRAM:
► TWITTER:
#InaGarten #BarefootContessa #FoodNetwork #ParkersSplitPeaSoup
Barefoot Contessa's 5-Star Split Pea Soup | Barefoot Contessa | Food Network
Eggplant Caponata, a Sweet & Sour Vegetable Stew
Eggplant Caponata is a Sicilian style of ratatouille with an intense jammy flavour. What makes this uniquely different is the sweet and sour flavours made from sugar and vinegar. Make sure you fry the eggplant nicely, that’s the secret to that creaminess. It’s the hero of the dish. Caponata is delicious served on crusty toasted bread, as a side of veges with swordfish, octopus or any seafood, or even mixed in plain pasta with a little cheese. I like mine with lots of fresh basil. The pine nuts are optional, but enhance the dish with crunchy texture and bursts of nuttiness. Enjoy my Eggplant Caponata today!
▶ See Recipe Here
▶ Check out my favourite kitchen tools here:
▶ Follow me on Instagram:
▶ Follow me on Facebook:
Want to mail me something?
Fan mail and products
MAILING ADDRESS:
RECIPE30
PO BOX 416
MOUNT MARTHA 3934
VICTORIA AUSTRALIA
Collaborations and Sponsorship, inquiries:
▶ joel@recipe30.com
Music by:
SICILIAN BEAN STEW ???? DYSTOPIAN DINING
JUNK! brings you frugal recipes from Man Dullins...
????SICILIAN BEAN STEW (*vegan, ???? free)????
Featuring ✨Hannah Davis (???? @wildartistrytravels), ????Jas (???? @lavenderlunatic) and ????Bokashi Steel (
Difficulty: Easy // Serves: An Army of JUNK!ES
Ingredients - water, garlic, onions, jalapeno peppers, carrots, celery, sweet potatoes, summer squash, mushrooms, cabbage, kidney beans, black beans, garbanzo beans, cilantro, wine, hot sauce, smoked curry seasoning
????Please subscribe and sign up at for free entry, exclusive content and other dreadful delights????
*Opening clip from 2018 Pasta Cook-Off at Flying Boat Brewery in Saint Petersburg, FL ( with Amie Jones Miller (
-----------------------------------------------
????Dan Mullins is a professional working at the intersection of business and commerce of pop culture and his pursuits include developing intellectual property, shaping consumer trends, and forming collaborations between brands. His diverse background is foundational and remains the driving force of his multifaceted career as a respected authority. Through this reputation, Dan Mullins has forged key relationships with business owners, taste-makers, industry insiders and decision-makers within the entertainment industry and community. Past clients include Anthony “The Twilite Tone” Khan (Grammy-nominated artist, BMI Award Winner), Color Film (Epitaph Records), Daryl Palumbo, The Disco Fries (A-list EDM/production duo), MANIK (an internationally acclaimed DJ), and Arthur’s Landing (collective of musicians created by peers of the late Arthur Russell).
‣ Delivered several keynote lectures at The Lubin School of Business (Pace University, NYC campus) and was invited by Neil Braun (Dean, The Lubin School of Business and former Chairman, CEO Viacom Entertainment, President NBC Television Network)
‣ #PUTTHEGUNSDOWN Campaign in Chicago alongside Grammy-nominated artist Anthony The Twilite Tone Khan, Leo Burnett Worldwide, and Chicago Ideas Week
‣ Co-found THE HOT SOUP, an event series forging partnerships with charities and brands to strengthen the bond between the New York community and its music and fashion industries (supported by Susan Sarandon)
Meet 100yr old Annunziata while she makes a fregola pasta soup from Sardinia
Annunziata lives in a village with the highest number of over 100 year olds in Italy and she celebrated her century in August 2022. Here she shows how to make a delicious vegetable, chickpea and fregola pasta soup.
To make fregola, you'll need coarsely ground durum wheat called semola. It's impossible to give precise quantities but allow around 500g of semola and 300ml of water, with a pinch of salt.
For the soup: 300g chickpeas, soaked, 1 onion, 2 zucchini, one carrot, one large potato, 2 sticks celery, 50g cream cheese , the veggies can change according to the season eg add squash instead of zucchini
My Favorite Chickpea Stew on a Cold Winters Day | Heart-Warming Recipe
EPISODE 660 - How to Make a Chickpea Stew from Madrid Spain | Potaje de Garbanzos a la Madrileña Recipe
FULL RECIPE HERE:
SAFFRON I USED:
SUPPORT ME ON PATREON:
GET YOUR SPAIN ON A FORK T-SHIRT HERE:
GET ALL MY EQUIPMENT AND INGREDIENTS FROM MY AMAZON AFFILIATE STORE:
-----------------------------------------------------------------
***New Videos Every Monday and Friday - Remember to Subscribe and click on the bell icon to be notified of new videos***
-----------------------------------------------------------------
Equipment and Ingredients I use - Amazon Affiliate Links:
MY NONSTICK FRY PAN:
MICROPHONE I USE:
CAMERA I USE:
SWEET SMOKED SPANISH PAPRIKA:
MY CARBON STEEL PAELLA PAN:
MY ENAMELED PAELLA PAN:
SPANISH ROUND RICE I USE:
WOOD CUTTING BOARD:
MY FOOD PROCESSOR:
MORTAR & PESTLE:
Spain on a Fork is a member of the Amazon Affiliates Program. If you purchase through these links, you pay the same price, and Spain on a Fork receives a small commission, which helps with all the expenses to keep Spain on a Fork going. Thank you for your support :)
Broccoli and Chickpea Soup - Rossella's Cooking with Nonna
Rossella and Nonna Romana are making this lovely pot of comfort soup ideal for these difficult time: Broccoli & Chickpea Soup.
Full Recipe Here: