Recipes for Unopened Canned Split Pea Soup

Ingredients

• 1 can (14 ounces) expired split pea soup
• 1 cup cooked ham, diced
• 1 cup cooked rice
• 1/2 cup shredded cheddar cheese
• 1/4 cup bread crumbs
• 2 tablespoons chopped fresh parsley
• Salt and pepper to taste

Instructions

1. Preheat your oven to 375°F (190°C) and grease a baking dish.
2. In a large bowl, combine the expired split pea soup, cooked ham, cooked rice, shredded cheddar cheese, chopped parsley, salt, and pepper. Mix well.
3. Transfer the mixture to the greased baking dish and spread it evenly.
4. Sprinkle the bread crumbs over the top of the casserole.
5. Bake in the preheated oven for 25-30 minutes, or until the casserole is heated through and the bread crumbs are golden brown.
6. Allow the casserole to cool for a few minutes before serving.
7. Serve the split pea and ham casserole warm and enjoy!

Ingredients

• 1 can of slightly expired unopened canned split pea soup
• 1 cucumber
• 1 tomato
• 1/4 red onion
• 1/4 cup chopped fresh parsley
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• Salt and pepper to taste

Instructions

1. 1. Drain and rinse the canned split pea soup.
2. 2. Chop the cucumber, tomato, and red onion into small pieces.
3. 3. In a large bowl, combine the split pea soup, chopped vegetables, and parsley.
4. 4. In a small bowl, whisk together the olive oil, lemon juice, salt, and pepper.
5. 5. Pour the dressing over the salad and toss to combine.
6. 6. Let the salad marinate in the refrigerator for at least 30 minutes before serving.
7. 7. Serve chilled and enjoy!

Ingredients

• 1 can of unopened split pea soup
• 1 cup of vegetable broth
• 1 small onion, diced
• 2 cloves of garlic, minced
• 1 carrot, diced
• 1 celery stalk, diced
• 1/2 teaspoon of dried thyme
• 1/2 teaspoon of dried rosemary
• 1/4 cup of heavy cream
• Salt and pepper to taste

Instructions

1. In a large pot, heat some olive oil over medium heat.
2. Add the diced onion, minced garlic, diced carrot, and diced celery to the pot. Cook until the vegetables are softened, about 5 minutes.
3. Add the can of split pea soup and vegetable broth to the pot. Stir well to combine.
4. Add the dried thyme and dried rosemary to the pot. Season with salt and pepper to taste.
5. Bring the soup to a simmer and let it cook for 20 minutes, stirring occasionally.
6. Using an immersion blender, blend the soup until smooth and creamy.
7. Stir in the heavy cream and let the soup simmer for an additional 5 minutes.
8. Taste and adjust the seasoning if needed.
9. Serve hot and enjoy!

Ingredients

• 1 can (14 ounces) expired split pea soup
• 2 cups vegetable broth
• 1 small onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 2 cloves garlic, minced
• 1 bay leaf
• 1/2 teaspoon dried thyme
• Salt and pepper to taste

Instructions

1. In a large pot, sauté the onion, carrots, celery, and garlic over medium heat until softened.
2. Add the expired split pea soup and vegetable broth to the pot. Stir well to combine.
3. Add the bay leaf and dried thyme to the pot. Season with salt and pepper.
4. Bring the soup to a boil, then reduce the heat to low and let it simmer for 20-30 minutes, stirring occasionally.
5. Remove the bay leaf from the soup before serving.
6. Serve the hearty split pea soup hot and enjoy!