Dutch Pea Soup
Dutch Pea Soup recipe
Yield
6 servingsPrep
10 minCook
10 hrsReady
10 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
split green peas
dried |
|
| 2 | quarts | water |
*
|
| ½ | cup |
celery
diced |
|
| ½ | cup |
carrots
shredded |
|
| ½ | cup |
leeks
chopped, white parts only |
|
| 1 | cup |
ham
cubed, cooked |
*
|
| ½ | teaspoon | seasoned salt |
|
| ½ | teaspoon |
black pepper
freshly ground |
|
Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
Directions
In a large saucepan or a slow-cooker, combine peas, water, celery, carrots, leeks, ham, seasoned salt and pepper.
Cover and cook over low heat about 10 hours.
If using a saucepan, stir every few hours to keep mixture from sticking.
The flavor is even better if you cool the soup, refrigerate it, then reheat the next day.
Comments
Can you make this recipe using canned peas? If yes, how many cans for the recipe would be equivalent? Thanks!