Split Pea Soup #2
Yield
4 servingsPrep
1 hrsCook
1 hrsReady
2 hrsLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 8 | cups |
water
|
|
| 2 ¼ | cups |
split peas
dried |
|
| 1 | medium |
onions
|
|
| 1 | teaspoon |
salt
|
|
| ¼ | teaspoon |
black pepper
|
|
| 2 | each |
carrots
chopped |
|
| 2 | each |
celery
chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.9 | l |
water
|
|
| 532 | ml |
split peas
dried |
|
| 1 | medium |
onions
|
|
| 5 | ml |
salt
|
|
| 1.3 | ml |
black pepper
|
|
| 2 | each |
carrots
chopped |
|
| 2 | each |
celery
chopped |
|
Directions
Heat water and peas to boiling.
Boil for 2 minutes, then remove from heat and cover.
Let sit for 1 hour.
Add ham (whole), onion, salt and pepper.
Cover and simmer until peas are tender, about 1 hour.
Remove ham and trim meat from bone.
(I usually use 1 lb boneless smoked ham)
Cut ham to ½ inch pieces.
Stir ham, carrots, and celery into soup.
Cover and simmer until veggies are tender, about 45 minutes.
