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Split Pea Soup Recipe
1 3/4 cups dried green split peas
7 cups water -- divided
3/4 pound peeled cubed round red potato -- (2 -1/2 cups)
2 cups chopped onion
1 cup chopped green bell pepper
3/4 cup thinly sliced carrot
2 1/2 ounces finely chopped lean turkey ham -- (1/2 cup)
1/2 teaspoon salt
1/8 teaspoon ground red pepper
31 1/2 ounces low-sodium chicken broth -- (3 cans)
1 clove garlic -- halved
Sort and wash peas; place in a large Dutch oven. Add 2 cups water, and bring to a boil; cook 2 minutes. Remove from heat; cover and let stand 1 hour. Add remaining 5 cups water and remaining ingredients; bring to a boil. Reduce heat, and simmer, uncovered, 2-1/2 hours or until peas are very tender. Place one-third of the mixture in container of an electric blender; cover and process until smooth. Pour pureed mixture into a large bowl. Repeat the procedure with the remaining mixture. Yield: 3 quarts (serving size: 1-1/2 cups). Per serving: 570 Calories; 3g Fat (4% calories from fat); 49g Protein; 101g Carbohydrate; 13mg Cholesterol; 1259mg Sodium
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