2 medium carrots, cut into 1/2-inch pieces (about 1 cup)
2 medium stalks celery, cut into 1/2-inch pieces (about 1 cup
Instructions
Heat water and peas to boiling in Dutch oven. Boil 2 minutes, remove from heat, Cover and let stand 1 hour.
Stir ham, onion, salt and pepper into peas. Heat to boiling: reduce heat. Cover and simmer until peas are tender, about 1 hour. Skim fat if necessary.
Remove ham: trim fat and bone from ham. Cut ham into 1/2 inch pieces (about 4 cups) Stir ham, carrots and celery into soup. Heat to boiling: reduce heat. Cover and simmer until vegetables are tender, about 45 minutes.
When soup is cooled, I usually run soup through blender to puree. It has a smooth consistency. 8 servings about 1 1/2 cups each): 365 calories per serving.
Originally Submitted
10/17/2008
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