Golden Split Pea Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
4 c. golden split peas (about 1#)10 c. water4 pork smoked neck bones (about 1 1/2 c.)4 tsp. chicken boullion powder (Knorr)1/2 c. finely chopped raw carrots1/2 c. finely chopped raw onions1/2 c. finely chopped raw celery1/2 c. finely chopped raw peeled potato1 clove minced garlic1/2 tsp. Italian seasoning blend1/2 tsp. turmeric (optional)
Place neck bones in water and bring to a boil. Reduce heat to medium and continue to boil for about 20 minutes. Skim off any foam or matter that rises to the top and discard it. Chopped vegetables, boullion and seasonings may be added during this process. Remove the neck bones and place in a dish to cool. Add the peas to the pan, cover and reduce to simmer, stirring occasionally. Once bones are cool enough to handle, remove the lean parts of the meat from the bone, cut them small and add them back into the pot the next time you stir the peas, which should be tender and ready to eat in one to two hours. (Longer is better, the flavors blend more.)
If the peas should absorb too much of the water (you'll be able to tell when you stir them) add more water 1/2 c. at a time. Peas are done when they are easily smashed with the back of the spoon--or you may taste them to check.
Use a potato masher to break up some of the peas, to add thickness to any remaining broth--or if desired you may remove and blend a portion of the soup and return to the pot for a smoother result. Makes approximately 8 one cup servings.
If the peas should absorb too much of the water (you'll be able to tell when you stir them) add more water 1/2 c. at a time. Peas are done when they are easily smashed with the back of the spoon--or you may taste them to check.
Use a potato masher to break up some of the peas, to add thickness to any remaining broth--or if desired you may remove and blend a portion of the soup and return to the pot for a smoother result. Makes approximately 8 one cup servings.
Nutritional Info Amount Per Serving
- Calories: 145.1
- Total Fat: 1.1 g
- Cholesterol: 3.3 mg
- Sodium: 377.1 mg
- Total Carbs: 24.8 g
- Dietary Fiber: 8.9 g
- Protein: 9.8 g
Member Reviews
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LADYANWYN
I wasn't sure about the pork smoked neck bones (and had a hard time finding them) and the chicken bouillion, but it added a certain and pleasantly unexpected flavour to the soup. I would definitely make this again! - 12/28/08
Reply from I.M.MAGIC (3/7/09)
If you can't find the neck bones you can substitute smoked hamhocks~ but the hocks have more gristle and skin, and not quite the same flavor...glad you liked it~ DH says it's better than his mom's! LOL