Dan's Green Split Pea soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1 pound dry green split peas, soaked overnight8 cups ham bone broth (see instructions)6 cloves garlic1 cup cooked lean ham1 cup finely chopped carrots1/2 cup chopped onions2 large celery stalks, sliced1 bay leafBlack pepper, coarse ground, to taste (about 1 tsp)
STEP ONE: HAM BROTH AND PEAS, to be done the day before.
PEAS: start the soaking process. You will use these tomorrow, not in the broth today.
BROTH: Trim 1 pound or so of ham bones of as much fat and meat as possible (see TIPS for the best bones to use). Place in a large pot and add 4 quarts (16 cups) of cold, clean tap water, 6 cloves of garlic, and 2 tablespoons of apple cider vinegar. Heat until boiling.
Place contents carefully into a crockpot set to low and cook 12 - 24 hours (longer is better). When the broth is done, remove and discard the bones and strain through a colander. Cool the broth in the refrigerator until any fat rises to the top and solidifies. Remove the fat when ready to use the broth.
STEP TWO: SOUP, can be done any time after the broth is ready and the peas have soaked.
Place the ham and vegetables into a skillet. Cook for about 10 minutes or until the vegetables are softened.
While cooking the ham and vegetables, drain and rinse the peas, and then place them into a large sauce or stew pot (steel, not aluminum!).
When the ham and vegetables are finished, reserve about half of the ham and half of the carrots; if you get a bit of onion and celery that's fine. Add the remaining mixture to the peas in the stew pot, then add the bay leaf and the broth from above. Heat to a slow boil, then reduce heat, cover, and simmer for about an hour.
After simmering, remove the bay leaf. Run the soup through a food processor a bit at a time (this requires a separate container to hold the processed food) until smooth. Rinse out the soup pot, return the soup to the pot, and add the reserved ham and vegetables. Simmer for another 20-30 minutes, seasoning with black pepper to taste.
Serving Size: Makes about 8, 1 cup servings
Number of Servings: 8
Recipe submitted by SparkPeople user DANJODEA.
PEAS: start the soaking process. You will use these tomorrow, not in the broth today.
BROTH: Trim 1 pound or so of ham bones of as much fat and meat as possible (see TIPS for the best bones to use). Place in a large pot and add 4 quarts (16 cups) of cold, clean tap water, 6 cloves of garlic, and 2 tablespoons of apple cider vinegar. Heat until boiling.
Place contents carefully into a crockpot set to low and cook 12 - 24 hours (longer is better). When the broth is done, remove and discard the bones and strain through a colander. Cool the broth in the refrigerator until any fat rises to the top and solidifies. Remove the fat when ready to use the broth.
STEP TWO: SOUP, can be done any time after the broth is ready and the peas have soaked.
Place the ham and vegetables into a skillet. Cook for about 10 minutes or until the vegetables are softened.
While cooking the ham and vegetables, drain and rinse the peas, and then place them into a large sauce or stew pot (steel, not aluminum!).
When the ham and vegetables are finished, reserve about half of the ham and half of the carrots; if you get a bit of onion and celery that's fine. Add the remaining mixture to the peas in the stew pot, then add the bay leaf and the broth from above. Heat to a slow boil, then reduce heat, cover, and simmer for about an hour.
After simmering, remove the bay leaf. Run the soup through a food processor a bit at a time (this requires a separate container to hold the processed food) until smooth. Rinse out the soup pot, return the soup to the pot, and add the reserved ham and vegetables. Simmer for another 20-30 minutes, seasoning with black pepper to taste.
Serving Size: Makes about 8, 1 cup servings
Number of Servings: 8
Recipe submitted by SparkPeople user DANJODEA.
Nutritional Info Amount Per Serving
- Calories: 306.7
- Total Fat: 9.7 g
- Cholesterol: 43.9 mg
- Sodium: 439.8 mg
- Total Carbs: 33.1 g
- Dietary Fiber: 6.9 g
- Protein: 24.7 g
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