Golden Split Pea Soup

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Nutritional Info

Servings Per Recipe: 8
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

View full nutritional breakdown of Golden Split Pea Soup calories by ingredient

Minutes to Prepare: 25

Minutes to Cook: 120

Number of Servings: 8

Ingredients

4 c. golden split peas (about 1#)

10 c. water

4 pork smoked neck bones (about 1 1/2 c.)

4 tsp. chicken boullion powder (Knorr)

1/2 c. finely chopped raw carrots

1/2 c. finely chopped raw onions

1/2 c. finely chopped raw celery

1/2 c. finely chopped raw peeled potato

1 clove minced garlic

1/2 tsp. Italian seasoning blend

1/2 tsp. turmeric (optional)

Directions

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.