This is a hearty split pea soup has a flavorful ham cooked with carrots, onions, and marjoram.
16 oz ham, chopped
16 oz dried split peas
2 tablespoons butter
1/2 yellow onion, diced
2 ribs celery, diced
2 carrots, sliced
3 teaspoons minced garlic,
1 bay leaf
1 teaspoon marjoram
6 cups vegetable stock
1/4 cup green onions, chopped
salt and ground black pepper to taste
LOOKING FOR OTHER INGREDIENT ALTERNATIVES TO USE IN THIS RECIPE?
Slide and click the icon below to view ingredient alternatives that satisfy your dietary needs:
Large soup pot, sharp knife, measuring spoons, measuring cups, mixing spoon
Prep: 20 min
Cook: 1 hr, 30 min. Ready: 1 hr, 50 min Serves: 4-6
1. Place the butter in a large soup pot over medium-low heat.
2. Stir in onion, celery, carrots, and garlic. Cook slowly until the onions are translucent, but not brown, 5 to 8 minutes.
3. Mix in ham, bay leaf, marjoram, and split peas. Pour in vegetable stock. Stir to combine, and simmer slowly until the peas are tender and the soup has a thick chili-like consistency, about 1 hour and 15 minutes.
4. Stir occasionally. Remove bay leaf. Season with salt and black pepper and sprinkle chopped green onions on to before serving.
1 serving:
Calories: 374
Total Fat: 14.4g Saturated Fat: 6.0g Cholesterol: 40mg Sodium: 1187mg Potassium: 805mg Total Carbohydrates: 37g Dietary Fiber: 15g Protein: 25.1g Sugars: 6g
Split peas offer significant levels of protein, iron, zinc, and phosphorus. A diet rich in split peas and other legumes may help reduce cholesterol, hypertension, and the risk of prediabetes, and may also offer significant anti-inflammatory effects.
Cabernet Sauvignon.
Commentaires