Salads

SPLIT PEa & HAM SOUP

READY IN: 2hrs 10mins

INGREDIENTS

  • 1tablespoonbasil leaves, chiffonaded(substitute 1 tsp. dried basil leaves)
  • 1tablespoonthyme leaves (substitute 1 tsp. dried thyme leaves)
  • 1largebay leaf
  • 14 cupbutter
  • 2cupswhite onions, chopped
  • 1cupcelery, diced
  • 1cupcarrot, diced
  • 12 teaspoonblack pepper (to taste)
  • 3largegarlic cloves, pressed
  • 2cups dried split peas, rinsed and sorted
  • 1lb smoked ham shank (or hock)
  • 4cupslow sodium chicken broth
  • 4cupslow sodium vegetable broth
  • 1tablespoonlemon juice
  • 14 teaspoonsea salt (if needed)
  • NUTRITION INFO

    Serving Size: 1 (306) g

    Servings Per Recipe:8

    Calories: 415

    Calories from Fat 171 g 41 %

    Total Fat 19.1 g 29 %

    Saturated Fat 8.1 g 40 %

    Cholesterol 53.8 mg 17 %

    Sodium 221 mg 9 %

    Total Carbohydrate37.6 g 12 %

    Dietary Fiber 14 g 56 %

    Sugars 6.8 g 27 %

    Protein 25.1 g 50 %

    DIRECTIONS

  • Make a bouquet garni by placing basil & thyme leaves with the bay leaf in a sachet or cheesecloth. Tie the bag shut or if using cheesecloth, use kitchen twine and set aside.
  • In a Dutch oven over medium heat, add butter. When melted, add onion, carrot and celery; season with freshly ground black pepper. Cook until vegetables are softened, about 5 to 7 minutes. Add garlic and sauté for 1 minute. If using dried basil and thyme, add them along with the garlic.
  • Add split peas, ham, chicken & vegetable broth, lemon juice, and the bouquet garni; stir well and bring to a boil. Reduce heat to medium and simmer for 1 ½ hours, flipping ham every 15 minutes and stirring occasionally.
  • Half way through cooking, reduce the heat to medium-low and stir often. Carefully remove ham and place it on a cutting board. Remove the skin, fat and bone; discard them. Cut meat into small pieces and return to the soup. Cook for the remaining time.
  • Ten minutes before the end of cooking, taste and adjust if necessary; it might need more pepper and salt. Just before serving, remove the sachet and discard it. Makes 6 to 8 servings.
  • Note: Add more broth if it gets too thick.
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