Split Pea Soup
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 10
- 1 teaspoon salt
- 1 bay leaf
- 1 large onion chopped
- 1 cup chopped celery
- 1/2 teaspoon dried thyme
- 1/2 teaspoon pepper
- 1 cup chopped carrot
- 1 meaty ham bone
- 1 16 oz green peas dried
- Carbohydrate 3.16361575320513 g
- Cholesterol 0 mg
- Fat 0.0839597564102564 g
- Fiber 0.872509073049594 g
- Protein 0.387934394230769 g
- Saturated Fat 0.0210812948717949 g
- Serving Size 1 1 Serving (40g)
- Sodium 19.1054198717949 mg
- Sugar 2.29110668015553 g
- Trans Fat 0.0197860064102564 g
- Calories 14 calories
Sort peas and rinse with cold water. Place beans in a Dutch oven; add water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1 to 4 hours or until beans are softened. Drain and rinse beans, discarding liquid. Return peas to Dutch oven. Add 2-1/2 qts. water, ham bone, onion, salt, pepper, thyme and bay leaf. Bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours, stirring occasionally. Remove the ham bone; when cool enough to handle, remove meat from bone. Discard bone; dice meat and return to soup. Add carrots and celery. Simmer, uncovered, for 45-60 minutes or until soup reaches desired thickness and vegetables are tender. Discard bay leaf. Yield: 10 servings (about 2-1/2 quarts).
