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Yellow Split Pea Soup

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Ingredients
  Water 8 Cup (128 tbs)
  Dried yellow split peas 1 Pound
  Lean salt pork 1 Pound, rind removed
  Onions 2 Medium, chopped
  Dried marjoram leaves 1⁄2 Teaspoon
  Pepper 1⁄4 Teaspoon
  Carrots 4 Medium, sliced
  Celery stalks 4 Medium, sliced
Directions

Heat water and peas to boiling in Dutch oven; boil 2 minutes.
Remove from heat; cover and let stand 1 hour.
Add salt pork, onions, marjoram and pepper.
Heat to boiling; reduce heat.
Cover and simmer 1 hour.
Skim fat if necessary.
Add carrots and celery.
Heat to boiling; reduce heat.
Cover and simmer until vegetables are tender, about 45 minutes.
Remove salt pork; cut into 1/4-inch slices.
Add pork to soup or serve separately with mustard if desired.

Recipe Summary

Course: 
Appetizer
Method: 
Boiled
Dish: 
Soup
Servings: 
7

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4.1125
Average: 4.1 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 561 Calories from Fat 271

% Daily Value*

Total Fat 30 g45.4%

Saturated Fat 10.4 g52.2%

Trans Fat 0 g

Cholesterol 57.1 mg19%

Sodium 1382 mg57.6%

Total Carbohydrates 49 g16.3%

Dietary Fiber 19 g76.1%

Sugars 9.8 g

Protein 26 g52.5%

Vitamin A 121% Vitamin C 14.1%

Calcium 7.7% Iron 19.1%

*Based on a 2000 Calorie diet

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Yellow Split Pea Soup Recipe