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Split Pea Soup

Love.Food's picture
Ingredients
  Dry split peas 1 Cup (16 tbs)
  Canned low sodium chicken broth 29 Ounce (2 Cans, 14 1/2 Ounce Each)
  Water 1 Cup (16 tbs)
  Bay leaf 1
  Dried thyme/Dried marjoram 1⁄4 Teaspoon, crushed
  Pepper 1⁄8 Teaspoon
  Chopped carrots 1 Cup (16 tbs) (2 Medium Sized)
  Chopped peeled potatoes 1 Cup (16 tbs) (1 Medium Sized)
  Chopped fully cooked low sodium ham 1⁄2 Cup (8 tbs)
  Chopped celery 1⁄2 Cup (8 tbs) (1 Stalk)
  Chopped onion 1⁄2 Cup (8 tbs) (1 Medium Sized)
Directions

Rinse peas; drain.
In a large saucepan stir together the peas, chicken broth, water, bay leaf, thyme or marjoram and pepper.
Bring to boil, reduce heat.
Cover and simmer for 1 hour, stirring occasionally.
Stir in the carrots, potato, ham, celery and onion.
Return to boil, reduce heat.
Cover and simmer about 20 minutes more or till the vegetables are tender.
Discard bay leaf.

Recipe Summary

Cuisine: 
American
Course: 
Appetizer
Method: 
Boiled
Ingredient: 
Split Pea

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