Short-Cut Coconut Cake
Split Pea and Ham Soup
Barbecue sauce provides a sweet note to this split pea soup. For a vegetarian version, omit the ham.
10 servings
Inspired by a soup in Soup Makes the Meal by Ken Haedrick, this split pea soup is cooked with a meaty ham bone.
Ingredients
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2 tablespoons olive oil
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1 large onion, chopped
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2 stalks celery, chopped
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2 carrots, chopped
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3 garlic cloves, minced
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1 pound green split peas
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10 cups water
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1 ham bone or ham hocks
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2 medium potatoes, peeled and chopped
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1 teaspoon salt
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1/4 cup barbecue sauce or sherry
Instructions
- Heat oil in a Dutch oven. Add onion, celery, carrots and garlic. Saute 5 minutes. Add split peas, water and ham bone. Bring to a boil. Reduce heat and simmer 1 hour. Add potatoes; simmer another 30 minutes.
- Remove ham bone from soup, pull meat off bone and set aside. Discard bone.
- Using an immersion blender, puree soup. Add meat and barbecue sauce. Serve with crushed pita or corn chips.
Nutritional Info (per serving)
- Calories 248
- Fat 5g
- Saturated Fat 1g
- Cholesterol 9mg
- Sodium 365mg
- Carbohydrates 37g
- Fiber 13g
- Sugars 7g
- Protein 14g
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