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Split Pea and Ham Soup

By The Canadian Living Test Kitchen

Tested till perfect

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Split Pea and Ham Soup

This recipe makes 8 servings

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Nutritional Info
Per serving: about -
cal 210
pro 15 g
total fat 2 g
sat. fat 0
carb 35 g
fibre 5 g
chol 6 mg
sodium 471 mg
% RDI: -
calcium 4
iron 17
vit A 35
vit C 5
folate 48

More great recipes from this menu:

A ham bone lends smoky flavour to the soup. The tangy garnish adds a little zip. Or just sprinkle the soup with croutons.

Ingredients

  • 1 ham bone
  • 2 cups dried split green peas
  • 1 onion, chopped
  • 1 cup chopped carrots
  • 1 cup chopped celery, with leaves
  • 2 bay leaves
  • 1 tsp dried savory
  • 1 tsp salt
  • 1/2 tsp pepper
  • 1/4 tsp ground cloves
  • Garnish:
  • 1 stalk tender  celery, finely diced
  • 1/4 cup finely diced red onions
  • 1 tbsp cider vinegar

Preparation

In Dutch oven or large saucepan, combine ham bone, 8 cups (2 L) water, peas, onion, carrots, celery, bay leaves, savory, salt, pepper and cloves; bring to boil. Reduce heat, cover and simmer until peas are tender, about 2 hours.

Garnish: Meanwhile, in small bowl, mix celery, onion and vinegar; set aside.

Remove meat from ham bone; chop into bite-size pieces and return to soup. Discard bone and bay leaves. Top each bowlful with spoonful of garnish.

Additional information :

Variation
Split Pea and Ham Soup with Horseradish Cream Garnish: Omit garnish. Substitute 1/2 cup (125 mL) sour cream mixed with 1 tsp (5 mL) prepared horseradish and pinch granulated sugar.

Source : Canadian Living Magazine: April 2004

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