Split Pea and Ham Soup
A ham bone lends smoky flavour to the soup. The tangy garnish adds a little zip. Or just sprinkle the soup with croutons.
Servings: 8
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 210 |
| pro | 15 g |
| total fat | 2 g |
| sat. fat | trace |
| 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% |
-
1 ham bone
2 cups (500 mL) dried split green peas (1 lb/500 g)
1 onion, chopped
1 cup (250 mL) chopped carrots
1 cup (250 mL) chopped celery (with leaves)
2 bay leaves
1 tsp (5 mL) dried savory
1 tsp (5 mL) salt
1/2 tsp (2 mL) pepper
1/4 tsp (1 mL) ground cloves
Garnish:
1 tender stalk celery, finely diced
1/4 cup (50 mL) finely diced red onion
1 tbsp (15 mL) 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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