Page 227 - Harrington Family Recipes

Yellow Split Pea Soup

Serving Size : 8 Preparation Time :0:00
Categories : Soups and Stews

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound split peas -- yellow
1 cup celery -- chopped
1 cup onion -- chopped
1 clove garlic -- minced
2 tablespoons vegetable oil
1 large potato -- peeled and diced
1/4 teaspoon pepper
2 cans low sodium chicken broth
5 cups water
1 bay leaf
1/2 cup half-and-half, fat free
2 cups ham -- diced

Sort and rinse peas. In a heavy 4-quart pot, saute celery, onion and
garlic in oil until onion is tender but not browned. Add rinsed peas,
potato, pepper, chicken broth, water (enough to make 8-cups with the
broth), and bay leaf. Bring to a boil; reduce heat, cover and simmer until
peas are very tender. About 45-minutes.

Remove and discard bay leaf. Puree soup in blender or food processor and
return to pot. Stir in diced meat and milk. Cook over medium heat 10
minutes, stiring frequently. Serve steaming hot in large soup bowls.

Source: "Back of Yellow Split Pea package"

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Per Serving (excluding unknown items): 333 Calories; 8g Fat (20.7%
calories from fat); 24g Protein; 43g Carbohydrate; 15g Dietary Fiber; 19mg
Cholesterol; 645mg Sodium. Exchanges: 2 1/2 Grain(Starch); 2 1/2 Lean
Meat; 1/2 Vegetable; 0 Non-Fat Milk; 1 Fat.

NOTES : Made this 4/24/06 with ham left over from Easter. This is
the recipe I intend to use from now on. Real nice, no
strong flavors. If you put it in a big flat bowl and
squeezed sour cream in a design over the top, you would
think that a chef had prepared it!

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