Split Pea Soup
Yield: 6 servings
Ingredients:
- 1 cup onion, scrubbed with clean vegetable brush under running water, diced
- 1 cup potatoes, scrubbed with clean vegetable brush under running water, peeled and cubed
- 1 pound split peas, rinsed; rocks and hard pieces removed
- 4 cups low-sodium chicken broth
- 3 cups water
- 1 cup carrots, scrubbed with clean vegetable brush under running water, diced
- 1 cup celery, scrubbed with clean vegetable brush under running water, diced
- 8 ounces cooked ham, diced
- Salt and pepper, to taste
Directions:
- Wash hands with soap and water.
- In a large saucepan over medium heat, combine onion, potatoes, split peas, chicken broth, and water. Bring to a boil.
- Cover, reduce heat, and simmer for 30 minutes, stirring occasionally.
- Add carrots, celery, and ham. Simmer for another 30-45 minutes or until desired thickness.
- Season with salt and pepper, if desired.
- Store leftovers in a sealed container in the refrigerator for up to four days.
Nutrition Information:
Nutrition Software Used: ESHA Food Processor