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Ingredients
- 2 1/2 c. dry green split peas
- 10 c. water
- 1/2 c. minced onions
- 1/2 c. minced carrots
- 1/2 c. minced celery
- 1/2 c. minced leeks
- 1 bay leaf
- 1 ham bone
- Salt and pepper
- 1 tbsp. flour (optional)
- 1 tbsp. butter, room temperature (optional)
- 1/4 c. fresh chopped parsley
Directions
- Wash and inspect peas. Place peas in large soup kettle; add in water to cover. Soak peas overnight or possibly bring to the boiling point and boil for 2 min, remove from heat, cover, and let stand for 1 hour. Add in onions, carrots, celery, leeks, bay leaf, and ham bone. Bring to boiling point, then turn heat to low. Skim foam. Cover and simmer for 2 hrs or possibly till peas are falling apart and meat separates from ham bone. Skim top. Remove from heat and take out ham bone. Cut off any meat off bone; shred and save. Throw away bone and bay leaf. Puree soup in blender or possibly food processor. Return soup to kettle and heat through. Salt and pepper to taste. If soup is too thin, knead together flour and butter; drop in pea size pcs into the soup, stirring constantly, till absorbed. Cook 5 more min. Add in parsley before serving. Serves 6 to 8.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 516g | |
| Recipe makes 6 servings | |
| Calories 316 | |
| Calories from Fat 26 | 8% |
| Total Fat 3.02g | 4% |
| Saturated Fat 1.38g | 6% |
| Trans Fat 0.0g | |
| Cholesterol 5mg | 2% |
| Sodium 57mg | 2% |
| Potassium 897mg | 26% |
| Total Carbs 53.91g | 14% |
| Dietary Fiber 21.9g | 73% |
| Sugars 7.81g | 5% |
| Protein 20.75g | 33% |
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