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Split Pea Soup

Featured in the Honolulu Star-Advertiser on January 11, 2017.

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Ingredients:

Split Pea Soup

  • 2 1/4 cups dried split peas, sorted and rinsed
  • 8 cups low-sodium chicken stock
  • 1 large onion, chopped
  • 2 medium celery stalks, finely chopped
  • 1/4 teaspoon black pepper
  • 2 ham hocks
  • 1/2 pound of leftover ham, shredded
  • 3 medium carrots; sliced

Directions:

  1. Heat peas and stock to boiling in 4-quart Dutch oven.
  2. Boil uncovered for 2 minutes; remove from heat.
  3. Cover and let stand for 1 hour.
  4. Stir in onion, celery, pepper, and ham hocks.
  5. Heat to boiling; reduce heat and cover.
  6. Simmer for 1 hour and 30 minutes until peas are tender.
  7. Stir in carrots and shredded ham.
  8. Cover and simmer another 30 minutes until carrots are tender and soup is the desired consistency.
  9. Serve hot.

Makes 8 servings.

Tip: Soaking peas overnight in water shortens their cooking time from 2 hours to about 40 minutes.

Approximate Nutrient Analysis per serving:
330 calories, 6 g fat, 2 g saturated fat, 40 mg cholesterol, 1200 mg sodium, 40 g carbohydrate, 16 g fiber, 7 g sugar, 30 g protein

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