Kittencal's Pea Soup
Recipe: #239
September 26, 2011
Categories:
"I sometimes make this using a large smoked pork hock in place of ham bone both are great but the smoked pork hock really gives this soup a ton of flavor, this will yield about 10 cups"
Original is 7 servings
Ingredients
Nutritional
- Serving Size: 1 (317.7 g)
- Calories 149.1
- Total Fat - 5.4 g
- Saturated Fat - 2.8 g
- Cholesterol - 14.6 mg
- Sodium - 252.9 mg
- Total Carbohydrate - 19.2 g
- Dietary Fiber - 5.9 g
- Sugars - 7.7 g
- Protein - 6.8 g
- Calcium - 54.7 mg
- Iron - 1.5 mg
- Vitamin C - 19.8 mg
- Thiamin - 0.3 mg
Step by Step Method
Step 1
In a large Dutch oven or saucepan saute the onion in oil and 2 tablespoons butter for about 3 minutes or until softened (use enough oil to coat the bottom of your pot).
Step 2
Add in garlic cook for 1 minute or until softened.
Step 3
Add in broth, dried split peas, water, ham bone or smoked ham hock and bay leaf; bring to a boil, reduce heat to medium-low then simmer for about 2 hours or until the soup thickens (add in the diced carrots the last hour of cooking).
Step 4
Season with salt and pepper about halfway through cooking.
Step 5
Add in the peas and rice; stir until heated through.
Step 6
Ladle into serving bowls, and drizzle with whipped cream if desired.
Tips
No special items needed.
5 Reviews
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