1 3/4 cup Dried green split peas
7 cup Water, divided
3/4 lb Peeled cubed round red potato, (2 -1/2 cups)
2 cup Chopped onion
1 cup Chopped green bell pepper
3/4 cup Thinly sliced carrot
2 1/2 oz Finely chopped lean turkey ham, (1/2 cup)
1/2 tsp Salt
1/8 tsp Ground red pepper
31 1/2 oz Low-sodium chicken broth, (3 cans)
1 Clove garlic, halved
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Sort and wash peas; place in a large Dutch oven. Add 2 cups water, and bring to a boil; cook 2 minutes. Remove from heat; cover and let stand 1 hour. Add remaining 5 cups water and remaining ingredients; bring to a boil. Reduce heat, and simmer, uncovered, 2-1/2 hours or until peas are very tender.
Place one-third of the mixture in container of an electric blender; cover and process until smooth.
Pour pureed mixture into a large bowl. Repeat the procedure with the remaining mixture. Yield: 3 quarts (serving size: 1-1/2 cups).
Per serving: 570 Calories; 3g Fat (4% calories from fat); 49g Protein; 101g Carbohydrate; 13mg Cholesterol; 1259mg Sodium
Serving Ideas : Serve warm.
NOTES : The addition of potato gives a silky smooth texture to this hearty soup from Kristin Woestehoff, of Monument, Colorado. |
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