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Ingredientes
- 1 c. Dry split peas
- 2 quart Water
- 1 x Lamb shank, (about 1 1/2 lbs) or possibly other 'boney' cut
- 1 x Carrot, diced
- 1 x Onion, diced or possibly sliced
- 1 lrg Stalk celery, sliced
- 1/8 tsp Dry thyme, up to 1/4
- 1 x Bay leaf
- 1 x Clove garlic, mashed, (optional) Salt and pepper to taste
Direcciones
- Lamb adds meaty flavor and extra protein to this soup recipe from the 60's. Despite the long cooking time, the soup is quite brothy.
- Rinse and sort through peas, drain. Place in a 4-5 qt oven proof casserole. Add in other ingredients, cover and bake in a 300deg F. oven till meat is tender when pierced (3-4 hrs).
- Lift meat from soup, cover pan and return to oven to keep hot (OK turn off oven at this point). Throw away bone and any fat, tear meat into bite size pcs. Return meat to casserole, stir well and season to taste with salt and pepper.
- Makes 6 servings.
- P.S. I usually bake a 10# bag of whole potatoes along with this soup, taking them out as done. Some we eat right away, some fried for breakfast the next day, and some are split, stuffed and frzn for use later as 'twice baked potatoes.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 2308g | |
| Calories 760 | |
| Calories from Fat 25 | 3% |
| Total Fat 2.97g | 4% |
| Saturated Fat 0.5g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 194mg | 8% |
| Potassium 2432mg | 69% |
| Total Carbs 139.01g | 37% |
| Dietary Fiber 55.5g | 185% |
| Sugars 23.6g | 16% |
| Protein 50.83g | 81% |
