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Am making this with a leftover ham bone, plus some meat.
Will post pic later.
Myra
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Ingredientes
- 1 pound dried split peas
- 3 Tbls butter
- 1 cup onion, finely chopped
- 1/2 cup celery, finely chopped
- 1/2 cup carrots, finely chopped
- 2 cloves garlic, minced
- 1 pound ham, chopped
- 1 tsp salt
- 3/4 tsp black pepper
- 1/4 tsp red pepper flakes
- 8 cups chicken stock
- 1 bay leaf
Direcciones
- 1 pound dried split peas
- 3 Tbls butter
- 1 cup onion, finely chopped
- 1/2 cup celery, finely chopped
- 1/2 cup carrots, finely chopped
- 2 cloves garlic, minced
- 1 pound ham, chopped
- 1 tsp salt
- 3/4 tsp black pepper
- 1/4 tsp red pepper flakes
- 8 cups chicken stock
- 1 bay leaf
- Put the dried peas in a large bowl, cover with water by 2 inches. Let soak for 8 hours or overnight. Drain the peas, set aside.
- In a large stock pot melt the butter over a medium-high heat. Add the onions, and cook for about 2 minutes. Stir in the celery and carrots, cook until everything is getting soft, about 3 minutes. Add garlic, and cook for another minute. Stir in the chopped ham, and let it begin to brown. Add the drained peas, salt, pepper, and red pepper flakes, stir to get everything mixed together. Pour in chicken stock, and add the bay leaf. Let is simmer for about 1 hour, stirring occasionally, until the peas become tender. Add water as needed if the soup gets to thick. Remove the bay leaf, season with additional salt and pepper if needed, and serve.
- Notes â For a thicker and creamier soup, puree 1/2 of the drained peas before adding them.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 388g | |
| Recipe makes 8 servings | |
| Calories 338 | |
| Calories from Fat 78 | 23% |
| Total Fat 8.8g | 11% |
| Saturated Fat 3.87g | 15% |
| Trans Fat 0.0g | |
| Cholesterol 52mg | 17% |
| Sodium 1400mg | 58% |
| Potassium 973mg | 28% |
| Total Carbs 38.82g | 10% |
| Dietary Fiber 16.2g | 54% |
| Sugars 5.75g | 4% |
| Protein 26.62g | 43% |
