Split Pea Soup Recipe
Ingredients
| Split peas | 1 Cup (16 tbs) | |
| Sodium chicken broth | 2 14 1/2 Ounce | |
| Water | 1 Cup (16 tbs) | |
| Bay Leaf | 1 | |
| 1/4 teaspoon dried thyme or marjoram, crushed | ||
| Pepper | 1/8 Teaspoon | |
| Carrots | 1 Cup (16 tbs), chopped | |
| Chopped | 1 Cup (16 tbs), peeled | |
| 1/2 cup chopped, fully cooked, lower-sodium ham | ||
| Celery | 1/2 Cup (16 tbs), chopped | |
| Onion | 1/2 Cup (16 tbs), chopped | |
Directions
Rinse peas; drain.
In a large saucepan stir together the peas, chicken broth, water, bay leaf, thyme or marjoram and pepper.
Bring to boil, reduce heat.
Cover and simmer for 1 hour, stirring occasionally.
Stir in the carrots, potato, ham, celery and onion.
Return to boil, reduce heat.
Cover and simmer about 20 minutes more or till the vegetables are tender.
Discard bay leaf.
In a large saucepan stir together the peas, chicken broth, water, bay leaf, thyme or marjoram and pepper.
Bring to boil, reduce heat.
Cover and simmer for 1 hour, stirring occasionally.
Stir in the carrots, potato, ham, celery and onion.
Return to boil, reduce heat.
Cover and simmer about 20 minutes more or till the vegetables are tender.
Discard bay leaf.
Chef
