Split pea
soup is one of my all-time favorites because it can be made with leftovers. It
allows me the opportunity to use the bone that is left in a ham after Christmas
or Easter dinner to make something healthy and delicious. The best part is that
I am not wasting any part of my food!
This dish is loaded with protein, low in fat, and can very
easily be converted into a vegan or vegetarian recipe by simply removing the
ham and changing the chicken stock to vegetable stock in the recipe. This is
also a great recipe for my post-surgery peeps stuck on the pureed food diet.
This will provide great flavor without having to eat something that tastes like
real baby food. This is one of those curl up with a good book on a cold
day kind of warm your soul soups so take some time and enjoy this little gem.
Servings:8 Calories:
290
Ingredients:
3 tbsp. Olive Oil
1 Onion
(chopped)
3 Ribs
Celery (Chopped)
3 Carrot
(Chopped)
3 Garlic
Cloves (Minced)
1 ham
bone with some meat still attached (Can substitute 2 ham hocks)
1lb. Bag of
split peas
2 Bay
leaves
1tbsp. Fried Thyme
(can also use fresh, but add with parsley at the end)
8 cu. Chicken
Stock (Vegetable stock or water can also be used)
1 cu. Chopped
Parsley
Salt and Pepper to taste
1.
In a large sauce pot with oil
heated, combine the onion, celery, and carrot. Let cook for 5 min. stirring
occasionally. Add garlic and continue cooking an additional minute.
2.
Add the spilt peas, salt, pepper,
dried thyme, and bay leaves. Stir to combine and add the ham bone and chicken
stock. Let simmer on medium heat for 1 hour.
3.
Pull out ham bone, shred meat, and
set aside. Pulse a stick blender in the soup until lightly pureed and add the
parsley. (I still like some chunks in my soup) Then add back the ham and serve!
*All
calorie counts done with the MyFitnessPal Recipe Calorie Calculator.
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