Spanish pea soup

3 Servings

Ingredients

Quantity Ingredient
1¾ cup Dried green split peas
7 cups Water, divided
¾ pounds Peeled cubed round red potato, (2 -1/2 cups)
2 cups Chopped onion
1 cup Chopped green bell pepper
¾ cup Thinly sliced carrot
2½ ounce Finely chopped lean turkey ham, (1/2 cup)
½ teaspoon Salt
⅛ teaspoon Ground red pepper
31½ ounce Low-sodium chicken broth, (3 cans)
1 Clove garlic, halved

Directions

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, 2-½ 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: 1-½ 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.

Recipe by: Cooking Light, Jan/Feb 1993, page 106 Posted to MC-Recipe Digest V1 #416 by igor@... on Jan 28, 1997.

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