From the Garden...Open Hearth Split Pea Soup

We really like split pea soup.  I usually home can it, but I’m out right now – and I thought this recipe from the Land O Lakes Cookbook looked good.  However, I just couldn’t leave out the carrots – we like ‘em and I think that cooked carrots caramelize and make most dishes better.   
I purchased the wonderful, really green peas from our nearby Amish store – Stringtown Grocery, north of Kalona, Iowa.  I use smoked ham shanks from our local Fareway store – they are leaner and meatier than hocks.  I have to ask for them, they don’t have them on display in their meat department.                    
Open Hearth Split Pea Soup
  1            Pound  Dried Green Split Peas
  1 ½        Cups  Celery -- chopped
  1            Cup  Onion -- chopped
  1 ½        Cups  Carrots -- sliced (not in original recipe)
  9            Cups  Water
  1            Pound  Smoked Ham Hocks (or shanks)
  5            Sprigs  Fresh Parsley
                Salt and Pepper -- to taste
·         In Dutch oven, combine all ingredients except salt and pepper.  Cook over medium heat until mixture comes to a full boil.
·         Cover; reduce heat to low.  Cotinue cooking stirring occasionally, 1 1/2 hour. 
·         Remove cover, continue cooking until soup is thickened; 30 to 60 minutes.
·         Remove ham hocks, cut off meat.
·         Discard bones; return meat to soup.  Season to taste
6 Servings
Per Serving: 248 Calories; 15g Fat (53.1% calories from fat); 19g Protein; 10g Carbohydrate; 4g Dietary Fiber; 80mg Cholesterol; 125mg Sodium.  Exchanges: 2 1/2 Lean Meat; 2 Vegetable; 1 1/2 Fat.

1 comment:

  1. I love soup. Especially during rainy weather. Doesn't even have to be cold weather either.

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