This recipe is safe for Coumadin (warfarin) users.
This recipe is safe for those who are lactose intolerant.
This is a low sodium recipe.
GERD / Acid Reflux
No specific GERD triggers.
This recipe is safe for those who are sensitive to gluten.
"I live on good soup, not on fine words."
- Moliere, Author
I loved split pea soup as a kid and this is the flavor that I have been craving for some time. I donít really know why I didnít work on this recipe years ago. It is easier to soak the beans overnight and then you donít have to boil them and let them stand for an hour. Simply soak overnight, drain, use.
Serve this with an Egg Salad Sandwich and you have a wonderful meal for a cold night.
Servings = 4 | Serving size =about 2 cups
Cooking Time = 60 Minutes
This recipe can be multiplied by 2.
This recipe is better the next day. Store tightly covered in the refrigerator.
Serve with a 2 ounce whole grain or gluten-free roll.
Serve with a side salad of your choice.
|1 cups||split peas|
|1 tsp||grapeseed oil|
|2 ounces||prosciutto ham (diced)|
|1 medium||onion (diced)|
|fresh ground black pepper (to taste)|
|1/4 tsp||ground nutmeg|
|2 Tbsp||dry sherry|
Place the grapeseed oil in a 4 quart sauce pan over medium heat. Add the diced ham and cook slowly until the ham is not quite crispy. This will take about 5 minutes.
Add the onion and increase the heat slightly. Cook, stirring frequently, until the onions begin to be soft. Add the split peas and stir well.
Add the water and salt and cook for about an hour over low-medium heat. Stir occasionally.
When the split peas are slightly soft to your taste remove the pan from the heat. Remove about 1 1/2 cups of the soup and puree the remaining using a stick blender or blender. Add the 1 1/2 cups of split peas back to the soup and stir.
Add the nutmeg and sherry and cook for another 5 minutes.
Serving size = 2 cups
Servings = 4
Amount Per Serving
|Calories 226||Calories from Fat 26|
|% Daily Value|
|Total Fat 3g||5%|
|Saturated Fat 1g||3%|
|Monounsaturated Fat 1g|
|Trans Fat 0g|
|Total Carbohydrates 34g||11%|
|Dietary Fiber 13g||53%|
|Vitamin A 1%||Vitamin C 6%|
|Calcium 4%||Iron 13%|
|Vitamin K 7 mcg||Potassium 577 mg|
|Magnesium 64 mg|