Split Pea With Ham Soup
Amount |
Measure |
Ingredient -- Preparation Method |
-------- |
------------ |
-------------------------------- |
16 |
ounces |
split peas |
2 |
medium |
red potatoes -- peeled & diced |
1 |
medium |
onion -- diced |
2 |
cloves |
garlic -- minced |
1 |
teaspoon |
ginger root -- minced |
1/2 |
cup |
celery -- diced |
1/2 |
cup |
carrot -- diced |
1 |
pound |
ham -- extra lean -- cubed |
28 |
ounces |
no-salt-added chicken broth |
1 |
cup |
sherry |
1/4 |
teaspoon |
pepper |
1 |
teaspoon |
allspice |
1 |
tablespoon |
Worcestershire sauce |
1 |
tablespoon |
Dijon mustard |
12 |
ounces |
low fat evaporated milk |
| Soak peas over night in enough water to cover by a couple of inches. |
| Drain peas. Add all ingredients except evaporated milk to large pot or
Dutch oven. Heat to boiling.
Reduce heat and simmer for about three hours or until peas are tender. Stir frequently to keep from burning. |
| Add evaporated milk and mix well. Heat for a couple of minutes but don't
let the soup boil.
Makes 8 servings. |
| Per Serving: 380 Calories; 5g Fat (11.2% calories from fat); 33g Protein; 50g Carbohydrate; 16g Dietary Fiber; 27mg Cholesterol; 714mg Sodium. Exchanges: 2 1/2 Grain (Starch); 3 Lean Meat; 1/2 Vegetable; 1/2 Non-Fat Milk; 0 Fat; 0 Other Carbohydrates. |