A different taste in split pea soups. Friends love it.
Michele
Split Pea With Ham Soup
Recipe By :Michele Wilson
Serving Size : 8 Preparation Time :8:00
Categories : Soups
Amount Measure Ingredient -- Preparation Method
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16 ounces split peas
2 medium red potatoes -- peeled and 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, boneless, R-T-C -- 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 lowfat 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.
Description: "A delicious and hearty soup to chase away the winter
chills."
Source: "Healthy Food That Tastes So Good!"
Copyright: "Michele Wilson © 2003"
Start to Finish Time: "9:00"
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Per Serving (excluding unknown items): 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.
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