| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
|
8 |
Servings |
INGREDIENTS
| 1 |
lb |
Dried Split Green Peas |
| 8 |
c |
Boiling Water |
| 4 |
c |
Reduced-Sodium Tomato Juice |
|
|
Cooked Ham Bone; (With a little Meat Left) |
| 1 1/2 |
c |
Potatoes; Peeled and Diced |
| 1 |
c |
Celery; Diced |
| 1 |
c |
Onion; Diced |
| 1 |
c |
Carrot; Diced |
| 1 |
|
Bay Leaf |
| 1 |
ts |
Salt |
| 1/4 |
ts |
Pepper |
INSTRUCTIONS
Today.s recipe from The Cook & Kitchen Staff is another hearty soup that
can be prepared as your main course for lunch or as a starter for dinner.
Good soups are naturally low in calories and rich in flavor and fiber.
Today.s recipe is a great addition to your recipe files as we wrap-up our
final week of On the Lighter Side of Cooking at Recipe-a-Day.com.
Rinse dried peas and pick over to discard blackened peas. Place dried peas
in a large kettle, add water and tomato juice. Bring mixture to a boil over
medium-high, then reduce to a simmer. Cover soup mixture tightly and simmer
until peas are soft, approximately 45-minutes. (Follow guidelines on
Package of Dried Peas as preparation and cooking time may vary.)
Add ham bone and all remaining ingredients. Cover again and simmer until
vegetables are all tender, approximately 45-minutes. Lift out ham bone and
remove any pieces of meat from the bone to return to the soup, then discard
the bone. Taste and adjust seasoning with salt and pepper. Any additional
salt required depends on the saltiness of the ham. Serve hot, garnished
with oyster crackers.
Posted to dailyrecipe@recipe-a-day.com by The Cook & Kitchen Staff
<owner-dailyrecipe@recipe-a-day.com> on Jan 12, 1998
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