Name: Spanish Pea Soup
Ingredients: 1 3/4 c Dried green split peas; 7 c Water, divided; 3/4 lb Peeled cubed round red potato, (2 -1/2 cups); 2 c Chopped onion; 1 c Chopped green bell pepper; 3/4 c Thinly sliced carrot; 2 1/2 oz Finely chopped lean turkey ham, (1/2 cup); 1/2 ts Salt; 1/8 ts Ground red pepper; 31 1/2 oz Low-sodium chicken broth, (3 cans); 1 Clove garlic, halved

Jesus didn't escalate the conflict by being insensitive. He didn't escalate the conflict by being ungracious. The conflict escalated of itself because He spoke the truth… it's the truth matters more than anything else and if you always say the truth in every situation, the truth will have the effect of exposing everything else as error and people who are in that error aren't happy about that. That's the bottom line. And Jesus was compelled by the truth.

John MacArthur

CATEGORY	CUISINE	TAG	YIELD
Meats	Spanish	Soups and, Stews	3	Servings

INGREDIENTS

1 3/4	c	Dried green split peas
7	c	Water, divided
3/4	lb	Peeled cubed round red potato, (2 -1/2 cups)
2	c	Chopped onion
1	c	Chopped green bell pepper
3/4	c	Thinly sliced carrot
2 1/2	oz	Finely chopped lean turkey ham, (1/2 cup)
1/2	ts	Salt
1/8	ts	Ground red pepper
31 1/2	oz	Low-sodium chicken broth, (3 cans)
1		Clove garlic, halved

INSTRUCTIONS

Sort and wash peas; place in a large Dutch oven. Add 2 cups water, and
bring to a boil; cook 2 minutes. Remove from heat; cover and let stand 1
hour. Add remaining 5 cups water and remaining ingredients; bring to a
boil. Reduce heat, and simmer, uncovered, 2-1/2 hours or until peas are
very tender.
Place one-third of the mixture in container of an electric blender; cover
and process until smooth.
Pour pureed mixture into a large bowl. Repeat the procedure with the
remaining mixture. Yield: 3 quarts (serving size: 1-1/2 cups).
Per serving: 570 Calories; 3g Fat (4% calories from fat); 49g Protein; 101g
Carbohydrate; 13mg Cholesterol; 1259mg Sodium
Serving Ideas : Serve warm.
NOTES : The addition of potato gives a silky smooth texture to this hearty
soup from Kristin Woestehoff, of Monument, Colorado.
Recipe by: Cooking Light, Jan/Feb 1993, page 106
Posted to MC-Recipe Digest V1 #416 by igor@digex.net on Jan 28, 1997.

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