| 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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