| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Soups &, Stews |
4 |
Servings |
INGREDIENTS
| 8 |
c |
Water |
| 1 |
|
Ham bones; (about 1lb.) |
| 1 |
lb |
Green split peas |
| 1 |
lg |
Onion; chopped |
| 2 |
lg |
Carrots; sliced |
| 1 |
md |
White turnip; diced |
| 3 |
lg |
Garlic cloves; chopped |
| 4 |
sl |
Rye bread; cut in 3/4-in cubes |
|
|
Olive oil nonstick cooking spray |
| 1 |
c |
Ham; diced |
| 2 |
ts |
Salt |
| 1 |
ts |
Dried dill |
INSTRUCTIONS
CROUTONS
1. In a large pot, bring first 7 ingredients to a boil. Reduce heat and
simmer uncovered 1 hour, stirring occasionally, until peas are tender and
soup thickened. Remove bone to cutting board. When cool enough to handle,
pull off any meat and add to soup. 2. While soup cooks, heat oven to 350
degrees. Spread bread cubes in a shallow pan. Spray with cooking spray,
toss, then spray again. Bake 15 to 18 minutes, tossing once, until croutons
are crisp and ligh golden. 3. Stir ham, salt and dill into soup, ladle into
soup bowls and top with croutons. Makes 9 cups.
Per serving: 171 Calories; 5g Fat (26% calories from fat); 10g Protein; 22g
Carbohydrate; 20mg Cholesterol; 1902mg Sodium
NOTES : If you prefer a smoother soup, mash some of the cooked mixture with
a potato masher before adding the diced ham.
Recipe by: Woman's Day
Posted to MC-Recipe Digest by Lisa Minor <lisa@cybermill.com> on Feb 4,
1998
A Message from our Provider:
“If thankfulness does not move us to serve God, then we do not truly understand who our God is and what He has done in our behalf. Without gratitude for Christ’s sacrificial love, our duty will become nothing more than drudgery and our God nothing more than a dissatisfied boss. #Bryan Chapell”