Split Pea Soup



2 1/4 cups dried split peas, (1 pound), sorted and rinsed

8 cups water

1 large onion, chopped (1 cup)

2 tbsp garlic ginger paste

2 medium celery stalks, finely chopped (1 cup)

1 ham bone or 2 pounds shanks

3 medium carrots, cut into 1/4-inch slices (1 1/2 cups)

1 tsp salt

1/4 tsp black pepper

1/4 tsp paprika

1 tsp liquid smoke


Heat peas and water to boiling in 4-quart Dutch oven. Boil uncovered 2 minutes; remove from heat. Cover and let stand 1 hour.

Stir in onion, celery and pepper. Add ham bone. Heat to boiling; reduce heat. Cover and simmer about 1 hour 30 minutes or until peas are tender.

Remove ham bone; remove ham from bone. Trim excess fat from ham; cut ham into 1/2-inch pieces.

Stir ham, carrots, spices and liquid smoke into soup. Heat to boiling; reduce heat. Cover and simmer about 30 minutes or until carrots are tender and soup is desired consistency.


Calories: 170
Total Carbohydrates: 33 g
Cholesterol: 15 mg
Dietary fiber: 13 g
Protein: 17 g
Saturated fat: 1 g
Amount Per: 1 Serving
Sodium: 30 mg