Side Pannel
Spanish Pea Soup
Ingredients List
- 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
Directions
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.
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.
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