• Prep Time:
  • Cooking Time:
  • Serves: 3 Servings

Spanish Pea Soup

  • Recipe Submitted by on

Category: Stews

 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.

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