RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 2232
| View Recipe |
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| Recipe Name: |
Old-Fashioned Split-Pea Soup |
| Source: |
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Submitted by: |
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Last Modified: |
2010-02-02
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| Course: |
Soup |
Used in Baskets: |
No |
| Base: |
Beans |
Kosher: |
No |
| Ethnicity: |
American |
Kosher for Passover: |
No |
| Preparation Time: |
0.00
Minutes |
Number of Servings: |
6 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
6 |
| Cooking Time: |
0.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
0 |
Approx. Cost/Serving: |
$1.40
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
Cup
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Tested: |
No |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
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| Comments: |
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Ingredients:
2 Tablespoons oil, olive
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Directions:
In a large pot, heat the oil over moderate heat. Add the onions, carrots, celery and garlic and cook until the vegetables begin to brown, about 5 minutes.
Add the split peas, ham hock, stock, water, thyme and salt. Bring the soup to a boil. Reduce the heat and simmer, partially covered, until the peas fall apart and thicken the soup, about 1 1/4 hours. Add the pepper.
Remove the ham hock. When the ham hock is cool enough to handle, pull the meat from the bone and cut it into small pieces. Return the meat to the soup. If the soup thickens too much on standing, stir in more water. |
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| Nutrition per Serving: |
| Calories: |
488 |
Total Carbs: |
61.7 |
Net Carbs: |
0.0 |
| Cholesterol: |
36.7 |
Fat: |
13.1 |
Protein: |
34.87 |
| Fiber: |
23.02 |
Sodium: |
1565.63 |
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