From Cooking Light Magazine
Bring peas and water to a boil for two minutes. Cover and remove from heat. Let sit for one hour.
Put back on the stove and add broth, onion, leeks, celery, and ham. Bring back to boil and then reduce heat immediately to slow simmer and cook for one a half hours.
Add potatoes, carrots, salt and pepper. Simmer for thirty minutes longer. You can add Tabasco sauce to taste if you choose to spice it up a bit. Peas should be dissolved at this point. Refrigerate over night to thicken. Serve hot. This freezes very nicely.
This is a large batch and is great to freezing. Nobody in my family eats this, so I love to make it for lunches at work in the winter. After refrigerating overnight this is a super thick soup, almost like a stew.
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Serving Size: 1 Serving (387g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 271 | ||
Calories from Fat: 19 (7%) | ||
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Amt Per Serving | % DV | |
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Total Fat 2.1g | 3 % | |
Saturated Fat 0.6g | 3 % | |
Monounsaturated Fat 0.8g | ||
Polyunsanturated Fat 0.5g | ||
Cholesterol 8.1mg | 2 % | |
Sodium 398.2mg | 14 % | |
Potassium 870.7mg | 23 % | |
Total Carbohydrate 46.5g | 14 % | |
Dietary Fiber 16.3g | 65 % | |
Sugars, other 30.2g | ||
Protein 18.2g | 26 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 271
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