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Name: Split Pea Soup W/ Rye Croutons
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: American
Ingredients: 2 lg Carrots; sliced; 1 lg Onion chopped; 8 c Water; 1 Ham bones; (about 1lb.); 3 lg Garlic chopped; 4 sl Rye bread; cut in 3/4-in; 1 c Ham; diced; 1 md White turnip; diced; Olive oil nonstick cooking; 1 ts Dried dill; 2 ts Salt; 1 lb Green split peas

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INGREDIENTS

2 lg Carrots; sliced
1 lg Onion ; chopped
8 c Water
1 Ham bones; (about 1lb.)
3 lg Garlic ; chopped
4 sl Rye bread; cut in 3/4-in
1 c Ham; diced
1 md White turnip; diced
Olive oil nonstick cooking
1 ts Dried dill
2 ts Salt
1 lb Green split peas
CROUTONS

Servings

INSTRUCTIONS

1. In a large pot, bring first 7 ingredients to a boil. Reduce heat and simmer uncovered 1 hour, stirring occasionally, until peas are tender and soup thickened. Remove bone to cutting board. When cool enough to handle, pull off any meat and add to soup. 2. While soup cooks, heat oven to 350 degrees. Spread bread cubes in a shallow pan. Spray with cooking spray, toss, then spray again. Bake 15 to 18 minutes, tossing once, until croutons are crisp and ligh golden. 3. Stir ham, salt and dill into soup, ladle into soup bowls and top with croutons. Makes 9 cups. Per serving: 171 Calories; 5g Fat (26% calories from fat); 10g Protein; 22g Carbohydrate; 20mg Cholesterol; 1902mg Sodium NOTES : If you prefer a smoother soup, mash some of the cooked mixture with a potato masher before adding the diced ham. Recipe by: Womans Day Posted to MC-Recipe Digest by Lisa Minor on Feb 4, 1998

NOTES

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Split Pea Soup W/ Rye Croutons

2 lg Carrots; sliced
1 lg Onion chopped
8 c Water
1 Ham bones; (about 1lb.)
3 lg Garlic chopped
4 sl Rye bread; cut in 3/4-in
1 c Ham; diced
1 md White turnip; diced
 Olive oil nonstick cooking
1 ts Dried dill
2 ts Salt
1 lb Green split peas
 CROUTONS

1. In a large pot, bring first 7 ingredients to a boil. Reduce heat and  simmer uncovered 1 hour, stirring occasionally, until peas are tender and  soup thickened. Remove bone to cutting board. When cool enough to handle,  pull off any meat and add to soup. 2. While soup cooks, heat oven to 350  degrees. Spread bread cubes in a shallow pan. Spray with cooking spray,  toss, then spray again. Bake 15 to 18 minutes, tossing once, until croutons  are crisp and ligh golden. 3. Stir ham, salt and dill into soup, ladle into  soup bowls and top with croutons. Makes 9 cups.    Per serving: 171 Calories; 5g Fat (26% calories from fat); 10g Protein; 22g  Carbohydrate; 20mg Cholesterol; 1902mg Sodium    NOTES : If you prefer a smoother soup, mash some of the cooked mixture with  a potato masher before adding the diced ham.    Recipe by: Womans Day    Posted to MC-Recipe Digest by Lisa Minor <lisa@cybermill.com> on Feb 4,  1998

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Nutrition

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Serving Size: 1 Serving (389g)
Recipe Makes: 4 Servings

Calories: 153
Calories from Fat: 5 (3%)

Amt Per Serving		% DV

	Total Fat 0.6g	1 %
	Saturated Fat 0.1g	1 %
	Monounsaturated Fat 0.1g
	Polyunsanturated Fat 0.2g
Cholesterol 0mg		0 %
Sodium 277mg		10 %
Potassium 503mg		13 %
Total Carbohydrate 28.4g		8 %
	Dietary Fiber 10.6g	43 %
	Sugars, other 17.7g
Protein 10.2g		15 %
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.

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Calories per serving: 153

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