Finely dice the onion. Heat the olive oil in a large stockpot. Add onion and cook over medium heat, stirring frequently, until translucent. Meanwhile, dice the carrots, celery and the potatoes. Add to the pot along with the water, spices, and wine. Sift through the dried peas to check for rocks, then add them to the pot, along with the ham and bullion. Bring to a boil, turn down and simmer for an hour, stirring a couple of times. Depending on the split peas, you may need to add another cup or two of water, or cook this for another 20-30 minutes.
If you like your carrots and potatoes bit firmer, hold them out until the soup has cooked for 40 minutes or so.
Add salt and pepper to taste after it's cooked a bit. The saltiness will depend a lot on the ham and the bullion.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (311g)|
|Recipe Makes: 16 Servings|
|Calories from Fat: 10 (8%)|
|Amt Per Serving||% DV|
|Total Fat 1.1g||1 %|
|Saturated Fat 0.3g||2 %|
|Monounsaturated Fat 0.6g|
|Polyunsanturated Fat 0.2g|
|Cholesterol 3.9mg||1 %|
|Sodium 255.3mg||9 %|
|Potassium 505.9mg||13 %|
|Total Carbohydrate 22.6g||7 %|
|Dietary Fiber 4.6g||18 %|
|Sugars, other 18g|
|Protein 7.3g||10 %|
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: 131
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!