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Name: Split Pea Soup
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 6
Cuisine: not set
Ingredients: 1 tablespoon Unsalted butter; 2 tablespoon olive oil; 1 large onion chopped, about 1 1/2 cups; 1 cup carrots peeled and diced; 1 stalk celery diced, about 1/2 cup; 1 teaspoon Kosher Salt; 1 teaspoon Ground black pepper; 2 cloves garlic minced; 1 pound dried split green peas rinsed and sorted to remove any debris; 2 Bay leaves; 1/2 teaspoon Dried oregano; 1/2 teaspoon Dried thyme; 1/8 teaspoon hickory powder optional; 4 cups chicken or vegetable stock; 2 cups Water; 1/2 cup ham diced

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INGREDIENTS

1 tablespoon Unsalted butter
2 tablespoon olive oil
1 large onion ; chopped, about 1 1/2 cups
1 cup carrots ; peeled and diced
1 stalk celery ; diced, about 1/2 cup
1 teaspoon Kosher Salt
1 teaspoon Ground black pepper
2 cloves garlic ; minced
1 pound dried split green peas ; rinsed and sorted to remove any debris
2 Bay leaves
1/2 teaspoon Dried oregano
1/2 teaspoon Dried thyme
1/8 teaspoon hickory powder ; optional
4 cups chicken or vegetable stock
2 cups Water
1/2 cup ham ; diced

INSTRUCTIONS

In a large pot or Dutch oven, melt butter and olive oil. Add onion, carrots, celery. Cook until vegetables are softened and just beginning to brown, about 5-8 minutes. Add garlic and cook 1 minute. Stir in salt, pepper, thyme, oregano and hickory powder.

Add stock and water and stir. Add split peas, bay leaves and ham, if adding. Bring to a boil and reduce heat. Simmer covered about 25 minutes. Remove cover and simmer another 45 minutes to 1 hour or until desired thickness. Stir occasionally. Spoon about half the soup into a blender and blend until smooth. Return to pot. Add salt and pepper to taste. If soup gets too thick add water.

NOTES

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Split Pea Soup

1 tablespoon Unsalted butter
2 tablespoon olive oil
1 large onion chopped, about 1 1/2 cups
1 cup carrots peeled and diced
1 stalk celery diced, about 1/2 cup
1 teaspoon Kosher Salt
1 teaspoon Ground black pepper
2 cloves garlic minced
1 pound dried split green peas rinsed and sorted to remove any debris
2 Bay leaves
1/2 teaspoon Dried oregano
1/2 teaspoon Dried thyme
1/8 teaspoon hickory powder optional
4 cups chicken or vegetable stock
2 cups Water
1/2 cup ham diced

In a large pot or Dutch oven, melt butter and olive oil.  Add onion, carrots, celery.  Cook until vegetables are softened and just beginning to brown, about 5-8 minutes.  Add garlic and cook 1 minute.  Stir in salt, pepper, thyme, oregano and hickory powder.

Add stock and water and stir.  Add split peas, bay leaves and ham, if adding.  Bring to a boil and reduce heat.  Simmer covered about 25 minutes.  Remove cover and simmer another 45 minutes to 1 hour or until desired thickness.  Stir occasionally.  Spoon about half the soup into a blender and blend until smooth.  Return to pot.    Add salt and pepper to taste.  If soup gets too thick add water.

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Nutrition

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Serving Size: 1 Serving (392g)
Recipe Makes: 6 Servings

Calories: 139
Calories from Fat: 60 (43%)

Amt Per Serving		% DV

	Total Fat 6.7g	9 %
	Saturated Fat 2.5g	12 %
	Monounsaturated Fat 3.1g
	Polyunsanturated Fat 0.7g
Cholesterol 20.5mg		6 %
Sodium 698.2mg		24 %
Potassium 355.5mg		9 %
Total Carbohydrate 11.9g		3 %
	Dietary Fiber 1.6g	6 %
	Sugars, other 10.3g
Protein 7.8g		11 %
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: 139

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