Better Homes and Gardens New Cook Book Limited Edition page 494

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Name: Split Pea Soup
Prep time: 1 h 40 min
Total time: 1 h 40 min
Yield: 4
Cuisine: American
Ingredients: 2 3/4 cups water; 296 grams dry split peas (10.4 oz) rinsed and drained; 14 ounces chicken broth, reduced sodium; 1 1/4 pounds meaty smoked pork hocks or meaty ham bone; 1/4 teaspoon marjoram, dried crushed; dash pepper, black; 1 bay leaf; 64 grams carrot (1.0 ea) chopped; 51 grams celery (1.3 stalks) chopped; 80 grams onion chopped

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INGREDIENTS

2 3/4 cups water
296 grams dry split peas (10.4 oz) ; rinsed and drained
14 ounces chicken broth, reduced sodium
1 1/4 pounds meaty smoked pork hocks or meaty ham bone
1/4 teaspoon marjoram, dried ; crushed
dash pepper, black
1 bay leaf
64 grams carrot (1.0 ea) ; chopped
51 grams celery (1.3 stalks) ; chopped
80 grams onion ; chopped

Servings

INSTRUCTIONS

In a large saucepan (739 grams) combine water, split peas, chicken broth, pork hocks, marjoram, pepper, and bay leaf. Bring to boiling; reduce heat. Simmer, covered, for 1 hour, stir occasionally. Remove pork hocks. When cool enough to handle, cut meat off bones; coarsely chop meat. Discard bones. Return meat to saucepan. Stir in carrot, celery, and onion. Return to boiling; reduce heat. Simmer, covered, for 20 to 30 minutes more or until vegetables are tender. Discard bay leaf.

Crockery-cooker directions: In a 3 1/2 or 4 quart crockery cooker combine split peas, pork hocks, marjoram, pepper, bay leaf, carrot, celery, and onion. Pour water and chicken broth over all. Cover and cook on low heat setting for 8 to 10 hours or on high-heat setting for 4 4 to five hours. Discard bay leaf. Remove pork hocks; coarsely chop meat. Stir meat into soup.

NOTES

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Split Pea Soup

2 3/4 cups water 
296 grams dry split peas (10.4 oz) rinsed and drained
14 ounces chicken broth, reduced sodium 
1 1/4 pounds meaty smoked pork hocks or meaty ham bone 
1/4 teaspoon marjoram, dried crushed
 dash pepper, black 
1  bay leaf 
64 grams carrot (1.0 ea) chopped
51 grams celery (1.3 stalks) chopped
80 grams onion chopped

In a large saucepan  (739 grams) combine water, split peas, chicken broth, pork hocks, marjoram, pepper, and bay leaf.  Bring to boiling; reduce heat.  Simmer, covered, for 1 hour, stir occasionally.  Remove pork hocks.  When cool enough to handle, cut meat off bones; coarsely chop meat.  Discard bones.  Return meat to saucepan.  Stir in carrot, celery, and onion.  Return to boiling; reduce heat.  Simmer, covered, for 20 to 30 minutes more or until vegetables are tender.  Discard bay leaf.

Crockery-cooker directions: In a 3 1/2 or 4 quart crockery cooker combine split peas, pork hocks, marjoram, pepper, bay leaf, carrot, celery, and onion.  Pour water and chicken broth over all. Cover and cook on low heat setting for 8 to 10 hours or on high-heat setting for 4 4 to five hours.  Discard bay leaf.  Remove pork hocks; coarsely chop meat.  Stir meat into soup.

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Nutrition

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Serving Size: 1 Serving (424g)
Recipe Makes: 4 Servings

Calories: 10
Calories from Fat: 1 (10%)

Amt Per Serving		% DV

	Total Fat 0.1g	0 %
	Saturated Fat 0g	0 %
	Monounsaturated Fat 0g
	Polyunsanturated Fat 0g
Cholesterol 0mg		0 %
Sodium 7.4mg		0 %
Potassium 32.2mg		1 %
Total Carbohydrate 2.2g		1 %
	Dietary Fiber 0.5g	2 %
	Sugars, other 1.8g
Protein 0.3g		0 %
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: 10

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