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Smoky Pea Soup

Photo: Susie Cushner
Prep time 10 mins
Other time 2 hrs
Yield Makes 6 servings

Ingredients

  • 1 ham bone from a roast or 1/2 cooked smoky bacon
  • 1 pound green split peas
  • 2 large carrots, coarsely chopped (2 cups)
  • 2 large celery stalks, chopped (2 cups)
  • 1 large onion, coarsely chopped (1 cup)
  • 2 garlic cloves, chopped
  • 2 32-ounce cans chicken broth
  • 1 bay leaf
  • 1 teaspoon dried thyme leaves
  • 1 teaspoon salt

Nutrition Information

  • calcium 83 mg
  • calories 454
  • caloriesfromfat 0 %
  • carbohydrate 47 g
  • cholesterol 62 mg
  • fat 14 g
  • fiber 18 g
  • iron 4 mg
  • protein 35 mg
  • satfat 5 g
  • sodium 566 mg

How to Make It

  1. Combine all the ingredients in a large, heavy stockpot. Bring to a boil over high heat. Reduce heat to low; cover and cook, stirring occasionally, for 2 hours or until the vegetables are very tender, adding up to 2 cups more broth if necessary. Add salt, 1/2 teaspoon at a time, tasting after each addition.