This is a good, solid recipe and I will be happy to make it again. I would use a bit more peas because the soup was a little thinner than I would have liked, but it's super simple and tasty. I used ham instead of Canadian bacon and it substituted well.
Split Pea Soup
Split peas are dried and halved along a natural seam in their pod and don't require presoaking. Not tied to any particular region, this dish is an all-American winter favorite.
Yield: 6 servings (serving size: 1 1/4 cups)
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Amount per serving
- Calories: 310
- Calories from fat: 6%
- Fat: 2.1g
- Saturated fat: 0.7g
- Monounsaturated fat: 0.9g
- Polyunsaturated fat: 0.2g
- Protein: 23.5g
- Carbohydrate: 50.1g
- Fiber: 1.2g
- Cholesterol: 14mg
- Iron: 2.7mg
- Sodium: 864mg
- Calcium: 27mg
- 5 1/2 cups water
- 4 cups organic vegetable broth (such as Swanson Certified Organic)
- 2 cups green split peas
- 3/4 cup finely chopped yellow onion
- 6 ounces diced Canadian bacon (about 1 cup)
- 1 cup finely chopped carrot
- 1 cup thinly sliced celery
- 1/2 teaspoon freshly ground black pepper
- 1/8 teaspoon salt
- 1 tablespoon fresh lemon juice
- Combine first 5 ingredients in a large Dutch oven over medium-high heat; bring to a simmer. Cover, reduce heat, and simmer 1 hour, stirring occasionally.
- Stir in carrot, celery, pepper, and salt. Simmer, uncovered, 45 minutes or until peas are tender and soup thickens, stirring occasionally. Remove from heat; stir in juice. Serve immediately.
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