Rating: 4 stars
2 Ratings
  • 1 star values: 0
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  • 3 star values: 1
  • 4 star values: 0
  • 5 star values: 1

Although a favorite across the nation, this dish was introduced to the U.S. by early English settlers. We've omitted the salty ham hock, but added smoked paprika for extra smoky flavor.

Recipe by Oxmoor House October 2013

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Oxmoor House

Recipe Summary

total:
1 hr 15 mins
Yield:
Serves 7 (serving size: 1 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Sort and wash split peas; drain.

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  • Remove roots, outer leaves, and tops from leeks, leaving 1/2 inch of dark leaves. Slice leek in half lengthwise; cut each half crosswise into thin slices. Rinse thoroughly with cold water.

  • Cook bacon in a large heavy saucepan over medium-high heat until pieces begin to crisp. Add onion, celery, carrot, oil, and leek; reduce heat to medium, and cook 10 minutes, stirring occasionally. Add split peas, and cook 1 minute, stirring constantly. Add 7 cups water and next 6 ingredients (through bay leaf); bring to a boil over medium-high heat. Partially cover, reduce heat to medium-low, and simmer 45 minutes or until split peas are tender.

  • Discard bay leaf. Stir in ham and smoked paprika; simmer 2 minutes or until ham is thoroughly heated.

Source

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Nutrition Facts

339 calories; fat 8g; saturated fat 2.1g; mono fat 3.8g; poly fat 1.5g; protein 22.8g; carbohydrates 45g; fiber 17.9g; cholesterol 21mg; iron 3.5mg; sodium 267mg; calcium 62mg.
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