Southwestern Split Pea Soup
1. In large saucepot, heat oil over medium heat. Add celery, pepper and onion; cook 10 minutes or until starting to brown, stirring occasionally. Add garlic, peas, cumin and paprika; cook 1 minute or until fragrant, stirring occasionally.
2. Add ham bone, stock and 3 1/2 cups water; heat to a simmer and cook 15 minutes, stirring occasionally. Reduce heat to low; cover and cook 1 hour or until peas fall apart and soup is slightly thickened, stirring occasionally. Remove and discard ham bone; stir in lime juice, cilantro and 1 teaspoon kosher salt. Makes about 9 cups.
3. Serve soup garnished with cilantro and yogurt, if desired.
- 5 g Total fat
- 1 g Saturated fat
- 11 mg Cholesterol
- 444 mg Sodium
- 31 g Carbohydrates
- 11 g Fiber
- 6 g Sugars
- 0 g Added sugars
- 16 g Protein
Directions
1. In large saucepot, heat oil over medium heat. Add celery, pepper and onion; cook 10 minutes or until starting to brown, stirring occasionally. Add garlic, peas, cumin and paprika; cook 1 minute or until fragrant, stirring occasionally.
2. Add ham bone, stock and 3 1/2 cups water; heat to a simmer and cook 15 minutes, stirring occasionally. Reduce heat to low; cover and cook 1 hour or until peas fall apart and soup is slightly thickened, stirring occasionally. Remove and discard ham bone; stir in lime juice, cilantro and 1 teaspoon kosher salt. Makes about 9 cups.
3. Serve soup garnished with cilantro and yogurt, if desired.
