Thursday, October 7, 2010

80--- Split Pea Soup

This is a recipe that I have wanted to make for a long time! If you are vegetarian or vegan, omit the ham from this recipe and you have a great 80 meal! This version does not use a ham bone, so no need to wait until Easter!

Dried peas are a great source of FIBER and molybdenum. You can add any extra vegetables to this soup that you want! You can also use a few toppings including oyster crackers, feta cheese, shredded cheddar, chopped green onion, or bacon bits (shhhh- more 20).

Split Pea Soup
Serves 8

1 lb dried split peas
1 lb fully cooked lean ham, diced
2 large carrots, diced
1 medium onion, diced
2 garlic cloves, pressed and minced
3 cups vegetable broth or stock
1 cup skim milk
2 cups water
1 tsp Canola oil
Salt & Pepper to taste

1. In skillet, saute ham, garlic, and onion in oil until onion becomes translucent.

2. Combine all items in a large stock pot. Bring to boil.

3. Reduce heat to medium-low and simmer for 3-4 hours, stirring occasionally. Peas will transform into a lovely green broth.

4. Add salt and pepper to taste.

Nutrition Info per 1 cup serving: 193 calories, 3 g fat, 1 g saturated fat, 21 g protein, 13 g carbohydrates, 6 g fiber

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