Lean Chef Split Pea Soup

Prep:  25 minutes

Cook:  45 minutes stovetop or 2 hours slow cooker

6 cups water

1 pound dried split peas

1 yellow onion, 1/2-inch dice

2 carrots, grated or julienne

8 ounces 97% fat free lean ham, 1/2-inch dice

Bring the water to the boil in a large pot. 

Sort the peas, discarding any stones or disfigured peas, and rinse.  Add all of the ingredients to the pot.  Return to the boil, stir well, reduce heat to very low, and simmer for 40-50 minutes, stirring occasionally.   

The soup is done when the peas are tender.  For a thicker soup, mash the peas lightly with the back of a large spoon.

Serve with Spinach Salad Raspberry Vinaigrette.

Vegetarian Split Pea Soup:

Replace the ham with 1/2 cup pearled barley, and 8 medium brown (crimini) mushrooms, finely diced.

Slow Cooker Method:

Bring water to the boil on the stovetop, empty it into your slow cooker, set on high heat.  Add all ingredients to the slow cooker and cover.  If it starts to boil, reduce heat to low. Cook for 2 hours, or until the peas mash with a spoon.

Makes 6 servings, 1 + 1/4 cups each

Split Pea Soup	Vegetarian Split Pea Soup
314 Calories	336 Calories
26 g Protein	21 g Protein
49 g Carbohydrates	63 g Carbohydrates
20 g Fiber	23 g Fiber
2 g Fat	1 g Fat
5% Calories from fat	3% Calories from fat
<1 g Saturated fat	0 g Saturated fat
17 mg Cholesterol	0 mg Cholesterol
533 mg Sodium	29 mg Sodium

Last revised: 16 March 2007

© 2004 Lean Chef ^TM