Dutch Split Pea Soup Print
1 lb green split peas
1 large onion, chopped
10 cups water
1 & 1/2 cups potatoes, diced
4 tsp chicken bouillon granules
1 & 1/2 cups carrots, diced
1/2 lb ham, diced
1/2 tsp salt
3/4 cup celery, chopped
1/2 tsp freshly ground pepper
2 leeks (white part only), thinly sliced
Dash hot pepper sauce (Tabasco), or to taste

Combine peas, water, bouillon, ham, celery, leeks and onion in a large soup pot.
Bring to a boil, reduce heat, cover and simmer for 1 & 1/2 hours.
Add potatoes and carrots, simmering another 15 to 30 minutes until vegetables are tender. If the soup is too thick, thin it with water.
Season with salt, pepper and hot sauce to taste.

Serves 12; 8 to 10 cups

Nutritional Facts: Per Serving: Calories 267; Protein 11g; Carbohydrates 49g; Dietary Fiber 6g; Fat 3g; Cholesterol 0mg; Floate 199 mcg
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