Country pea soup
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Dried Split Green Peas |
| 8 | cups | Boiling Water |
| 4 | cups | Reduced-Sodium Tomato Juice |
| Cooked Ham Bone; (With a little Meat Left) | ||
| 1½ | cup | Potatoes; Peeled and Diced |
| 1 | cup | Celery; Diced |
| 1 | cup | Onion; Diced |
| 1 | cup | Carrot; Diced |
| 1 | Bay Leaf | |
| 1 | teaspoon | Salt |
| ¼ | teaspoon | Pepper |
Directions
Today’s recipe from The Cook & Kitchen Staff is another hearty soup that can be prepared as your main course for lunch or as a starter for dinner.
Good soups are naturally low in calories and rich in flavor and fiber.
Today’s recipe is a great addition to your recipe files as we wrap-up our final week of On the Lighter Side of Cooking at Recipe-a-Day.com.
Rinse dried peas and pick over to discard blackened peas. Place dried peas in a large kettle, add water and tomato juice. Bring mixture to a boil over medium-high, then reduce to a simmer. Cover soup mixture tightly and simmer until peas are soft, approximately 45-minutes. (Follow guidelines on Package of Dried Peas as preparation and cooking time may vary.) Add ham bone and all remaining ingredients. Cover again and simmer until vegetables are all tender, approximately 45-minutes. Lift out ham bone and remove any pieces of meat from the bone to return to the soup, then discard the bone. Taste and adjust seasoning with salt and pepper. Any additional salt required depends on the saltiness of the ham. Serve hot, garnished with oyster crackers.
Posted to dailyrecipe@... by The Cook & Kitchen Staff <owner-dailyrecipe@...> on Jan 12, 1998