Coumadin® (Warfarin)
This recipe is safe for Coumadin (warfarin) users.
Lactose
This recipe is safe for those who are lactose intolerant.
Sodium
This is a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers, but the onions are cooked long enough that some may be able to tolerate them.
Gluten Sensitivity
This recipe is safe for those who are sensitive to gluten.
"I live on good soup, not on fine words." - Moliere, Author
I loved split pea soup as a kid and this is the flavor that I crave every now and then.
Back then I think it was the economical choice - a bit of ham, split peas, onion - a super simple dish that pairs perfectly with a sandwich or salad. The thing is that people don't think of it as an upscale choice but a bit of nutmeg and sherry really elevates the soup.
Serve this with an egg salad sandwich or a grilled cheese sandwich and you have a wonderful meal for a cold night.
Servings: 4 | Serving size: about 2 cups
Cooking Time: 120 Minutes
This recipe can be multiplied by 2, and like many soups, is better the next day. Store tightly covered in the refrigerator.
Serve with a 2 ounce whole grain or gluten-free roll and a side salad of your choice, or an egg salad sandwich or grilled cheese sandwich.
Place the split peas in the boiling water and cook at a rolling boil for 2 minutes and remove from heat.
Let stand for an hour and drain.
Place the olive oil in a 4 quart sauce pan over medium heat.
Add the diced ham and cook slowly for five minutes until the ham is not quite crispy.
Add the onion and increase the heat slightly.
Cook, stirring frequently, until the onions begin to be soft.
Add the split peas and stir well.
Add the vegetable stock, water and salt and cook for about an hour over low-medium heat. Stir occasionally.
When the split peas are slightly soft, remove the pan from the heat.
Remove about 1 1/2 cups of the soup and puree the remaining using a stick blender or blender.
Add the 1 1/2 cups of split peas back to the soup and stir.
Add the nutmeg and sherry and cook for another 5 minutes.
Serve.
Nutrition Facts
Serving size: 2 cups
Servings: 4
Amount Per Serving
Calories 240 | Calories from Fat 27 |
% Daily Value |
Total Fat 3g | 5% |
Saturated Fat 0.5g | 3% |
Monounsaturated Fat 1.5g | |
Trans Fat 0g | |
Cholesterol 10mg | 3% |
Sodium 340mg | 15% |
Total Carbohydrates 36g | 13% |
Dietary Fiber 13g | 47% |
Sugars 7g | |
Protein 15g |
Vitamin A 0% | Vitamin C 4% |
Calcium 2% | Iron 14% |
Vitamin K 8mcg | Potassium 500mg |