Ham and Split Pea Soup
10.0g
Net Carbs
15.1g
Protein
11.3g
Fat
6.2g
Fiber
208
Calories
Cooking tip: Tough week ahead? Make this soup in advance, freeze it in a container, and then reheat in a pot over the stovetop with a splash of water.
Ingredients:
- 3/4 teaspoon Sage, ground
- 1 14.5 ounces can Chicken Broth, Bouillon or Consomme
- 8 ounces Ham, cured and roasted
- 1 cup Green Split Peas, Dry
- 14 1/2 fluid ounces Tap Water
- 2 tablespoons Extra Virgin Olive Oil
- 1 small Onion
Directions:
Ingredient note: We suggest using fresh sage if available.
- Dice ham steak into ½-inch pieces. Heat 1 tablespoon oil in a large saucepot over medium heat. Cook ham 5 minutes, or until lightly browned. Remove with a slotted spoon and set aside.
- Add remaining tablespoon of oil to pot. Dice the onion and add to the pot, cook for 5 minutes, until softened. Add rinsed split peas, broth, water and sage. Increase heat and bring to a boil. Reduce heat to low and cook 30 minutes, or until peas are tender.
- Purée half the soup in a blender, and return to pot along with reserved ham. Cook over medium heat 10 minutes for flavors to blend. Add salt and pepper to taste. Each serving is about 1 cup of soup.
