3
medium carrots, cut into 1/4-inch slices (1 1/2 cups)
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Steps
1
In 4-quart Dutch oven, mix split peas, water, onion, celery and pepper. Add ham bone.
2
Heat to boiling; reduce heat. Cover and simmer about 1 hour 30 minutes or until peas are tender.
3
Remove ham bone; remove ham from bone. Trim excess fat from ham; cut ham into 1/2-inch pieces.
4
Stir ham and carrots into soup. Heat to boiling; reduce heat. Cover and simmer about 30 minutes or until carrots are tender and soup is desired consistency.
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Preparing split peas for cooking is easy! Just place them in a colander and pick over the dried split peas to discard any grit or discolored peas. Rinse them to remove any dirt or dust and let them drain.
A ham hock or bone pairs perfectly with split peas but so will a smoked turkey leg. Its smokiness seasons the soup as well as ham. Remove meat from bone, chop into smaller pieces and stir into soup with the carrots; continue as directed in recipe.
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Nutrition Facts
Serving Size:1 Serving
Calories
170
Calories from Fat
20
Total Fat
2 g
Saturated Fat
1 g
Cholesterol
15 mg
Sodium
30 mg
Potassium
690 mg
Total Carbohydrate
33 g
Dietary Fiber
13 g
Protein
17 g
% Daily Value*:
Vitamin A
86%
86%
Vitamin C
4%
4%
Calcium
2%
2%
Iron
12%
12%
Exchanges:
1 Starch; 3 Vegetable; 1 Very Lean Meat;
*Percent Daily Values are based on a 2,000 calorie diet.
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