House Pea Soup

Recipe Ingredients

2 tablespoons	30ml	Olive oil
2 tablespoons	30ml	Onions - chopped (large)
1 tablespoon	15ml	Chopped garlic
1 lb	454g / 16oz	Green split peas - picked over,
		And rinsed
4		Low-sodium chicken broth - (14 1/2 oz ea)
4 cups	948ml	Water
1		Smoked ham shank
		(or 2 smoked ham hocks)
2		Bay leaves
1 teaspoon	5ml	Dried thyme
1 teaspoon	5ml	Freshly-ground black pepper
6 teaspoons	30ml	Celery stalks - chopped (large)
5		Slender carrots - thinly sliced

Recipe Instructions

Heat oil in 5-quart pot over medium-high heat. Add 1 chopped onion (about 2 cups) and 1/2 tablespoon garlic. Cook until softened, stirring often, about 4 minutes. Add peas, broth, water, ham shank, bay leaves, thyme and pepper, then bring to a boil, reduce heat and simmer, covered, 1 hour.

Remove ham shank, trim meat off bone and return meat to pot. Discard bone. Add celery, carrots and remaining chopped onion and garlic. Simmer, covered, stirring occasionally, until carrots are tender and soup slightly thickened, about 40 minutes.

Adjust seasoning to taste. Can be served immediately, refrigerated up to 4 days or frozen for up to 1 month. (Note: The soup thickens considerably when stored in the refrigerator or freezer.)

When ready to serve, gently reheat, stirring in water until it's the consistency you like. The soup should be thick and well-seasoned.

This recipe yields 6 to 8 main-course servings, 11 to 12 cups.

Each of 8 servings: 258 calories; 1,665 mg sodium; 13 mg cholesterol; 10 grams fat; 31 grams carbohydrates; 13 grams protein; 3.37 grams fiber

Source:
The Los Angeles Times, 01-06-1999

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