Split Pea Soup
a recipe that serves 6 by
Ingredients:
1 lb. dried split peas: green or yellow
1 to 2 stalks of celery, diced
1 medium carrot peeled, sliced thinly and diced
1 tablespoon of Canola oil
1/2 medium onion chopped
2 large cloves garlic minced
1/2 teaspoon of garlic powder
1/2 teaspoon onion powder
1/4 teaspoon black pepper
1 tablespoon salt sense table salt (33% less sodium)
2 -14 oz or 1-large can/box of low fat, low sodium chicken broth (like College Inn)
5- 6 1/2 cups of water, more water if needed
options: 1 cup al dente cooked pasta (elbow, small shells, etc.)
3/4 lb cooked chopped low sodium cooked ham or 3-4 par boiled country ribs
Directions:
1. Rinse peas.
2. In large pot sprayed with pam, heat oil over medium heat and saute onion, carrot, celery and garlic until onion is translucent, then remove from heat.
3. Add peas, 2/3 of broth, 2 1/2 cups of water, garlic & onion powder, pepper and ham/ribs if using.
4. Cover and heat to boil, then reduce heat to simmer, stirring occasionally; adding remaining broth and another cup of water or more if needed.
5. Cook covered or very slightly ajar, for a total of 2 to 2 1/2 hours, add remaining water as and if needed.
6. Last 10 minutes of cooking add cooked pasta if using.
7. Let stand until thickens, always reheat uncovered when ready to serve.