Split Pea, Ham, and Leek Soup
Recipe from
Ladies' Home Journal
We added leeks to the classic ham and pea soup for this recipe. Serve it with crusty bread for a low-fat dinner.
Servings:
8 servings
Prep Time:
25 mins
Total Time:
1 hr 35 mins
Ingredients
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3 tablespoonsolive oilsee savings
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1 poundleeks, white and pale-green parts only, choppedsee savings
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2carrots, choppedsee savings
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1celery rib, choppedsee savings
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4garlic cloves, finely choppedsee savings
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1 (1-1/2 to 2 lbs.)smoked ham hocksee savings
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1 package (1 lb.)dried yellow split peassee savings
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1bay leafsee savings
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3 sprigsfresh thymesee savings
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Directions
1.
Heat oil in a 6-quart pot over moderate heat. Add leeks, carrots, and celery, season with salt and pepper, and cook, stirring, until softened, about 5 minutes. Add garlic and cook, stirring, 1 minute. Add 3 quarts water and remaining ingredients; simmer, loosely covered, until split peas are very tender, about 1 hour.
2.
Remove and discard bay leaf and thyme sprigs. Transfer ham hock to a cutting board. Puree soup in small batches in blender until smooth. Transfer to a clean pot. Remove skin and fat from ham hock. Pull meat from bone and shred into bite-size pieces. Add 3/4 of ham to soup and reheat over moderate heat, stirring occasionally; salt and pepper to taste.
3.
To serve, ladle soup into bowls and garnish with remaining ham. Makes 8 servings.
Nutrition information
Per serving: Calories 290, Total Fat 7 g, Saturated Fat 1 g, Cholesterol 10 mg, Sodium 328 mg, Carbohydrate 41 g, Fiber 4 g, Protein 19 g.
Percent Daily Values are based on a 2,000 calorie diet
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