Dutch Pea Soup
Yield
6 servingsPrep
10 minCook
10 hrsReady
10 hrsLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
Ingredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
2 | cups |
split green peas
dried |
|
2 | quarts |
water
|
* |
½ | cup |
celery
diced |
|
½ | cup |
carrots
shredded |
|
½ | cup |
leeks
chopped, white parts only |
|
1 | cup |
ham
cubed, cooked |
* |
½ | teaspoon |
seasoned salt
|
|
½ | teaspoon |
black pepper
freshly ground |
Ingredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
473 | ml |
split green peas
dried |
|
2 | quarts |
water
|
* |
118 | ml |
celery
diced |
|
118 | ml |
carrots
shredded |
|
118 | ml |
leeks
chopped, white parts only |
|
237 | ml |
ham
cubed, cooked |
* |
2.5 | ml |
seasoned salt
|
|
2.5 | ml |
black pepper
freshly ground |
Directions
In a large saucepan or a slow-cooker, combine peas, water, celery, carrots, leeks, ham, seasoned salt and pepper.
Cover and cook over low heat about 10 hours.
If using a saucepan, stir every few hours to keep mixture from sticking.
The flavor is even better if you cool the soup, refrigerate it, then reheat the next day.