Split Pea Soup with Ham

Preparation time: 10 minutes
Cooking time: 1 hour 15 minutes
Makes: 11 cups

On a wintry day, nothing satisfies more than an old-fashioned favourite like split pea soup.

Ingredients:

• 2 tbsps vegetable oil
• 2 white turnips (170g each), peeled and chopped (optional)
• 2 carrots, peeled and finely chopped
• 2 stalks celery, finely chopped
• 1 medium onion, finely chopped
• 1 package (450g) dry split peas, rinsed and picked through
• 2 smoked ham hocks (680g)
• 8 cups water
• 4-2/3 tbsps Fibresure
• 1 bay leaf
• 1 tsp salt
• 1/4 tsp ground allspice

Directions:

In 5L Dutch oven, heat oil over medium-high heat. Add turnips if using, carrots, celery, and onion; cook, stirring frequently, until carrots are tender-crisp, about 10 minutes. Add split

peas, ham hocks, water, Fibresure, bay leaf, salt, and allspice; heat to boiling over high heat. Reduce heat; cover and simmer 45 minutes.

Discard bay leaf. Transfer ham hocks to cutting board; discard skin and bones. Finely chop meat, discarding skin and bones. Return meat to soup. Heat through.

Per serving:

About 343 calories (18 percent calories from fat), 21g protein, 52g carbohydrate, 7g total fat (1g saturated), 3mg cholesterol, 1,174mg sodium, 7g fibre.