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