Split Pea Soup

Total time: 90 minutes
     Traditionally made with a ham bone or ham hock, I made this with a slab of local, dry-cured ham.  Regular baked ham would work as well.  This will make 4 servings.  

 Ingredients:

• 1 1/4 cup split peas, 250gr, 8.8oz
• 6 cups water
• 2 thick slices Prosciutto, (6oz) (for most intense flavor)  or a meaty ham bone          170gr, 6oz
• 1 large onion, 175gr, 6.2oz
• carrots, 270gr, 9.5oz
• 2 medium potatoes, 300gr, 10.6oz
• 3 ribs celery, 150gr, 5.3oz

 Instructions:

• If using a ham bone, put in water with split peas.  If using Prosciutto or other ham, cut into bite-size chunks before adding. 
• Bring ham, peas and water to a boil, cover and simmer for 45 minutes
• After 45 minutes:
• Roughly chop onion and add to pot.
• Peel carrots.  Slice by cutting in half the long way (in 2 or mores sections) then into half circles. Add to pot. 
• Peel and slice potatoes to a similar size; add to pot. 
• Slice celery, cutting the wide end in half lengthwise and add to pot. 
• Cover and simmer until all vegetables are done, 30 - 45 minutes longer. 
• Remove ham bone, if using, and cut ham.  Add ham back to soup. 
• Serve.

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Nutrition Information                  Recipe serves 4            Entire Recipe / per serving Calories:   1679 / 420 Total Carbohydrates:  250 / 62           Dietary Fiber:  84 / 21 Total Fat:  32 / 8          Saturated Fat:  12 / 3 Cholesterol:  113 / 28 Protein:  118 / 29 Calcium:  364 / 91 Sodium:  3925 / 981

General Technical Details and Disclaimer:

Measurements are actual measurements used for calculation. If there are no values the nutritional numbers were simply too small.

I try to be accurate, but I do not guarantee it.  I use 'grams' as the unit of weight; with an approximate conversion to ounces.

My information comes from my own digital, computerized scale and the USDA Nutrient Data Library: http://ndb.nal.usda.gov/