Yellow Spilt Pea Soup
Portion Size: 1 cup Yields: 8 servings
| Ingredients | Notes: |
| 2 tablespoons olive oil | |
| 1/2 pound cooked ham, small diced | |
| 1/2 cups onions | Peeled, washed, and chopped |
| 1 cup carrots | Washed, peeled and chopped |
| 1/2 cup celery | Washed, trimmed and finely chopped |
| 1lb. yellow split peas | |
| 1 Tablespoon minced garlic | Washed, peeled and minced |
| 2 quarts reduced sodium chicken broth | |
| ½ teaspoon salt | |
| 1 teaspoon dried thyme | |
| 1/2 teaspoon pepper |
Directions:
| Steps: | Directions: | Critical Control Point /Quality Assurance |
| 1 | In a large pot or Dutch oven over medium heat, heat olive oil. | |
| 2 | Cook onion, carrot, celery and garlic until onion is translucent. Stir in peas, broth, pepper, thyme and salt. | |
| 3 | Cover, bring to a boil, then reduce heat and simmer 2 1/2 hours, stirring frequently. | |
| 4 | Puree with a blender or food processor. | |
| 5 | Return to pot, stir in ham and heat through, and serve. | Cook until internal temperature reaches 135°F. |
Posted in Soup Recipes
