Clay's Kitchen : Soup Recipes

Soup Recipes

Split Pea With Ham Soup

Recipe from: Michele Wilson

16 ounces split peas
2 medium red potatoes, peeled and diced
1 medium onion, diced
2 cloves garlic, minced
1 teaspoon ginger root, minced
½ cup celery, diced
½ cup carrot, diced
1 pound ham, extra lean, boneless, R-T-C, cubed
28 ounces no-salt-added chicken broth
1 cup sherry
¼ teaspoon pepper
1 teaspoon allspice
1 tablespoon worcestershire sauce
1 tablespoon dijon mustard
12 ounces lowfat evaporated milk

Soak peas over night in enough water to cover by a couple of inches. Drain peas. Add all ingredients except evaporated milk to large pot or Dutch oven. Heat to boiling. Reduce heat and simmer for about three hours or until peas are tender. Stir frequently to keep from burning. Add evaporated milk and mix well. Heat for a couple of minutes but don't let the soup boil.

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