Thursday, February 3, 2011

Split Pea Soup

1 1/2 onions, small dice
2 celery stalks, small dice
3 cloves of garlic, finely minced
1-16oz. package split peas, rinsed and picked through
7 1/2 cups water
2 heaping TB of low sodium Better Than Bullion
crushed red pepper to taste
1 ham hock or ham bone w/meat
1 bay leaf
1 TB olive oil
1 TB butter

Saute the onion and celery in the oil and butter until soft and translucent. Add garlic and saute a few minutes longer. Add the split peas, water, better than bullion, and ham bone. Simmer for 45 minutes to 1 hour. Blend half to all of the soup. Separate meat from bone and add it back into the soup.

Optional Toppings:
Sour cream
crumbled bacon
cheddar cheese
greek yogurt

Entire Recipe
1822 calories
46 fat
114 fiber

Yields about 8 cups:
227 Calories
6 Fat
14 Fiber
4 pts. per cup

Yields about 9 cups:
202 Calories
5 Fat
13 Fiber
4 pts. per cup

Yields about 10 cups:
180 Calories
4 Fat
11 Fiber
3 pts. per cup

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