Split Pea and Ham Soup
Posted 1/29/2016 by UHBlog
According to the Food and Agriculture Organization of the United Nations, 2016 is the International Year of the Pulse. Pulses are dried beans, lentils and peas. They are important as a worldwide source of plant based protein and other essential nutrients that prevent obesity and diabetes. They are sustainable, improve soils and have a small carbon footprint compared to animal sources of protein.
Here is one of my favorite winter warm up recipes. This recipe is packed full of soluble fiber from the peas, vitamin D from the mushrooms, and an assortment of antioxidants from the colorful veggies and spices. Feel free to add more veggies as this will add more layers of flavor. Split peas and lentils do not need to be pre-soaked like other beans, so, if you don’t have much time these are a great option. Make up a big pot of my split pea and ham soup this weekend and enjoy!
Split Pea and Ham Soup Recipe
- 1 lb. dried split peas, rinsed
- 8 cups filtered water
- ¾ cup chopped onion
- ¾ cup chopped celery
- 1 cup sliced carrots
- ¾ cup sliced mushrooms
- 3 bay leaves
- Fresh ground pepper
- Dash of salt
- ½ lb. cubed lower salt ham
- Bring all ingredients to a boil and reduce heat to simmer.
- Cook over low heat, covered, stirring occasionally for 1 ½ hours.
- Blend slightly using an immersion food blender.