Golden Split Pea Soup

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I could not choke down that “slimy green stuff” when I was a kid. Not too many kids like anything green, let alone a whole bowl full of the pureed kind! I had not touched split peas for a long time until I tried this recipe. I even got my kids to eat it – one still howled. For me, the trick was to use yellow dried peas instead of the green variety, and to only puree part of the mixture. Of course you may use green peas and you can puree all of the vegetables and liquids if you like that texture. If you want to make this recipe even when you don’t have a left over ham bone, ham hocks can be purchased at most supermarkets and used instead.
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Recipes	1	2	3	4	5	6
Servings	6	12	18	24	30	36
Ingredients
Butter or margarine	1/4 C.	1/2 C.	3/4 C.	1 C.	1-1/4 C.	1-1/2 C.
Onion, diced	1	2	3	4	5	6
Celery stalks with leaves, diced	3	6	9	12	15	18
Carrots, peeled and diced	2	4	6	8	10	12
Water	8 C.	16 C.	24 C.	32 C.	40 C.	48 C.
Chicken bouillon cubes (or granules, one cube = 1 t. granules)	4	8	12	16	20	24
Dried YELLOW split peas	2 C.	4 C.	6 C.	8 C.	10 C.	12 C.
Medium potatoes, peeled and cubed	2	4	6	8	10	12
Meaty ham bone (from leftover ham) or ham hock	1	2	3	4	5	6
Salt	1/2 t.	1 t.	1-1/2 t.	2 t.	2-1/2 t.	1 T.
Black pepper	1/4 t.	1/2 t.	3/4 t.	1 t.	1-1/4 t.	1-1/2 t.
Bay leaf	1	2	3	4	5	6
Dried thyme	1 t.	2 t.	1 T.	1 T. + 1 t.	1 T. + 2 t.	2 T.
Ground cloves	1/8 t.	1/4 t.	3/8 t.	1/2 t.	5/8 t.	3/4 t.
EITHER Dried parsley	1 T.	2 T.	3 T.	1/4 C.	1/4 C. + 1 T.	1/4 C. + 2 T.
OR Freshly minced parsley	1/4 C.	1/2 C.	3/4 C.	1 C.	1-1/4 C.	1-1/2 C.

 

Assembly Directions:
Melt butter over medium-low heat in a large soup pot or Dutch oven. Cook onion, celery and carrots until the onion is soft. Add the water, bouillon cubes, dried peas, potatoes, and ham bone. Bring to a boil and then lower the heat and simmer for one hour. Remove and discard the bay leaf. Remove ham bone and any chunks of meat that may have fallen off it. Puree about 1/3 of the soup in a blender or food processor. Stir the pureed portion into the rest of the soup. Pick the meat off the ham bone and return it to the soup and heat through.

Freezing Directions:
Allow soup to cool thoroughly. Divide into suitable freezer containers, remembering to leave 1/2” of space at the top for expansion, or put in freezer bags. Seal and freeze.

Serving Directions:
Thaw soup. Place in a soup pot or saucepan over low heat until warmed, or reheat in the microwave.

Nutritional Info:
Per Serving: 397 Calories; 12g Fat (26.8% calories from fat); 22g Protein; 53g Carbohydrate; 19g Dietary Fiber; 39mg Cholesterol; 811mg Sodium.
Exchanges: 3 Grain (Starch); 1-1/2 Lean Meat; 1 Vegetable; 2 Fat.