Dutch Pea Soup
Dutch Pea Soup recipe
Yield
6 servingsPrep
10 minCook
10 hrsReady
10 hrsLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
split green peas
dried |
|
| 2 | quarts |
water
|
*
|
| ½ | cup |
celery
diced |
|
| ½ | cup |
carrots
shredded |
|
| ½ | cup |
leeks
chopped, white parts only |
|
| 1 | cup |
ham
cubed, cooked |
*
|
| ½ | teaspoon |
seasoned salt
|
|
| ½ | teaspoon |
black pepper
freshly ground |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
split green peas
dried |
|
| 2 | quarts |
water
|
*
|
| 118 | ml |
celery
diced |
|
| 118 | ml |
carrots
shredded |
|
| 118 | ml |
leeks
chopped, white parts only |
|
| 237 | ml |
ham
cubed, cooked |
*
|
| 2.5 | ml |
seasoned salt
|
|
| 2.5 | ml |
black pepper
freshly ground |
|
Directions
In a large saucepan or a slow-cooker, combine peas, water, celery, carrots, leeks, ham, seasoned salt and pepper.
Cover and cook over low heat about 10 hours.
If using a saucepan, stir every few hours to keep mixture from sticking.
The flavor is even better if you cool the soup, refrigerate it, then reheat the next day.
