Dutch Pea and Ham Soup
Servings Prep. Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
4-6 20 minutes+ several hours or overnight soaking 2-1/2 hours N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
2 cups green split peas 1-1/2 lb ham bones 10 cups water
1 stalk celery, including tops, chopped 1 carrot, chopped 1 onion, chopped
3 leeks, sliced 1 potato, chopped spicy smoked sausage, parsley and rye bread to serve



1 Soak split peas in cold water for several hours or overnight. Place bones, drained peas, water, celery, carrot and onion in a large pan. Bring to boil and simmer, covered, for 2 hours, or until the peas are tender.
2 Add leek and potato; cook for another 30 minutes, or until vegetables are tender.
3 Remove ham bones from pan, chop the meat and return it to pan; discard bones.
4 Cool mixture slightly; push through a sieve. Return to pan and heat through. TOp with sliced sausage and a sprig of parsley. Serve with rye bread.
5 NOTE: If a chunkier soup is preferred, the sieving can be omitted.

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