Free Recipe Spanish Pea Soup
Recipe Type: S Recipes
Recipe Preparation: boil
Cooking Ingredients for Spanish Pea Soup Recipe
1-3/4 c Dried green split peas
7 c Water, divided
3/4 lb Peeled cubed round red
-potato, (2 -1/2 cups)
2 c Chopped onion
1 c Chopped green bell pepper
3/4 c Thinly sliced carrot
2-1/2 oz Finely chopped lean turkey
-ham, (1/2 cup)
1/2 ts Salt
1/8 ts Ground red pepper
31-1/2 oz Low-sodium chicken broth, (3
-cans)
1 Clove garlic, halved
Spanish Pea Soup Preparation
Sort and wash peas; place in a large Dutch oven. Add 2 cups water, and bring to a boil; cook 2 minutes. Remove from heat; cover and let stand 1 hour. Add remaining 5 cups water and remaining ingredients; bring to a boil. Reduce heat, and simmer, uncovered, 2-1/2 hours or until peas are very tender. Place one-third of the mixture in container of an electric blender; cover and process until smooth. Pour pureed mixture into a large bowl. Repeat the procedure with the remaining mixture. Yield: 3 quarts (serving size: 1-1/2 cups). Per serving: 570 Calories; 3g Fat (4% calories from fat); 49g Protein; 101g Carbohydrate; 13mg Cholesterol; 1259mg Sodium Serving Ideas : Serve warm. NOTES : The addition of potato gives a silky smooth texture to this hearty soup from Kristin Woestehoff, of Monument, Colorado. Recipe by: Cooking Light, Jan/Feb 1993, page 106 Posted to MC-Recipe Digest V1 #416 by igor@digex.net on Jan 28, 1997.
Cooking Temperature:
Recipe Serves: 3
How Do You Cook Spanish Pea Soup?
If you know a better Spanish Pea Soup Recipe please comment below.