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Ham & Split Pea Soup
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This shortcut recipe is as flavorful as pea soup simmered for hours with ham hocks. Split peas are an exellent source of fiber, phosphorous and potassium.
2 tablespoons olive oil, divided
1-1/2 cups diced smoked ham
1 small onion, chopped
1 cup green split peas
1 can (14 1/2 ounces) chicken broth mixed with 1 can water
1/2 teaspoon dried sage leaves
Salt
Freshly ground black pepper
Heat 1 tablespoon oil in a large saucepot over medium heat. Cook ham 5 minutes, or until lightly browned. Remove with a slotted spoon and set aside.
Add remaining tablespoon of oil to pot. Cook onion 5 minutes, until softened. Add peas, broth mixture and sage. Bring to a boil. Reduce heat to low and cook 35 minutes, or until peas are tender.
Puree half the soup in a blender, and return to pot along with reserved ham. Cook over medium heat 10 minutes for flavors to blend. Add salt and pepper to taste.
Servings: 6
Carbohydrates: 21 grams
Net Carbs: 16.5 grams
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