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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 5 |
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This recipe is from Discover The Pulse Potential cookbook. I usually double this recipe as it is low fat, filling, tastes good, and lasts all weekend so I can do other things besides cook. I use low fat ham. Ingredients:
1 cup yellow split peas |
4 cups water |
1 -2 chicken bouillon cubes or 1 -2 vegetable bouillon cube |
1/2 cup chopped onion |
3/4 cup chopped carrot |
3/4 cup chopped potato |
1/2 cup diced cooked ham |
1 bay leaf |
1/8 teaspoon black pepper |
Directions:
1. In a large saucepan, combine peas, water, bouillon, onion, carrot, potato, ham, and bay leaf.
2. Bring to boil; reduce heat, cover and simmer, stirring occasionally, 45-60 min, or until peas are tender and soup has thickened.
3. Remove bay leaf.
4. Just before serving add pepper.
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