Grandma's Split Pea Soup

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6 Servings
Split Peas American-South
Low Fat Slow cook Split Peas Turkey Onion Garlic Celery Carrot Stock Cayenne Easy Soup Main Dish American-South Dinner Lunch Winter Creamy

2 cups dried split s
2 teaspoons ola oil
1 large Vidalia on, chopped
1 clove lic, crushed
2 stalks ery, strings removed and chopped fine
2 rots, finely diced
2 smoked key wings or 1 smoked turkey leg or turkey kielbasa
2 teaspoons coarse t
6 cups cken stock
1 tablespoon fresh e, julienned
1 teaspoon on zest, freshly grated
1/4 teaspoon enne
3 tablespoons fresh sley leaves, coarsely chopped for garnish

Wash the peas to remove dust. Spread on a towel and remove any debris. Heat a heavy bottomed soup pot over medium high heat. Add oil and heat, add onion, garlic, celery and carrots. Saute until soft, about 5 minutes. Add smoked turkey, peas, salt and stock. Bring to a boil. Reduce the heat to simmer, and cook, partially covered, until peas are tender, 45 to 60 minutes. Remove turkey from pot and remove meat from the bones. Finely shred meat and put back into the pot. Stir in sage, lemon zest and cayenne and cook for another 5 minutes. Taste and adjust for seasoning with salt and pepper. Ladle pea puree into serving bowls. Garnish with chopped parsley and serve immediately.


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Crockpot Split Pea Soup

6 Servings
Beans Uncategorized
Beans Slow cook Healthwise Soups Chicken Carrot Onion Peas Lunch

2 c Split peas
2 qt Water
2 ons chopped
2 rots peeled; /sliced
4 sl Canadian on; in sm.
2 tb Nonfat chicken illion
t
Freshly ground black per

Cook on high to get it hot, if you have time, then lower the heat setting to low and cook 8 hours. Dont fill the crock pot too full, due to foaming. Stir, adjust the seasonings and serve. If you like the soup creamy, take out 1/2 c. of the soup and puree in food processor, then blend back into the soup. NOTES : 424 calories per serving. 4 g fat. 8% from fat Recipe by: ReddHedd and at;aol.com Posted to MC-Recipe Digest by Roberta Banghart and lt;bobbi744 and at;sojourn.com and gt; on Feb 24, 1998


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