Soup is a must if you’ve cooked a Baked Bone in Ham. Make the stock and refrigerate or freeze it. Then make the soup when you want – just save some ham with it. *This soup thickens if you let it rest and it lasts for days. A perfect lunch.
Yellow Split Pea Soup
Because the onion and tomato are removed from the stock, we don’t count the carbs.
Ingredients
Stock:
- 1 cooked ham bone (with some meat attached)
- 12 cups cold water
- ¼ cup (30 gr) onion, chopped
- 1 medium tomato
- 2 bay leaves
- 1 TBSP whole peppercorns
Soup:
- 8 cups ham stock (recipe above) 0 CHO
- 1 cup (200 gr) dry yellow split peas (33 CHO/1/2 cup/100 gr) 66 CHO
- 1.5 cup (215 gr) ham, diced 0 CHO
- 1 cup (133 gr) carrot, diced 8.6 CHO
- 1 cup (110 gr) celery, chopped 2 CHO
- Pepper to taste 0 CHO
TOTAL CHO 76.6 CHO
- TOTAL WEIGHT 1433 GRAMS
- 76.6 CHO DIVIDED BY 1433 GRAMS = .053 CHO/GRAM
- ½ CUP = 120 GRAMS (.053 CHO X 120 GRAMS) 6.36 CHO/1/2 CUP
Instructions
- Stock:
- Place cold water and remaining ingredients in a large stock pot. Bring to a boil and reduce heat. Simmer for 3 hours. Do not use a lid when making stock. The water will reduce by about 1/3.
- Strain stock into a large bowl. Refrigerate, covered overnight or until and fat solidifies. Skim the fat.
- Soup
- Place stock in a large stock pot and bring to a boil. Meanwhile, rinse yellow split peas in a colander.
- Add peas to stock and simmer for 1 hour. The peas will start to break down, which is what you want.
- After 1 hour, add the ham, carrots and celery. Bring to a boil, reduce heat and simmer 45 minutes. Smash some of the peas with the back of a spoon.
- Test for seasoning. We don’t add salt until the very end, if at all.
- *Let rest at room temperature until cool if making for another day or later in the day.
