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Yellow Split Pea Soup

Because the onion and tomato are removed from the stock, we don’t count the carbs.
Course Lunch
Cuisine Canadian
Keyword Ham, Yellow Split Peas

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

  1. Stock:
  2. 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.
  3. Strain stock into a large bowl. Refrigerate, covered overnight or until and fat solidifies. Skim the fat.
  4. Soup
  5. Place stock in a large stock pot and bring to a boil. Meanwhile, rinse yellow split peas in a colander.
  6. Add peas to stock and simmer for 1 hour. The peas will start to break down, which is what you want.
  7. 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.
  8. Test for seasoning. We don’t add salt until the very end, if at all.
  9. *Let rest at room temperature until cool if making for another day or later in the day.