Yellow Split Pea Soup

October 12, 2019

Yellow Split Pea Soup

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.
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.

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