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Ingredients:
1 pound split peas, rinsed and picked over
2 quarts organic chicken broth
1/2 pound Organic Valley Ham or Organic Valley Pepper Jack
Cheese, cubed
3 large carrots, chopped fine
4 medium Organic Valley onions, chopped
1 medium leek, minced
2 Tbsp Organic Valley Cultured Unsalted Butter
1 tsp fresh chives
1/2 tsp savory, dried and crumbled
1 tsp sea salt (or to taste)
1/2 tsp black pepper
1/2 tsp paprika
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- Rinse peas and combine in large heavy pot with organic
chicken broth, Organic Valley Boneless Ham, carrots and half
of the chopped onions.
- Bring to a boil and skim the froth as it bubbles. Reduce
heat and simmer, partially covered, until peas are tender
but not falling apart, 60-90 minutes.
- In a large heavy skillet over moderate heat, sautˇ minced
leek and remaining onions in Organic Valley Cultured Unsalted
Butter. Cook until onions become translucent (about 8-10 minutes).
- Add sautˇed leek/onion mixture to the soup along with
chives and spices. Continue to simmer, partially covered,
until peas are falling apart and soup is thickened, 60-90
minutes.
Serving Ideas: Dunk whole grain pita triangles into this
thick hearty soup! Serve with a crunchy salad and a yogurt.
*Try dunking an Organic Valley Stringle (string cheese) into
the soup, or cut up chunks of Organic Valley's famous Pepper
Jack Cheese for an extra kick!
Per Serving (excluding unknown items): 298 Calories; 5g Fat
(15.1% calories from fat); 20g Protein; 44g Carbohydrate;
17g Dietary Fiber; 8mg Cholesterol; 1021mg Sodium.
Serving Size: 8
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