Estimated Nutrition (whole recipe, rough)
Counts 13 of 14 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 13 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Beef | 100g cooked | 250 |
| Pork | 100g cooked | 242 |
| Rice | 1 cup cooked (158g) white | 206 |
| Chicken | 100g cooked | 165 |
| Potato | 1 medium (173g) baked | 161 |
| Ham | 100g cooked | 145 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Pea | 1/2 cup (72g) | 62 |
| Onion | 1 medium (110g) | 44 |
| Bacon | 1 slice cooked (8g) | 43 |
| Carrot | 1 medium (61g) | 25 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- ½ cup minced ham (preferably prosciutto or other dry-cured ham) or minced bacon
- 2 Tbsp olive oil
- 1 medium onion, minced
- 2 cups green split peas, washed and picked over
- ½ cup rice or 1 medium potato, peeled and quartered
- 6 cups chicken, beef, or vegetable stock, or water, plus more if necessary
- 3 or 4 carrots, peeled and cut into 1-inch sections
- salt and freshly ground black pepper to taste
- croutons
Directions
Begin by cooking ham, prosciutto or bacon in olive oil until fairly crisp.
Remove the meat and set aside.
Cook 1 medium onion, minced, in the fat remaining in the pan until softened.
Combine the peas and the stock or water in a large, deep saucepan or casserole and bring to a boil over medium-high heat. When the mixture boils, turn the heat to low and carrots.
Turn the heat to low, cover partially, and cook, stirring occasionally, until the peas are very, very soft, about 45 minutes to 1 hour. Hold the carrots aside
Add the carrots then mash the mixture with a fork or potato masher, or put it through a food mill or strainer, or puree it carefully in a blender. (You may prepare the soup in advance up to this point. Cover, refrigerate for up to 2 days, and reheat before proceeding).
Reheat, adding more stock or water if necessary to achieve the consistency you like.
Season to taste and serve with ham or bacon and croutons.
Category:Cathy's Recipes
Category:Soup Recipes
Category:Green split pea Recipes
Category:Chicken stock Recipes
Category:Beef stock Recipes
Category:Vegetable stock Recipes
Category:Ham Recipes
Category:Prosciutto Recipes
Category:Bacon Recipes
Category:Carrot Recipes