Split Pea Soup

  • Yield: 8 servings


3quarts water
2cups dried split peas
Beef shank bone with meat
1/2cup chopped onion
1cup chopped celery with leaves
1/2cup chopped peeled carrots
1 garlic clove, minced
1 bay leaf
1teaspoon sugar
Cayenne pepper to taste
1/4teaspoon dried thyme


  1. In a large pot, combine water, split peas and beef shank bone with meat. Bring to a boil, reduce the heat and simmer, covered, 2 1/2 to 3 hours. Add onion, celery, and carrots.  Simmer, covered, for 30 minutes longer. Add garlic, bay leaf, sugar, cayenne pepper, and thyme. Remove the shank bone and bay leaf, then chill the soup.  Skim the grease off the top and reheat to serve. Makes 8 cups.

Nutritional Info *per serving

  • Calories 182
  • Fat 1.3g
  • Saturated Fat .3g
  • Cholesterol 8mg
  • Sodium 32mg
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