MiladyB

SPLIT PEA SOUP
Susan Maria's Before & After Help (Powered by Invision Power Board)

3 tablespoons olive oil
1 cup onion, diced
2 carrots, shredded
2 ribs celery, diced
2 cloves garlic, minced
2 tablespoons barley
1 1/2 cups split peas
6 cups chicken broth, or more
1/4 teaspoon salt
1/2 teaspoon black pepper
2 1/2 teaspoons liquid smoke - see note
Dash cayenne pepper
1/4 cup half & half
1 cup diced smoked sausage - optional

In a large stockpot heat the olive oil over medium heat. Add onions, carrots, celery, and garlic. Allow to cook for 10 minutes or until onions are very soft. Add barley and split peas and cook for 1 minute.

Add chicken broth, salt, pepper, liquid smoke, and cayenne pepper (and sausage, if using). Reduce heat to low and simmer, covered, for one hour, stirring occasionally. Remove lid and continue simmering, stirring occasionally for another 30 minutes or until peas are broken down and soup is getting thick and smooth. (The more you stir this while it's cooking, the smoother it will get.) Add more chicken broth if it gets too thick before the peas are done. Stir in cream and heat through. Garnish with bacon bits, and a swirl of plain yogurt or sour cream. Makes 10 servings.

Without sausage:
Per Serving: 167 Cal; 10 g Protein; 5 g Tot Fat; 24 g Carb; 8 g Fiber; 4 g Sugar; 381 mg Sodium

With sausage:
Per Serving: 213 Cal; 12 g Protein; 9 g Tot Fat; 24 g Carb; 8 g Fiber; 4 g Sugar; 509 mg Sodium

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__________________
~Beth~

Little Victories; Grand Rapids, MI
Bariatric Support Group

Diabetes, high blood pressure, sleep apnea, high cholesterol,
peripheral vein disease, joint pain and 210 lbs GONE!!


Century Club: July 3, 2006
ONE-derland: Dec. 22, 2006
Double Century: May 29, 2007
Goal: June 15, 2008

Lap RNY: 1/30/06-Dr Randal Baker
TT/BL: 09/21/07-Dr Ronald Ford
PS Revisions: 04/29/08-Dr Ronald Ford
Gallbladder: 05/14/08-Dr Randal Baker
Emergency surgery (Intussusception): 02/29/09-Dr James Foote