Prep: 15 mins
Cook: 1.45 mins
Total: 2 hrs
Servings: 8
Ingredients:
- 1 teaspoon butter
- 1 tablespoon olive oil
- 1 ½ colored peppers (red, green, yellow and orange) diced
- ⅓ red onion, diced
- ¾ cup of carrots, diced
- 2 cups dry split peas, rinsed and cleaned
- 6 cloves garlic, thinly sliced
- 8 cups chicken stock
- 1 cup diced ham (nitrate free)
- ground black pepper and Tony’s Charere’s seasoning to taste
Directions:
- Step 1
Melt butter and oil in a Dutch oven over medium-low heat. Add onion, garlic, carrot, colored peppers, ham and salt. Cook and stir until tender, about 5 minutes. Add 8 cups of chicken stock and stir in split peas. Mix and bring soup to a boil.
- Step 2
Reduce heat to low and cover. Simmer and stir every 20 minutes, until peas are mostly disintegrated, about 1 1/2 hours. Season with salt and pepper.
Recipe Notes
ACTUAL NUTRITIONAL CONTENT PER SERVING: 329 calories, 21.7g protein, 44g carb, 13g fiber, 31g net carb, 6g sugar, 17g fat, 2g sat fat, 719mg sodium
