LOW SODIUM SPLIT PEA AND HAM SOUP RECIPES

Steps:

• In a medium pot, saute onions in oil. Add the split peas, ham bone, and enough water to cover ingredients; season with salt and pepper.
• Cover, and cook until there are no peas left, just a green liquid, 2 hours. While it is cooking, check to see if water has evaporated. You may need to add more water as the soup continues to cook.
• Once the soup is a green liquid remove from heat, and let stand so it will thicken. Once thickened you may need to heat through to serve.

Steps:

• Wash the peas and drain.
• In a large pot or Dutch oven, saute onions and garlic in 2 teaspoons of oil over medium heat until soft, about 4 to 5 minutes.
• Add the peas, carrots, ham hock and chicken broth, then cover the pot and let it come to a boil. Add salt and pepper to taste.
• Once it boils, reduce heat and cook for about 2 hours, or until the peas are soft and thickened.
• Make sure to check the liquid and consistency. You may need to add hot water if it becomes too thick.
• Remove ham hock, discard the skin and boned and serve with ham.