A ham bone lends smoky flavour to the soup. The tangy garnish adds a little zip. Or just sprinkle the soup with croutons.
- Portion size 8 servings
- Credits : Canadian Living Magazine: April 2004
Ingredients
Garnish:
Method
In Dutch oven or large saucepan, combine ham bone, 8 cups (2 L) water, peas, onion, carrots, celery, bay leaves, savory, salt, pepper and cloves; bring to boil. Reduce heat, cover and simmer until peas are tender, about 2 hours.
Garnish: Meanwhile, in small bowl, mix celery, onion and vinegar; set aside.
Remove meat from ham bone; chop into bite-size pieces and return to soup. Discard bone and bay leaves. Top each bowlful with spoonful of garnish.
Nutritional facts <b>Per serving:</b> about
- Sodium 471 mg
- Protein 15 g
- Calories 210.0
- Total fat 2 g
- Cholesterol 6 mg
- Saturated fat trace
- Total carbohydrate 35 g
%RDI
- Iron 17.0
- Folate 48.0
- Calcium 4.0
- Vitamin A 35.0
- Vitamin C 5.0
