Ham and Pea Soup
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"I discovered Ham and Pea Soup at a renaissance fair and proceeded home. This recipe is the closest that I came to. Even my brother, who hates onions and celery, loved this. Because it makes so much, we tend to cook it only on the holidays. It takes a while to cook, but it is delicious and simple."
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Ingredients2 h 25 m servings 190 cals
Original recipe yields 10 servings
- Place bacon in a large pot and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels; crumble into pieces when cool.
- Reduce heat to medium-low and add bacon grease to the pot. Add celery and onion; cook and stir until starting to brown. Slowly pour in water; bring to a boil. Reduce heat, cover, and cook until vegetables are soft, about 1 hour.
- Return bacon pieces to the pot. Sprinkle in thyme, sage, onion powder, parsley, and white pepper; stir to combine. Add cubed ham; simmer soup for flavors to combine, about 30 minutes.
- Stir peas into the soup; cook until very tender and they start to disintegrate into the soup, about 30 minutes.
Per Serving: 190 calories; 12.2 g fat; 8.2 g carbohydrates; 11.7 g protein; 30 mg cholesterol; 704 mg sodium. Full nutrition