1 bag green split peas
1 bag yellow split peas
2 yellow onions, diced
1 celery stalk, diced
4-10 garlic cloves, minced
6 carrots, grated
ham hocks (omitted)
2 tablespoons of salt (optional)
dash of pepper
Soak the peas overnight. Rinse well. Cook onion, celery and garlic in soup pot with salt (optional) and pepper. Stir until they just start to turn translucent.
Add peas and fill pot until water is approximately 2 inches above the level of the peas. Bring to a boil. Turn down heat and simmer for 90 minutes. When soup is done add water if it’s too thick. Be careful, too much water will make the soup thin and watery. When the peas are soft add grated carrots for the last 20-30 minutes.
Serving Size: 16 8 ounce servings
Total Fat……..0 g
Total Carbs….35.7 mg
Notes: This recipe originally contain the ham hocks, but is just as hearty and flavorful without them added. You could add the ham hocks prior to boiling your peas if desired. This recipe also called for a “heaping palm full” of salt prior to boiling as well. It is not needed, any salt can be added after the soup is finished.
Source: This is a family recipe from Paula, my boss at work.