Pea Soup for a Crowd Recipe

Pea Soup for a Crowd Recipe Rating 0

This soup is perfect for busy days because it bakes in the oven for hours with little fuss. I've served it several times with great success to various church groups.

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Pea Soup for a Crowd Recipe
  • Prep: 30 min. Bake: 5 hours
  • Yield: 26 Servings
30 300 330

Ingredients

  • 1 pound dried navy beans or yellow split peas
  • 3 cups (1-1/2 pounds) dried yellow split peas
  • 2 pounds smoked pork shoulder or picnic ham
  • 3-1/2 quarts water
  • 4 celery ribs, chopped
  • 3 large carrots, shredded
  • 2 cups chopped onion
  • 1-1/4 teaspoons salt
  • 1 teaspoon pepper

Directions

  • Rinse and sort beans. Place in a large Dutch oven; cover with water. Bring to a boil; boil for 2 minutes. Remove from the heat; let stand for 1-4 hours or until beans are softened. Drain beans and discard liquid. Rinse and sort split peas. Place beans in an 8-qt. roaster. Add remaining ingredients.
  • Cover and bake at 350° for 5-7 hours or until peas are tender and soup is thick, stirring occasionally. Remove pork; allow to cool. Remove meat from bones and cut into bite-size pieces. Discard bones. Return meat to pan; heat through. Yield: 20-26 servings (6-1/2 quarts).

Nutritional Facts 1 serving (1 cup) equals 223 calories, 6 g fat (2 g saturated fat), 20 mg cholesterol, 529 mg sodium, 28 g carbohydrate, 5 g fiber, 15 g protein.

Originally published as Pea Soup for a Crowd in Home-Style Soups, Salad and Sandwiches Cookbook , p13

Healthy Cooking

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