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Ingredients
Scale
- 3 quarts water
- 2 cups yellow dried split peas
- 1 pound unsmoked gammon steaks or trimmed pork/beef
- 1 teaspoon salt
- 1 teaspoon Vegeta seasoning (optional)
- 1 bay leaf
- 1 tablespoon olive oil
- 2 carrots, sliced
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 tablespoon fresh dill, chopped
- 1 tablespoon fresh parsley, chopped
- Black pepper to taste
Instructions
- In a large pot, combine water, split peas, gammon steaks, and bay leaf. Bring to a boil.
- Add salt and Vegeta seasoning, reduce heat to simmer, and skim foam until broth is clear, simmer for 50 minutes.
- Sauté onions and carrots in olive oil until soft, then add minced garlic for one more minute.
- Remove meat, shred it, and return it to the pot.
- Stir in sautéed vegetables, dill, and parsley. Season with black pepper and adjust to taste.
Notes
Skimming the foam enhances the broth’s clarity and texture.
Feel free to substitute vegetables based on your preference.
Maintain low heat while simmering for delicate flavor development.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Soup
- Method: Slow-Cook
- Cuisine: Comfort Food
Nutrition
- Calories: 250
- Sugar: 3
- Sodium: 800
- Fat: 5
- Saturated Fat: 1
- Unsaturated Fat: 4
- Trans Fat: 0
- Carbohydrates: 40
- Fiber: 15
- Protein: 18
- Cholesterol: 40