"Split Pea" Soup

LYNN'S "SPLIT PEA" SOUP
2 smoked turkey legs *
4 cups chicken broth
4 cups water
2 teaspoons chicken bouillon granules
16 ounces frozen cauliflower
16 ounces frozen green beans
Salt and pepper, to taste
Onion, carrot and celery, optional (see my comments below)

Put the turkey legs in a large soup pot. Add the broth, water and bouillon granules; bring to a boil. Cover and simmer until the meat is starting to fall off the bones, about an hour. Remove the drumsticks from the broth and set aside to cool. Meanwhile, add the cauliflower and green beans to the broth in the pot. Bring to a boil; cover and simmer until the vegetables are very tender, about 30 minutes. Puree the soup with an immersion blender until smooth. Remove the meat from the bones, cut into bite-size pieces and add to the soup. Adjust the seasoning with salt and pepper, to taste.

Makes about 12 cups or eight 1 1/2 cup servings

* Two smoked turkey legs will yield about 2 1/2-3 cups cut up meat.

Per Serving: 124 Calories; 4g Fat; 15g Protein; 6g Carbohydrate; 2.5g Dietary Fiber; 3.5g Net Carbs

Lynn said that she doesn't care for carrots in her soup, but I do. Here's how to make a variation that has some onion, carrot and celery:

In a medium skillet, sauté in 1 tablespoon butter until very tender:

1 small onion, diced
1 large carrot, diced
1 stalk celery, diced

Add to the finished soup before adjusting the seasoning. Cook until heated through. You could also add the raw vegetables to the pot along with the cauliflower and green beans and puree everything together.

Per serving with added vegetables: 143 Calories; 5g Fat; 15g Protein; 8g Carbohydrate; 3.5g Dietary Fiber; 4.5g Net Carbs

This recipe was originally posted HERE at Linda's Low Carb Menus & Recipes. If you can't get smoked turkey legs, you could probably use a meaty ham bone or two or three ham hocks instead.

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