Although technically not a South Beach recipe, this can be used on Phases 2 and 3.
1 lbs. dry yellow split peas
8 cups water
1/2 lbs. salt pork
1 package of diced ham
1 large onion
1/2 cup celery, chopped
1/4 cup carrots, grated
1/4 cup parsley leaves, roughly chopped
1 bay leaf
1 tsp. savory
1 tsp. salt
1 tsp. ground black pepper
Wash & sort peas. Soak in cold water overnight.
Drain peas - place in large pot.
Add all ingredients.
Bring soup to a boil - reduce heat and simmer about two hours.
Remove salt pork.
Discard bay leaf.
This soup ROCKS - especially the next day!
Serves about 5 or 6 2-cup portions (depends on total amount of water and ingredients).