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    Scott Adams

    Homemade Split Pea Soup (Gluten-Free)

    Scott Adams
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    Reviewed and edited by a celiac disease expert.

    This recipe comes to us from Kimberly Dungan.

    In large stockpot add the following:



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    2-3 teaspoon Cumin
    ½ teaspoon Herb Pepper seasoning
    ½ teaspoon Allspice
    5-6 Cloves
    Dash of garlic (to taste)
    Dash of parsley
    1-2 teaspoon Cinnamon
    1 teaspoon Sesame seeds (optional)
    Salt & Pepper to taste
    1 teaspoon Dry mustard (or 1-2 teaspoon Prepared mustard)
    1-2 cans Chicken Broth (Swansons has a Fat Free, low sodium version)
    3 stalks Celery, chopped
    3-4 Carrots, grated or chopped
    5-6 Potatoes, peeled & cubed (optional: leave skin on)
    ¼ - ½ Onion, chopped
    2 lbs. Ham, cubed
    1 Bag Green Split Peas

    Cover ingredients with water, plus two inches extra, and bring to a boil. Cook on medium for 3-4 hours (or low for 5-6 hours). Serve.

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  • About Me

    Scott Adams was diagnosed with celiac disease in 1994, and, due to the nearly total lack of information available at that time, was forced to become an expert on the disease in order to recover. In 1995 he launched the site that later became Celiac.com to help as many people as possible with celiac disease get diagnosed so they can begin to live happy, healthy gluten-free lives.  He is co-author of the book Cereal Killers, and founder and publisher of the (formerly paper) newsletter Journal of Gluten Sensitivity. In 1998 he founded The Gluten-Free Mall which he sold in 2014. Celiac.com does not sell any products, and is 100% advertiser supported.


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