Shortcut Split Pea Soup Recipe

Shortcut Split Pea Soup Recipe
Shortcut Split Pea Soup Recipe photo by Taste of Home
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Shortcut Split Pea Soup Recipe

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"Pair this soup with a simple tossed salad for a well-rounded, nourishing meal that's quick and easy." Donna Noel, Gray, Maine
MAKES:
5 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
5 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 3 cups water
  • 2 teaspoons reduced-sodium chicken bouillon granules
  • 1/2 teaspoon dried thyme
  • 4 celery ribs and leaves
  • 2 medium carrots, thinly sliced
  • 2 cans (11-1/2 ounces each) condensed split pea soup, undiluted
  • 1 cup cubed fully cooked ham
  • Shaved Parmesan cheese, optional

Directions

In a large saucepan, bring the water, bouillon granules and thyme to a boil. Thinly slice celery ribs and finely chop the leaves; set leaves aside.
Add celery ribs and carrots to water mixture; simmer, uncovered, for 5-8 minutes or until tender. Stir in the soup, ham and celery leaves; heat through. Top each serving with cheese if desired. Yield: 5 servings.
Originally published as Shortcut Split Pea Soup in Taste of Home February/March 2010, p51

Nutritional Facts

1-1/3 cups: 249 calories, 7g fat (3g saturated fat), 23mg cholesterol, 1502mg sodium, 32g carbohydrate (5g sugars, 4g fiber), 16g protein.

  • 3 cups water
  • 2 teaspoons reduced-sodium chicken bouillon granules
  • 1/2 teaspoon dried thyme
  • 4 celery ribs and leaves
  • 2 medium carrots, thinly sliced
  • 2 cans (11-1/2 ounces each) condensed split pea soup, undiluted
  • 1 cup cubed fully cooked ham
  • Shaved Parmesan cheese, optional
  1. In a large saucepan, bring the water, bouillon granules and thyme to a boil. Thinly slice celery ribs and finely chop the leaves; set leaves aside.
  2. Add celery ribs and carrots to water mixture; simmer, uncovered, for 5-8 minutes or until tender. Stir in the soup, ham and celery leaves; heat through. Top each serving with cheese if desired. Yield: 5 servings.
Originally published as Shortcut Split Pea Soup in Taste of Home February/March 2010, p51

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