Split Pea Soup with Ham
TOTAL TIME: Prep: 15 min. Cook: 1-1/4 hours
YIELD: 12 servings (3 quarts)
To liven up pea soup, I load mine with potatoes and veggies. It’s peppery rather than smoky, and I pass it around with warm cornbread. —Barbara Link, Alta Loma, California
Ingredients
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1 package (16 ounces) dried green split peas
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8 cups water
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3/4 pound potatoes (about 2 medium), cubed
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2 large onions, chopped
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2 medium carrots, chopped
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2 cups cubed fully cooked ham (about 10 ounces)
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1 celery rib, chopped
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5 teaspoons reduced-sodium chicken bouillon granules
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1 teaspoon dried marjoram
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1 teaspoon poultry seasoning
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1 teaspoon rubbed sage
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1/2 to 1 teaspoon pepper
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1/2 teaspoon dried basil
Directions
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1.
Place all ingredients in a Dutch oven; bring to a boil. Reduce heat; simmer, covered, until peas and vegetables are tender, 1-1/4 to 1-1/2 hours, stirring occasionally.
Nutrition Facts
1 cup: 202 calories, 2g fat (0 saturated fat), 14mg cholesterol, 396mg sodium, 33g carbohydrate (5g sugars, 11g fiber), 15g protein. Diabetic Exchanges: 2 starch, 1 lean meat.
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