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Split Pea Soup

Loaded with carrots, ham, and split peas, this healthy soup is a meal in itself, and it freezes well.

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3.5 by 23 people
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  • Makes: 12 servings
  • Prep: 25 mins
  • Cook: 1 hr 20 mins

Split Pea Soup

Directions

  1. In a 7- to 8-quart Dutch oven combine water, broth, ham, split peas, bay leaves, marjoram, and pepper. Bring mixture to boiling; reduce heat. Simmer, covered, for 1 hour, stirring occasionally. Uncover; stir in carrots, celery, and onions. Bring to boiling. Reduce heat. Simmer, covered, for 20 to 25 minutes or until vegetables are tender. Season to taste with salt and black pepper. Remove bay leaves; discard. Stir to combine (mixture may appear separated). Serve immediately or cool for 30 minutes.

From the Test Kitchen

To freeze, divide cooled soup among three 2-quart (8-cup) freezer containers. Cover; label. Freeze up to 3 months.

To reheat frozen soup, dip the bottom of the container in hot water for 5 minutes. Transfer frozen soup to a large saucepan. Cook, covered, over medium-low heat about 30 minutes or until heated through, stirring occasionally. Makes 12 servings (or three 4-serving portions)

Nutrition Facts (Split Pea Soup)

  • Per serving:
  • 334 kcal cal.,
  • 5 g fat
  • (1 g sat. fat,
  • 1 g polyunsaturated fat,
  • 2 g monounsatured fat),
  • 22 mg chol.,
  • 866 mg sodium,
  • 49 g carb.,
  • 19 g fiber,
  • 8 g sugar,
  • 25 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet

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