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Split Pea Soup
Ingredients
- 8 cups water
- 3 14 ounce can reduced-sodium chicken broth
- 1 pound cooked boneless ham, chopped
- 4 1/2 cups dry split peas, rinsed and drained
- 3 bay leaves
- 1/4 teaspoon dried marjoram, crushed
- 1/4 teaspoon ground black pepper
- 1 1/2 cups chopped carrots (3 medium)
- 1 1/2 cups chopped celery (3 medium)
- 1 1/2 cups chopped onion (3 medium)
- Salt and ground black pepper
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)
- Servings Per Recipe 12,
- cal. (kcal) 334,
- Fat, total (g) 5,
- chol. (mg) 22,
- sat. fat (g) 1,
- carb. (g) 49,
- Monosaturated fat (g) 2,
- Polyunsaturated fat (g) 1,
- fiber (g) 19,
- sugar (g) 8,
- pro. (g) 25,
- vit. A (IU) 2672,
- vit. C (mg) 4,
- Thiamin (mg) 1,
- Riboflavin (mg) 0,
- Niacin (mg) 4,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 214,
- Cobalamin (Vit. B12) (µg) 0,
- sodium (mg) 866,
- Potassium (mg) 1020,
- calcium (mg) 71,
- iron (mg) 4,
- Percent Daily Values are based on a 2,000 calorie diet
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