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

Source: Better Homes and Gardens
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement

Tips

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

Tips

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

334 calories; 5 g total fat; 1 g saturated fat; 1 g polyunsaturated fat; 2 g monounsaturated fat; 22 mg cholesterol; 866 mg sodium. 1020 mg potassium; 49 g carbohydrates; 19 g fiber; 8 g sugar; 25 g protein; 2672 IU vitamin a; 4 mg vitamin c; 1 mg thiamin; 0 mg riboflavin; 4 mg niacin equivalents; 0 mg vitamin b6; 214 mcg folate; 0 mcg vitamin b12; 71 mg calcium; 4 mg iron;

Reviews (1)

22 Ratings
  • 5 star values: 12
  • 4 star values: 3
  • 3 star values: 2
  • 2 star values: 4
  • 1 star values: 1
Rating: 5 stars
03/14/2017
I'm hoping that this is the same recipe I made from my old ' red and white ' cookbook from the sixties. Don't have the ham hocks I used to buy at the Quakertown farmer's market, but I do have a good ham.