22 Ratings
  • 5 Rating Star 12
  • 2 Rating Star 4
  • 4 Rating Star 3
  • 3 Rating Star 2
  • 1 Rating Star 1

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

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Ingredients

Directions

  • 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.

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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 fat (1 g saturated fat, 1 g polyunsaturated fat, 2 g monounsaturated fat), 22 mg cholesterol, 866 mg sodium, 49 g carbohydrates, 19 g fiber, 8 g sugar, 25 g protein.

Reviews (1)

22 Ratings
  • 5 Rating Star 12
  • 2 Rating Star 4
  • 4 Rating Star 3
  • 3 Rating Star 2
  • 1 Rating Star 1
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.