Recipes and Cooking Split Pea Soup 3.9 (21) 1 Reviews Loaded with carrots, ham, and split peas, this healthy soup is a meal in itself, and it freezes well. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on December 1, 2006 Print Share Share Tweet Pin Email Photo: Mike Dieter Prep Time: 25 mins Cook Time: 80 mins Total Time: 105 mins Servings: 12 Jump to Nutrition Facts Ingredients 8 cup water 3 14 ounce can reduced-sodium chicken broth 1 pound cooked boneless ham, chopped 4 ½ cup dry split peas, rinsed and drained 3 bay leaves ¼ teaspoon dried marjoram, crushed ¼ teaspoon ground black pepper 1 ½ cup chopped carrots (3 medium) 1 ½ cup chopped celery (3 medium) 1 ½ cup chopped onion (3 medium) Salt and ground black pepper 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. 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) Print Nutrition Facts (per serving) 334 Calories 5g Fat 49g Carbs 25g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 12 Calories 334 % Daily Value * Total Fat 5g 6% Saturated Fat 1g 5% Cholesterol 22mg 7% Sodium 866mg 38% Total Carbohydrate 49g 18% Total Sugars 8g Protein 25g Vitamin C 4.1mg 21% Calcium 70.7mg 5% Iron 4mg 22% Potassium 1020mg 22% Folate, total 213.7mcg Vitamin B-12 0.4mcg Vitamin B-6 0.3mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.