For Thanksgiving with our kids, we had ham. That means ham left overs and we knew what we wanted to do with the bone – split pea and ham soup. So, I’ve used this Betty Crocker recipe for years and years, and it super tasty, hope you think so too.
Split Pea and Ham Soup
2017-11-29 05:15:11
Serves 8
Comfort food in a bowl, homemade soup does wonders for the soul!
Prep Time
20 min
Nutrition Facts
Serving Size
344g
Servings
8
Amount Per Serving
Calories 208
Calories from Fat 6
% Daily Value *
Total Fat 1g
1%
Saturated Fat 0g
1%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 42mg
2%
Total Carbohydrates 38g
13%
Dietary Fiber 15g
61%
Sugars 6g
Protein 14g
Vitamin A
79%
Vitamin C
7%
Calcium
5%
Iron
14%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
- 2 1/4 cups dried split peas, (1 pound), sorted and rinsed
- 8 cups water
- 1 large onion, chopped (1 cup)
- 2 medium celery stalks, finely chopped (1 cup)
- 1/4 teaspoon pepper
- 1 ham bone or 2 pounds shanks SAVE $
- 3 medium carrots, cut into 1/4-inch slices (1 1/2 cups
Instructions
- 1. Heat peas and water to boiling in 4-quart Dutch oven. Boil uncovered 2 minutes; remove from heat. Cover and let stand 1 hour.
- 2. Stir in onion, celery and pepper. Add ham bone. Heat to boiling; reduce heat. Cover and simmer about 1 hour 30 minutes or until peas are tender.
- 3. Remove ham bone; remove ham from bone. Trim excess fat from ham; cut ham into 1/2-inch pieces.
- 4. Stir ham and carrots into soup. Heat to boiling; reduce heat. Cover and simmer about 30 minutes or until carrots are tender and soup is desired consistency.
Adapted from Betty Crocker
Adapted from Betty Crocker
Romance Author PJ Fiala https://www.pjfiala.com/
