Split Pea Soup With Ham
https://www.tasteofhome.com/recipes/split-pea-soup-with-ham
For the original recipe for the ham, refer here:
https://www.tasteofhome.com/recipes/slow-cooked-ham
For a different spin on split pea soup, try this recipe. The flavor is peppery rather than smoky. —Barbara Link, Rancho Cucamonga, California
Cook: 1-1/4 hours
Yield: 12 servings (3 quarts)
Ingredients
· 1 package (16 ounces) dried green split peas
· 8 cups water
· 3/4 pound potatoes (about 2 medium), cubed
· 2 large onions, chopped
· 2 medium carrots, chopped
· 2 cups cubed fully cooked ham (about 10 ounces)
· 1 celery rib, chopped
· 5 teaspoons reduced-sodium chicken bouillon granules
· 1 teaspoon dried marjoram
· 1 teaspoon poultry seasoning
· 1 teaspoon rubbed sage
· 1/2 to 1 teaspoon pepper
· 1/2 teaspoon dried basil
Directions
· 1. Place all ingredients in a Dutch oven; bring to a boil. Reduce heat; simmer, covered, 1-1/4 to 1-1/2 hours or until peas and vegetables are tender, stirring occasionally.
Nutritional Facts: 1 cup: 202 calories, 2g fat (0 saturated fat), 14mg cholesterol, 396mg sodium, 33g carbohydrate (5g sugars, 11g fiber), 15g protein.
Diabetic Exchanges: 2 starch, 1 lean meat.
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