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Split Pea And Ham Soup Using Chicken Bouillon Recipe
|Hot water||6 Cup (96 tbs)|
|Dried green split peas||1 Pound, rinsed|
|Thinly sliced carrot||1 1⁄2 Cup (24 tbs)|
|Chopped celery||1 Cup (16 tbs)|
|Chopped onion||1 Cup (16 tbs)|
|Red potato||1 Medium, peeled and finely chopped|
|Snipped fresh parsley||1⁄4 Cup (4 tbs)|
|Instant chicken bouillon granules||1 Tablespoon|
|Dried thyme leaves||1⁄8 Teaspoon|
|Half and half||1⁄4 Cup (4 tbs) (For Serving)|
Calories 289 Calories from Fat 26
% Daily Value*
Total Fat 3 g4.6%
Saturated Fat 1.3 g6.4%
Trans Fat 0 g
Cholesterol 12.5 mg
Sodium 766.7 mg31.9%
Total Carbohydrates 58 g19.4%
Dietary Fiber 21.9 g87.8%
Sugars 10.2 g
Protein 24 g48.7%
Vitamin A 133.2% Vitamin C 17.9%
Calcium 5.3% Iron 16.8%
*Based on a 2000 Calorie diet
Microwave at High 1 to 1 1/4 hours, or until peas are tender, stirring 3 or 4 times.
Remove ham bone; cool.
Cut ham from bone; trim fat.
Discard fat and bone.
Cut ham into small pieces and return to soup.
Spoon into two freezer containers.
Label and freeze no longer than 3 months.
To serve, remove from one container and place in 1 1 /2-qt casserole.
Microwave at 70% (Medium-High) 15 to 25 minutes, or until heated, breaking apart and stirring 3 or 4 times.
Stir in half and half.