Split Pea And Ham Soup Using Chicken Bouillon Recipe


Difficulty LevelMediumHealth IndexAverage
DishMain Ingredient


 Ham bone1
 Hot water6 Cup (96 tbs)
 Dried green split peas1 Pound, rinsed
 Thinly sliced carrot1 1⁄2 Cup (24 tbs)
 Chopped celery1 Cup (16 tbs)
 Chopped onion1 Cup (16 tbs)
 Red potato1 Medium, peeled and finely chopped
 Snipped fresh parsley1⁄4 Cup (4 tbs)
 Instant chicken bouillon granules1 Tablespoon
 Pepper1⁄4 Teaspoon
 Dried thyme leaves1⁄8 Teaspoon
 Half and half1⁄4 Cup (4 tbs) (For Serving)

Nutrition Facts

Serving size

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


Combine all ingredients in 5-qt casserole; cover.
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.