Split Pea And Ham Soup Using Chicken Bouillon Recipe

Summary

Difficulty LevelMediumHealth IndexAverage
Servings6Cuisine
DishMain Ingredient

Ingredients

 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

Directions

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.
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