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Tomato Split Pea Soup Recipe
|Dry split peas||1 Cup (16 tbs) (Yellow Or Green)|
|Smoked pork hocks/One 1 - to 1 1/2-pound meaty ham bone||1 1⁄2 Pound (Meaty)|
|Canned reduced sodium chicken broth||29 Ounce (2 Cans, 14 1/2 Ounce Each)|
|Chopped celery||1 Cup (16 tbs)|
|Snipped fresh tarragon/1/4 teaspoon dried tarragon, crushed||3⁄4 Teaspoon|
|Tomato paste||1⁄3 Cup (5.33 tbs)|
|Sliced carrot||1 Cup (16 tbs)|
|Chopped onion||1⁄2 Cup (8 tbs)|
Calories 451 Calories from Fat 227
% Daily Value*
Total Fat 25 g37.8%
Saturated Fat 7.1 g35.5%
Trans Fat 0 g
Cholesterol 55 mg
Sodium 418.7 mg17.4%
Total Carbohydrates 32 g10.7%
Dietary Fiber 10.1 g40.4%
Sugars 7.7 g
Protein 27 g53.7%
Vitamin A 75.3% Vitamin C 10.9%
Calcium 4.9% Iron 12.4%
*Based on a 2000 Calorie diet
Combine peas, pork hocks or ham bone, chicken broth, 1 cup water, celery, dried tarragon (if using), pepper, and bay leaf in a large saucepan or Dutch oven.
Bring to boiling; reduce heat.
Cover and simmer for 1 1/4 hours.
Remove pork hocks or ham bone; set aside to cool.
Stir tomato paste, carrot, and onion into saucepan.
Return to boiling; reduce heat.
Cover and simmer for 20 minutes or until vegetables are tender.
Meanwhile, cut meat off bones; coarsely chop meat, discarding bones.
Stir meat and fresh tarragon (if using) into saucepan; heat through.
Discard bay leaf.