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Split Pea Soup with Ham

Total Time

Prep: 15 min. Cook: 1-1/4 hours

Makes

12 servings (3 quarts)

For a different spin on split pea soup, try this recipe. The flavor is peppery rather than smoky. —Barbara Link, Rancho Cucamonga, California
Split Pea Soup with Ham Recipe photo by Taste of Home

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.
Health Tip: Adding only 2 cups cubed ham adds lots of savory flavor, but keeps sodium under 400 mg per serving.

Nutrition 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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