Split Pea soup with ham and brown rice
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 14
Ingredients
1 16-oz. pkg. dried green split peas4 raw carrots, peeled and diced1 medium onion, chopped2 celery stalks, diced1 48-oz. box Swanson's Natural Goodness chicken stock, or any chicken stock you desire.9.33 oz. good quality ham. I use left-over Honey baked ham, skin and fat removed, diced. Can also add the ham bone.2 bay leaves2 cloves fresh garlic, mincedsalt and pepper to taste1 cup cooked brown rice. I used one bag of instant-boil-in-the-bag rice.
Wash and pick over peas.
Put the dried split peas into a large pot. Add the chicken stock, the carrots, onions, celery, diced ham and optional ham bone, minced garlic and bay leaves.
Bring to medium simmer and cover.
Lower the heat to a very gentle simmer and set the timer for 30 minutes.
After 30 minutes, stir the pot and test for seasoning, adding salt and pepper as desired. The peas should be completely tender but generally still have their shape. You may have to cook the soup for 10-15 minutes longer to get the proper consistency. Don't boil the soup too hard or the peas will fall apart. When done the soup will be thick and slightly "puréed" but still have pieces of peas in it.
Add the one cup of cooked brown rice and stir to mix well.
If the soup is too thick for your taste add a cup or two of chicken broth or water.
Let the soup cool for about 5 minutes and then serve.
This soup will get very thick when stored in the refrigerator. You can add water to thin it out if you would like.
Serving Size: Makes 13-14 one cup servings
Number of Servings: 14
Recipe submitted by SparkPeople user FISHPOND7.
Put the dried split peas into a large pot. Add the chicken stock, the carrots, onions, celery, diced ham and optional ham bone, minced garlic and bay leaves.
Bring to medium simmer and cover.
Lower the heat to a very gentle simmer and set the timer for 30 minutes.
After 30 minutes, stir the pot and test for seasoning, adding salt and pepper as desired. The peas should be completely tender but generally still have their shape. You may have to cook the soup for 10-15 minutes longer to get the proper consistency. Don't boil the soup too hard or the peas will fall apart. When done the soup will be thick and slightly "puréed" but still have pieces of peas in it.
Add the one cup of cooked brown rice and stir to mix well.
If the soup is too thick for your taste add a cup or two of chicken broth or water.
Let the soup cool for about 5 minutes and then serve.
This soup will get very thick when stored in the refrigerator. You can add water to thin it out if you would like.
Serving Size: Makes 13-14 one cup servings
Number of Servings: 14
Recipe submitted by SparkPeople user FISHPOND7.
Nutritional Info Amount Per Serving
- Calories: 186.1
- Total Fat: 3.3 g
- Cholesterol: 11.2 mg
- Sodium: 494.5 mg
- Total Carbs: 26.0 g
- Dietary Fiber: 6.4 g
- Protein: 13.5 g
Member Reviews